How to Substitute for Eggs in baking recipes

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I was recently asked how one could substitute for eggs in baking.  Here is what I have found out.  There are many ways to do this, all tried and true.  Take your pick!

(1)  Use 1 teaspoon yeast mixed with ¼ cup water


(2)  Use 1 ½ tablespoon water, mixed with 1 ½ tablespoon oil and 1 teaspoon baking powder

(3)   2 tbsp corn starch = 1 egg
       2 tbsp arrowroot flour = 1 egg
       2 tbsp potato starch = 1 egg
       1 heaping tbsp soy powder + 2 tbsp water = 1 egg
       1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
       1 banana = 1 egg in cakes.

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Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

 (Sources: http://www.pioneerthinking.com/eggsub.html)

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You can substitute three tablespoons of mayonnaise for one egg in baking. I have tried this, and it works. You will not notice any difference in flavor or texture.

I hope this helps!