Egg Replacement in Recipes

Standard

If you are vegan or cooking for a vegan, you likely will have heard of a “flax egg” to replace a regular egg in recipes.  If you don’t like flax, don’t have any on hand, or want to try something different, check out the myriad of other possibilities for veganising your recipes. All of the following information is from vegweb.com

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Ground flax seeds
Egg replacing in baking can be a lot more creative than relying on boxed egg replacer. When veganizing muffins, cookies, and cakes, a good go-to egg substitute is ground flax seeds. Cheap and nutritious, when blended with a little bit of water—three tablespoons of water to one tablespoon of ground flax yields about one “egg”—flax creates a mixture that binds baking ingredients together.

Bananas
When making banana bread and other cakes containing bananas, the fruit itself has binding qualities and can stand in as an egg replacer. For every egg you need, simply mash or purée 1/2 banana.

Other egg substitutions. Try any number of the following :

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 puréed fruit (use = binding and moisture)
1 egg = 1/4 cup pumpkin purée or squash purée (use = binding and moisture)
1 egg = 1/4 cup apricot or prune purée (use = binding and moisture)

Nuts & seeds
1 egg = 3 tablespoons nut butter
1 egg = 1 teaspoon psyllium 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 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 substitution
1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use = leavening)

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

 

Source: http://vegweb.com/vegweb-guide-egg-replacers

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