Have a favourite recipe that you’d like to make egg-free? It’s easy! There are a variety of things you can use depending on the type of recipe. So very many are still struggling with the concept of replacing eggs in their cooking. This ought to make it a lot easier for you ! Try it and see how great you start feeling!
You can use any of the following substitutions for cakes, cookies, muffins, breads and other baked goods which use eggs as a binder (to hold them together). Some of these may change the taste of your recipe, so pick the one that would work best (for example, banana goes great in pancakes and recipes with chocolate or vanilla, flax seeds go well in nutty recipes, apple sauce in fruity recipes).
1 egg = 1/2 banana (mashed)
1 egg = 1 T ground flax seeds soaked in 3 T water
1 egg = 1/4 cup apple sauce
1 egg = 1 T oil + 2 t baking powder + 2 T water
1 egg = 1/4 cup pumpkin puree
1 egg = 1 T of chia seed to 3 T of warm water
1 egg = 1.5 t Ener-G Egg Replacer + 2 T water (see below)
Ener-G Egg Replacer is a balanced blend of different flours, starches and leaveners, and works very well replacing eggs in any recipe without affecting the taste. Note that the powder must be mixed with the water prior to adding it into the recipe. It is inexpensive and available at most health food stores, vegetarian grocery stores, and also online.
Quiche and Custards.
For recipes that are very “eggy” and not fluffy, purée 1/4 cup soft tofu (unsweetened) per egg in the recipe. Make sure it’s well blended to avoid chunkiness in the final product.
Breakfast Scramble and “Egg” Salad.
Crumble about 1/3 cup of medium firm tofu in place of each egg in recipe.
When you get used to the idea it’s easy! Put it to practice! If you are not already vegan consider going vegan. Kick the eggs out of your plan altogether! Go healthy, cut out ‘unhealthy cholesterol and cruelty from your life! It really is that easy – the choice is yours.