Egg Substitutes

Mostly vegan/vegetarian. As a Cherokee-Swede born in South Africa I am drawn to multi-cultural traditional tastes. The tastes that are so perfect they become go-to dishes for many people. People are missing out! Matoke with peanut sauce, Uganda's national dish, is beyond your dreams in terms of taste! Rye/pumpernickle bread, so hearty and thick. Oatmeal made the old fashioned way. (Bet you don't know what that is!)

Mayonnaise

Mayonnaise – 3 Tablespoons of Mayonnaise is equal to 1 egg. If you are avoiding eggs intentionally there are vegan mayo options available or you can make your own mayo from aquafaba. Mayonnaise is best used as a substitute in baked goods especially cakes, quick breads, corn bread, and meatloaf. Here are a couple easy Mayonnaise recipes Quick Mayonnaise Biscuits & Chocolate Mayonnaise Cake . Mayonnaise - 3 Tablespoons of Mayonnaise is equal to 1 egg. If you are avoiding eggs intentionally there are vegan mayo options available or you can make your own mayo from aquafaba. Mayonnaise is best used as a substitute in baked goods especially cakes, quick breads, corn bread, and meatloaf. Here are a couple easy Mayonnaise recipes Quick Mayonnaise Biscuits & Chocolate Mayonnaise Cake .

Nut Butter

Nut Butter - Peanut, cashew and almond butter can all be substituted for eggs in most recipes. 3 Tablespoons of creamy nut butter will replace an egg in most recipes. May produce a nutty flavor in the finished product, so it’s best used in cakes, brownies, pancakes and cookies where it will complement the other flavors.

Oil

Oil - ¼ cup vegetable oil can be used as a replacement for 1 egg in most baking, if you are short more than 1 egg use a different method. You can also whisk together 2 tablespoons water, 1 teaspoon oil (corn or vegetable) and 2 teaspoons baking powder to equal 1 egg in most baked goods, works especially well in cookies.

Pumpkin or Squash

Pumpkin or Squash - Replace ¼ cup pureed pumpkin or squash for each egg called for in a recipe. Baked goods made with puréed fruits and vegetables may not rise as well as they would with eggs, but they will be dense and moist. This substitution works best in cakes, muffins, brownies and quick breads.

Vinegar and Baking Soda

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