what will substitute eggs in a reciepe?

Question

do not have eggs but i need two for a reciepe what can i use?

Answer 1

There are several substitutes for eggs when baking -- I keep this list bookmarked and refer to it often:

egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR 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.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR 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.)

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

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

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

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

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

Answer 2

Here are a few options:

1. 1.5 Tbsp water + 1.5 Tbsp oil + 1 tsp baking powder = 1 egg
2. 1 Tbsp water + 1 Tbsp white vinegar + 1 tsp baking powder = 1 egg
2. 3 Tbsp flaxmeal + 1/3 cup water (blended well) = 2 eggs

Answer 3

Yes, there is a difference in flavour. I don't like the taste of egg yolks so I use egg substitutes when I bake. There is also a slight difference in texture.

Answer 4

Hello,
Here are to subsitution you could use that I know of -

1.) Powder egg mix
2.) Mayonaise

If all fails check in back or front of some cook books (like The Five Rose Cook Book or Betty Crocker ) I have seen pages that tell us what we can use instead of what is asked.
Good luck :)

Answer 5

I've heard a good substitute was 1 Tbsp soy flour & 1 Tbsp water.

Answer 6

You can substitute eggs with corn starch, arrowroot powder, potato starch or soy powder. It wouldn't taste the same as the eggs but it will do the job.

Answer 7

Milk,powder eggs

Answer 8

I think you can use like 3tbsp of mayonnaise for each egg. Not sure how well it works, but I have heard of it.

Answer 9

if its cookies or cake apple sauce, if not your probally going to have to go to the store, remember pilsbury cookie dough has no eggs in it...

Answer 10

"Southerns" has a great list. I usually use mayonnaise....
but only as a last resort.