Egg Replacer Recipes
EASY HOMEMADE EGG SUBSTITUTE
Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches. This eggs substitute can be whipped up easily.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
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- Aquafaba. This egg substitute is likely already in your pantry! The magical ingredient known as acquafaba is simply the liquid from canned chickpeas! It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.
- Vinegar + Baking Soda. When it comes to baking, eggs are what helps your cakes and muffins to rise so you'll need a replacement that won't leave your muffins flat.
- Liquid Egg Replacement. While super markets might be low on eggs, there's no reason why you can't find commercial egg replacements. They're a great option for your favorite egg recipes and you don't even have to deal with the shells!
- Tofu Scramble. Looking for a healthy breakfast idea? Using extra-firm tofu is an easy way to make egg scrambles without the eggs! It's also a great alternative for a vegan breakfast.
- Flax Seeds + Warm Water. Have you ever heard the term "flax egg" or maybe you've seen it referred to as "flegg." No matter what you call it, this swap is a no brainer.
- Buttermilk. Ideal for baked goods where there's another leavening agent at work, this egg substitute is used more for binding and moisture. 1/4 cup buttermilk = 1 egg.
- Vegetable Oil + Baking Powder + Water. This easy substitute uses kitchen staples you likely already have on hand! It's ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.
- Yogurt. Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work. It'll help with binding and moisture. 1/4 cup yogurt = 1 egg.
- Carbonated Water. Using carbonated water in place of an egg is a surprisingly effective baking swap, especially when another leavener is being used. 1/4 cup carbonated water = 1 egg.
- Chia Seed + Water. Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.
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