Best 12 Egg Substitute Recipes
In a culinary world where eggs reign supreme, there often arise instances when an egg-free alternative is sought. Whether due to allergies, dietary restrictions, or simply the absence of eggs in the pantry, the need for reliable egg substitutes has become paramount. This comprehensive article presents a culinary expedition into the realm of eggless possibilities, offering an array of recipes that cater to various dietary needs and preferences.
From the classic flaxseed meal and chia seed gel that mimic the binding properties of eggs to the richness imparted by mashed banana and applesauce, this article explores the diverse spectrum of alternatives to eggs. With detailed instructions and helpful tips, the recipes unlock a world of baking and cooking possibilities without compromising on flavor or texture. Discover the magic of eggless cakes, fluffy pancakes, moist muffins, golden cookies, and more, all achieved using simple and accessible substitutes. So, whether you're an experienced baker seeking inspiration or a beginner navigating the world of egg-free cooking, this article equips you with the knowledge and recipes to embark on a delicious and inclusive culinary journey.
GROUND FLAX EGG SUBSTITUTE
Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container in the refrigerator or freezer.
Provided by Tricia Vaccaro-Coburn
Categories 100+ Everyday Cooking Recipes Vegan
Time 5m
Yield 1
Number Of Ingredients 2
Steps:
- Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
- Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 2 g, Fat 3 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 3.4 mg, Sugar 0.1 g
EASY HOMEMADE EGG SUBSTITUTE
Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches. This eggs substitute can be whipped up easily.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
HOMEMADE EGG BEATERS (FOR EGG SUBSTITUTE)
This is a little different than some of the ones on this site as it uses canola oil for a little extra boost in flavor. I have noticed that some of the egg substitutes are calculated wrong on the nutritional breakdown. (I think they calculated the egg whites as whole eggs). These work out to be about 30 calories per 1/4 c. and less than 1 gram of fat. 1/4 c. equals 1 egg; 1/2 c. equals 2 eggs and so on. This freezes well as long as there are no yolks! Old ice cube trays work well for this.
Provided by mammafishy
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a blender. Keep refrigerated or freeze in individual portions.
Nutrition Facts : Calories 69.5, Fat 5.5, SaturatedFat 1.6, Cholesterol 7.8, Sodium 29.7, Carbohydrate 3.1, Sugar 3.1, Protein 2.1
SCRAMBLED HOMEMADE EGG SUBSTITUTE
"This tasty alternative to whole eggs is perfect for folks who need to watch their diets," remarks June Formanek from Belle Plaine, Iowa. "It scrambles up fluffy and delicious."
Provided by Taste of Home
Time 5m
Yield 1 serving (equivalent to 2 eggs).
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Use as a substitute for eggs.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
EGG BEATERS SUBSTITUTE
Isn't as low-cal as normal egg beaters, but is much cheaper! Note: I haven't tried this yet. I got it from a magazine.
Provided by 789hawks
Categories Low Cholesterol
Time 10m
Yield 1/4 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- 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.
FLAX VEGAN EGG SUBSTITUTE
This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)
Provided by Roosie
Categories Vegan
Time 20m
Yield 2 tablespoons
Number Of Ingredients 2
Steps:
- Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
- Let cool before using in a recipe.** (About 10 minutes).
- This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
- Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.
VEGAN "EGG YOLK" SUBSTITUTE
I found the original recipe on betterbatter.org/egg-yolk-subs titute-vegan and modified it based on what I had on hand - namely a blend of chickpea and all-purpose flour (I was using it in shortbreads anyway which used regular flour so they didn't need to be GF). I was shocked at how wonderfully this worked, once I realized that an electric mixer (hand or stand) is not optional for proper consistency!
Provided by YummySmellsca
Categories Beans
Time 5m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together flours and water until smooth.
- Heat for 2 minutes, beating with a hand mixer halfway through.
- Add oil and beat in well - add enough extra oil to make the consistency of the mixture like beaten egg yolks - this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.
- Use immediately or store tightly covered in the fridge up to 1 month.
- This will replace 2 yolks.
VEGETABLE SCRAMBLED EGG SUBSTITUTE
Steps:
- In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper. , Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
HOMEMADE EGG SUBSTITUTE
Interesting recipe...when you don't want to use a whole egg, you can use an egg white plus a couple of easy additions as a substitute in recipes.
Provided by KitchenCraftsnMore
Categories Low Cholesterol
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all together in a blender and process until smooth.
- Store in fridge for up to 1 week or can be frozen.
Nutrition Facts : Calories 116.3, Fat 9.1, SaturatedFat 0.6, Cholesterol 1.1, Sodium 83.7, Carbohydrate 3, Sugar 3, Protein 5.5
EGG SUBSTITUTE
The owner of a small grocery in our village gave me this recipe after he saw me purchasing the expensive Egg Beaters from him time after time. Bless his heart, this is so much better, and can be used in any recipe calling for eggs. A 1/4 of this mix equals one egg. Great scrambled, too. I have keep a small lidded pitcher of the egg substitute in my refrigerator at all times for cooking and baking. It will keep up to 8 days, but you do need to stir it before each use.
Provided by Ruth Sayers
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Put all into bowl and whip with blender.
- I use a'stick' type blender, but it could even be whipped with a whisk.
VEGAN EGG REPLACER / SUBSTITUTE
I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.
Provided by Vino Girl
Categories Low Protein
Time 5m
Yield 1 "egg", 1 serving(s)
Number Of Ingredients 4
Steps:
- Whisk ingredients together until foamy.
- One batch = Equivalent of one egg.
Nutrition Facts : Calories 59.2, Fat 0.1, Sodium 993.5, Carbohydrate 13, Fiber 0.4, Protein 1.6
HOMEMADE EGG SUBSTITUTE RECIPE
Don't have any Egg Beaters on hand? Or are they frozen and you want to cook right now? S'Ok... I've done a lot of research on the internet to find ingredients that can be used in Diabetic friendly cooking. I hope they will be of some use.
Provided by Dutch Reyveld
Categories Eggs
Time 20m
Number Of Ingredients 4
Steps:
- 1. Directions In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute, equivalent to 1 large egg, 1 serving. If making larger yield, just pulse in a blender or food processor...Beat hard and you're going to have a container full of froth!!! LOL
- 2. Note: The cholesterol in 1 large whole fresh egg is 213 mg.
Tips for Choosing the Best Egg Substitute:
- Consider the Function of the Egg: Different egg substitutes work better for different purposes. For binding, use flax eggs or chia eggs. For leavening, use baking powder or baking soda. For richness, use applesauce or mashed banana.
- Pay Attention to Taste and Texture: Some egg substitutes can alter the taste or texture of your dish. Experiment with different options to find one that you like.
- Check for Allergens: If you have allergies, carefully read the ingredient list of your chosen egg substitute to ensure it does not contain any allergens.
Conclusion: Wide Range of Options for Egg Substitution
With so many egg substitutes available, you can easily find one that suits your dietary needs, preferences, and culinary goals. Whether you're vegan, allergic to eggs, or simply looking to reduce your egg consumption, these substitutes provide convenient and effective alternatives. Experiment with different options to discover the ones that work best for your recipes and enjoy the versatility of egg-free baking and cooking. Remember, the key is to select a substitute that closely mimics the function and properties of eggs, ensuring successful and enjoyable egg-free creations.
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