Technique: Egg Substitutions [edit]

[edit] About Egg Substitutions

Eggs both bind and and texture to recipes. Different substitutes work better for different recipes. For 1 egg, substitute: 1/4 cup silken tofu; 2 tablespoons liquid plus 2 tablespoons flour plus ½ tablespoon shortening plus ½ teaspoon baking powder; two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water; 1 tablespoon cornstarch plus 3 tablespoons water; 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder; 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water (will produce rubbery results in some baked goods because this does not contain any fat, whereas eggs do).