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Recipes For Egg Substitutes & Replacers

Posted By Tipnut On May 7, 2009 @ 6:11 am In Baking Tips | 19 Comments

ExamplesThese can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.

Keep in mind: They may affect the taste or texture of the final product.

I have a running list of substitutions you can use for assorted pantry staples on this page [1] but decided to make a separate post here just for eggs since I have so many.

Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.

  • 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
  • 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
  • 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
  • 1 TBS vinegar + 1 tsp baking soda
  • 2 TBS lemon juice + 1 tsp baking soda
  • 1 TBS cornstarch + 3 TBS water
  • 2 TBS arrowroot flour
  • 2 TBS potato starch
  • 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
  • 1 tsp yeast dissolved in 1/4 cup warm water
  • 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
  • 2 TBS applesauce
  • 3 TBS mayonnaise (*not suitable for allergy or vegan accommodation)
  • Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.
  • Banana: Mash 1/2 of a banana (ripe) until smooth then mix in 1/4 tsp baking powder.
  • Chia Seeds: Grind 1 TBS white chia seed meal in a spice grinder then mix in 3 TBS warm water. Allow to sit for about 5 minutes before using.

Flax Seed Mixture:
*equivalent for 1 egg

1 TBS flax seed (ground)
3 TBS water

  • Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
  • Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.

Homemade Substitute:
*1/4 cup = 1 large egg

6 whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

  • Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.

Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.


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[1] on this page: http://tipnut.com/handy-substitute-recipes-for-baking/

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