Egg Substitutions

A popular egg substitute is Ener-G 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.
Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for
nonbaked foods and quiches.

Alternative replacements (quantity per egg substituted for):

Baking Powder & Baking Soda:

1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil
(use: leavening)

1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar
(use: leavening)

1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)

1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)

1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)

Flour:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)

1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon
baking powder (use: leavening)

Fruit:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)

1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)

1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)

1 egg = 1/2 mashed banana (use: binding and moisture)

1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)

Nuts & Seeds:

1 egg = 3 tablespoons nut butter

1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes)
(use: binding and moisture)

1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water
(let stand 10 minutes; use: leavening)

1 egg - 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 mintues; use: binding and moisture)

Soy:

1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder
(use: leavening)

1 egg = 1/4 cup silken tofu (use: binding and moisture)

Starch:

1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)

1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)

1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)

1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)

1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
+ pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)

Other:

1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)

1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)

1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)

1 egg = 3 tablespoons mashed beans (use: moisture and binding)

1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)

Egg White Substitutions

1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)

Egg Yolk Substitutions

1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)

Hope this helps.

love to all of you and peace to the animals,

Holly