Consider the type of egg substitute you need by looking at the function of the egg(s).

• Clue: recipe calls for 2-3 eggs

• Clue: recipe calls for one egg.

“Egg-cellent” Ways to Replace Eggs in Recipes

• 2 T tapioca starch
• 2 T potato starch
• 2 T arrowroot powder
• 2-3 T tomato paste
• 2-3 T mashed potatoes
• 2-3 T instant potato flakes
• 1 T grass-fed gelatin (or agar) and 3 T warm water (replacing too many eggs with this will alter the texture; if your recipe calls for more than one egg, replace up to half of them with gelatin eggs and the other half with a different substitute; ideal for pudding, custard, and mousse) *Alternatively, add 1 1/2 tsp to 1 cup of flour, whisk to combine

• Ener-G Egg Replacer (base of potato starch, tapioca flour)
• If you’re baked goods crumble, please consult these tips from Ener-G.
• 1/4 cup unsweetened coconut milk yogurt

• 1 banana, mashed
• 1/4 c applesauce
• 1/3 cup green plantain, mashed
• 2-3 T mashed sweet potatoes
• 1 T milled flax seed and 3 T hot water (let sit for a few minutes)
• 1 T ground chia seeds and 3 T hot water (let sit for a few minutes)
• 1/4 cup nut butter
• 1/3 cup puréed pumpkin (not pumpkin pie filling)
• 1/4 cup unsweetened coconut milk yogurt
• 1 T acacia fiber to 1 cup flour, whisk to combine

• If using fruit, make sure it’s compatible with the other flavors in the dessert.

• It is quite difficult to replicate airy baked goods, such as angel food cake. Instead, look for a recipe with a similar taste but fewer eggs or one that has been tested by real kitchen pros.

• Do not replace eggs if using coconut flour.

• To add structure when making homemade coconut milk whipped cream, consider adding a gelatin egg to one cup of coconut cream during whipping: sprinkle 1/2 tsp gelatin over 1 T cold water, and then heat it over warm water (like a double boiler) until completely dissolved and “syrupy.” If using a whipped cream dispenser, whisk together 1/2 tsp gelatin and a 14 oz can coconut milk or coconut cream before adding the mixture to the dispenser and following manufacturer’s instructions for dispensing cream. This helps the coconut milk cream hold those beautiful peaks and swirls, especially if your coconut milk doesn’t contain guar gum.

What’s your favorite way to replace eggs in recipes? Share in the comments below!

References

• Egg Replacements Based on Recipe Type. http://m.wikihow.com/Replace-Eggs-in-Your-Cooking

• High Volume Egg Replacer Recipe. Makes equivalent of 45 – 50 eggs. http://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/

• Kids with Food Allergies: Eggs http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx

• Low-cholesterol Egg Substitute Recipes. http://pioneerthinking.com/cooking/homemade-egg-substitute

• Madhuram’s Eggless Cooking. “Egg Substitutes in Baking.” http://www.egglesscooking.com/egg-substitutes/

• Paleoveganista. “Dairy & Egg Alternatives.” http://paleoveganista.com/vegan-paleo-kitchen/dairy-egg-alternatives/

• PETA. “Egg Replacements.” http://www.peta.org/living/food/egg-replacements/

• Quick-Reference Guide to Print and Post Your Fridge. http://tryveg.com/assets/pdf/egg-free-cooking.pdf

• The Paleo Mom. “The Science and Art of Paleofying-Part 2 Binders.” http://www.thepaleomom.com/2012/11/the-science-and-art-of-paleofying-part-2-binders.html

Photo Credit

• fotomans/bigstockphoto.com

Some of the links in this post are affiliate links. KalenaSpire only joins affiliate programs for products that Christine believes in and sincerely endorses for quality and efficacy.