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Egg Substitutes or Replacers

Egg Substitutes and Replacers

 

If your recipe requires more than one egg you will need to modify the information below.

Unsweetened or Sweetened Applesauce avoid using more than 1 cup in a recipe or it will make the texture rubbery.  I usually use this with a combination of another substitute for the other eggs.  Works best for Muffins, Brownies, cakes and bars. (This is an excellent combination for homemade stuffing in lieu of egg)

  • Replace one egg with 1/4 cup applesauce
  • Greek plain yogurt – 1/4 cup for one egg. – I use this for the second egg in a recipe it makes a cake mix very moist!

Plain or Vanilla Greek Yogurt or Soy yogurt – Excellent in Muffins, cakes and bars

  • Replace one egg with 1/4 cup yogurt – Beat well until the yogurt is fluffy before adding it to your ingredients as can be heavy

Ripe Banana – this is a good binder when mashed well.  It leaves a nice hint of flavor and will increase the sweetness.  However, it can make the recipe a little rubbery in texture if you use too much. This is great for Quick breads, muffins and cakes.

    Ground Flaxseed – Bakes best in Breads, Cookies and Brownies It adds a slightly nutty flavor and can create a chewy texture.

    • Replace one egg – stir together before adding to the recipe: 1 tablespoon ground flaxseed in 3 tablespoons of water until thick and gelatinous.

    Vinegar & Baking Soda – This will make your baked goods fluffier!  Great in Cakes, Brownies and quick breads.

    • Replace 1 egg with 1 teaspoon of baking soda, 1 tablespoon vinegar,

     

     

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