Powdered eggs are a wonderful addition to food storage, but here are some other useful egg substitutions for baking:

1 egg = 1 Tbsp. unflavored gelatin dissolved in 1 Tbsp. cold water.  Then add 2 Tbsp. boiling water and beat until frothy.

1 egg = 2 Tbsp. flaxmeal + 1/8 tsp. baking powder + 3 Tbsp. water

1 egg = 1 Tbsp. cornstarch + 3 Tbsp. water

1 egg = 3 Tbsp. mayonnaise

1 egg = 1/2 of a mashed ripe banana + 1/4 tsp. baking powder

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One Comment to “Egg Substitutes”

  1. Tammy says:

    Cool! I’m so glad you posted this. I’m going to have to try some different methods. I didn’t know there were so many different ways to “create” eggs. I have tried the flaxseed before and it worked pretty well, but when I used it for ALL the eggs in the zucchini bread recipe you posted, it fell.

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