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COMMERCIAL EGG SUBSTITUTION SUGGESTIONS
A 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 (sodium carboxymethylcellulose, methylcellose). It is primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for non-baked foods and quiches. It is egg-free, gluten-free, wheat-free, casein-free, dairy-free, yeast-free, soy-free, tree nut-free, peanut-free, and it is low in protein. It mimics what eggs do in baking recipes so it is perfect for people who cannot have eggs, replacing whole eggs, egg whites, and egg yolks in baking. 16 ounces is equivalent to approximately 100 eggs. It is available in a 50 pound bulk package as well as a 16 ounce package. It can usually be found in natural food stores or purchased online. It is good for recipes that call for 1 or 2 eggs.
INSTRUCTIONS FOR USE:
1 egg = 1-1/2 teaspoons dry Egg Replacer plus 2 tablespoons water
1 egg white = 1-1/2 teaspoons dry Egg Replacer plus 2 tablespoons water
1 egg yolk = 1-1/2 teaspoons dry Egg Replacer plus 1 tablespoons waterEGG SUBSTITUTE PRODUCTS
ALTERNATIVE EGG REPLACEMENTS
Tofu is great for egg substitutions in recipes that call for a lot of eggs (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 tablespoon flax seeds (found in natural food stores and online) with 3 tablespoons 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 ration of 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). GROUND FLAXSEED PRODUCTS
1 whole egg = 2 tablespoons water plus 1 tablespoon oil plus 2 teaspoons baking powder.
1 egg = 1 teaspoon soy flour plus tablespoon water. SOY FLOUR PRODUCTS
1 egg = 2 tablespoons water plus 2 teaspoons baking powder.
1 egg white = Dissolve 1 tablespoon plain agar powder in 1 tablespoon water. Whip, chill and whip again. AGAR POWDER PRODUCTS
Soy lecithin and water is a great substitute for an egg. It can be used in cookies and it is an excellent substitute. SOY LECITHIN PRODUCTS
Also try psyllium seed husk, mix a teaspoon of it with 1/4 cup water, and let it sit for 5 minutes. It is the stuff that is in metamucil but it is just a natural fiber, and it helps to hold things together. PSYLLIUM SEED HUSK PRODUCTS
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. TAPIOCA STARCH PRODUCTS
A mashed potato substitute worked very well for baking cookies. It gave the cookies the right consistency.
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HELPFUL PRODUCTS & FURTHER EDUCATION
Prescription for Nutritional Healing: The A-To-Z Guide To Supplements
-- by Phyllis A. Balch, James F. Balch - 2nd Edition
Prescription for Nutritional Healing: The A-To-Z Guide To Supplements
-- by Phyllis A. Balch, James F. Balch - 4th Edition
Prescription for Herbal Healing: The A-To-Z Reference To Common Disorders
-- by Phyllis A. Balch
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