Egg Substitutes

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Egg Substitutes

A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed. Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.

Alternative replacements (quantity per egg substituted for):

Ingredients (use vegan versions):

2 oz of soft tofu can be blended with some water and substituted for an egg to add consistency. Or try the same quantity of: mashed beans, mashed potatoes, or nut butters.
1/2 mashed banana
1/4 cup applesauce or pureed fruit
One tablespoon flax seeds (found in natural food stores) with 3 tablespoon water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg.
1 teaspoon soy flour plus 1 tablespoon water to substitute for one egg.

Directions:

Cotton is such a heavily sprayed crop-- aren't there any less toxic alternatives to cottonseed oil?

Archived comment by: kristin

I have found a 1:3 ground flax seed:water blend works very well as egg substitute for 3 eggs in baking. 1/4C flax seed (finely ground) 3/4C water blended. Use within 24 hours. The approximate ratio for one egg is 2 1/2 T flax seed and 1/4C water

Archived comment by: ajhacker@vixa.voyager.net

Soy lecithin and water is a great substitute for an egg. I use it in cookies and it is an excellent substitute.

Archived comment by: brian

Also try psylium seed husk, mix a teaspoon of it with 1/4 cup water, and let it sit for 5 minutes. Its the stuff that's in metamucil (ew!) but its just a natural fiber, and it helps to hold things together. Apparently, not just in cooking either!

Archived comment by: karen

Which of these is the best substitute for cakes, cookies, etc?

Archived comment by: julia

I have found tapioca starch at oriental groceries for a reasonable price, much less than ordinary Ener-G Egg Replacer found a specialty stores. I have added it liberally to vegan bread recipes with excellent results. I have not tried it on cooking cake and other things. If you are interested in vegetarian Kitchen crafts there is a mailing list at the following address. http://www.findmail.com/list/vkcrafts/info.html or send a blank message to vkcrafts-subscribe@makelist.com If you would like more information about this or other natural living resources for the spiritually concerned you can write to me at ahimsa@webtv.net

Archived comment by: christopher

Does anyone know the recipe for cornstarch egg substitute? email me at EarthGirl01@hotmail.com

Archived comment by: kerry

Helpful! Thanks.

Archived comment by: thad

If it weren't for these suggestions, I don't know what I'd use. Trying to make an all vegan meal for the first time, and its rough when I'm stuck with grocery stores that have limited types of vegan foods. Thanks!!

Archived comment by: shyGirl60630

The mashed potato substitute worked very well for baking cookies. It gave the cookies the right consistency. Thanks!

Archived comment by: auronSquall

Thanks so much for your ideas...I'm a poor college student becoming a vegan and egg replacers are so expensive in the stores!

Archived comment by: kellsbells5

how much mashed potato do you use for one egg?

Archived comment by: zygoat

Most of these work great for my baking, but what about non-sweet foods? I've been turning every Persian dish I know vegan - most of them work very well.... but my ultimate challenge is kabob koubideh. Which, in its original form, is basically a very pungant, flavorful beef patty. What do people use to make veggie burgers stick together? I've tried combining TVP crumbles with all the appropiate spices and its very close to a veggiekabob, except I'm looking for an egg substitute cheaper than Ener-G egg replacer that's not sweet like applesauce. Thanks.

Archived comment by: awibs

hey awibs! It sounds like you are talking about what we call kotlete kubideh (when we were kids we called it green food becasue my dad would put lots of ground parsley and oregeno in it). I would try using lecithen granuales. I think you use about a tablespoon per egg, but double check that becasue I have not used it myself yet. If you would like, I'd be interested to know what other Persian goodies you have been able to make vegeterian. My dad is visting in a couple of weeks and it would be cool to impress him with traditional food! My email is stayhuman@hypocrisy.org. thanks!

Archived comment by: jennifersamimi

another way to ensure that homemade burgers and things stick together is to make sure all of your ingredients are cold, and that any water you add has been chilled with ice, and then to put a few tablespoons of oil in to the mixture. Sometimes it helps if you then refrigerate the mixture overnight before you use it in your recipe.

Archived comment by: carnivalofbunnies

http://www.veganwolf.com/vegan_cooking_substitutions.htm#Baking%20substitutes

Archived comment by: one