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Egg Replacers

Subject: Baking Without Eggs
From: Mmoon at (Modean Moon)
Date: 12 Aug 1996

The TIGHTWAD GAZETTE recommends using one heaping tablespoon of soy flour and one tablespoon water for each egg in baking. I haven't tried this yet, but so many of the Frugal Zealot's suggestions have worked I see no reason to doubt this one.
Subject: Re: egg substitute
From: c.a.tyler at (Chris Tyler)
Date: 1 Nov 1996

I've been told that you can use 1/4 cup of soft tofu for an egg in any recipe. It doesn't work in anything, especially if the eggs need to be a leavening agent, but in cookies and cakes it seems to work ok. I like it.
Subject: Re: egg substitute
From: tjmdjb at (TJMDJB)
Date: 4 Nov 1996

I've had good luck using a flax-seed mixture in baking. You have to reduce any oil you use in the recipe you use though. Your recipe will still be especially moist, and flax seed is a good form of mono-& unsaturated fat (more healthy, as far as fat goes)
Here it is (taken from Uprisings, The Whole Grain Bakers' Book:

Blend 1 cup of flax seed until decimated. Add 3 cups cold water and blend. It should have the consistency of eggs, but looks disgusting. 1/4cup of this mixture is equivalent to 1 egg. Can be stored in refrigerator for "quite some time."
Date: 19 Sep 1995
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: MaryBeth Ritter <MERITTER at SUADMIN.SYR.EDU>
Subject: egg replacement

Egg replacer by Ener-G Foods [800-331-5222] has just the thing. Though it isn't as good as the box says it is -- Also
Date: 16 Jan 1996
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: Jim Lyles <lyles at SUN.TIR.COM>
Subject: Re: Egg Substitutes

Dara wrote:

> ...Does anyone know of any decent egg substitutes?...

There has been some discussion in the past about egg replacement products. I decided to cull the archives for previous responses. I've edited out the redundant or unrelated portions (according to my judgement). This covers all the archives prior to January 1, 1996:

Date: 30 Dec 1994
From: William Elkus <Maxwell at LAMG.COM>

Can anyone volunteer a good recipe for making bread in a bread machine that is

gluten free, and
casein (milk) free, and
egg free?

We have taken basic GF recipes, which usually have at least egg and often milk, and substituted Energ-G egg replacer and either soy milk or infant soy formula. The breads come out mediocre at best. We have a programmable Sears Kenmore Choice bread machine, which is really made by Welbilt and was the one suggested by Red Star Yeast. Any suggestions are appreciated.

Date: 31 Jan 1995
From: Mike Jones <celiac at ISPACE.COM>
Subject: The Celiac ActionLine, January 1995, Vol. V, Num. 1

5. Bread Machine Substitutions from Glenna Vance, Red Star Consumer Services Representative.
4. Eight teaspoons of Egg Replacer and 2/3 cups of additional water can be used to replace three eggs.

Date: 1 Jun 1995
From: Karen M. Davis <kmdavis at NETCOM.COM>

...Now, as far as egg replacer goes, it's made by EnerG Foods of Seattle....I *know* that Country Life Foods (?) in Palo Alto carries it....and that the Whole Foods Market in Oakland....carries it. Check the larger health food stores near your house...

Date: 19 Sep 1995
From: Nathan D Justus <nathan at HOGPA.HO.ATT.COM>

This is one of the big questions: wheat free, soy free, dairy free things that can replace eggs in baking. My wife is celiac, can't have eggs or soy either. Things we have tried:

1. Xanthan gum. Mix about 1/4 tsp. with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white. It's okay to replace one egg.

2. Ener-G Egg Replacer. Essentially, it is baking powder. It's okay, but again, GF flours just don't rise much.

3. Guar gum. We've found that this imparts a nasty flavor.

4. Gelatin. Never had much success with it, but haven't experimented much either.

I've been thinking a lot about things like yogurt (which will work when the sour is okay) and mashed potato; during WWII, lots of folks (in England) worked mashed potato into pastry and such; it stretched meager supplies of imported wheat flours, but I wonder if it might not work to bind GF flours.

