*It’s recommended not to replace more than 2 eggs per recipe.
- 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
- 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
- 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
- 1 TBS vinegar + 1 tsp baking soda
- 2 TBS lemon juice + 1 tsp baking soda
- 1 TBS cornstarch + 3 TBS water for each missing egg
- 2 TBS arrowroot flour
- 2 TBS potato starch
- 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
- 1 tsp yeast dissolved in 1/4 cup warm water
- 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
- 2 TBS applesauce
- 3 TBS mayonnaise (*contains eggs so not suitable for allergy or vegan accomodation)
Flax Seed Egg Replacer*Replacer for 1 egg
1 TBS flax seed (ground)3 TBS water
- Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
- Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate.
Hmm, good info because eating too many eggs is (apparently) pretty unhealthy but sometimes you just need a couple more to complete your recipe or whatever...
ReplyDeleteWill keep this in mind for sure !!
cool! thanks for the recipe
ReplyDeleteDo these taste good even??
ReplyDeleteHeh, interesting. Had no idea you could substitute eggs like that. It does seem a bit inconvenient, and I'll assume it's mostly for those who can't handle eggs. Eggs are both cheap and good for your health (as far as I know at least, I'm not sure what Frank has heard..)
ReplyDelete