Is there something I can use to replace eggs?

Question

With the holiday approaching, I dont want to miss out on everything I used to consume, and Id like to makre some breads, like banana or apple cinnamon breads, and they require milk and eggs.

Milks not a problem, Ill go with soy or rice.. but what about eggs?

Answer 1

I'm vegan, love to bake, and adapt recipes for my ethical diet. For baked goods, try substituting smashed banana, apple sauce (or apple butter) or all-fruit spread for egg. Be sure to use a substitute that complements the recipe.

Typically, use one small banana for one egg; a quarter- to a third-cup apple sauce or fruity spread for one egg.

I've tried store-bought egg-replacement stuff, and they're nasty.

Answer 2

Agar agar has the most similar effect to eggs without coming from an animal. It is a seaweed usually found in white powder form in whole food shops/Japanese shops.
You mix the powder with some water and beat it and it gives you an egg-like texture which also helps hold ingredients together for recipes such as pancakes.
However, you can create a lovely moist bread without using eggs. Just use banana, soaked raisins or maybe some apple purée and it will taste good.
Look on some vegan recipe websites for recipes of cakes without eggs.

Answer 3

For one egg-

1 tbsp gram (chick pea) or soya flour and 1 tbsp water

1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water

2 tbsp flour, ½ tbsp shortening, ½ tsp baking powder and 2 tsp water

50g tofu blended with the liquid portion of the recipe

½ large banana, mashed


And my favorite egg sub -

Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached. Let cool before using in a recipe. This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks. Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.

Good luck baking !!

Answer 4

Bananas and applesauce work for the sweeter recipes. You can use 1/4 cup soft tofu to replace 1 egg in your savory recipes.

Answer 5

I use Ener-G Egg Replacer--1/2 tbsp replacer mixed with 2 tbsp water per egg. Just remember to mix the replacer and water well BEFORE adding to the batter.

Answer 6

You can get egg-replacer. It works great. You just mix 1 1/2 teaspoons of it with 2 tablespoons of warm water to equal one egg.

Kim at: http://www.peaceful-organic-planet.com/healthy-food.html

Answer 7

You can use egg replacer, which is a powder. For cakes, apple sauce works very well.

Answer 8

did you ever hear about egg beaters?? they are in the dairy isle. they are 99% egg whites, i would not use a powered egg product as these are about 75% whole eggs. you probably could also use tofu, which is a bean curd , which is very versitile, it comes in silken,soft, firm, extra firm....an asian product, more commonly be used elsewhere now, at any rate, here is a link for egg substitutes http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm