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.


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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