Egg Substitute

Looking for A Healthier alternative to using eggs in recipes…
an Egg Substitute can add a variety of flavor and textures to food, without you having to compromise on calories.

In Cake, egg substitute make it fluffy and light since it acts as a leavening agent

In cookies, or in your case, muffins, eggs substitute add moisture and help bind them together.

And if you wanna make a dish that features eggs as is main ingredient (ex. quiche, mayo, egg salad, scrambled eggs, etc.) You’ll want to you a tofu to mimic the consistency, and adjust the spices and flavorings accordingly.

Ideas for Healthy A Egg Substitute

•  Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won’t help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

Using Flax Seed as an Egg Substitute

• For each egg needed, place in blender:
• 1 heaping tablespoon of whole organic flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs. Each 1/4 cup of Flax seed mixture will replace one egg in baking

Using Gelatin as an Egg Substitute 

• Before you use this as an egg substitute, combine 1 tsp of unflavored gelatin with 3 tbsp cold water and 2 tbsp plus 1 tsp boiling water.

• This mixture substitutes one egg per recipe, and is best used for cakes which need a light fluffy feel, without compromising the taste.

Using Fruit as an Egg Substitute as an Egg Substitute:

• One average size banana = one egg
• 3 tablespoons pureed fruit (ex. Applesauce)  = 1 egg.
• These substitutions may add flavor to the product and are best used for adding moisture and a binding agent to cookies and muffins.

Using Arrowroot As an Egg Substitute:

• 1 tsp of arrowroot powder + 1 tsp of water = 1 egg
• arrowroot powder is thickening agent, and is also used in many vegan ice cream recipes. Creates a light, fluffy, consistency. You might want to add a little extra milk or water or oil to make up for the constancy you would achieve with an actual egg. Good for pancakes and waffles.

Using Soy as an Egg Substitute:

• Whip 1/4 cup tofu is equivalent to one egg.
• Silken tofu is best used for soups, quiche, mousse, and anything else that you need a creamy, smooth consistency for.
•  Firm tofu is a great substitute for scrambled eggs (especially when combined with turmeric)
• Extra firm tofu can be used as meat replacement, and is too tough to use as an egg replacement.
• You can also use unflavored soy yogurt to add a thickness to your recipe, and is a great egg replacement in brownie recipes.
• 1/4 cup soy milk can also take the place of each egg, use this recipe with caution,  be sure to not replace more then 2 eggs.

You can also make egg replacements with things you find you may already have in your kitchen:

• 2 tbsp water + 1 tbsp oil + 2 tsp baking powder = 1 egg
• 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
• 1 tbsp soy milk powder and 1 tbsp cornstarch and 2 tbsp water = 1 egg
• These is a good substitution for cake recipes in which you do not want to compromise the flavor.
• You can also use an eggless mayonnaise as an egg substitute.

To Make One Egg White:

•  Dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, until smooth. Let it chill in the refrigerator for 10 – 15 minutes, then whip it again. This recipe can be used to make frostings which call for egg whites.