After 4 years of being a cheese-obsessed vegetarian I finally went vegan. It wasn’t hard taking the cheese out of my diet, mainly because after 21 days without it I no longer had a taste for it, but it was hard to figure out how to replace eggs. All of a sudden it seemed like everything I made needed eggs in some way shape or form.
After a good deal of trial and error, Google searches, triumphant tries and complete culinary flops I finally came up with a working list of egg substitutes for nearly every recipe.
Baking (1 egg equivalent):
¼ cup unsweetened applesauce + ½ teaspoon baking powder
¼ cup pureed soft silken tofu (plain)
1 tablespoons ground flax seed simmer in 3 tablespoons water
2 tablespoons water + 1 tablespoon canola oil + 2 teaspoons baking powder
1 pound firm or extra firm tofu, drained and crumbled – find your favorite tofu scramble recipe and you’re off!
Quiches, Omelettes and Frittatas:
Firm of Extra Firm Silken Tofu should be used in place of eggs. Popular Recipes are the Papa Chorizo Frittata, Susan V.’s Vegan Omelette for One and Susan V.’s crustless Quiche
Ener-G Egg Replacer is also an excellent choice for replacing eggs in baked goods. 1 ½ teaspoons + 2 tablespoons warm water whisked together equals 1 egg. 1 box has over 113 servings! So it’s a great low-cost way to replace eggs in baked goods.