Egg Subsitutue

By blum099

Ingredients

• many different choices see below.

Preparation

Step 1

Egg Substitutes, each equivalent to 1 egg (best use):

¼ cup applesauce (adding moisture, e.g., in brownies, cakes, cupcakes, quickbreads)
¼ cup avocado, mashed (binding)
1 teaspoon baking soda + 1 tablespoon apple cider vinegar (leavening and adding moisture)
½ mashed banana (adding moisture and/or binding, e.g., in cakes, muffins, pancakes, quick breads)
¼ cup carbonated water (leavening)
1 tablespoon chia seed meal + 3 tablespoons water, mixed (adding moisture; for leavening, add ¼ teaspoon baking powder)
¼ cup full-fat coconut milk + 1 teaspoon baking powder (leavening, esp. in compatibly flavored dishes)
¼ cup dried fruit (e.g., apricot, prune) puree (adding moisture)
1 tablespoon ground fl ax seeds + 3 tablespoons water, mixed (binding; for leavening: add ¼ teaspoon
baking powder, esp. in nut/seed-compatible dishes, e.g., whole-grain cookies, muffins, pancakes)
3 tablespoons nut butter, e.g., peanut (binding, e.g., grain-based veggie burgers)
¼ cup silken tofu, blended (adding moisture, esp. in heavier baked goods, e.g., brownies, carrot cakes)
¼ cup vegetable puree, e.g., beets, carrots, pumpkin (adding moisture)
¼ cup yogurt, dairy or nondairy (adding moisture, e.g., in cakes, muffins, pancakes, quick breads)