Using Flax Seed:
For each egg needed, place in blender:
1 heaping tablespoon of whole organic flax seed, blend until it becomes a
fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and
has the consistency of eggs. Each 1/4 cup of Flax seed mixture will
replace one egg in baking
Using Gelatin:
Before starting recipe for cookies, cake etc... Combine 1 tsp unflavored
gelatin with 3 tblsp cold water and 2 tblsp plus 1 tsp boiling water.
This mixture will substitute for 1 egg in a recipe.
Using Tofu:
Tofu is great for egg substitutions in recipes that call for a lot of
egg (like quiches). To substitute for only one egg in a recipe, whip 1/4
cup tofu and add to your cooking.
1 whole egg = 2 tbsp water and 1 tbsp oil and 2 tsp baking powder.
To make one egg use 2 tbsp water and 2 tsp baking powder.
To make one egg white, dissolve 1 tblsp plain agar powder in 1 tblsp water. Whip, chill and whip again.
1 heaping tblsp soy powder and 2 tblsp water = 1 egg.
1 tblsp soy milk powder and 1 tblsp cornstarch and 2 tblsp water = 1 egg.
One average size banana = one egg, adds flavor to product. Product may be gummy.
1/4 cup soymilk in place of each egg.
3 tablespoons pureed fruit = 1 egg.
Substitute 3 tablespoons mayonnaise for each egg called for in a recipe.
1 egg white is 1 tablespoon of meringue powder plus 2 tablespoons warm water; 8-10 egg whites = 1 cup
1/4 teaspoon agar powder and 1/4 cup lukewarm water and 1 teaspoon low
sodium baking powder . Whisk all ingredients together well before adding
to recipe .
1/2 tablespoon agar flakes and 1/4 cup water and 1 teaspoon low sodium
baking powder- In a large microwave safe container, combine water and
agar with top on cook on high in microwave for 45 seconds. Carefully
remove container from microwave and whisk baking powder into mixture.
Use caution, the baking powder causes a rapid expansion of the liquid
and has a tendency to foam over.
2 tablespoons liquid (room temperature water or milk or substitute) and 1
tablespoon potato starch or tapioca starch and 1 /2 tablespoon
shortening and 3 /4 teaspoon low sodium baking powder.
1 tablespoon any mild flavored oil + 1 tablespoon apple cider or wine
vinegar or lemon juice and 1 teaspoon low sodium baking powder and 1
teaspoon potato starch or cornstarch or arrowroot + enough carbonated
water[plain soda water) to equal a total of 1 /4 cup . Combine all
ingredients in a medium size bowl to allow room for the ingredients to
increase in volume as baking soda and vinegar react. Whisk, then add per
mix or recipe instructions.
1 tsp of arrowroot powder + 1 tsp of water, sometimes you may want to
add a little extra milk or water or oil to make up for the bulk that you
would get with a real egg. Good for pancakes and waffles.
As bad as this may sound 15 ml (0.51 oz) Vinegar = 1 egg. Mainly used in
baking, products will stale quickly, use within four days. Freeze until
used. Adds flavor to product. Product may be gummy.
1 tsp yeast dissolved in 1/4 cup warm water = 1 egg.
Xanthan Gum.
Mix about 1/4 tsp. with about 1/4 cup of water. Let stand. It thickens,
and can be whipped like an egg white. It's okay to replace one egg.
Egg Yolk Substitute:
Mix 2 cups water and 1 cup flour in a blender until thick. Cook in a
double boiler 45-60 minutes. With a mixer, whip in 2 Tbsp. cooking oil
and 1/4 tsp salt. use 2 or 3 Tbsp. for binder in hamburgers or meat
loaf.
Egg White Extender:
Add 1 tsp cold water to 2 egg whites. Makes 3 egg whites.
And Now For Something Completely Different, But Works:
Snow can be used as an excellent substitute for eggs in puddings,
pancakes, etc. Two heaping tablespoons snow will take the place of 1
egg, and the recipe will turn out equally well. Use fresh-fallen snow or
the under-layers of older snow. The ammonia in snow imparts to its
rising properties, and the exposed surface of the snow loses ammonia by
evaporations very soon after it has fallen.
Low Cholesterol Egg Substitute Recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until
smooth. Add food color, and beat until blended. This makes one-fourth
cup, which is equal to 1 large egg. If you use this homemade substitute
for scrambled eggs, cook it in vegetable oil or margarine so the eggs
won't be too dry.
Best For Baking:
Try substituting 1 banana or 1/4 cup apple sauce for each egg called for
in a sweet, baked recipe. These will flavour the recipe, however, so
make sure banana or apple will taste good in it.
This is the one most often used in baking; it's really only good for
recipes that call for 1 or 2 eggs. To make one egg use 1 tsp Ener-G Egg
Replacer powder + 2 tbsp water. It's made from potato flour and other
vegan leaveners, this powder can be found in most health food stores.
Source: Yahoo from a user named "Been There Done That"
