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To make an awesome egg substitute for your cooking and baking needs, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Pop it in the fridge for about 15 minutes to let it thicken up until it's gooey, then it's ready to use. If you need more "eggs" you just double/triple the recipe, and so on. This works great in things like muffins, cookies, pancakes, and burger patties.
In most recipes calling for egg substitute, you can use 2 egg whites in place of 1 egg substitute. Just break the eggs open and toss the yolks away. I know that sounds wasteful, but consider the price of egg substitute. The package of egg substitute usually has the equivalent of four eggs in it. When you compare that price with the price of a dozen of eggs, from which you'd get the equivalent of 6 egg substitutes, it makes sense.
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I need to know what changes to make when using the egg replacer. I used a regular cake mix and subbed the egg. The cake looked good but was gooey when you ate it. Any suggestions?
My husband has high cholesterol, so I always use egg beaters. Just make sure you accurately measure 1/4 cup per egg in the recipe.
I also omit the oils in a lot baking recipes. Like brownies, just add water and the egg beaters and the brownies come out soft and chewy.
No one will ever know they are good for them. When using the 1/4 cup to 1 egg rule, you should see no difference in the outcome of the recipe. Just better health results!
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jmz2005 from Illinois
I believe 1/4 cup of the liquid egg substitute is equal to one egg. (08/15/2006)
1/4 cup = 1 egg (08/15/2006)
My egg substitute carton says 1/4 cup is equal to one egg, so the above is correct. Good luck (08/18/2006)