Replacing Eggs in Recipes
Some people choose not to eat eggs in their diet. But eggs are often used in baked products because of their binding and leavening properties. So what do you substitute when a recipe calls for eggs?
Usually, if a recipe just calls for one or two eggs, you can skip it altogether. You should just add a couple of extra tablespoons of water to compensate for the moisture. Another good substitute in muffins quick breads is one heaping tablspoon of cornstarch or arrowroot mixed with two tablespoons of cold water, per egg. And if you don't mind altering the flavour a bit, half a banana, mashed, substitutes quite nicely for an egg. Silken tofu can replace the traditional cream cheese and egg in cheesecake, and tahini is a great way to keep vegetarian loaves and burgers together. Of course, there are always commercial egg replacers, but read the ingredients carefully, sometimes they do contain egg white.
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Page last updated: February 4, 2001
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