Egg Substitutions

From The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques by David Joachim

Egg Replacer, Powdered

Eggs were first commercially dried and processed into powder in St. Louis, Missouri, around 1880. A vegetarian version of powdered eggs known as "egg replacer" corribines various starches, such as potato starch, and leavening agents. Egg replacer is popular among vegans and available in most health food stores.

If You Don't Have It

Substitute 1-1/2 tsp (7 mL) egg replacer powder mixed with 3 tbsp (45 mL) cold water with:

3 tbsp (45 mL) liquid egg substitute
2 egg whites (zero fat and cholesterol)
1 large egg (adds fat and cholesterol; makes richer baked goods)

Egg Ring

A round metal form, with or without a handle, to hold and shape an egg as it's fried.

If You Don't Have It

Substitute an egg ring with:

biscuit cutter
cookie cutter
clean tuna can or other short can with both ends removed

Egg Roll Wrappers

Also known as egg roll skins. A simple dough made from flour and water. When stuffing egg roll skins, keep the stack moist by covering with a damp towel.

If You Don't Have It

Substitute 1 lb (500 g) egg roll wrappers with:

1 lb (500 g) empanada wrappers (round)
1 lb (500 g) rolled pasta (cut to desired shape)
1 lb (500 g) won ton skins (thinner; square or rectangular)
1 lb (500 g) dumpling wrappers (thinner; round)
1 lb (500 g) rice paper (thinner, large; cut to desired shape; makes extra-crispy rolls)

Egg Scissors

A gadget with a scissors-like handle used to snip the top of the shell from soft-cooked eggs.

If You Don't Have It

Substitute egg scissors with:

sharp knife and a steady hand
kitchen scissors

Egg Separator

A small cup centered in a round frame made of plastic, metal, or ceramic. The cup catches the yolk while slots around the frame let the white slip through to a container beneath.

If You Don't Have It

Substitute an egg separator with:

small, clean funnel (pour tracked egg into funnel; gently shake white through funnel spout; yolk remains in funnel)
clean hands (pour cracked egg into palm; part fingers slightly to let whites slip through)

Egg Slicer

A device that cuts a hard-cooked egg into neat slices with one swift stroke. Its cutting mechanism of parallel wires is drawn down over the egg, which rests in an indented tray.

If You Don't Have It

Substitute an egg slicer with:

sharp knife for slicing

Egg Substitute

Liquid egg products formulated as substitutes for whole eggs. Such products contain mostly egg white. The yolk is replci~e~ with other ingreditnts such as nonfat milk, tofu, vegetable oils, emulsifiers, stabilizers, antioxidants, gum, artificial color, minerals, and vitamins.

If You Don't Have It

Substitute 3 tbsp (45 mL) egg substitute with:

2 egg whites (zero fat and cholesterol)
3 tbsp (45 mL) liquid pasteurized eggs (reduces risk of bacterial contamination; especially for uncooked or gently cooked preparations)
1 large egg (adds fat and cholesterol; makes richer baked goods)
1-1/2 tsp (7 mL) powdered egg replacer + 3 tbsp (45 mL) cold water (for baking and thickening)

Egg Wash

Egg yolk or white, beaten with some water or milk, that is brushed on breads and other baked goods to promote a golden, shiny crust.

If You Don't Have It

Substitute 1/4 cup (50 mL) egg wash with:

1 tbsp (15 mL) milk or cream + 1 to 2 tsp (5 to 10 mL) granulated sugar: brush milk over pastry, sprinkle with sugar (produces a more homestyle country glaze)

Egg White

The albumen content of an egg, which accounts for nearly 70% of the liquid weight. It contains more than half the eggs protein and many other nutrients.

