Egg Substitutes

There are few things more frustrating than starting something and not having the ingredients you need to complete it. This is especially true in cooking when you run out of eggs or don't have enough eggs, and don't realize it until you are in the middle of a recipe. So, what do you do when run out of eggs? You will either need to run to the store, or use one of the following egg substitutes.

Egg Substitutions for Cakes

• If you bake a cake without eggs, it will not rise properly. For each egg needed, you can substitute two tablespoons of mayonnaise. If you are baking a cake mix that calls for two egg whites, you can use one whole egg instead.
• Mix 1 teaspoon of baking soda with 1 tablespoon of white vinegar for each egg.

Egg Substitution for Custards, Pie Fillings, or Dressings

• When making custards, cream pie fillings, or salad dressings, 2 egg yolks can be substituted for one whole egg.

Egg Substitutes for Bread and Cookies

• In yeast dough or cookie recipes, you can substitute 2 egg yolks plus one teaspoon of water for each egg the recipe calls for.
• Flax seed can be used in breads or cookies that work well with a nutty flavor. Use 1 tablespoon of ground flax seeds with 3 tablespoons of water for each egg you replace.

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Photo credit: earl53