EGG Substitutions

NOTES: I don't personally use soy anymore due to an allergy, but have used all of these substitutions except for agar powder and soy milk powder.  If you use soy, please be aware that unless it is organic, it is likely genetically modified.  Soy is also high in phytoestrogens (plant estrogens that attach to estrogen receptors in the body ... not a good thing to be estrogen dominant), has a negative impact on thyroid function, and is high in anti-nutrients that reduce the body's ability to assimilate minerals and amino acids (protein).

Egg Replacers & Substitutes in Cooking and Baking (T = tablespoon):

• 1 egg = ¼ cup applesauce + ½ teaspoon of baking powder
• 1 egg =  ½ banana + ½ teaspoon of baking powder
• 1 egg = ¼ cup canned pumpkin or squash  + ½ teaspoon of baking powder
• 1 egg = ¼ cup puréed prunes (or other fruit puree) + ½ teaspoon baking powder
• 1 egg = ¼ cup mashed sweet potatoes + ½ teaspoon of baking powder
• 1 egg = 2 T cornstarch  + 2 T of water
• 1 egg = 2 T arrowroot flour  + 2 T of water
• 1 egg = 2 T potato starch + 2 T of water
• 1 egg = 1 heaping T soy powder (flour) + 2 T water
• 1 egg = 1 T soy milk powder + 1 T cornstarch + 2 T water
• 1 egg = ¼ cup silken tofu
• 1 egg = ¼ cup mashed potatoes
• 1 egg white = 1 T plain agar powder dissolved in 1 T water, whipped, chilled, and re-whipped (agar powder is a naturally gelatinous powder derived from marine red algae)
• 1 egg = 1 T ground flaxseeds simmered in 3 T water (not preferred)
• 1 egg = 1 T ground flaxseeds + 3 T tepid water (let stand 10-15 minutes)
• 1 egg = 1 T ground chia seeds + 3 T tepid water (let stand 10-15 minutes)
• 1 egg = 1 T whole chia seeds + 3 T tepid water (let stand 30 minutes)
• 1 egg = 2 T water + 1 T (melted) coconut oil + 2 teaspoons baking powder*
• 1 egg white = 3 T chickpea (garbanzo bean) liquid.  Using a mixer (stand mixer, preferred), whip for about 15 minutes, until stiff peaks form. 
• 1 egg = 1 T bean flour + 2-3 T tepid water (let stand 10-15 minutes)
• 1 egg = 1 ½ bean flour + 1 ½  ground chia seeds + 2-3 T tepid water (let stand 10-15 minutes)
• 1 egg = 2 T Instant Mashed Potato Flakes + 2 T water
• 1 egg = 2 T tomato sauce (for meat loaf, lentil loaf, burgers, meatballs, etc.)
• 1 egg = ¼ cup cooked oatmeal

*Great for pancakes to make them light and fluffy.  Also adding 1 T white vinegar and 1 teaspoon baking soda makes an instant light foam that gives lift to baked goods. 

Bananas, Applesauce, Pumpkin, and Puréed Fruit
These are great egg replacers in baked goods such as muffins, pancakes, or yeast-free quick breads. Bananas, applesauce, pumpkin, etc. add the perfect amount of thickness and moisture, like eggs, but they won't help your dishes rise or be light and fluffy, so be sure to add ½ teaspoon extra baking powder or baking soda to help it rise if that is the desired result.  NOTE: The oil or butter called for in a recipe can be reduced or eliminated all together.  When using fruits (but not pumpkin and other squashes), the amount of sugar can be reduced in the recipe as well. 

Best choices for Savory Recipes
Arrowroot starch, potato starch, cornstarch, bean flour, cooked oatmeal, mashed potatoes, mashed sweet potatoes, or instant potato flakes are all great substitutes for eggs in savory recipes casseroles and meat or vegan loaves.
Try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a lot. Again, egg replacers work the best as they have no taste of their own or enhance the taste of what you are making. 

Commercial Egg Replacers
(I do not use commercial egg replacers, because I have enough ingredients on hand that I do not need a product that has only one use, but your needs may differ from mine)
Ener-G
Ener-G is kosher, vegan, and non-GMO project verified.  Ener-G is gluten-free, wheat-free, casein-free, dairy-free, yeast-free, soy-free, sugar-free, tree nut-free, peanut-free, sodium-free, and cholesterol-free.

Instructions:
1 egg = 1 ½ teaspoon dry Egg Replacer plus 2 T water
1 egg white = 1 ½ teaspoon dry Egg Replacer plus 2 T water
1 egg yolk = 1 ½ teaspoon dry Egg Replacer plus 1 T water

Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.

Ener-G Egg Replacer has 15 calories, 0 grams of protein, and 0 grams of dietary fiber per 1 ½ teaspoon serving.  It has 4 grams of carbohydrates from starch. 

Despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to add an extra tablespoon of water, milk, or non-dairy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. 

Neat – The Neat Egg Substitute (Kosher, Vegan)
Neat is kosher, vegan, and non-GMO project verified.  Neat is gluten-free, wheat-free, casein-free, dairy-free, yeast-free, soy-free, sugar-free, tree nut-free, peanut-free, sodium-free, and cholesterol-free.

Instructions: Combine 1 tablespoon of neat egg mix with 2 tablespoons of water and mix well; use in recipes where egg is a binder.

Ingredients: Chia seeds and garbanzo beans. 
Shelf stable, dry mix product.

Neat has 25 calories, 2 grams of protein, and 2 grams of dietary fiber per 1 T serving.

Ener-G Egg Replacer

Neat Egg Substitute