View Full Version : Quick substitution for eggs?
05-22-2001, 09:03 AM
I have a question for you.
I would like to make banana bread today, but I don't have any eggs. It's Toni's banana bread and it calls for an egg white and one egg.
Is there anything that I could use in its place? I have heard that mayonaise could work, but I'm afraid that it would make it taste funny. I also wouldn't know how much to use.
05-22-2001, 09:45 AM
Here are different options for egg substitute
1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder
OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.
OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
OR tofu (Substitute 1/4 cup soft silken tofu for each egg.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe
05-22-2001, 10:02 AM
I've used mayo, and never noticed a difference, but I've only used it when it wasn't in a large amt--for two eggs or less.
It's always turned out fine & I cant taste a difference.
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