EGG SUBSTITUTE

Egg Substitutes (taken from Madhuram's eggless cooking)

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There are many egg replacements available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.

Egg Substitute	Quantity	Best Suitable For	How is the result?
Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.
Silken Tofu	Substitute ¼ cup of whipped silken tofu for each egg.	Rich, dense and moist cakes, cookies, breads and brownies	Baked goods won’t brown as deeply, but they will be very moist and heavy.
Flaxseed Powder	Whisk/blend together 1 teaspoon of flax seed powder with ¼ cup of water for each egg to be replaced. (Also see My Notes 1)	Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies. Best in dark colored dishes.	The baked goods are heavier, dense.
Pureed Fruits (mashed bananas, applesauce, apricots, pears, prunes)	¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.	Cakes, quick breads and brownies.
Vinegar and Baking soda	1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.	Cakes, cupcakes and quick breads.
Buttermilk, Yogurt or Baking Soda	If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with ¼ as much baking soda.	cookies, bars and flatbreads.
Commericial Egg Replacer Powder (like EnerG)	Whip together in a food processor or blender 1 ½ teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.	All baked goods, especially cookies.	Flavorless, won’t affect the taste of the baked goods.