HOW MUCH EGG SUBSTITUTE DO I ADD TO REPLACE AN EGG?
1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.
MOST COMMONLY USED EGG SUBSTITUTES FOR BAKING ARE:
Mashed Banana
Applesauce
Silken Tofu
Ground Flax Seed mixed with water
Yogurt (dairy free or regular)
Buttermilk
Sweetened Condensed Milk
EGG SUBSTITUTES FOR CAKES AND CUPCAKES FOR EACH WHOLE EGG USED YOU CAN SUBSTITUTE IT WITH ONE OF THE FOLLOWING:
½ a medium Banana, mashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cup (4 tablespoons) Buttermilk
EGG SUBSTITUTES FOR COOKIES
FOR EACH WHOLE EGG USED YOU CAN SUBSTITUTE IT WITH ONE OF THE FOLLOWING:
1 tablespoon ground flax seed + 3 tablespoon water
¼ cup (4 tablespoons) Sweetened Condensed Milk
EGG SUBSTITUTES FOR BROWNIES
FOR EACH WHOLE EGG USED YOU CAN SUBSTITUTE IT WITH ONE OF THE FOLLOWING:
1 tablespoon ground Flax Seed + 3 tablespoon water
½ a medium Banana, mashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cups (4 tablespoons) Yogurt (vegan or regular)
¼ cup (4 tablespoons) Buttermilk
NOTES ABOUT USING FLAX SEED AS AN EGG SUBSTITUTE
1 tablespoon ground Flax Seed + 3 tablespoon water= 1 egg
Grind the Flax Seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
NOTES ABOUT USING SILKEN TOFU AS AN EGG SUBSTITUTE
1/4 cup blended Silken Tofu = 1 egg
Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.
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