Vickys Egg Substitutes / Replacers

Directions

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   FOR BAKING, per egg, use either: 2 tbsp water, 1 tbsp of oil and 2 tbsp of baking powder mixed together well
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   or 1 tsp baking soda (bicarbonate of soda), 1tbsp white vinegar and 1 tbsp extra liquid
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   or 1 tbsp ground flax and 3 tbsp liquid mixed til frothy and sat until gelatinous
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   or 1 medium banana, very ripe and mashed well, or 60mls / a 1/4 cup of any fruit or vegetable puree (this will impart flavour though)
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   FOR DESSERTS:
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   1 tsp gelatin dissolved in 2 tbsp liquid
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   FOR SAUCES (INCLUDING CUSTARD):
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   2 tbsp cornflour
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   or 2 tbsp arrowroot powder
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    or 2 tbsp potato flour
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    FOR BREAD: use 2 tbsp mashed potato per egg
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    FOR CHEESECAKE: 60mls / 1/4 cup SOY yogurt
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    or 1/4 cup blended silken tofu
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    TO REPLACE EGG WHITE: Mix 1 tbsp agar powder with 1 tbsp water.
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    Chill, then mix again before using
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    or use 2 - 3 tbsp of canned bean or chickpea water (aqua faba) per egg white (works well in baking too)
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    BINDING BURGERS/MEATLOAF: per egg, use 1tbsp oats mixed with 5tbsp water
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    or 1 tbsp of arrowroot and 2 tbsp of water
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    or a cube of tofu and 2 tbsp of vegetable oil
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    or 6 ounces of margarine and 120mls / a half cup of cold water
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    or 2 tbsp mashed avocado or potato
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    USAGE TIP: Pick the right replacer for the job!
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    Eggs can work as binders, thickeners and leaveners.
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    Make sure you know the role the egg plays in your recipe and substitute accordingly.
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    Don't try to replace more than 3 eggs, the end result isn't great.
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    As a general rule, ignore the first egg in the recipe and replace the rest (up to 2)
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    CAKE TIP: Commercial egg replacers can be drying so if using Egg-beaters brand etc try adding a tsp of oil with a tsp vanilla extract
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    COOKIE TIP : Cookies don't rely on eggs for lift so they can be easily left out.
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    Just add an extra 2 tbsp of liquid to your recipe