I really like eggs, both cooked just to eat and for baking. Despite the bad name that eggs picked up a few years ago, they are actually good for you. More than that, the dreaded cholesterol in eggs is good for you. It is actually the kind of cholesterol that helps transport bad cholesterol out of your blood stream.
However, recently I have had to explore egg substitute options for a family member who is restricted from eating eggs. My friend Linda provided me this excellent list of egg substitutes and I have added labels to those that are Paleo. I find arrowroot flour/starch to be excellent both as a replacement and as a thickener in my cooking. I’m looking forward to trying banana in my baking. I’ve had generally good results with egg replacements when I’m working with almond flour and generally poor results when I’m working with coconut flour. Since those are the only two flours I bake with, my comments on egg replacements are limited to them.
What is a good substitute for eggs?
- Ener-G Egg Replacer – follow directions on box. (kinda paleo see comment on potato starch)
- 2 tbsp cornstarch = 1 egg
- 2 tbsp arrowroot flour = 1 egg (paleo)
- 2 tbsp potato starch = 1 egg (kinda paleo – if you go with potatoes being OK – a whole different subject)
- 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. (paleo)
- 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes! (paleo)