Best 5 Homemade Egg Substitute Recipes
In the realm of baking and cooking, eggs have long been a culinary cornerstone, binding ingredients, providing structure, and adding richness. However, whether due to allergies, dietary restrictions, or the rising cost of eggs, home cooks are increasingly seeking viable egg substitutes. This article unveils a treasure trove of ingenious alternatives, ranging from pantry staples to unique ingredients, empowering you to create delectable dishes without compromising on taste or texture. Discover the wonders of flax eggs, chia eggs, mashed bananas, yogurt, and applesauce, among others, as they step into the spotlight, showcasing their remarkable ability to replicate the functional properties of eggs in your favorite recipes. Unleash your creativity and explore the boundless possibilities of eggless baking and cooking, transforming everyday ingredients into culinary masterpieces.
Let's cook with our recipes!
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
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
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:
- Choose the best substitute based on the recipe: Consider the texture, taste, and binding properties required for the recipe.
- Experiment with different substitutes: Each substitute has unique characteristics, so try a few to find the one that works best for your recipe.
- Adjust the amount of substitute as needed: The amount of substitute needed may vary depending on the recipe, so adjust as needed to achieve the desired consistency and texture.
- Consider the flavor profile: Some substitutes may have a distinct flavor, so choose one that complements the other ingredients in the recipe.
- Be creative and have fun: Don't be afraid to experiment and try new things. There are many ways to make a delicious egg substitute, so find the one that you enjoy the most.
Conclusion:
With so many delicious egg substitutes available, there's no need to miss out on your favorite recipes if you're avoiding eggs. Whether you're vegan, allergic to eggs, or simply looking for a healthier alternative, these substitutes provide a variety of options to create delicious and satisfying meals. So, get creative in the kitchen and explore the world of egg substitutes to elevate your cooking and enjoy your favorite dishes without compromise.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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