Here are 6 alternatives to replacing eggs!

Flax Seed as Egg Replacer = grind flax seeds with an inexpensive (clean) coffee grinder. Keep ground flax stored in fridge or freezer in a container with a tight-fitting lid. Since flax has a subtle nutty flavor, use in things like waffles, pancakes, bran muffins, breads, oatmeal cookies… The equation is basically 1 heaping Tbsp flax + 3 Tbsp water = 1 egg.  Whisk or blend together and let sit 2-3 min. Whisk again.

Ener-G Egg Replacer = This boxed egg replacer powder is sold in most stores!     1  1/2 tsp egg replacer + 2 Tbsp water mixed well = 1 egg.  (Bobs Red Mill also has a powdered egg replacer.)

Banana as Egg Replacer = Not to be used in every recipe.  It will usually leave a slight banana hint.  This works well in baked goods like cupcakes, cakes, breads & pancakes.    1/2 mashed banana = 1 egg

Applesauce as Egg Replacer = 3 Tbsp applesauce = 1 egg.  Try to use organic applesauce since apples are high in pesticides.  Anywhere from 3/4 – 1 cup of applesauce equals 1 cup of butter or oil.  Applesauce provides good binding & moisture in baked goods, like cakes, quick breads, & brownies.

Tofu as Egg Replacer = use soft or silken tofu only! 1/4 cup blended tofu = 1 egg  Works best in rich dense moist cakes and brownies.

Vinegar + Baking Soda as Egg Replacer = in cakes, cupcakes and quick breads, you can use 1 tsp baking powder + 1 Tbsp vinegar (apple cider or white distilled)


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