problem with eggs

My wife had a temporary allergy (if that's possible) so I collected a bunch of info...though never really got much chance to use it. It's all stuff I copied off the Web (none my own) so I apologize for the scattered nature and repetition. Good luck!

Egg Replacer

¼ teaspoon of Xanthan Gum
2 Teaspoon of potato Starch
½ teaspoon of oil.

2nd Recipe
1½ tablespoon of water
1½ tablespoon of oil
1 teaspoon of Baking Powder

3rd Recipe
1 teaspoons flax meal to ¼ cup water equals 1 egg.

4th Recipe
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.

5th Recipe
1 Tablespoons of Flax meal to 3 tablespoons of cold water.

Ener-G Egg Replacer: This is the one I use 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.)

As a glue for breading

milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)

Custards and cream fillings

egg yolks (Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.)

For coating pie crusts

omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)

To bind ingredients

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

Now that is what I call a thorough reply!

Way to go Kevin!

Aw shucks. :rolleyes:

great reply

great reply, BUT not entirely accurate. Generally accurate. I say this because the question did not specify egg size. A large egg is aprox 2 oz, while jumbo and different grades/sizes yield different quantities. I do bow to the reply. That is some info.