More Egg Replacements

[Dee]

Egg Replacements
There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs.

Other Egg Replacement Options
1 egg = 2 Tbsp. potato starch
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned pumpkin or squash
1 egg = 1/4 cup puréed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.


If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: potato starch, arrowroot powder, , mashed potatoes, mashed sweet potatoes, instant potato flakes.

[Courtney]

Dee,

How do you know what function (binding or leavening) the eggs are supposed to perform in the recipe? Is there any way to tell from what other ingredients are included?

Thanks,

Courtney

[Dee]

The basic 3 are leavening agents baking powder, baking soda & yeast.
Anything outside of those will be binding.
Are you egg free???


Dee~~~

[Courtney]

Thanks, Dee! I had a 9 (one under the intolerance marker) on my egg test from enterolab, so I'm cutting them out until I'm in remission, and then I'll probably do some egg challenges.

Courtney