Guide for Egg Substitute

Ingredients

Wet/Traditional Egg Substitutes:

• Ener-G Egg Replacer - use the directions on the box (wet or dry)
• Orgran No Egg Natural Egg Replacer - use the directions on the box (wet or dry)
• 1 heaping tablespoon soy powder + 2 tablespoon water = 1 egg
• 1 tablespoon soy milk powder + 1 tablespoon cornstarch + 2 tablespoon water = 1 egg
• 1 banana = 1 egg in cakes
• 1 tablespoon milled flax seed and 3 tablespoon water = 1 egg (best in cakes, baked goods or pancakes)
• ¼ cup mashed potatoes, applesauce, canned pumpkin or pureed prunes = 1 egg (consider taste profile of finished recipe)
• 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white

Dry Substitutions for Egg:

• 2 tablespoon cornstarch = 1 egg
• 2 tablespoon arrowroot flour = 1 egg
• 2 tablespoon potato starch = 1 egg

Directions

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.

• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu can be a decent substitute for eggs in these applications.• If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra ½ 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: tomato paste, potato starch, arrowroot powder, mashed potatoes, mashed sweet potatoes, or instant potato flakes. (Be sure to consider taste profile of finished recipe)