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Aug 15, 2007 12:57 PM

Egg replacer for recipes

Hello - My daughter is allergic to eggs, do you have a trusted recipe for an egg replacer? I would want to use mainly for baking. Thanks!!

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  1. There is a commercial egg replacer that you can find in the baking aisle of many natural food stores. Sorry i can't remember the name right now, but it has recipes and directions for adapting to other recipes. My nephew is allergic and I know he has had cakes, etc, made with this product.

    3 Replies
    1. re: dct

      Ener-G foods makes an egg replacer that works pretty well in most cakes, etc. It is a powder that you mix with a little water so that you get a similar amount of liquid to an egg. You will notice some textural difference and will need to experiment a bit, but it is usually fine. While my husband was vegan, I made good cranberry bread and other quick breads using it.

      You can definitely find it at Whole Foods and most natural foods stores.

      1. re: bear

        yes ener-g is a good egg replacer. you can also use pureed fruit-- banana, prune, applesauce, etc. in some baking (like banana bread, or similar), or 1/4 cup finely "buzzed"--in the food processor-- silken tofu. the tofu works best in brownies and stuff like that. flaxseed egg replacer is only really good in oatmeal cookies or similarly "earthy" things.

        look to vegan cookbooks & baking books for goodie recipes.

        1. re: soupkitten

          Ahhh.. THANK YOU! I have tried the Ener-G before but was looking for something else, basically a food item to use.

    2. you can use a combination of ground flaxseed meal mixed with water as an egg replacement. it works well for recipes that call for 2-3 eggs. if a recipe calls for more, say 4 or 5 eggs, i'd say use the Ener-G for 2-3 eggs, and the flaxseed combo for the remainder.

      1 Reply
      1. re: Emme

        Watch the ingredients with store-bought egg replacements! For example, Egg Beaters brand is NOT eggless! This product is actually made of 99% egg whites, which means it's not suitable for those allergic to eggs, or for vegans.

        Googling some ideas for egg replacement will turn up lots of ideas. What you use depends on the purpose the eggs serve in your recipe. Soupkitten mentioned some common substitutions above: 1/4 cup silken tofu (pureed), 1/2 banana, or 1 tbsp ground flax simmered in 3 tbsp water.

        Happy cooking!