Egg Substitutes
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Collapse ▲With the bird flu in full effect and egg prices soaring, the question of what to use instead of eggs in home cooking has become more relevant than ever. Fortunately, there are several alternatives depending on what you’re making.
To understand these substitutes, it helps to know what eggs actually do in baked goods. They primarily act as a binder, helping ingredients come together. Eggs also assist with rising, contribute color, moisture, and enhance flavor. One large egg is roughly equivalent to 1/4 cup, so when using substitutions, you’ll typically replace it with 1/4 cup of the chosen alternative.
However, if you’re watching your carbohydrates intake due to diabetes, it’s important to note that some of these egg substitutes may increase the carb count in your baked goods.
Remember, if you’re eating eggs or poultry, they are safe as long as they are cooked to the proper internal temperatures. Chicken and eggs should be cooked to an internal temperature of 165 degrees Fahrenheit to eliminate any potential risk of bird flu.
| Substitution | Amount Equivalent to 1 Large Egg | Purpose for the Egg and other Info. |
| Flax Seed Meal (Ground flax seeds) | 1 Tablespoon flax + 3 Tablespoons water | Binder – Will add a dark gritty color |
| Gelatin | 1 pkg. plain gelatin ( 2 1/2 tsp) + 2 Tablespoons warm water | Binder |
| Chia Seed | 1 Tablespoon chia + 3 Tablespoons water | Binder |
| Banana Mashed | 1/4 cup | Moisture – Additional Carbs |
| Applesauce | 1/4 cup | Moisture – Additional Carbs |
| Pumpkin Puree | 1/4 cup | Moisture |
| Silken Tofu | 1/4 cup | Moisture |
| Beans Mashed | 1/4 cup | Moisture – Additional Carbs |
| Seltzer Water | 1/4 cup | Leavening Agent |