Baking Recipes Without Eggs (2024)

I have been told that I can no longer have eggs (really high cholesterol levels). I love to bake and a lot of the recipes call for eggs. I know I can use egg whites only but have no idea how many to use them. If the recipe calls for 1 egg, how many whites do I use? Also, what about liquid egg substitutes? Are they good for baking or just for making scrambled "eggs"?

Thanks, Darlene in Mississauga, Ontario Canada

Answers:

RE: Baking Without Eggs

Go to a bulk store and buy soy flour. One heaping Tbsp. and a Tbsp. of water makes a substitution for one egg. I've used in cookies, bread, cake, muffins, etc, no problems (02/20/2006)

By celina

RE: Baking Without Eggs

Hi Darlene, I use the egg substitute in everything that calls for eggs. Cakes, cookies, etc. usually 1/4 cup of the substitute equals 1 egg, but different brands might vary some. I've not had complaints from hubby on the things I've made with them either. We are trying to cut down on fat, cholesterol, etc., and these work great. Last week for Valentines Day, I made a cake with the egg substitute, and it worked great. Also in place of cooking oil, even though I use only Olive Oil now, I used applesauce. Can't tell the difference, and the cake is very moist. Hope I've helped HUGS AND BLESSINGS Ruthie / squigit2 AT aol.com (02/20/2006)

By Ruthie AKA squigit2 aol.com

RE: Baking Without Eggs

Liquid Egg substitutes, I believe, are egg whites. It will tell you on the carton how to measure enough for one egg. The hardest part about using only the egg whites, for me, is that I hate throwing away the yolks. But they are good for the pet dog's coat, and most dogs love them. Or you could make homemade noodles, freeze them and give them to a friend who can eat the yolks. My husband and I have high cholesterol also, but we haven't eliminated eggs, just cut back on the amount we use. Instead of 2 eggs in a recipe, I use 2 egg whites and one egg yolk, or you might try 2 egg whites and 2 Tablespoons of water. This will work for some recipes, but some need the egg for the texture of the finished product. Just figure out which ones by trial and error.

By Harlean

RE: Baking Without Eggs

Maybe this will be of assistance to you.....

Now, as to your question about the dry egg whites. I only use them in my buttercream icing so my knowledge is very limited. (I prefer real egg whites but sometimes I need to be cautious because there might be pregnant lady or folks with frail health, eating the cake). I've checked a few places though and the most references I find, for using the dried product is for Meringues, shells, cookies and mushrooms. Just Whites says that they can be used in many baked goods. Here is what they say about their product.

1. Use the table below to determine the amount of Just Whites and water to use:

• For 1 Egg White - use 2 tsp. Just Whites + 2 Tbsp. Water
• For 2 Egg Whites - use 4 tsp. Just Whites + 1/4 cup Water
• For 3 Egg Whites - use 2 Tbsp. Just Whites + 6 Tbsp. Water
• For 6 Egg Whites - use 1/4 cup Just Whites + 3/4 cup Water
• For 8 Egg Whites - use 1/3 cup Just Whites + 1 cup Water
• For 12 Egg Whites - use 1/2 cup Just Whites + 1-1/2 cups Water

2. Add Just Whites to warm water. Stir gently for 2 minutes giving the powder time to absorb all the water. Continue to stir until completely dissolved. For best results, use a whisk. To obtain foamy, soft, or hard-peak stage, use an electric or hand-mixer, as you would for fresh egg whites.

3. Just Whites can be added to dry ingredients in any recipe calling for egg whites. Just remember to add water or fruit juice in amounts specified in table above to any liquid (including water) called for in the recipe.

The shelf life of Just Whites is a minimum of five years. A Julian code date is used on the canisters - the middle three numbers will be the day of the year the product was packaged on. The second number in the code indicates the year. '0' being 2000, '1' being 2001, etc.

