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My friend and her son are allergic to eggs and she shared this with me. I thought it would be a great way to get more veggies in my kids' diet and with the cost of eggs it helps save some money.
For every two (2) eggs substitute 1/2 cup pumpkin. This works really well in banana bread and cake mixes they stay super moist. I also tried it in pancakes and it works well. They have a very slight pumpkin taste, but tasted great and were super moist.
My husband and I are vegetarians, and have found that one heaping tablespoon of sour cream equals one egg in any recipe. It works in any baking recipe I've tried (we cook a lot). Try it yourself. Makes a healthy and frugal alternative in your cooking.
By Bonnie from Spokane, WA
This page contains baking recipes without eggs. There are still cakes and cookies that you can make when eggs are not allowed in your diet.
This is a guide about substitutes for egg in meatloaf. Eggs are typically used as a binder in meatloaf. If you are eliminating eggs from your diet, there are ingredients you can substitute.
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What can you substitute for eggs when baking?
By Keith Hackney from Bensalem, PA
Ener G Egg Replacer - Most large grocery store chains have a health food section, or call a health food store and see if they sell this product. It comes in a powder form and is mixed with a small amount of water. It's great for people who are allergic to eggs.
1 tablespoon sour cream for baking, and 1 tablespoon mayonnaise for everything else. :-)
I am allergic to eggs. I need a substitute, please!
Egg Substitutes for Baked Goods
In a typical recipe for baked goods, eggs generally play one of two roles: binder (to hold the recipe together) or leavening agent (to help it rise). Sometimes eggs play both roles at once. Determining which purpose the eggs primarily hold in the recipe you are considering will help you determine what options for replacement you might have.
As a rule of thumb, if a recipe for baked goods calls for three or more eggs per batch (with a typical "batch" consisting of 36 cookies, one pan of brownies, one loaf of bread, or one cake), egg substitutes generally do not work. The consistency of the finished product comes out poorly. Pound cakes, sponge cakes, angel food cakes, and other popular desserts with relatively high egg content do not turn out well in egg-free cooking. In these situations, it is usually best to make something else.
There are commercial egg replacement products on the market. Be sure that you are considering an egg replacement, not an egg substitute. Egg substitutes are generally marketed in the dairy portion of the grocery store, and are designed for cholesterol-conscious people, rather than for egg-allergic people. They contain egg, and are unsafe for those with egg allergies. Commercial egg replacement products (such as Ener-G brand Egg Replacer®, a popular powdered product that is available in natural foods stores across the U.S.) generally will work for either binding or leavening purposes. As with any other product, be sure to read the ingredient statement to ensure that the product is indeed safe for your child.
Eggs as a Binder
For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:
1/2 of a medium banana, mashed
1/4 cup of applesauce (or other pureed fruit)
3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
Commercial egg replacement products (see above)
Keep in mind that the addition of pureed fruit may impact both the taste and the density of the finished product.
Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.
Eggs as a Leavening Agent
1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
Note: this mixture calls for baking powder, not baking soda. The two products are not interchangeable.
Egg White Glaze
Occasionally recipes will use egg whites as a glaze, with the beaten egg whites brushed onto the top of the item before it is cooked. One good option here is to use melted margarine instead of the beaten egg whites.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
To bake egg-free, substitute the following for one to three eggs:
Do not mix the items until ready to use.
By Terri from NV
A great substitute for eggs in baking is 1 Tbsp. soy flour to 1 Tbsp. water. It is a lot cheaper per unit. The bag of soy flour was $3 and I get 105 "eggs" out of it which comes to .02 cents. Eggs (.99 where I live) are 8 cents each.
By Susie from Hammonton, NJ (02/20/2006)
What is a substitution for eggs in recipes?
In response to the reader who suggested mayo in place of eggs: Please remember that most commercial mayos contain eggs. I have a friend who is severely allergic to eggs. If he were ever given something to eat he was told was free of eggs, yet contained mayo, he would quickly be on his way to the emergency room. Always check labels when allergies are involved. Check out mothernature.com for more information on egg allergies and substitutions.
By Karen (Guest Post)
My middle daughter has a co-worker who is vegan. She's sort of made it her mission to include him in activities at work so that he can eat, too. Most of their co-workers think vegan food is weird when it's what we eat, just without meat and dairy. These are some wonderful egg substitutes, not just for vegans. I've used the first one many times with equal success.
Post by: <userlink:thr378732>nagymom</userlink>
There is a great product here in Canada called "Celimix". It is an egg replacer for baking only and is gluten and wheat free. I use it all the time successfully. Comes in a 500 gram yellow box. I'm not sure of availability in U.S.A., but the toll free number is: 1-866-989-0379.(Winnipeg, Manitoba)
By Marian (Guest Post)
If you just need to eliminate the egg yolk due to cholesterol, but can eat the white, the formula is two egg whites= 1 egg. And by the way, Egg Beaters are egg whites.
By Sue (Guest Post)
You can also use in place of eggs 1 tbsp golden sryup = 1 egg. My aunt told me this as she used this in the depression years when eggs were scarce. I have used this many times in vegan cakes.
So g'day to everyone.
By Glenda from Australia (08/16/2006)
For baking you can also use 1/2 a mashed up banana, it gives a yummy banana flavor too, really good with brownies. (08/17/2006)
If it is only egg yolk, that you are allergic to, feel free to use Low Fat Helmann's Mayo, which only contains egg whites. While it does not taste half as good as regular mayo, it is safe for those who can't eat egg yolks.