Recently my Best friend G forwarded me this article. This is really informative and so wanted all my baker friends to enjoy and use this article for eggless baking.
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
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.
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
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.
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
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
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
Useful Information To Know About Substituting Eggs:
Eggs have three main functions in cooking and baking; they add
moistness, they bind ingredients together, or they leaven. How do you
know what the egg is in your recipe? If the egg is the main liquid
ingredient, it adds moistness. If the recipe has one egg but a fair
amount of baking powder or soda, (or if there are no other components
in the recipe that would be able to hold the other ingredients
together, like bread crumbs, nuts, flour) the egg is the binder. If
there are no other rising agents, the egg is the leavening.
To maintain the integrity of your recipe, you shouldn't try to replace
more than two eggs.
If A Recipe Uses Eggs For It's Liquid Properties Alone:
Two tablespoons per egg of any liquid, like juice, milk or soy milk,
will do just fine. To add moisture and flavor to baked goods requiring
eggs, substitute ½ (half) mashed banana or 1/4 (one-fourth) cup of
applesauce or pureed fruit for each egg. Keep in mind that because
these add moisture to a recipe, you might have to bake for a bit
longer than the recipe calls for.
To Achieve The Binding Properties Of Eggs:
Use one mashed banana per two eggs in baked sweets.
Try blending two ounces of silken or soft tofu per egg with the liquid
in the recipe.
One tablespoon of arrowroot or one tablespoon soy flour and two
tablespoons water mixed together also work when added to the
Try a mixture of 2 tablespoons flour, two tablespoons water, ½ (half)
tablespoon oil and ½ (half) teaspoon baking powder.
To Achieve The Leavening Effects That Eggs Provide:
Add an extra half teaspoon of baking powder per egg. Or, you can
substitute an acidic liquid (buttermilk or thinned and beaten yogurt)
for the liquid required in the recipe. To avoid a bitter final
product, limit the amount of baking powder of baking soda to one
teaspoon per cup of flour.
Consider the way you want to make your batter. Add air to lighten by
creaming together the sweetener and the fat before adding dry
ingredients. Whipping the liquid ingredients together in a food
processor for 30-45 seconds works, as well.
Other Tips For Light, Eggless Baking:
Successful eggless baking will be more successful if you don't take
for granted the type of flour you use. For example, whole wheat flour
contains gluten, which can make a chewy end product.
Try replacing some of the whole wheat flour with whole wheat pastry
flour or any other flour that doesn't contain gluten, like brown rice
flour, buckwheat flour, soy flour, corn flour, millet flour, amaranth
flour, or quinoa flour. Keep in mind, however, that gluten helps baked
goods rise, and substituting with a low-gluten flour may not always
For egg-based recipes such as quiches and custards, however, the
substitutes should be used for only half of the eggs. And the fat
that's added prevents them from working in recipes calling for beaten
whites, such as meringues and souffles.