Egg Substitues

For those of you who love baking and can’t see being a vegan- because… well.. most recipes need eggs.  Here are some egg substitutions thanks to www.VegWeb.com.  Eventually I will try all of these until I find the perfect substitutions- I’ll let you know how each one works

A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour,  leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed.  Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for – foods and quiches.

Alternative replacements (quantity per egg substituted for) & what you can use them for:

    Baking Powder & Baking Soda:

  • 1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)
  • 1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
  • 1 egg = 2 teaspoons baking soda + 2 tablespoons warm water(use: leavening)
  • 1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil(use: leavening) – Tried, wasn’t a huge fan- did work but I think it made my bread a little bitter
  • 1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar(use: leavening)

    Flour:

  • 1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
  • 1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)

    Fruit:

  • 1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
  • 1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
  • 1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
  • 1 egg = 1/2 mashed banana (use: binding and moisture)
  • 1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)

    Nuts & Seeds:   

  • 1 egg = 3 tablespoons nut butter
  • 1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes)  (use: binding and moisture)
  • 1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water  (let stand 10 minutes; use: leavening)
  • 1 egg – 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 minutes; use: binding and moisture)

    Soy:

  • 1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use: leavening)
  • 1 egg = 1/4 cup silken tofu (use: binding and moisture)

    Starch:

  • 1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
  • 1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
  • 1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
  • 1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
  • 1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)

    Other:

  • 1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
  • 1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
  • 1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
  • 1 egg = 3 tablespoons mashed beans (use: moisture and binding)
  • 1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)

Egg White Substitutions:

  • 1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)

Egg Yolk Substitutions:

  • 1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)
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