Did you know…
…a large egg equals about 1.75 ounces or 3.5 tablespoons
…the egg white is 1.2 ounces
…the yolk is a little more than half an ounce
Here are the substitutes I use when baking without eggs. I use them pretty interchangeably although some folks can’t use flax or don’t like the flavor it imparts in baked goods. Chocolate has such a strong flavor the flax flavor really shouldn’t come through. So, if you’re worried about tasting the flax, feel free to use it in any baked good that calls for chocolate or any recipe where the main flavor is strong, not subtle. I have also heard flax will help with rise. Not sure if that’s true but I haven’t noticed the opposite and I’ve generally had good results with flax. Ener-G Egg Replacer also provides good results so depending on preference feel free to substitute one or the other in any recipe posted here (unless otherwise noted).
Also, a general rule of thumb is to stay away from recipes that call for more than 2 eggs if you aren’t using real eggs. And, of course, it goes without saying that flax and egg replacers don’t work for custards, omelets, etc. — any recipe that relies heavily on eggs for a successful outcome.
Oh, and BTW, for those of you who can use eggs just go ahead and replace the faux eggs in any recipe with an equal amount of real eggs. (Truth be told I miss eggs much more than I miss gluten so I’d use them if I could.)
One egg = 3 tablespoons warm water + 1 tablespoons finely ground golden flax.
Mix together and let sit for a few minutes until it becomes somewhat gelatinous.
One egg = 2 tablespoons warm water + 1 1/2 teaspoons Ener-G Egg Replacer.
Mix together and let sit for a few minutes until it gels up a bit.
Other Faux Eggs
There are many other options for replacing eggs in cooking — bananas, applesauce, tofu, and on and on.
Here are some additional resources for egg substitutes: