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Nutrition Facts
Serving Size 1 (66g) Recipe makes 1 servings
Calories 59
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 993mg		41%
Potassium 16mg		0%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 0.4g	1%
	Sugars 0.0g
Protein 1.6g		3%
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Vegan Egg Replacer / Substitute

Recipe #203168 | 5 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Vino Girl
Jan 3, 2007

I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.

SERVES 1 , 1 "egg" (change servings and units)

Ingredients

1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons flour
3 tablespoons water

Directions

1
Whisk ingredients together until foamy.
2
One batch = Equivalent of one egg.

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Featured Reviews for This Recipe

From: ct in ut

On Jul 5, 2009

Sorry this did not "bind" the brownie mix together, it was very crumbly unfortunately. Maybe with some tweaks it might work better or just not in a brownie mix.

0 people found this review helpful

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From: WillsMommy

On May 6, 2009

I made a triple batch of this to use in place of three eggs in a cake mix. The cake turned out well and baked fine, but the egg substitute left a nasty bitter aftertaste. I don't think I'll use it again.

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From: I Can't Believe It's Healthy

On Jan 29, 2009

This saved my life in a cake i was making, though it did thicken the batter. Thanks, though.

1 person found this review helpful

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From: delsolarie

On May 6, 2008

just used it in a cookie recipe and turned out great!!

1 person found this review helpful

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