9 Egg Substitutes in Cooking and Baking

The avian flu outbreak has left our supermarket shelves devoid of eggs in the last few weeks in South Africa. I do enjoy a nice veggie scramble in the morning but I find myself stretching the last 6 eggs in the fridge till I can stock up on a dozen or so more.

Until this bout of Bird flu runs it’s course we’ll be rationed as to the amount of eggs we can buy. So to make the best out of a bad situation, here’s some tips for substitutes you can use for eggs in your cooking and baking.

The Purpose of Eggs In Baking

Egg as Binding Agents: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar).

Eggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder can be used.

Eggs for Moisture: If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

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.

For Cakes & Baking

  • ½ a medium Banana, mashed
  • ¼ cup (4 tablespoons) Buttermilk
  • ¼ cup (4 tablespoons) Yogurt

You could substituting eggs in this recipe: Sweetcorn Fritters

As a Binder for Burgers or Meatballs

  • 2 Tbsp Corn flour (Maziena) 3 Tbsp Water
  • 3 Tbsp All-Purpose flour 3 Tbsp Water
  • 3 Tbsp Chickpea flour (channa) 3 Tbsp Water

Egg Substitutes for Cookies

  • 1 Tbsp ground flaxseed + 3 tablespoon water
  • 3 Tbsp peanut butter

As a leavening agent

  • 1 Tbsp vinegar + 1 tsp Baking Soda (Bicarb)

Try it in this recipe: Choc Chip Banana Bread

Leave a comment if you try any of these substitutes and let me know how it turns out.


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