1 dozen large eggs = 1-1/2 cups (375 mL) egg whites
1 egg = 3 tbsp (45 mL) egg whites
1 cup (250 mL) = 7 egg whites

If You Don't Have It

Substitute 1 large egg white with:

3 tbsp (45 mL) frozen and thawed egg white
1 tbsp (15 mL) powdered egg white + 3 tbsp (45 mL) water (reduces risk of bacterial contamination)
2 tsp (10 mL) meringue powder + 3 tbsp (45 mL) water (reduces risk of bacterial contamination; adds small amount of sugar)

Eggs, Whole

Egg shell and yolk color may vary, but color has nothing to do with egg quality or flavor. The color comes from pigments in the outer layer of the shell and ranges in breeds from white to deep brown. The breed of hen determines the color of the shell. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs. To measure half an egg, beat 1 whole egg, then measure out 1-1/2 tbsp (22 mL).

1 large egg = 3 tbsp (45 mL) yolks and whites
4 jumbo eggs = 5 large eggs = 6 medium eggs = 7 small eggs = 1 cup (250 mL) yolks and whites
1 dozen large eggs = 2-1/3 cups (575 mL) yolks and whites

If You Don't Have It

Substitute 1 large whole egg (2 oz/60 g) with:

2 large egg yolks + 1 tbsp (15 mL) cold water, optional (for cooking and baking; makes richer baked goods)
2 large egg yolks (for thickening sauces and custards)
3 tbsp (45 mL) vegetable oil + 1 tbsp (15 mL) water (for baking)
2 to 3 tbsp (25 to 45 mL) mayonnaise (for cakes)
3-1/2 tbsp (52 mL) frozen and thawed egg
2-1/2 tbsp (32 mL), powdered whole egg + 2112 tbsp (32 mL) water
1 tsp (5 mL) cornstarch + 3 tbsp (45 mL) additional liquid in recipe (for thickening)
3 tbsp (45 mL) water, milk, or other liquid + 3 tbsp (45 mL) flour + 1-1/2 tsp (7 mL) shortening, + 1/2 tsp (2 mL) baking powder (for baking)
1 tsp (5 mL) baking powder + 1 tsp (5 mL) vinegar (if using to replace 1 additional egg when at least 1 egg is already in recipe)

To Vary the Flavor

Substitute 1 large egg with:

1 duck egg (larger; richer; more flavorful)
3 to 4 quail eggs (smaller)

For Better Health

Substitute 1 large whole egg (2 oz/60 g) with:

2 egg whites (zero fat and cholesterol; makes baked goods less tender; add 1 tbsp/15 mL oil to improve texture)
3 tbsp (45 mL) egg white (for precise measurement in baking recipes; to make measuring easier, whisk egg white with a pinch of salt to loosen texture)
3 tbsp to 1/4 cup (45 to 50 mL) liquid egg substitute (zero cholesterol; results in more gummy baked goods; add 1 tbsp/15 mL oil to improve texture)
3 tbsp (45 mL) liquid pasteurized eggs (to reduce risk of bacterial contamination; especially for uncooked or gently cooked preparations)
3 tbsp (45 mL) ground flaxseed + 1/8 tsp (0.5 mL) baking powder + 3 tbsp (45 mL) water (for baking, especially quick breads)
half a ripe banana, mashed + 1/4 tsp (1 mL) baking powder (for baking, especially quick breads)
1/4 cup (50 mL) firm tofu, crumbled and sautéed with aromatics (vegan substitute for scrambled eggs; add turmeric or saffron for yellow color)

Egg Yolk

With the exception of riboflavin and niacin, the yolk contains a higher proportion of the eggs vitamins than the white. Egg yolks are one of the few foods naturally containing vitamin D.

1 dozen large eggs = 7/8 cup (220 mL) egg yolks
1 egg = 1 tbsp (15 mL) egg yolk
1 cup (250 mL) = 14 egg yolks

If You Don't Have It

Substitute 2 egg yolks with:

1 large whole egg (for thickening sauces)
3 tbsp (45 mL) frozen and thawed egg yolk
1/4 cup (50 mL) powdered egg yolk + 4 tsp (20 mL) water (for baking)

For Better Health

Substitute 2 egg yolks with:

1 egg white (for baking and cooking; zero fat and cholesterol; may result in less tender baked goods)

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Measures & Equivalency Tables

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