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You can use a variety of other foods when cooking
and baking. It’s good to know how much egg substitute you need when
replacing eggs in your recipe. 1 egg is roughly 1/4 cup (4
tablespoons/2oz) so you need to replace that volume in your recipe.
Depending upon the recipe and the function of the egg, certain
options are better suited than others, as the flavor and texture may
be slightly altered.
Egg substitute for binding (helps hold the shape and stick
together), such as in meatloaf:
Egg substitute for leavening (gives texture and a
lift), such as in cookies:
-
1 Tablespoon flax or
chia seed + 3 Tablespoons water + ½ teaspoon baking powder
-
½ teaspoon baking
powder + 1 Tablespoon liquid (water) + 1 Tablespoon vinegar
-
½ Tablespoons water +
1 ½ Tablespoons oil + 1 teaspoon baking powder
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Egg substitute for moisture (by leaving out
the egg altogether and simply adding more moisture), such as in
pancakes, cupcakes, and quick breads:
-
¼ cup mashed banana,
mashed avocado, applesauce, pumpkin puree, sweet potato, mashed
beans, or silken tofu
-
2 Tablespoons
mayonnaise
Other ways to replace eggs (Each replacement
equals 1 whole egg):
Pro tips when using these alternatives:
-
Ground flaxseeds +
water - Grind flaxseeds, mix with water, and let it rest until
it becomes gelatinous.
-
Mashed banana - The
banana you use should be ripe and easily mashed.
-
Silken tofu - Process
tofu in a blender until smooth and creamy.
Download the handout on Substitutions for Common
Ingredients
https://extension.illinois.edu/sites/
default/files/substitutions_for_
common_ingredients_0_0.pdf so you can easily refer to this
information in the future. [Author:
Kristin Bogdonas, University of Illinois Extension Educator,
Nutrition and Wellness] |
