Confused About Egg Substitutes?

When you first transition to a vegan diet, it takes a little while to understand egg substitutes.

Like, what exactly can you substitute for eggs in a recipe?

when should you use Ener-G Egg Replacer?

When is a good time to use flax? What about tofu?

To start, it's important that you understand why your original recipe called for eggs in the first place. In general, eggs help to bind ingredients, help recipes rise, add moisture, and add richness.

Here are some great substitutes for eggs:

• vinegar and baking soda
• ground flaxseed whipped into water
• ripe banana, mashed
• applesauce
• silken tofu
• Ener-G egg replacer, or another similar brand

Which one should I use to replace 1 egg?

For cakes, cupcakes, brownies, and quick breads, use:

• 1 tsp baking soda, 1 tbsp. vinegar
• 1/4 cup applesauce (gives great moisture)
• 1/4 cup silken tofu, whipped (makes it very rich)

For waffles, muffins, pancakes, hearty cookies, breads, use:

• 1 tbsp. ground flaxssed and 3 tbsp. water, whipped
• 1/2 mashed banana (will give a slight banana flavor)

For cookies:

• 1.5 tsp Ener-G egg replacer, 2 tbsp water (can use this for any of the above as well

If you're making a dish that requires an "egg wash," you can always substitute oil, nondairy milk or nondairy butter.

If your recipe calls for an egg to add thickness to the dish, you can use kudzu root powder, agar, arrowroot powder, cornstartch, flour, or even nut butters.

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