Egg Substitute in Baking

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

Using Gelatin:

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.

Using Tofu:

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

be gummy.

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.

Xanthan Gum.

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

one egg.

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.
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