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
- 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.
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