Egg Substitutes for Recipes

14 10 2016

img_0035Summer turned to autumn overnight in the Pacific Northwest, and social media was deluged with posts about baking. Even well before the holidays, our foggy mornings or rainy days send people to the comfort of their kitchens. With all of our baking and cooking, sometimes we lack an essential ingredient—the egg. Ah yes, we’ve all discovered only two eggs in our refrigerators when a recipe called for three. What do we do? We use other ingredients from the pantry to replace the egg!

Here is my list of egg substitutes:

  • Banana

¼ C mashed banana equals one egg

Adds a sweet taste

  • Applesauce

¼ C unsweetened applesauce equals one egg

Does not alter the taste

  • Pumpkin

¼ C canned pumpkin equals one egg

Adds a pumpkin taste

  • Prunes

¼ C pureed prunes equals one egg

Adds a sweet taste

  • Cornstarch (or potato starch)

1 T starch mixed with 3 T warm water equals one egg

Set aside for 5 minutes before using

  • Potato

2 T mashed potato equals one egg

  • Flaxseed

1 T ground seeds mixed with 3 T warm water equals one egg

Set aside for 5 minutes before using

Grind whole flaxseeds at home using a coffee grinder, and store in refrigerator

  • Flaxseed meal

1 T flaxseed meal mixed with 3 T warm water equals one egg

Set aside for 5 minutes before using

Flaxseeds in any form add a slightly nutty flavor

  • Flour

2 T flour, ½ tsp oil, ½ tsp baking powder, 2 T liquid of choice mixed equals one egg

Liquid can be water, milk, juice, thin yogurt, buttermilk, cream, dairy-free milks

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