In order to substitute an Egg in baking or cooking you need to know in what capacity the Egg was acting within the particular recipe – Leavening, Binding or as a Liquid. Once you know this, choosing an appropriate substitute is easy. Recipes that call for 3 Eggs or more are much more difficult to use substitutions in but I have had great success replacing 1 or 2 Eggs in recipes for muffins, cookies, brownies, pancakes and even waffles.
• 1 Egg = 1 Tablespoon of Baking Powder + 2 Tablespoons of Liquid
Liquid can be water, broth and juice.
• 1 Egg = 1 Tablespoon of Chia Seeds + 3 Tablespoons of Water
Mix the Chia seeds and water together and let stand for 5 minutes before using.
• 1 Egg = 1 Tablespoon of Ground Flax Seeds + 3 Tablespoons of Water
Grind the Flax seeds with a coffee grinder, so you can reap the health benefits from them, then mix the ground Flax seeds and water together and stand for 5 minutes before using.
• 1 Egg = 4 Teaspoons of Whole Flax Seeds + 1/3 Cup of Water
Bring to a boil and simmer for 5-7 minutes until the mixture becomes thickened and has a gummy texture.
As the Flax seeds aren’t ground some of the nutrients won’t be usable but by leaving the seeds whole this mixture becomes an aid for constipation.
• 1 Egg = 1/3 Cup of Apple Juice or 4 Tablespoons of Apple Sauce or 1 Tablespoon of Vinegar.
• 1 Egg = ¼ Cup of Mashed/Pureed Banana
• 1 Egg = ¼ Cup of Plain Yogurt
Experiment with your recipes and you will find what works for you.