Did You Know – Egg Substitutes
How many times have you run out of eggs, they are expired, or you have the wrong size eggs? Instead, use one of these substitutions for your eggs.
ONE EGG – SUBSTITUTES IN BAKING
- 1/4 cup silken tofu
- 2 ounces plain whole milk yogurt mixed with 1/2 tsp vegetable oil
NOTE: #1 or #2 work best in baking recipes that call for only one or two eggs.
ONE EGG – SUBSTITUTES IN BREADING
- Equal amount of mustard
- Equal volume of heavy cream
NOTE: Simply dip the food to be breaded in mustard or heavy cream instead of egg before coating in bread crumbs.
A SUBSTITUTION FOR LARGE EGGS WITH OTHER EGGS
1 large egg = 1 jumbo egg or 1 extra large egg or 1 medium egg
2 large eggs = 1-1/2 jumbo eggs or 2 extra large eggs or 2 medium eggs
3 large eggs = 2-1/2 jumbo eggs or 2-1/2 extra large eggs or 3-1/2 medium eggs
4 large eggs = 3 jumbo eggs or 3-1/2 extra large eggs or 4-1/2 medium eggs
5 large eggs = 4 jumbo eggs or 4 extra large eggs or 6 medium eggs
6 large eggs = 5 jumbo eggs or 5 extra large eggs or 7 medium eggs
NOTE: For half an egg, whisk the yolk and white together and use half of the liquid.
Source: Ron Douglas
http://www.InDianesKitchen.com
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Categories: Cooking Tips, Did You Know, Eggs
Good recipe, thanks for sharing, and good morning, my dear Indian 👋🏼🙏🏻😋💞🙏🏻
Thank you and you are very welcome!
🌺🌻🌹🌷😊🙌💕✨
Thank you!
Nice post 🎸🎸
Thank you so much!
I’d never have thought of those
I’d never have thought of those without other eggs
It seems like all they sell now is large eggs. I swear I remember only using medium eggs in my younger days.
wow!
Thank you Beth!
This is helpful information! Today, my daughter went to a cooking class and learned how to make buttermilk if you don’t have buttermilk on hand.
What fun and you made me smile when you said she is taking a cooking class! I made butter/buttermilk with my grandkids years ago. I put heavy cream into a Mason jar with a lid and we all took turns shaking the jar until it turned to butter. Then the liquid left over was the buttermilk. I did this in girl scouts decades ago. My grandkids didn’t care for the buttermilk but they loved the butter. I actually no longer buy buttermilk. In Amish country I found powdered buttermilk that all you do is add water and stir. I love this because it lasts a really long time and there is no waste like when I buy actual buttermilk. You can’t tell any difference in the recipe either. Before I found the powdered buttermilk, I used vinegar in milk. I’m curious, which way did your daughter learn?
I think she used milk and vinegar to make buttermilk. The powdered buttermilk sounds convenient to have!
When my kids were smaller, they also took a cooking class through Zoom and they had recipe for making butter and ice cream. It’s a great experience for all of us…I hope to retain and information for my cooking too.
It’s wonderful how you cook with your grandkids! Those are wonderful memories to share.
Thank you!
You’re welcome!
I didn’t realize the size of the egg made a lot of difference. I often substitute liquid egg whites for whole eggs.
I’m curious, using all egg whites, in cake for example, usually makes the cake airy but dryer than normal since the yolk has fat in it. Do you notice any difference in a cake or whatever else you use eggs for? I do love angel food cake and I could use egg whites and make meringue and eat it plain, I love meringue! 🤣
I don’t bake a lot anymore, but when the kids were young they gobbled it up. Usually served with ice cream so if it was dry, they didn’t notice. Now, my use is limited to macaroons, omelets, and meatloaf.
So many choices!
Right but I never allow myself to run out of eggs. LOL
Someone told me a long time ago about using goose eggs for baking and duck eggs for scrambling. Ever tried those?
No I haven’t have you and if so how did they taste? I did eat our own chicken eggs though, does that count? 😉
This is good to know, Diane. And coincidentally I’m having eggs and avocado for lunch! 😆 Happy Monday!
Haha How ironic, I wish I liked avocado they look so good.
They are. So you can’t even have guacamole?
Oh no way, once was enough. Lol
I’ve never tried any egg substitution.
I haven’t either Danny, I always have food to cook with including eggs. I thought coating chicken with mustard or cream was a great idea though.
I’ve used mayo or ranch dressing to coat chicken – it is all good.
Great idea Danny!
Where else would i have learnt these if not here? Never came too close to thinking it. Thanks for bringing this incredible info to our attention, Diane.
You are very welcome Lamittan!
🙏🌺🙏
Wow, I didn’t know you could substitute eggs in so many ways! Sorry I was so quiet, I’m still trying to get back into blogging after our holiday. I look forward to catching up on your posts!
I totally understand and I bet it was nice to have a break from blogging. I’m glad you’re back!
Look how versatile your blog is Diane – valuable tips to avoid going to the store if you have the right ingredients on hand!
Having egg substitutes now may be a good thing with the price of eggs!
Yes, that’s very true. Have you ever tried powdered eggs Diane? I’ve never had them before but I understand they work well for scrambled eggs/omelets.
No I never have.
I just wondered if they were an option for cooking/baking. I have never tasted them though. I usually buy the hard-boiled eggs in a bag by Eggland’s Best, but the last few times they didn’t have them or they had an expiration date coming up soon, (eggs I wouldn’t take a chance on going past the date), so I haven’t had any lately. Unless you count the eggnog at Christmas time. 🙂
I didn’t know they sold hard boiled eggs Linda. I guess I am so used to making our own. Actually Terry loves the egg cooker we have so he cooks them. However, when it’s time for deviled eggs like I made for my grandson last week, I do that. Anything my hubby offers to do in the kitchen I say go for it!
I always made the hardboiled eggs in the egg cooker and before we had that and the microwave, my mom boiled them the old-fashioned way. 🙂 Yes, Eggland’s Best makes them – they come in a package of 12 peeled hardboiled eggs or a package of 8 cage-free peeled hardboiled eggs. Since I don’t use the stovetop, that is my best option for eating eggs.
Great information – thanks!
Thank you Mary and you’re welcome!
Mustard and heavy cream ! Wow I never heard of that, I guess you don’t notice any difference in taste?
You don’t notice a difference with cream but I did with mustard as it added flavor.
Thank you for this! My son in law is allergic to eggs and it can be a struggle at times. At just recently found yogurt as a substitute in baking and it works really well.
You’re welcome! Yogurt is amazing to cook with. I make a cornbread that I put yogurt in and it was the moistest corn bread I ever had. I’m glad your son in law will benefit from this post.
I had never seen that tofu substitution. A good one for someone allergic to eggs.
Or for people that don’t want to pay $10 a dozen right now. Lol
There’re only $4.00 her in Florida.