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Egg Substitutes

What you need: 

[b][u]Egg Substitutions[/u][/b] A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour,
leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed.
Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for
nonbaked foods and quiches. [b][u]Alternative replacements (quantity per egg substituted for):[/u][/b] [u]Baking Powder & Baking Soda[/u]:
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil
(use: leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar
(use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening) [u]Flour[/u]:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon
baking powder (use: leavening) [u]Fruit[/u]:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening) [u]Nuts & Seeds[/u]:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes)
(use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water
(let stand 10 minutes; use: leavening)
1 egg - 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 mintues; use: binding and moisture) [u]Soy[/u]:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder
(use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture) [u]Starch[/u]:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
+ pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening) [u]Other[/u]:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding) [b][u]Egg White Substitutions[/u][/b] 1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening) [b][u]Egg Yolk Substitutions[/u][/b] 1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)

What you do: 

See above. '

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

In a cake, eggs provide leavening, moisture, smoothness, own flavor, and enhancement of other flavors. Oil provides smoothness and enhancement of other flavors (and possibly its own flavor, if not netural). And while it is not water based, it keeps the moisture in the cake from evaporating, so it makes the cake less dry.

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This is an incredible list of substitutes for eggs. Never would of thought that there were so many. Living a healthy lifestyle has been one of my top priorities lately and taking care of myself has become an obsession. I also have back pain since I have been working out and often get a formation massage to help with the pain.

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This is an incredible list of substitutes for eggs. Never would of thought that there were so many. Living a healthy lifestyle has been one of my top priorities lately and taking care of myself has become an obsession. I also have back pain since I have been working out and often get a formation massage to help with the pain.

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how will a tablespoon flour be, level or heap?

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I haven't tried this yet, but is leavening the same as beating eggs? I'm not that great at cooking so I wouldn't really know ._.

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This list is extremely useful. After finding your post, I am now using several substitutes on a regular basis. My favorites are the ones with banana, apple sauce, and flaxseed.  ;)b

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there can also be used 1 tablespoon soy flour mixed with approx. 3 tablespoons water for 1 egg.

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I can't decide which would be the best substitute of this recipe I'm trying to veganize: http://www.hawaiidiner.com/recipes/recipe.php?recipe=694

The egg is used to bind the ingredient together and make them a little sticky... but it has to hold everything together for trying. Which do you guys think would work best?

I'd try a starch+water. It might not hold up exactly like an egg but I think it would hold it together. Either that or flax+water maybe.

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I can't decide which would be the best substitute of this recipe I'm trying to veganize: http://www.hawaiidiner.com/recipes/recipe.php?recipe=694

The egg is used to bind the ingredient together and make them a little sticky... but it has to hold everything together for trying. Which do you guys think would work best?

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;)b  This bit of information was a lifesaver just now!  I was about to make a box cake and had no idea what to replace the eggs with.  Thanks again for the info.

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