My friend is allergic to eggs. Is there something I can use in recipes in place of eggs?
Although the good news is that just about any recipe that calls for eggs can be made by using the proper egg substitute, there’s no single answer to what the best substitute will be, since eggs perform a different function depending on what you’re making.
Here are some “tried and true” suggestions:
⋅ Ener-G Egg Replacer – follow directions on box
⋅ 2 tbsp cornstarch = 1 egg
⋅ 2 tbsp arrowroot flour = 1 egg
⋅ 2 tbsp potato starch = 1 egg
⋅ 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
⋅ 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
⋅ 1 banana = 1 egg in cakes
⋅ 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes
Or you can try a homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here’s a low cholesterol egg substitute recipe:
⋅ 1 tablespoon of nonfat dry milk powder
⋅ 2 egg whites from large eggs
⋅ 4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won’t be too dry.
In a pinch, or with a good recipe, vinegar mixed with water or even plain run-of-the-mill soda can work as a decent egg replacement. For savory entrees such as a vegetarian casserole or a loaf, try using 2-3 tablespoons of bread crumbs or oats.