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.
- 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
Great post, as a mom if a child with an egg allergy who loves to bake this is invaluable. I have been struggling particularly with cookies and bars and this was excellent. Thank you!ReplyDelete
Thank you for commenting Selene. Please be aware that mayonnaise contains eggs, so that substitution should not be used in foods for those with egg allergies.Delete
I just hate running out of eggs when I am cooking. Thanks for these great egg substitution ideas. I am putting this one in my Favorites list for when I need it.ReplyDelete
You are welcome. Thank you for the comment.Delete