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Eggs add color, protein, volume, and texture to baked foods. They can be one of the most challenging ingredients to replace in baking. A recipe made without eggs or with substitutions can produce a thicker and heavier version. Most cookie and pancake recipes come out perfect with the omission of eggs. However, some recipes that require 3 or more eggs usually will only work with real eggs.
To properly substitute for eggs you must first determine their purpose in a recipe. If the recipe calls for one egg it generally serves as a binder. In this case almost any substitute will be acceptable. Two or three eggs in a recipe typically provide leavening. For this type of substitution you should try using
Ener-G Egg Replacer, one of the baking powder mixes, or increase your leavening ingredients.
Note: Egg substitutes commonly found in the supermarket can contain egg ingredients and are not suitable for those with egg allergies. Some may also include wheat or corn ingredients too.
| Arrowroot |
1 Egg = 1 tablespoon Arrowroot
flour mixed with 3 tablespoons Water |
| Baking
Powder |
Mix #1: 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water
Mix #2: 1 heaping tablespoon baking powder, 1 tablespoon cider or apple cider vinegar, plus 1 tablespoon warm water
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| Baking
without Eggs |
In most cases eggs can be eliminated from
pancake, waffles, and biscuit recipes.
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| Banana |
1 Egg = 1/2 large mashed banana or
approximately 1/3 cup |
| Cornstarch |
1 Egg = 1 tablespoon of Cornstarch mixed
with 3 tablespoons of Water |
| Cookies
without Eggs |
Omit eggs from recipe. Add
1/4 teaspoon more baking soda, increase liquid ingredients a tablespoon per egg required and add
1/2 to 1 teaspoon more cooking oil. You can further substitute maple syrup for sugar as it acts as a binder. If dough seems too sticky, add a teaspoon of flour at a time until desired consistency is achieved. |
| Ener-G
Egg Replacer |
Works well in most recipes. Can be
purchased at natural foods stores or via the Ener-G
website. |
| Flaxseed |
1 Egg = 1 tablespoon of ground flaxseed to
2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix
completely. |
| Fruit |
1 Egg = 3 tablespoons pureed fruit (apples,
apple butter, apricots, pears, prunes, baby food) 1 Egg = 2 tablespoons fruit juice and
increase leavening about 50%
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| Gelatin |
1 Egg = 1 teaspoon gelatin dissolved in 3
tablespoons of boiling water. Gel slightly in freezer for approximately 5
minutes. Beat like a regular egg and add to recipe. This adds a texture
similar to real eggs |
| Maple
Syrup |
For any baked good that calls for both eggs
and sugar, omit both and substitute maple syrup. Add half as much syrup as
sugar. |
| Mayonnaise |
1 Egg = 3 tablespoons of mayonnaise (or egg-free mayonnaise substitute) |
| Soy |
1 Egg = 1/4 cup Soy Milk |
| Tofu |
1 Egg =
1/4 cup ground soft tofu |
| Xanthan
Gum |
1 Egg White = 1/4 teaspoon of Xanthan Gum
with 1/4 cup Water. Let stand. When thickened this mix can be whipped and
used as an egg white.
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