Yield: 4 egg yolks
- Combine everything in a bowl and mix very well with a whisk. Use as you would an egg yolk.
If you would also like to replace the egg whites, then add 25g of water per egg white. This usually produces what you are looking for unless the egg whites need whipping.
Eggs are one of the most common ingredients to use in cooking – especially baking. Egg substitutions can be tricky, so your first task is to understand the purpose of the eggs in the recipe
If the eggs are used for leavening (to help give rise to your recipe) you will want to use a substitution that includes baking powder.
- For every egg you are replacing, use 1 tsp (about 5g) of baking powder.
- Another alternative is 1 tbsp baking powder + 1 tbsp ground flax seeds + 3 tbsp water.
If eggs are used for binding (to keep everything together) you will want to omit the baking powder.
- You can use fruit or vegetable purees in place of the eggs. Try ½ mashed banana or ¼ cup pureed sweet potato, pumpkin or avocado.
- You can also use the flax seed mixture above, but omit the baking powder and add 1 tbsp of olive oil
- You can also use an egg replacer in your recipes. This product works very well for binding (mix 10g egg replacer with 40g water for one egg). To add some leavening, simply add 1 tbsp baking powder to the mix.