Do you miss some of your favorite family baked goods because the recipes call for eggs? Here’s a great substitute. The main ingredients are potato starch and tapioca starch which are relatively flavorless and work as binding agents in cookies, muffins, and cakes. And without the cholesterol of eggs!
I’ve been using the brand Ener-G for years with success. Bob’s Red Mill now has an egg replacer powder that works by similar means. I’ve not tried it yet, but if you have, please let us know how it worked for you by leaving your comments below.
This recipe replaces 1 egg in your favorite baked goods. Simply double the recipe to replace 2 eggs.
Don’t try to make scrambled eggs with this, you’ll be very disappointed. Use extra-firm or super-firm water-packed tofu instead.
- 1 1/2 tsp - Ener-G-Egg Replacer powder
- 2 Tbs - water
- Rapidly whisk together the egg replacer powder and the water until foamy, about 30 seconds.
- Use in baking recipes that call for eggs in batter.
Nutrition (per serving): 15 calories, 100% calories from carbohydrates, 0% calories from protein, 0% calories from fat, 0g fiber.