Date: 19 Sep 1995
From: Andrea Frankel <andreaf at NETCOM.COM>

If you can find WonderSlim in your health food store, it substitutes nicely for eggs in most baked goods. It does have some lecithin in it - do all people who are soy-sensitive react to lecithin?

Date: 20 Sep 1995
From: herl jennifer l <jenherl at UX1.CSO.UIUC.EDU>

Mashed banana works, and other pureed fruits (like prunes) may work as well. The texture will be a bit different, and you'd want to take into account the sweetness of the fruit.

Date: 20 Sep 1995
From: Elyse Sheppard <esheppar at FREENET.COLUMBUS.OH.US>

Hi, using one tablespoon of flaxseed to 2 tablespoon of water, then boiled for ten minutes or put in blender until fine works well. This stuff is yucky, only good in recipes. Very high in Omega threes.

Date: 20 Sep 1995
From: Dain Smith <dain at TELEPORT.COM>

My wife has used the following recipe from "The Allergy Self-Help Cookbook" (Rodale Press 1984) by Marjorie Hurt Jones page 189 in baked goods with good success.

Egg Substitute

Makes about 1/4 cup. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do. But it will not leaven like eggs for souffles or sponge cakes. This recipe makes enough to substitute for ONE EGG (my emphasis); you can easily double or triple it.

1/3 cup water
1 tablespoon whole flaxseed

Place the water and flaxseed in a small sauce pan. Bring to a boil, then reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until mixture is the consistency of a raw egg white. Do not use too high a heat or mixture will become thick and gummy.

Note: Don't bother straining out the flaxseeds. They don't have much flavor and won't detract from whatever you're making.
We used this recipe "as is" and not had any problems.

Jim Lyles ........ <200-2214 at> ........ Holly, Michigan, USA
Subject: Re: egg replacers
From: vegmania at (Dianne Smith)
Date: 2 Dec 1996

I generally use 1/4 cup soymilk in place of each egg. In some recipes, tofu works well as a replacement. Ener-G Egg Replacer is a good commercial product.
Subject: Re: alternatives to baking powder and Ener-g egg replacer
From: jack at (Jack Campin)
Date: 16 Apr 1997

Susan Foss <sfoss at> writes:

> Also, what is a good egg substitute for baking that does not have potato
> in it such as Ener-g Egg Replacer?

Sometimes a mixture of oil and baking powder will work. Sometimes tofu fits. For some recipes you might be forced into using unusual kinds of vegetable gums. It's better to get used to a different range of recipes rather than try to make the same things you're used to and have them come out disappointing or depend on weird witchy stuff that's been through all kinds of strange industrial processing. Hamrick and Wiesenfeld's _The Egg-Free, Milk-Free, Wheat-Free Cookbook_ has some ideas along these lines.
Some of the stuff in the wheatfree recipes file on my website is egg-free; try the pancakes. (And some couldn't possibly work without eggs - worse luck for me as I can't tolerate them either).
Date: 9 Jul 1997
Sender: Milk/Casein/Lactose-Free List
From: Paula Clark <CLARKPM at AOL.COM>
Subject: Re: Other names for eggs in ingredient labels.

Egg Substitutes you can make all equal one egg : 1 tsp baking powder, 1 TBSP liquid, 1 TBSP Vinegar
or 1 tsp yeast dissolved in 1/4 cup warm water or 1 TBSP apricot puree, 1 1/2 TBSP water, 1 1/2 TBSP oil, and 1 tsp baking powder, or 1 package of Gelatin, t TBSP warm water.
Subject: Re: egg replacement
From: Terry-Lynn <bellona at>
Date: 27 Jul 1997

1/4 cup medium firm tofu, well drained and pureed = 1 egg.
or my egg replacer powder: Potato starch, tapioca flour, calcium lactate (not a dairy product). So 1 1/2 tsps +2tbs water = 1 egg.
Date: 10 Aug 1997
From: Niall McKenna <mckenc00 at>
Subject: Re: Looking for an egg substitute

It's funny that people automatically assume that eggs are a necessity for baking - wrong! Here are some substitutions (thanks to the book "Vegetarian Tastes of Toronto"):

1 Egg equals:

- 1 Tbsp. Arrowroot powder mixed with 3 Tbsp. water
- 1 TBSP. Cornstarch mixed with 3 Tbsp. water
- 1/2 Large banana mashed
- 1 Tbsp. ground flaxseed and 3 Tbsp. water

You can also add baking powder to make it rise more.

