chicken egg  See egg.

 

duck egg   Notes:  Compared to chicken eggs, these are larger, higher in fat, more colorful, and more flavorful. They're sometimes contaminated with bacteria, so make sure you cook them thoroughly.  Substitutes:  chicken egg (smaller and not as oily, colorful, and flavorful)

egg = chicken egg    Equivalents:  One egg contains about one tablespoon of egg yolk and two tablespoons of egg white and weighs about two ounces without the shell.  Varieties:   Eggs come in different sizes. Most recipes assume that you're using large eggs.  To substitute larger or smaller eggs in recipes, visit the Basic Egg Facts page. Also available are reduced cholesterol eggs (sold in the shell), powdered eggs, and liquid pasteurized eggs (sold in cartons).  Equivalents: 1 whole egg = 2 egg whites (to reduce fat; may make baked goods less tender) = 2 egg yolks (in sauces, custards, and cream fillings). One egg contains about one tablespoon of egg yolk and two tablespoons of egg white.

Substitutes:

All- purpose

duck egg (larger, and oilier, more colorful, and more flavorful)

For scrambling and making omelets

silken tofu (This works best with crumbled firm or extra firm tofu. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs.  One egg = 1/4 cup tofu.) )  See also the recipe for Tofu Omelette posted by Veggies Unite!)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg.)

OR egg whites (A good combination is two egg whites for every egg yolk.)

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein.  See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs.  It doesn't work well in cheesecakes.  For more information, visit the Illinois Cooperative Extension Service's  Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

As a glue for breading

milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)

Custards and cream fillings

egg yolks (Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.)

For coating pie crusts

omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)

To bind ingredients

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning)

pasteurized eggs (for whole eggs; available in the frozen foods section) OR powdered egg-white substitutes (for egg whites) OR meringue powder (for egg whites; may contain sugar)

 

egg substitute  Substitutes:  1 egg = 1/4 C egg substitute OR 1 egg = 3 tablespoons egg substitute + 1 tablespoon oil (especially in recipes for baked goods)

Just Whites  See powdered egg white.

 

meringue powder  Shopping hints:  Look for this in stores that sell cake decorating supplies.  Substitutes: powdered egg whites  Links:   For information on how to make meringues safely using raw egg whites, visit the Other Safety Factors section of the American Egg Board web site.

powdered egg white   Shopping hints:  Look for this in stores that sell cake decorating supplies. Just Whites is a popular brand.   Substitutes: meringue powder OR For information on how to make meringues safely using raw egg whites, visit the Other Safety Factors section of the American Egg Board web site.

 

	quail egg  Substitutes: chicken egg (larger, but taste is similar)
	salted duck egg   To make your own:  See the Recipesource.com recipe for Salted Eggs.

thousand-year egg  To make your own:  See the RecipeSource.com recipe for Thousand-year Eggs.

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Copyright © 1996-2005   Lori Alden