Cooking Tips: Egg Substitutes

Yes, there are a number of good substitutes for eggs in baking. I've listed several below that will work in recipes for quick breads, muffins, cookies and some cakes. Generally, you can replace one or two eggs in a recipe; recipes using more than that (angel food cake, for example) will not work with these substitutions. You'll find that different substitutes work well in different recipes. For example, mashed banana can add a little sweetness to a muffin recipe, while tofu or a commercial egg replacer may be a better choice for a savory product.

To replace one egg, use one of the following substitutes:

• 1½ tsp commercial powdered egg replacer (Ener-G brand works well), mixed with 2 or more tbsp water
• 1 mashed small ripe banana
• ¼ cup blended soft tofu
• 1 tbsp ground flaxseed (use a blender or spice grinder) blended with 3 tbsp water
• ¼ cup unsweetened applesauce
• ¼ cup pureed prunes (this works well in chocolate recipes)