For many years, I thought that being a vegetarian was a healthier way of eating, and that being a vegan was an ideal. Fortunately, I never quite managed complete veganism (except for a two month period), but we usually used animal products only once a week. I was easily able to go for weeks with no eggs in the house since I virtually never used eggs, just substitutes for eggs.
Well, I’ve continued to learn about nutrition and no longer believe that removing animal products from the diet is beneficial. Actually, I now think it’s harmful. But I’ve watched the price of eggs go so drastically high that I decided it’s time to dig out my old egg replacer recipes.
You can buy egg replacers, but they’re usually pretty expensive. Whether you are a vegan, looking to cut down on cholesterol, or just looking to cut your baking costs, here are some egg substitute recipes that you may find useful.
My favorite is the first, which my 7 yod whipped up a large batch of today- this is a substitute for what is sold in the stores as Ener-G Egg Replacer, and you can use it for any kind of baked goods. We were able to make quadruple the recipe for under $4, which should last us for months:
1 c. potato starch
3/4 c. tapioca flour (sold in health food stores)
2 t. baking powder
Mix it all together, store in an airtight container. Lasts for ages! (With this in the pantry, I always appreciate that’s it not a problem to realize in the middle of a recipe that I don’t have enough eggs. :)) To use, mix 1 1/2 t. of the mix with 2 T. water – this replaces one egg in a recipe. 1 1/2 t. mix and 1 T. water = 1 yolk.
Some more substitutes:
1 T. cornstarch + 2 T water = 1 egg (good for quick breads, but not cakes)
1 T soy flour + 2 T water = 1 egg
1T. oil, 1 T. water, 1 t. baking powder = 1 egg (good for quick breads, but not cakes)
2 t. flax meal + 2 T warm water = 1 egg (beat until consistency of an egg)