a list of egg replacers

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Egg Replacers (Binders)

 

Any of the following can be used to replace eggs:

 

1 banana for 1 egg (great for cakes, pancakes, etc)

2 Tablespoons cornstarch or arrowroot starch for 1 egg

Ener-G Egg Replacer (or similar product available in health food

stores or by mail order)

1/4 Cup tofu for 1 egg (blend tofu smooth with the liquid

ingredients before they are added to the dry ingredients.)

Xanthan gum. Mix about 1/4tsp. With about 1/4 cup of water. Let

stand. It thinkens, and can be whipped like an egg

white. It's okay to replace one egg.

Gelatin. For each egg Called for in their mix for any muffin or

cake recipe for that matter, I use 1tsp of geletin dissolved

in 3 TBS of boiling water, and then gelled slightly in your feezer

which takes maybe 3-4 minutes, then beat as you you

would a regular egg and add to your recipe. This will give you the

texture of a real hen egg in you recipes.( not so good

in cookie recipes)

If a recipe calls for both eggs and sugar use Maple Sugar. Use 1/2

as much syrup as sugar. " Maple syrup is delisious and

gives the batter just the right sticky quality. "

Try Mashed potatos

Flaxseed. Makes about 1/4 cup. This mixture will bind patties,

meatloaves, cookies and cakes as well as eggs do. But it

will not leaven like eggs for souffles or sponge cakes. This recipe

makes enough to substitute for ONE EGG or 2 egg

white. 1/3 cup water, 1Tablespoon whole f;axseed/ Place the water

and flaxseed in a small sauce pan. Bring to boil, then

reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until

mixture is the consistency of a raw egg white. Do not

use too high a heat or mixture will become thick and gummy. Note:

Do not bother to strain out the flaxseed. They do not

have much flavor and won't detract from whatever you are making.

Also Make sure mixture is completely cooled before

adding to yeast breads. Does not work well for binding puddings or

sauces. You can also do 1c. flaxseed and 3c. water.

Follow above dirctions. Use 2 heaping TBS. For 1 egg. Can store

remainder in fridge for 2 weeks.

 

 

MY FAVORITE ONE:

For one egg. It never fails, unless you need a binder. For muffins and

pancakes, I think its even better, cakier than egg.

 

2T flour ( any kind will do, what ever goes with the recipe)

2T Liquid ( whatever goes with recipe, fuit jucie, water, milk)

1/2t. baking powder

1/2t. oil