I apologize for the length and possible repetition in the following, but here are a bunch of notes I collected while researching egg substitutes for my wife.
I've only tried the banana substitute so far for pancakes.
¼ teaspoon of Xanthan Gum
2 Teaspoon of potato Starch
½ teaspoon of oil.
1½ tablespoon of water
1½ tablespoon of oil
1 teaspoon of Baking Powder
1 teaspoons flax meal to ¼ cup water equals 1 egg.
Pulverize 1 teaspoon whole flax seeds in coffee grinder or blender. Combine with 1/3 cup water and bring to boil. Reduce heat and simmer for 3 to 5 minutes until mixture is consistency of egg whites. Cool mixture before adding to baked goods. Best used in dark dishes since the brown color of flax may discolor baked goods. Mild flavor.
1 Tablespoons of Flax meal to 3 tablespoons of cold water.
Ener-G Egg Replacer: This is the one used most often in baking; it's really only good for recipes that call for 1 or 2 eggs. You can find it at natural food stores. One whole egg = 1 tsp powder + 2 tbsp water. It's made from potato flour and other vegan leaveners.
Tofu: Tofu is great for egg substitutions in recipes that call for a lot of egg (like quiches). To substitute for only one egg in a recipe, whip 1/4 cup tofu and add to your cooking.
Stuff around your kitchen:
1 whole egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder
1 egg = 1 tbsp ground flax seed simmered in 3 tbsp water
1 egg = 2 tbsp water + 2 tsp baking powder
egg white = dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again.
For use in sweet baking:
Try substituting 1 banana or 1/4 cup apple sauce for each egg called for in a sweet, baked recipe. These will flavour the recipe, however, so make sure banana or apple will taste good in it.
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 Tbsps water = 1 egg.
1 Tbsp flax seeds + 1 cup water = 1 egg. Blend seeds and water for 1 to 2 minutes
until desired consistency.
1 banana = 1 egg in cakes.
ONE (1) egg equals any one of the following:
2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid
2 Tbs. water
1 Tbs. oil
½ tsp. baking powder
1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water
1 Tbs. gelatin or fruit pectin
3 Tbs. warm water
Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.
To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.
* Flaxseed is a wonderful source of Biomega Three Fatty acids that our bodies need and usually don’t get enough of._
1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Kle
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
OR silken tofu (Substitute 1/4 cup tofu for each egg.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
Egg White Substitute
Can be used as an egg white substitute in baking.
2 tsp. Meringue powder + 2 Tbsp. Water = 1 Egg White
Ideal for making meringue shells or for replacing egg white meringue in your favorite recipe.
1 Tablespoon Meringue Powder
1/4 cup cold water
6 Tablespoons plus 2 teaspoons granulated sugar
1/2 teaspoon flavoring (optional)
In a large bowl, combine meringue powder, water and 3 Tablespoons plus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. Gradually add rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Recipe makes 3 cups.