Egg Substitutions

FOR: SUBSTITUTE WITH:

ONE LARGE EGG

1 large egg = 2 ounces = 1/4 cup
For general baking, use 2 large egg yolks plus 1 tablespoon cold water; for thickening sauces, use 2 large egg yolks
1/4 cup egg substitute 
2 large egg whites
For egg-free baking: NOTE: Eggs are a challenge to completely eliminate from an existing recipe; select those specifically written for egg-free baking. If you have a recipe with more than 3 eggs, egg-free substitutes won't work. And in some cases, such as Angel Food Cakes that rely upon beaten egg whites for leavening, only real or powdered egg whites will work: If a recipe calls for 1 egg, follow the substitutions under "A", below. For 2 - 3 eggs, use "B" below. When in doubt use the substitutions under "B". 

A. If the recipe calls for 1 egg, typically it serves as a binder. In this case, almost any egg substitute will work.  Some possibilities (for one egg substitution) include the following. 

bullet1 tablespoon ground flaxseed plus 3 tablespoons warm water.
bullet1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons warm water.
bullet1/4 cup ground soft tofu.
bullet3 tablespoons pureed fruit.

B. If the recipe uses 2-3 eggs or more, the eggs provide leavening.  Several good substitutes (for EACH egg) include:

bullet1 heaping tablespoon Ener-G Food Egg Replacer® plus 2 tablespoons warm water.
bullet1 heaping tablespoon baking powder, 1 tablespoon oil plus 1 tablespoon warm water.
bullet1 heaping tablespoon baking powder, 1 tablespoon cider or apple vinegar plus 1 tablespoon warm water.

Other Egg Substitutes:

bullet1 large egg = 1 heaping tablespoon soy flour PLUS 1 tablespoon water;
bulletOR  2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder. Add one or two drops of yellow food coloring if desired. Mix and add to your recipe. They don't work well in cheesecakes;
bulletOR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer -- available from the health food store -- plus 2 tablespoons water for each egg called for in recipe.);
bulletOR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.);
bulletOR flaxmeal (Make flaxmeal by grinding it in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe;
bulletOR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe;
bulletOR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.);
bulletOR  bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.);
bulletOR tofu (Substitute 1/4 cup soft silken tofu for each egg.);

from www.aeb.org

Here's another egg substitute suggestion I found:

Q: How do I replace eggs in baking with a vegan substitution?

A: Western baking techniques and recipes were developed with eggs as an integral and essential part of the structure of baked goods. It is difficult to replace them well, and different types of baked good require different egg replacement techniques, but it's worth the effort to reduce fat and cholesterol. Ener-G brand egg replacer is popular, but I find it imparts a bitter aftertaste. Here are two from-scratch ideas that work in a variety of situations.

1) Starch-based egg replacer recipe

FOR EVERY TWO WHOLE EGGS, SIFT TOGETHER

1 Tbsp tapioca or corn starch
1 Tbsp potato starch
1/4 tsp baking powder
1/8 tsp xanthan gum (if you have it)

Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy.

This egg replacement works well in delicate, light-colored items like yellow cakes, and sweet muffins....

It does not alter the flavor, like Ener-G Egg Replacer or Flax goop does (see below).

It provides the structure that egg whites normally do.

It leavens like beaten egg whites do, because you trapped lots of air bubbles when you were whisking it (you did whisk it thoroughly before you dumped it in, right?) And it contains some baking powder.

It provides the moisture and fat that egg yolks provide.

But it does not promote browning, add protein, or impart a lovely yellow color, like real eggs do.

And a second egg substitution:

2) Flax goop

This is a nutritious egg substitution.
• 2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.
• Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs

Flax goop has a nutty flavor that works fine in cookies, bars and brownies, and things like zucchini bread, but may not be what you want in cakes or lighter vanilla-flavored items.
It does help with browning, and it provides some omega-3 oils and fiber which we all like.

Remember always to freeze your ground flax, because it goes bad very quickly from oxidization of the healthy oils...

Flax oil is the most unstable of the polyunsaturated oils, and is oxidized (turned rancid) by heat, light, and air. If you use ground flax seeds, you should grind them only when you use them, so the exposure to light and air doesn’t turn them rancid.

Ground flax seed is a fantastic fiber source, and a source of omega-3 EFAs. BTW, never heat flax oil on the stove, or sautee in it, because the good omega-3 oils will convert to trans-fatty oils

ONE LARGE EGG WHITE

2 teaspoons egg white powder plus 2 tablespoons warm water; 8-10 egg whites = 1 cup

ONE LARGE EGG WHITE

1 tablespoon of meringue powder plus 2 tablespoons warm water; 8-10 egg whites = 1 cup