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FOR BAKING, per egg, use either: 2 tbsp water, 1 tbsp of oil and 2 tbsp of baking powder mixed together well
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or 1 tsp baking soda (bicarbonate of soda), 1tbsp white vinegar and 1 tbsp extra liquid
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or 1 tbsp ground flax and 3 tbsp liquid mixed til frothy and sat until gelatinous
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or 1 medium banana, very ripe and mashed well, or 60mls / a 1/4 cup of any fruit or vegetable puree (this will impart flavour though)
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FOR DESSERTS:
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1 tsp gelatin dissolved in 2 tbsp liquid
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FOR SAUCES (INCLUDING CUSTARD):
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2 tbsp cornflour
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or 2 tbsp arrowroot powder
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or 2 tbsp potato flour
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FOR BREAD: use 2 tbsp mashed potato per egg
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FOR CHEESECAKE: 60mls / 1/4 cup SOY yogurt
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or 1/4 cup blended silken tofu
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TO REPLACE EGG WHITE: Mix 1 tbsp agar powder with 1 tbsp water.
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Chill, then mix again before using
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or use 2 - 3 tbsp of canned bean or chickpea water (aqua faba) per egg white (works well in baking too)
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BINDING BURGERS/MEATLOAF: per egg, use 1tbsp oats mixed with 5tbsp water
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or 1 tbsp of arrowroot and 2 tbsp of water
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or a cube of tofu and 2 tbsp of vegetable oil
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or 6 ounces of margarine and 120mls / a half cup of cold water
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or 2 tbsp mashed avocado or potato
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USAGE TIP: Pick the right replacer for the job!
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Eggs can work as binders, thickeners and leaveners.
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Make sure you know the role the egg plays in your recipe and substitute accordingly.
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Don't try to replace more than 3 eggs, the end result isn't great.
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As a general rule, ignore the first egg in the recipe and replace the rest (up to 2)
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CAKE TIP: Commercial egg replacers can be drying so if using Egg-beaters brand etc try adding a tsp of oil with a tsp vanilla extract
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COOKIE TIP : Cookies don't rely on eggs for lift so they can be easily left out.
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Just add an extra 2 tbsp of liquid to your recipe
