Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe.
Flour: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder.
Egg substitute: Substitute 1/4 cup egg substitute plus one teaspoon of oil to prevent rubbery texture.
Flaxseed: Use two tablespoons flaxmeal (ground flaxseed) plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.
Gelatin: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy. Substitutes for one egg.
Cornstarch: Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.
Bananas: Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.
Tofu: Substitute 1/4 cup tofu for each egg.
Cathy2 wrote:Mayonnaisse Makes a Great Substitute for Eggs When Baking
Substitutions for eggs in baking (most listings are for one egg)Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe.
Flour: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder.
Egg substitute: Substitute 1/4 cup egg substitute plus one teaspoon of oil to prevent rubbery texture.
Flaxseed: Use two tablespoons flaxmeal (ground flaxseed) plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.
Gelatin: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy. Substitutes for one egg.
Cornstarch: Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.
Bananas: Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.
Tofu: Substitute 1/4 cup tofu for each egg.
ronnie_suburban wrote:Doesn't most mayonnaise contain egg?
=R=
mtgl wrote:ronnie_suburban wrote:Doesn't most mayonnaise contain egg?
=R=
Yolks, yes. If they are allergic to a protein in the whites only, yolks could be perfectly fine. Not that this particular caveat is present in the article, but it is theoretically possible.
ronnie_suburban wrote:Cathy2 wrote:Mayonnaisse Makes a Great Substitute for Eggs When Baking
Substitutions for eggs in baking (most listings are for one egg)Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe......
Doesn't most mayonnaise contain egg?
leek wrote:I would think these might be more for the "oh no, I thought I had eggs but do not and my recipe calls for an egg...."