Nine Egg Substitutes For Baking And Cooking

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Eggs Used in Cooking Recipes
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I have loads of readers who have asked for Eggless Recipes, especially for cakes and desserts, and though I always try to add a little eggless version in my posts, I thought it would be good to write a separate post about using Egg Substitutes in Cooking and Baking, and how they affect the taste and texture of a recipe. Eggs are sometimes hard to substitute, mainly where desserts are concerned; but most of the times, with a few tweaks in the recipe and diligent use of certain natural or artificial substitutes, you can still get an eggless version which is not inferior to the original. Lots of people are strict vegans or vegetarians, and many others choose simply not to eat eggs; whatever may be your reason, here is a post that will solve all your troubles so you'd never have to ask anyone for an "eggless recipe" again.

General Egg Substitutions

1 egg = 2 heaped tbsp potato starch or arrowroot powder
1 egg = 1 small banana (or 1/2 big one)
1 egg = 2 tbsp cornstarch + 2 tbsp water
1 egg = 1/4 cup silken tofu
1 egg = 1/4 cup applesauce
1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp warm water
1 egg = 1 tbsp soy flour + 1 tbsp water
1 egg = 2 tbsp vinegar dissolved in 1/2 cup water
1 egg = 1/4 cup fruit puree + 1/2 tsp baking powder

Baking
In a cake, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. So depending on what you are baking, you may need to choose an egg-substitute that works the best.

Flat foods such as pancakes and cookies don't rely on eggs for lift, so you can safely omit the egg from the recipe; however, it's a good idea to add a tablespoon or two of additional liquid like milk, fruit juice, or water to restore the recipe to its original moisture content.

Savoury Recipes
Arrowroot starch, Potato starch, Cornstarch, Whole-wheat flour, unbleached, oat, or bean flour, Finely crushed breadcrumbs, cracker meal, Quick-cooking rolled oats or cooked oatmeal, Mashed potatoes, mashed sweet potatoes, or instant potato flakes are all great substitutes for eggs in savoury recipes like Casseroles, Patties/Cutlets, Breads and main Course entrees. Play around a little with these ingredients and experiment till you find the right balance. Try using 2-3 tbsp of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a lot. Again, egg-replacers work the best as they have no taste of their own.

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Commercial Egg Replacer
Ener-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. Despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.

Bananas and Applesauce
Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads. Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure to add 1/2 tsp extra of baking powder or baking soda to help it rise if needed.

Silken Tofu
Tofu is the best way to substitute eggs in savoury dishes such as a quiche, fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs, and can lend a nice taste to the recipe.

Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, and pancakes, but wouldn't work well in something like an angel food cake which needs to be light and fluffy.

Flaxseeds or Whole Grains
Combine 1 tbsp ground flaxseeds with 3 tbsp boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg

Egg substitutes are a preferred way to avoid eggs in your cooking. The lesser the amount of eggs a recipe needs, the easier it is to substitute them, without losing flavor or texture. Replacing eggs in recipes is also recommended at times to reduce fat and cholesterol content. So try these simple solutions for eggless recipes and experiment with them to find egg substitutes that work best with a recipe!

Written by Mansi Desai of Fun and Food
This page is updated on May 19, 2013.

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Comments

is there a standard substitution of mayo instead of eggs. there is a salad dressing recipe that has no eggs but i wanted to know the equivalent of mayo to eggs.
Yogurt is a good substitute.
you do realize that mayo is MADE from eggs, yes? Not really any point in substituting...
You can use egg-less mayo. It is called Vegenaise. Whole foods and Raley's health section carries it. Tastes great in salads. Plan to use it in baking
Some times I am perplexed and confused when I see people looking for egg substitute in pancakes. Aren't eggs healthy? If they are healthy why would one want to substitute eggs in recopies? I guess some people just don't eat eggs because of diet restrictions.
True - some people are told to avoid the cholesterol in eggs. Use the egg whites instead. Some fiber, whole wheat pancake mixes now have heart healthy options to prepare and they use just egg white - it's easy to do.
Allergy is a huge reason not to use egg. Also vegan' s do not use egg.
A primary reason to substitute eggs in a recipe is for food allergy reasons. Allergy to eggs is very common and generally causes rashes and hives on various parts of the consumers body. My daughter for instance has over 25 different food allergies and it makes life a little simpler finding a way to feed her without giving up a dish entirely. Eggs in general are good for you, giving egg to someone with an allergy to it is poisonous to their bodies.
I recently developed an egg allergy. I used to love eggs and baked goods containing eggs. I'm looking for substitutes because I can't eat them anymore.
Eggs are healthy for those who are not allergic to them. I am allergic to eggs and need egg replacers. It is why I was delighted to see the comment about mayo and the use of veganaise instead of mayonnaise. And by the way those that miss egg salad, try avocado as a replacement. (My daughter gave me that simple recipe). You can mix it to a similar consistency and season as you like! Then spread on toast or bread and it is delicious.
Thanks Libby! We love the idea of using avocado and veganaise. I love them both, for one. I am sure it tastes great.
Vegans don't eat eggs so they would need an egg substitute. There are others who may be allergic to eggs. Then there others who don't have eggs and either don't want to run to the store to buy them or they cannot (at the moment) afford to buy them. So they will use an egg substitute. Eggs, like any other food source is encouraged to be eaten in moderation due to cholesterol issues.
I'm allergic to eggs and it's difficult to find recipes that don't require eggs...so having a substitution is a life saver (literally).
I am gastric intolerant towards egg. That means I vommit , bloat to 9 months in size and run to the loo until I land up in hospital due to dehydration. So no, it is not out of choice that I omit egg from my diet.
I read somewhere that applesauce is a very good egg substitute for pancakes. Has anyone tried it here?
We don't use eggs in our pancakes, self-raising fl, baking powder, sugar, some melted butter/Marge, milk/dairy-free alternative. Avoiding eggs is due to my daughters egg allergy-hopefully these posts have opened up some people's minds to the world of dietary issues-the most reason for going through such effort to substitute elements like eggs!
Hi Karl I have. Applesauce in cakes is also delicious and makes cake very moist.
Sorry...but these didn't taste like pancakes. Too eggy.
I don't like canned or prepackaged so to make my own applesauce I grated a small fuji apple into a bowl, added 1/2 teaspoon of baking powder and mixed it up, smashing it together using a mortar and pestle. My pancakes were delicious. I've also use this egg substitute to bake a gluten free cake. I recently was diagnosed with egg allergies and I have wheat and dairy allergies.
Would the silken tofu work to make a breakfast casserole??
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