The Egg

Eggs have more than one function – they bind, lighten and raise a product.

Egg substitutes, on the other hand, bind. That means they hold things together, but they don’t lighten or raise anything. We don’t want you to have unrealistic expectations about what you can do with these substitutes, but if you have an egg sensitivity, these substitutes can be helpful.


#1: Use in place of one egg

1 tablespoon flax seeds, whole or ground
1/3 cup water

Combine the seeds and water in a small saucepan and bring to a rolling boil. Remove from heat and allow seeds to soak until you need them. This mixture thickens and looks like egg white.

Usually, you add this to other liquids in a recipe. If you’re using a blender, put egg substitute #1 init, too. Otherwise, whip with a fork to loosen it slightly before mixing into a batter.

#2: Use in place of one egg

1/3 cup cool water
1 teaspoon starch—arrowroot, tapioca, potato or kudzu

Combine ingredients in a small saucepan and stir until smooth. Bring to boiling while you stir. As soon as it bubbles and thickens, remove from heat and set aside to cool.

Follow recipe instructions, adding egg substitute #2 in place of the eggs called for.


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