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Egg Substitutes SuggestionsA popular egg substitute is 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. It's primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches. It can usually be found in natural food stores. One whole egg = 1 teaspoon powder + 2 tablespoons water. It is good for recipes that call for 1 or 2 eggs. Alternative replacements (quantity per egg substituted for):
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. 2 ounces of soft tofu can be blended with some water and substituted for an egg to add consistency.
Try the same quantity as tofu of mashed beans, mashed potatoes, or nut butters.
1 egg = 1/2 mashed banana to 1 banana. This can be used in a sweet, baked recipe. This will flavor the recipe so make sure the banana will taste good in the recipe.
1 egg = 1/4 cup applesauce or pureed fruit. Again, this can be used in a sweet, baked recipe and will flavor it.
One Tbsp flax seeds (found in natural food stores) with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg. A 1:3 ground flax seed:water blend works very well as egg substitute for 3 eggs in baking. 1/4 Cup flax seed (finely ground) 3/4 Cup water blended. Use within 24 hours. The approximate ratio for one egg is 2-1/2 tablespoons flax seed and 1/4 cup water (another suggestion for one egg = 1 tablespoon ground flax seed simmered in 3 tablespoons water).
1 whole egg = 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder.
1 egg = 1 teaspoon soy flour + tablespoon water.
1 egg = 2 tablespoons water + 2 teaspoons baking powder.
1 egg white = Dissolve 1 tablespoon plain agar powder in 1 tablespoon water. Whip, chill and whip again.
Soy lecithin and water is a great substitute for an egg. It can be used in cookies and it is an excellent substitute.
Also try psylium seed husk, mix a teaspoon of it with 1/4 cup water, and let it sit for 5 minutes. It's the stuff that's in metamucil (ew!) but it's just a natural fiber, and it helps to hold things together.
Tapioca starch found at oriental groceries for a reasonable price is much less costly than ordinary egg replacer found a specialty stores. Add it liberally to bread recipes with excellent results.
A mashed potato substitute worked very well for baking cookies. It gave the cookies the right consistency.
MoonDragon's Nutritional Recipe Index