This is great to make pancakes, waffles, cookies or anything (except omelettes) that calls for eggs. You can also find egg substitutes in the grocery store. But they just put in the stuff like above and charge you more.
Subject: Re: egg replacement
From: gt4246a at (Elaine M. Keane)
Date: 28 Jul 1997

I got this recipe from _Simply Heavenly! The Monastery Vegetarian Cookbook_:

This recipe equals 1 egg:
2 Tablespoons gluten flour or unbleached white flour
1 1/2 tsps corn oil
1/2 tsp baking powder
2 Tablespoons water

Combine thoroughly. Use right away because the baking powder loses its effectiveness within 2 hours.
Date: 11 Nov 1997
Sender: Milk/Casein/Lactose-Free List
From: Kathy Wentz <wentz at EAGLE.AIS.NET>
Subject: Re: eggs

Take 1/3 cup water and 1T. whole flax seeds and bring to a quick boil on the stove. Let sit and cool while you mix up the rest of the batter and then add the goop (the seeds can be added to in most muffin type recipes). This substitutes for 1 whole egg or a little less than 2 egg whites. I have only used this in baking, but it works well for that.
Date: 12 Feb 1998
Sender: Celiac/Coeliac Wheat/Gluten-Free
From: lowell & candice <lowcan at CONCENTRIC.NET>
Subject: Gluten Free Pantry

For each egg called for in their mix or for any muffin or cake recipe for that matter, I use 1 tsp of gelatin dissolved in 3 TABLESPOONS of boiling water, and then gelled slightly in your freezer which takes maybe 3-4 minutes, then beat as you would a regular egg and add to your recipe. This will give you the texture of a real hen egg in your recipes. (I don't use this in cookie recipes as I don't like the result.)
Date: 12 Feb 1998
Sender: Celiac/Coeliac Wheat/Gluten-Free
From: Lynn Samuel <SamueJ at AOL.COM>
Subject: Re: Gluten-Free Pantry- an egg replacement

Besides commercially prepared Egg Replacer, Flaxseed can be used as an egg substitution. According to the Gluten-Free Pantry, they recommend mixing one tablespoon ground flaxseed with two tablespoons warm water for each egg. Let it sit after adding. If you are soy tolerant, add one half teaspoon lecithin to this mixture plus one teaspoon baking powder to help the leavening process. When substituting this mixture for a regular egg, add one extra.

This info is taken from a presentation given at the CSA Seattle
conference last year by the Gluten-Free Pantry representatives. I hope
this is helpful. I've not personally tried it.
Subject: Re: Substitution for eggs ?
From: Ted Alexander <talexand at>
Date: 22 Sep 1998

Ground Flaxseed.

Mix 1 tablespoon (15 ml.) ground flaxseed with 3 tablespoons (45 ml.) water. Let sit for 2-3 minutes. Equivalent to one egg when substituting in recipes.
Subject: Re: Substitution for eggs?
From: Julie <fursnake at>
Date: 21 Sep 1998

Two ideas I see used in a lot of vegan recipes are mashed bananas and applesauce. However, my personal favorite for any baked good that calls for sugar is to replace both the eggs and the sugar with maple syrup. (Usually I put in about half as much syrup as I would sugar.) Maple syrup is delicious and gives the batter just the right sticky quality.

Incidentally, a lot of baked goods that call for eggs really don't need the eggs at all. You might want to experiment with simply eliminating the eggs from a non-vegan recipe (and replacing the milk with soy milk, if you prefer) and see if it works out. I have done this with pancakes and bread recipes, usually with good success.
Subject: Re: Substitution for eggs ?
From: Karen <kpearson at>
Date: 22 Sep 1998

Found the book with it in. couple of extra tablespoons of liquid (water) for each egg. Or 1 heaped tablespoon of soy flour or corn flour plus 2 tablespoons of water to replace each egg in a baked product. Use 1/4 cup mashed tofu in place of an egg.
Subject: Re: Substitution for eggs ?
From: demetria <demetria at>
Date: 22 Sep 1998

