BM # 51

Day : 12
Theme : Baking
Since most of the recipes that I want to bake are with eggs , i am always looking for an egg substitute.Here is a complete chart of all the egg substitutes that I use.

Silken Tofu / Fresh cottage cheese

1/4 cup = 1 egg
Try blending it with liquid ingredients till smooth and creamy.
Try not using in dishes that are light and fluffy.
Best in Cakes, Muffins.
Ripe Banana
1/2 mashed Banana = 1 egg
Best in breads, cakes, muffins, pancakes
It does give a banana flavor , so consider it while using it.
Apple Sauce
1/4 cup unsweetened apple sauce = 1 egg
Best in cakes, quick breads, brownies
1/3 cup cooked pumpkin purée = 1 egg
Best in cakes, quick breads

One egg can be replaced by

2 tbsp flour
1/2 tbsp oil
1/2 tsp baking powder
2 tbsp liquid ( it could be milk, butter milk, or soy milk )
Beaten together till smooth
One egg can be replaced by
2 tbsp water
1 tbsp oil
1/2 tsp baking powder
Beaten together till smooth
Vinegar and Baking Soda
1 tbsp + 1 tbsp vinegar = 1 egg
Best in cakes, cup cakes, quick breads
Best vinegar to be used – apple cider vinegar , distilled vinegar
Flax seed
1 tbsp ground flax seed
3 tbsp water
Blend until smooth and creamy.
Best in baked food that is grainier and nuttier, pancakes, breads, waffles, cookies and nutty tea cakes.
Commercial egg replacer
1tbsp egg replacer + 3 tbsp water = 1 egg
Blend to make it smooth and creamy
Best in cookies
Egg white substitute
1 tbsp non flavored agar agar powder
1 tbsp water
Whip chill whip
Egg glaze substitute
1/4 cup light corn syrup + very hot water .
Apply with brush to pastries after removing from oven, re bake for a minute or two
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Egg Substitutes

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