10 Egg Substitutes for Baking and Other Cooking.

egg substitutesYou have run out of fresh and powdered eggs, so what can you use for egg substitutes?  Eggs are used for taste, to add moisture, bind ingredients or even to help with leavening baked goods. There are a number of items that you may have in your storage that can be used as an egg substitute.  Some work better than others do.  When you pick a substitute, take into consideration the purpose that the eggs serve in the recipe.

  • Banana: A half a mashed banana replaces one egg in a recipe for baking. Bananas work well in sweet muffins and yeast-free breads because of the banana taste.  Bananas add moisture to your recipe and help to bind the ingredients together.
  • Condensed Milk: Condensed milk can also be used as an egg substitute in many cake recipes.  1/4 cup of sweetened condensed milk is used to replace each egg in a recipe.
  • Canned pumpkin: A quarter cup of pumpkin will replace one egg. Because of the distinctive flavor of pumpkin it is best to use it with strong flavored ingredients or ingredients that compliment its flavor.
  • Applesauce: For baking a quarter cup of applesauce replaces one egg.  Applesauce adds moisture and helps bind the dry ingredients together.
  • Tofu: If you’re trying to recreate traditional egg recipes like scrambled eggs or omelets, tofu is the best substitute since its consistency most closely resembles cooked eggs. Tofu is soft, squishy, and has little taste, so you can add whatever flavors you want to the dish. Adding a little turmeric to your tofu will give it a yellowish hue,
  • Ground flaxseed: Mix one-tablespoon flax meal with three-tablespoons of water. This mixture helps to binds the dry ingredients in baked goods together.  It also adds moisture.  Be careful that you do not use rancid flaxseed.
  • Baking Soda and Vinegar: This works as a substitute for fluffier baked goods. Use 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar as a substitute for one egg.
  • Lemon As An Egg Substitute: For recipes that only use one egg, you can use up-to 2 tablespoons of lemon juice for an egg substitute.
  • Yogurt/Buttermilk As An Egg Substitute: 1/4 cup of buttermilk or yogurt  can be substituted for each egg. The baked goods should come out light and fluffy.
  • Cornstarch: Mix 2 tablespoons cornstarch to 3 tablespoons water. This works as a good binder.

Although these egg substitutes work fairly well, unfortunately none of them are exactly like real eggs.  You will need to experiment with the substitutes to find the one that work best in what you are baking.

Howard

This entry was posted in cooking, recipes and tagged . Bookmark the permalink.

One Response to 10 Egg Substitutes for Baking and Other Cooking.

  1. youtube has several posts about dehydrating eggs

Leave a Reply

Your email address will not be published. Required fields are marked *