Saturday, May 9, 2009

Homemade Egg Substitutes

Egg Substitutes: Handy Recipe List


Measuring Cups & Eggs

If you run out of eggs while baking, an egg substitute is a quick fix since chances are you have something in the pantry that you can use. You may also find need for an egg substitute if you’re baking a cake for someone with allergies or if someone is vegan. Using an egg substitute may affect the taste or texture of the final product.

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Egg Substitute Recipes (Each replaces one egg)

*It’s recommended not to replace more than 2 eggs 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 for each missing egg
  • 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

Flax Seed Egg Replacer
*Replacer 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.

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

6 egg 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.

Replacer For Egg Substitute:

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

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