What can I use to substitute eggs when cooking??

Question

My boyfriend is highly allergic to eggs and I want to make this dessert my grandmother makes for him. Is there something I can use to susbtitue the eggs and will it turn out the same?? Thanks!

Answer 1

Substitutions for Eggs in Recipes
Many times, you can skip the eggs in a recipe if it only calls for one or two. All you need to do is add a couple extra tablespoons of liquid to balance the moisture content of the product.
If you are cooking for someone with egg allergy, there are several ways in which to substitute for eggs in a recipe. For each egg, substitute one of the following:


As Binders
1/2 large mashed banana

1/4 cup apple sauce or pureed prunes

1 tablespoon ground flaxseed mixed with 3 tablespoons water

1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder

Combine one packet of unflavored gelatin with one cup boiling water - 3 tablespoons of this mixture equal one egg

1 tablespoon apricot puree

1/4 cup of soft tofu

1/4 cup soy milk

As Leavening
2 tablespoons carbonated water and 2 teaspoons baking flour

1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)

Dissolve 1 teaspoon yeast in 1/4 cup warm water

1 heaping tablespoon of soy flour and one tablespoon water

1 tablespoon bean flour and 1 tablespoon oil

1 tablespoon of arrowroot powder mixed with 3 tablespoons water

1 tablespoon cornstarch mixed with 3 tablespoons water

2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water

For Whipping
1/4 teaspoon xanthan gum with about 1/4 cup of water.

Let stand. It thickens, and can be whipped like an egg white.

Substituting for eggs in recipes may take a little extra time or effort, but it is important to prevent someone with egg allergy from having an allergic reaction.

Answer 2

1

Answer 3

Substitute For Eggs

Answer 4

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Answer 5

I have watched many kids who have been allergic to eggs - the best one I've found is 1 Tablespoon oil, 1 Tablespoon water, 1 teaspoon baking powder = 1 egg. It will work in anything without much difference - except cakes. Cakes will turn out alright, but will be "different" - the texture is not quite right, and they don't rise in the middle. Egg beaters or other commercial egg replacers tend to still make people react when they have sevear egg allergies. Hope this works!

Answer 6

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Answer 7

It really depends on what the recipe is. Eggs are extremely difficult to remove from or replace in a recipe because of the roles they play. You could try artificial eggs, or egg replacements in the grocery store.

EDIT: Many of the egg substitutes people have suggested only imitate one role eggs would play in a recipe, so you need to analyze your recipe and figure out why the egg is in it to start with. Is the egg a protein that provides cohesion and form to the recipe? Or is it there for flavor and water content? Once you figure out why the egg is in the recipe you can find the substitute that best fills the role you need it to play.

Answer 8

2 tbsp cornstarch = 1 egg 2 tbsp arrowroot flour = 1 egg 2 tbsp potato starch = 1 egg 1 heaping tbsp soy powder + 2 tbsp water = 1 egg 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg. 1 banana = 1 egg in cakes. 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes! EGG SUBSTITUTES ONE (1) egg equals any one of the following: 2 Tbs. flour ½ tsp. oil ½ tsp. baking powder 2 Tbs. liquid 2 Tbs. water 1 Tbs. oil ½ tsp. baking powder 1 Tbs. flaxseed* (ground in coffee mill) 3 Tbs. warm water 1 Tbs. gelatin or fruit pectin 3 Tbs. warm water Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes. To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats. Hope this helps

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Answer 9

It depends on what you are trying to make. Scrambled eggs are out. So are egg sandwiches. Eggs have a taste and usually Vanila as a replacement will usually do. Eggs thicken things so a mixture of corn starch and milk or water in the cooked thing will do that trick. There is a jello type powder that thickens things. Eggs hold things together. In breads and such you can add gluten that mayl do that job. Nothing will do to replace egg if they are realy needed. You just need to experiment with what you are trying to do. Hope this helps

Answer 10

The Paleo Diet is an effort to eat like we used to back in the day, way back in the day. If a caveman couldn’t eat it, neither can you. Read more https://tr.im/paleorecipes

This means anything we could hunt or find meats, fish, nuts, leafy greens, regional veggies, and seeds. Sorry, the pasta, cereal, and candy will have to go! Instead, you’ll be making things like chicken stir fry and paleo spaghetti.

Answer 11

In baking, there are a lot of substitutes for eggs! And it's so simple to substitute because many of the ingredients you have right in your own kitchen. This list is good to keep handy when you cook for someone who has an egg allergy, or for when you run short on eggs in the middle of a recipe! Here are a few you can try:

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder. (Add one or two drops of yellow food coloring if you need the yellow color the egg creates.)

flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

silken tofu (Substitute 1/4 cup tofu for each egg.)

fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)