5 Egg Substitutes

September 26, 2010

Try any of the following egg substitutes when ‘translating’ an old recipe into a Food for Life friendly version.

5 Egg Substitutes:

#1) A Tablespoon ground flax seeds plus 3 Tablespoons water replaces one egg.

  1. Simmer ground flax seeds and water in a saucepan for about 5 minutes or until thick, egg-like consistency has been reached.
  2. Let cool before using in a recipe.
  3. This recipe makes 1 egg’s worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
  4. Use about 1/4 cup (4 Tbs) egg substitute for each egg.

#2) 1/4 cup blended silken tofu replaces one egg.

#3) 1/2 banana, blended smooth/mashed well replaces one egg.

#4) 1/4 cup soy yogurt replaces one egg.

#5) 1 Tablespoon tapioca powder plus 3 Tablespoons water replaces one egg.

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