Eggs are what hold all the ingredients together when cooking and baking so it can be tricky finding an egg substitute. But, have no fear – you can find tasty egg replacers in the form of chickpea flour, mashed bananas, arrowroot powder, flax meal and chia seeds. I suggest you do not use soy!
Egg Replacements in Recipes
1 Large Egg Equals:
- 1 Tbsp. ground flaxseeds mixed with 3 Tbsp. warm water. Let stand for 1 minute.
- 1/4 cup applesauce
- 1/2 medium banana, mashed
- 3 1/2 Tbsp. gelatin blend (To Make Gelatin: Dissolve 2 tsp. gelatin in 1 cup of boiling water). Use 3 1/2 Tbsp. of this mixture for each egg the recipe calls for.
- 1/4 cup yogurt (for muffins, eggs and bars)
- 4 oz. baby food (pureed fruit or vegetable)
- 1/3 cup canned pumpkin (for muffins, eggs and brownies)
- 1 Tbsp. arrowroot powder mixed with 3 Tbsp. water
- 1/4 cup chickpea flour mixed with 1/4 cup water or dairy-free milk
- 1 Tbsp. white chia seeds mixed with 3 Tbsp. warm water. Mix and let stand for 10-15 minutes.
What do you use to replace eggs in your recipes?
It is essential to work with a nutritionist and an Integrative M.D. because I am sharing general information that is not intended to be medical advice. This information is only given for informational purposes.