Try soy powder/flour
1 tbsp soy powder
2 tbsp water
I use it all the time.
Subject: Re: Substitution for eggs ?
From: Sam Calvert <Calvert_Hickey at>
Date: 22 Sep 1998

One of the greatest revelations for me, as a new(ish) vegan was that one tablespoon of soya flour (from Health Food Stores) and 2 tablespoons of water mixed together will equal one egg in most recipes. It also makes an excellent substitute for egg glaze. It really does work! Many sponge cakes use olive oil as a substitute for eggs or coconut cream. A good book is Rose Elliot's recent vegan cookbook.
Subject: Re: Substitution for eggs?
From: sk4plan10 at (gina)
Date: 25 Sep 1998

Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate (vegan), calcium carbonate, and citric acid) and a gum derived from cottonseed. It's primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.

Alternative replacements (quantity per egg substituted for)

2 oz of soft tofu can be blended with some water and substituted for an egg to add consistency. Or try the same quantity of: mashed beans, mashed potatoes, or nut butters.

1/2 mashed banana

1/4 cup applesauce or pureed fruit

One Tbsp flax seeds (found in natural food stores) with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg.

1 tsp. soy flour plus 1 Tbsp. water to substitute for one egg.
Subject: Re: Substitution for eggs ?
From: Ted Alexander <talexand at>
Date: 28 Sep 1998

The package I buy says "milled flaxseed" which I assume is the same as ground although it appears coarser than something like ground spices. It comes in a wedge-shaped, vacuum sealed aluminum foil package. To grind it yourself, a coffee grinder might work but I think one of those electric mini choppers would be more effective. Mini choppers are like small food processors with twin curved blades. Very handy for chopping, grinding or mincing small items (does a great job mincing parsley).
Subject: Re: I need HELP Please
From: Kellie J. Berger <bergerk at Charleston.Net>
Date: 24 Oct 1998

egg substitutions:

1 tsp baking powder, 1 Tbsp liquid, 1 Tbsp vinegar
1 tsp yeast dissolved in 1/4C warm water
1 Tbsp apricot puree (works great in sugar cookies!)
1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder
1 packet plain gelatin, 2 Tbsp warm water (do not mix until ready to use)
Subject: Re: Egg replacer
From: Chris Owens <caowens at>
Date: 18 Dec 1998

As long as he isn't intolerant of beef: Use 1 t unflavored gelatine and 3 t water per egg called for in the recipe.
Date: 1 Jun 1999
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: Adele McHenry Koenen <Akmchk2 at AOL.COM>
Subject: Flaxseed Egg Replacer

Here's a recipe for flaxseed egg replacer from an old allergy cookbook I no longer have, so I can't give the attribution.

1C flaxseeds
3C water

Grind the seeds in a blender till mostly all are broken. Pour water into saucepan, and stir in flaxseed meal till well blended and lumps are mashed out with a fork. Bring to a boil over medium heat, stirring constantly to prevent lumps. After three minutes, remove from heat and allow to cool. Use 2 heaping Tablespoons to replace each egg in breads, cookies, muffins, pancakes. Does not bind puddings or sauces! Store refrigerated in an airtight container for up to two weeks. Caution: cool completely before adding to yeast breads or you might kill your yeast.
Date: 1 Dec 1999
Sender: Milk/Casein/Lactose-Free List
From: Rachele Shaw <rshaw at MUM.EDU>

Whole Flax Seeds

Use 1 part seeds to 4 parts water (the seed sellers say to use 1 part seeds to 3 parts water, but they're in the business of selling seeds, aren't they?). Simmer for 5-7 min. Proceed as described under "Straining".

For 1 egg, use 4 tsp. seeds to 1/3 cup = 80 ml water (some will boil off).

Efficient Method:

Use 1 part seeds to 12 parts water, e.g. 4 tsp. seeds per cup of water, or 1 tsp. per 60 ml of water. Soak from 1 hour to overnight, whatever is convenient for you. Simmer for 20 min, and be sure to let gloop cool completely before straining.


Allowing the gloop to cool with the seeds in it makes it thicker. When it is thick and cool enough, pour it into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the gloop, until the cloth contains only seeds. (If you're trying to use a strainer and it works, your gloop is too thin! Simmer it a bit more...) Compost the seeds (hide them somewhere in tonight's dinner?), and use the gloop.

