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Question

Ok. So for thanksgiving, my dad bought like 6 boxes of those Jiffy muffins. I wan't suppoesed to make them yet, but i couldn't wait. So i put the batter in, preheated th oven, and put the milk in. That is, until i found out we have no eggs. i needed 1 egg per package. So thats 6 eggs. And i only have my permit, so i can't go drive to the grocery store. So my question is: Is there another ingrediant i can use to replace the eggs? Thanks!

Answer 1

Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Answer 2

Boy, the first answer has many subs...but....
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
That is your best bet to substitute for the egg. OR
If you don't mind a different flavor,(depending on the muffin mix) pumpkin is excellent added to muffins.
Hope your muffins turn out ok.

Answer 3

1/2 of a banana or 1/4 cup of applesauce per egg. They will make a nice variation on your muffins too. The banana will add a good amount of banana taste but the applesauce is more subtle and will add a hint of apple and sweetness.

Answer 4

you can use 1 1/4 cup mashed bananas, or applesauce, also add 3 tbsp of baking powder. These will bake up nice and yummy, however they may be dense and not rise as much as you would like.

Also the flavor will be a bit off, depending on the flavor of the muffins....if they are corn muffins, just throw them out, the banana/applesauce flavor will ruin them.

Answer 5

six tablespoons of mayonnaise and a little extra sugar to counter balance the vinegar and lemon in the mayo....You should probably freeze them when they are cooled until the day of the dinner and then briefly re-heat in the oven for the best flavor.

Answer 6

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Answer 7

nope, well ,,, wont taste the same if you don't use egg... take a walk or take your skate board,,, but even if you get like egg powder or something else it wont taste right...

Answer 8

borrow from a neighbor then replace