I was recently asked how one could substitute for eggs in baking. Here is what I have found out. There are many ways to do this, all tried and true. Take your pick!
(1) Use 1 teaspoon yeast mixed with ¼ cup water
(2) Use 1 ½ tablespoon water, mixed with 1 ½ tablespoon oil and 1 teaspoon baking powder
(3) 2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
(Sources: http://www.pioneerthinking.com/eggsub.html)
You can substitute three tablespoons of mayonnaise for one egg in baking. I have tried this, and it works. You will not notice any difference in flavor or texture.
I hope this helps!