To replace 1 egg, use

a scant 1/4 cup gloop
50 ml gloop

Ground Flax

Many vegan baking books suggest the use of ground flax seeds mixed with water as an egg substitute. I've tried this, and it is a good method for making baked goods that rise well and have a good texture. The down side is that the flax seeds have a strong and distinctive flavor, which is good in things that are meant to taste granola-ish, but not so good in things with more delicate flavors. I recommend this method for baked goods which get a lot of their flavor by nuts and seeds.

1 Tbs. ground flax seeds plus 3 Tbs. water replaces one egg.
That's 5 ml milled flaxseed plus 45 ml water
Mix them together, and let it sit a couple of minutes (it gets wiggly!), then add as you would eggs
Subject: Egg substitutes
From: Danielle Silver <hecate920 at>
Date: 22 Dec 1999

Hi everyone!

My son is allergic to eggs. I've received some recipes for creating substitutes for eggs but I'm a little leery of trying them. Has anyone tried substitutes that work? I don't mean the kind you buy at the store. These are the five recipes I was given:

1) 1 tsp. baking powder, 1 tblsp. liquid, 1 tblsp. vinegar
2) 1 tsp. yeast dissolved in 1/4 cup warm water
3) 1 tblsp. of apricot puree
4) 1 1/2 tblsp. water, 1 1/2 tblsp. oil, 1 tsp. baking powder
5) 1 packet plain gelatin, 2 tblsp. warm water. Do not mix until ready to use.

Any information would be greatly appreciated. He's only 3 years old and I would love for him to be able to eat cookies with the rest of the children at day care.


Subject: Re: Egg substitutes
From: Watson <watsondogNOwaSPAM at>
Date: 21 Dec 1999

Danielle, I make many kinds of cookies without eggs -- it's very easy. Just add a quarter teaspoon more baking soda and
increase the liquid by about a tablespoon for each egg. (A touch extra fat too, if you want the richness as well.)

I also substitute a few tablespoons of maple syrup for part of the sugar (it acts as a binder).

One good thing about cookies is that you don't have to have the recipe exact. (Cakes are much more touchy.) If the
dough seems a bit sticky, add in a couple tablespoons more flour and mix some more. If it's hard, add a little liquid.
Date: 4 Sep 2000
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: Karen Rangel <jrangel at FLASH.NET>
Subject: summary of egg allergies

Here is a summary of responses to substitutes for eggs. Thanks for all the suggestions. It's nice to know we are not the only ones with egg problems. Many people said to use egg beaters or the liquid substitute in the grocery store, but those are made out of eggs, which we are allergic to.

1.Egg Replacer PLUS 3 tablespoons liquid gelatin for every egg called for

2. try adding 2 tablespoons of lecithin granules for every 3 cups gluten-free flour mix. This will also add to fluffiness

3. Read Carol Fenster's book Special Diet Solutions - highly recommended by many people

4. I use the egg replacer but i always put in a little extra baking soda and baking powder.

5. eggs are a liquid and if you omit them, you must substitute with equal liquid of something else. Eggs also add softness (yolk) and air bubbles (whites), not to mention proteins, etc. If you don't mind the extra fat, I would substitute some oil for the yolks and some shortening (Crisco) for the whites. Once you do this, I would substitute a liquid for the remainder. For example, 2 eggs equals about 1/2 cup liquid, substitute 2 tablespoons oil, 2 tablespoons Crisco, and 1/4 cup other tasty liquid. Alternatively, you could substitute a little oil that has been whipped in the blender and a little extra liquid.
Subject: Re: Substitute for eggs?
From: Mika-Petri.Lauronen at (Mika-Petri Lauronen)
Date: 11 Sep 2000

- Soy flour, mixed in water (the ultimate substitute).
- Many products can be done wholly without eggs.
- Banana in sweet products.
Subject: Re: Substitute for eggs?
From: Paul Groves <paul.groves at>
Date: 11 Sep 2000

egg replacer, e.g.: Organ No Egg: Egg Replacer
Subject: Re: Substitute for eggs?
From: Ted Alexander <tealexan at>
Date: 16 Sep 2000

This is a good page. Check out the Vegan Baking links at the bottom of the page too. []