What's a substitute for eggs?!

Egg Substitutions

Baking Powder & Baking Soda:
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)

Flour:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)

Fruit:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)

Nuts & Seeds:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes; use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water (let stand 10 minutes; use: leavening)
1 egg - 1 teaspoon psylium seed husk+ 1/4 cup water (let stand 5 mintues; use: binding and moisture)

Soy:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture)

Starch:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)

Other:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)


Egg White Substitutions

1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)

Egg Yolk Substitutions

1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)

http://vegweb.com/index.php?topic=7678.0

All of these are equal to one egg for baking purposes:
*1/4 cup plain applesauce (or cinnamon/other flavor if it'll go with what it is you're baking)
*about 1/2 of a medium sized banana, mashed really well (the older the better)
*1/4 cup of soy yogurt
*1/4 cup of well-blended silken tofu
*2 1/2 Tbsp. ground flax seeds mixed well with 3 Tbsp. warm water
You can also mix cornstarch or arrowroot powder with warm water until it's about the consistency of an egg & use 1/4 cup of that

Most often I use tofu, applesauce, or flax eggs. they work best in my opinion. Banana works great if it's something that wouldn't be weird with a slight banana flavor, or something where you might not notice it.

Vegetarians can eat eggs, so you'd be looking specifically for a vegan substitute. If you say vegetarian/vegan substitute you'll probably confuse some people. So if you're looking to become vegan, are you looking for a nutritional equivalent, or a baking equivalent? For a baking equivalent, you can just google "vegan egg substitute" to find many options. For a nutritional equivalent, it depends on your overall diet. What would you be missing from the eggs that you wouldn't otherwise be getting? This requires more information from you, or for you to do some research of your own.

http://www.squidoo.com/vegan-egg-substit…

Really good vegan cooks say that it would depend on what you are making. Heavier baked goods could use tofu, etc. Mediocre cooks like myself find that too confusing. Unless a vegan recipe specifically tells me to use something else, I use flax or Ener-G.

For flax, you add 1 Tb ground flax seed and 3 Tb water for each egg. Flax is cheap either in the baking aisle or grind your own from bulk seeds in a coffee grinder or blender. Ground seeds should be refrigerated or frozen because the released oils can go rancid. Whole seeds are shelf stable. Many recipes call for blending the ground seeds and water separately, but I just toss the flax in with the dry and the water in with the wet, and things turn out fine.

For Ener-G, it's a box of white powder you can get probably in the health food section. It's easy, follow the directions. Results vary from flax just a bit but I can't say one is better.

I typically use flax because they have omega-3s, but my Mom seems to have a problem digesting them so then I use Ener-G.

I joke that I am a mediocre cook, but my desserts are very popular. You would never know they are vegan.

For scrambled eggs or egg salad sandwiches, there are recipes using tofu that are pretty good.

Being vegan in your own home is very easy. You can do it. Good luck!

You can substitute oil for eggs in baking,as long as you use baking powder to help the rising process. Visit your local supermarket, and check out the Vegetarian section, or,go to one of the health shops,they also have a lot of things now. Good luck

FOA you should know nutritional value of egg, which is rich in protein. you can get this nutritional value from chickpea, soya beans........... most of the pea are for. however nothing s equalant to egg.

You can't cut eggs completely, they're in everything. Deal with it.