Food Substitutes‎ > ‎

Egg Substitutes

  

    Banana

   Substitute 1egg with 1/2 of a medium banana, you have to make a smooth paste of
   it,in a blender or by hand, before adding it to cake, cookies, bread, etc

   Apple Sauce
   Substitute 1egg with 1/4 cup of applesauce (or other pureed fruit)

   Fruit
   1 Egg EQUALS 3 tablespoons pureed fruit (apples, apple butter, apricots,
   pears, prunes, baby food)

   Condensed milk
   Condensed milk is a good substitute for eggs. Half tin condensed milk for every 2.5 cups of flour used in the recipe.

   Gelatin
   1 Egg EQUALS 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.
   If you are vegan look for vegetarian gelatin

   Tofu
  
is fabulous as a replacement, as it will take on the flavour of whatever you are cooking it with. As a general
   rule, 1/4 cup of tofu will replace 1 egg. Whip or beat it before adding it to the recipe. It is great egg substitute
   for people with egg allergy or vegans

   flaxseed
  
Grind 1 tbsp (use 2 1/2 tbsp pre-ground flaxseeds) combine with 3 tablespoons of water to replace one egg.
   Make sure that the mixture has gelled before using it. Some people recommend simmering the two items
   together to thicken this mix.

   Agar powder
   For a replacement for just the egg white, mix 1 tbsp plain agar powder with 1 tbsp water.

   Whip together, chill it and then whip it again.

   Baking Powder
   For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement
   product the following mixture:
   1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

   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.

   Margarine
   Use melted margarine instead of beaten egg whites to give glaze to breads, buns, etc.

   Cocoa butter
   is a pale-yellow, pure edible vegetable fat extracted from the cocoa bean. Cocoa beans contain, on average,
   75% cocoa butter.
 
   Arrowroot

   1 Egg Equals 1 tablespoon Arrowroot flour mixed with 3 tablespoons water

   xantham gum
   Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and
   add texture. Use about one teaspoon  per recipe. Xanthan gum is a white powder derived from the exoskeleton
   of a bacterium.It is cultivated on corn sugar.
   Add 1/4 teaspoon xanthan gum to about 1/4 cup of water. Let stand. It thickens, and can be whipped
   like an egg white

   locust bean gum
   Carob is an evergreen tree native to the Mediterranean region, The sugary, edible pods produced by some
   species are known as locust bean.An edible gum, Locust Bean Gum is extracted from the seed. A stabilizer and
   thickening agent, it is also used as an egg substitute

   Snow

   It can be used as a leavening agent in bread and other baked goods. Fresh dry snow is best, stirred in
   rapidly immediately before cooking. The snow is there only to provide small air pockets throughout the
   bread, and will not flavour or bind. Use two heaped tablespoons of snow for one egg.

   Cornstarch
   1 Egg EQUALS 1 tablespoon of Cornstarch mixed with 3 tablespoons of Water

 carob, vegetarian gelatine, vegan egg replacer, soya flour, banana, potato flour or chocolate

Egg substitute in Cookies
Omit eggs from recipe. Add 1/4 teaspoon more baking soda, increase liquid (water, milk) a tablespoon
per egg and 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. 

Baking without Eggs
In most cases eggs can be eliminated from pancake, waffles, and biscuit recipes.




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