Are you baffled by how to replace eggs in your favorite recipes? Our list provides good substitutes, both homemade and store-bought, organized by the role of the egg in the recipe (binding, leavening, or adding moisture).

For an egg replacer that binds, add any of the following for each egg:

  • 1 T (heaping) soy powder + 2 T water
  • 1 T soy milk powder + 1 T cornstarch + 2 T water
  • 2 T cornstarch
  • 2 T potato starch
  • 2 T arrowroot powder
  • 2-3 T whole wheat flour
  • 2-3 T tomato paste
  • 2-3 T mashed potatoes
  • 2-3 T mashed sweet potatoes
  • 2-3 T instant potato flakes
  • 1/4 cup tofu (organic) pureed with 1 T flour

Tofu tips: While it can be a terrific substitution in ìeggy dishesî (quiches or custards), tofu does not fluff up like eggs. Use plain (organic) tofu, not seasoned or baked.

For leavening, try this commercial product:

  • Ener-G Egg Replacer (base of potato starch, tapioca flour)
  • If you’re baked goods crumble, please consult these tips from Ener-G.

For sweet, baked goods, try one of the following for each egg:

  • 1 banana
  • 1/4 c applesauce
  • 1 T milled flax seed and 3 T water

Tips:

  • If using fruit, make sure it’s compatible with the other flavors in the dessert.
  • It is quite difficult to replicate airy baked goods, such as angel food cake. Instead, look for a recipe with a similar taste but fewer eggs or one that has been tested by real kitchen pros.

Photo courtesy of fotomans/bigstockphoto.com