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The main ingredient in many egg-substitutes, regardless of whether they are fresh, frozen, powdered, or in some other form, is egg-whites.

If you want a substitute that is not made from bird eggs, there are many available.

Ener-G is a versatile and easy-to-use powdered egg replacer available in most health food stores and larger well-stocked grocery stores. It's made potato starch and tapioca.

You can make a flax egg for baked goods using 1 tablespoon of ground flax seed and 2-3 tablespoons of warm water. Beat the mixture with a fork as if you are scrambling an egg, and add to your recipe.

You can MASH or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes, or quick breads, such as pumpkin bread, and banana bread. Bananas and applesauce add thick moisture, like eggs, but they won't add loft, so you need to use baking powder or baking soda to help your quick bread rise.

Tofu is the best way to substitute eggs in dishes such as a quiche, frittata, or egg-less salad. Silken tofu or crumbled regular tofu looks and feels like boiled or cooked eggs when used in a similar recipe. You can add a bit of mustard, turmeric, and nutritional yeast to give your dish a yellow color and a great taste.

Silken tofu is also a good egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until the tofu is smooth and creamy. Using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, for example, but not for something like angel food cake that needs to be light and fluffy.

In a pinch, vinegar mixed with water or even plain soda can work as a egg replacer. For savory entrees such as a vegetarian casserole or a loaf, try using 2-3 tablespoons of bread crumbs or oats, along with or instead of the flax egg above.

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12y ago

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