Store in a dry place. No refrigeration required. Salmonella Negative - Pasteurized for Safety

I hope this helps you a bit.
(02/20/2006)

By toysmom at aol.com

RE: Baking Without Eggs

I have been using a product called EEnerGEgg Replacer which can be ordered at www.ener-g.com or purchased at health food stores. It is made of vegetable starches. I use 1 1/4 teaspoon of egg replacer blended with two tablespoons of water to replace one egg. I have only recently begun cooking and baking without eggs. Here is some other advice that I have found helpful from vegetarian websites:

Another good egg substitute for baking is ground flaxseeds. To replace one egg in baking, grind 1 tablespoon of flaxseeds to a powder in a blender. Add three tablespoons of water and blend until the mixture becomes viscous.

If your baked goods have a 'chemical' taste, you might be using too much baking soda or baking powder in combination with the egg replacer in your recipe. Try cutting back slightly on one of these ingredients or add more 'flavor' (such as vanilla extract, etc.) to improve the taste.

For cakes or other sweet recipes, I use either 3 T of unsweetened applesauce or 1/2 of a mashed banana for each egg. (The banana will chance the flavor slightly). This has worked for me every time. If a recipe calls for a lot of eggs, sometimes EnerG isn't enough. I like to combine. For example using 1/4 C of silken tofu for one egg, I'll use half tofu and half EnerG. It works well in cakes that I'm trying to make egg-free. But, then again, it depends! Other times, EnerG is okay byitself.

I also like Flax seeds as an egg sub in some cakes, in sweet bread loaves, cookies, and other baked goods. Use 1 TB of ground flax seeds blended with 3 TB liquid (you can use water, juice, broth, or whatever suits the recipe) for 30 seconds. This is equivalent to 1 egg. Obviously, this won't contribute lightness or height to a cake, but it adds moisture, the best binding, and lots of nutrition. It wouldn't work for something like a veganized angel food cake or a lemon pie filling, for example. It gets an "eggy" consistency just like eggs. If I use it to sub in a non-vegan recipe, I usually add a bit more rising agent, like baking powder or soda. Same for the silken tofu. EnerG adds lightness and lends height. For cakes or other sweet recipes, I use either 3 T of unsweetened applesauce or 1/2 of a mashed banana for each egg. (The banana will chance the flavor slightly). This has worked for me every time.
:)

I have read that soya flour can be used for the egg replacer in banana bread but I have not yet tried that. 1 tbsp. soya flour + 2 tbsp. of water = equivalent of 1 egg

For yeast breads, I use a heaped tablespoon of potato flour (not potato starch) and a blob of soya lecithin plus a little extra liquid for each egg in the recipe. In yeast breads, the egg is acting to make the bread tender and moist, not as a binder like in non-yeast baking. Ener-G works well as a binder for cakes and things.

I found this question and answer related to the egg replacer: Q. I have tried baking vegan cakes and muffins both with and without egg replacer and have found everything to be too dense and wet. Also, I am having a hard time making the egg replacer combine with water'it's always lumpy. I've had similar food at vegan restaurants like 'teany' in New York City, and it tastes like the 'real thing.' Any suggestions?
A. To make egg replacer mix with water, it's best to add the water a little at a time and use a tiny whisk or even your fingers to blend it. Vegan baking involves a lot of trial and error. Offhand, it sounds like you have too much liquid in your recipes if they are too wet and dense. Try cutting back on wet ingredients and try again. If there is a particular restaurant that you frequent whose baked goods you enjoy, why not ask for advice? Perhaps you could talk to the pastry chef when the restaurant isn't busy and get some pointers.

(02/20/2006)

By k-la

RE: Baking Without Eggs

I've used Eggbeaters for baking. I don't like them in an omelet but other uses are just fine. (02/21/2006)

By Jayne Pavone

RE: Baking Without Eggs

I also. use Eggbeaters, I have had no problems substituting them for eggs. My husband can't have eggs anymore either, so I just switched to eggbeaters. He can't tell the difference in home baked goods. (02/21/2006)

By Joyce