Wednesday, January 13, 2010


Ever get part way through a recipe and realize you're an egg or two short?? Don't toss it - substitute:

1 tsp baking powder
+ 1 1/2 T. water
+ 1 1/2 T oil

for *each egg. No one will ever know! :) Also a good substitute if you have an allergy to eggs or exclude them from your diet for whatever reason. The baking powder will give the baked item the "rising factor" and the oil the "sticking" factor that the eggs usually lend to the recipe. Happy egg-free baking!

*Experts recommend not replacing more than two eggs per recipe.


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1 comment:

  1. I've never heard this before! thanks for the info. I also bought a #10 can of powdered eggs, maybe a year ago. Just in case i was baking and didn't have an egg. I actually haven't used it yet. but I like your idea better, especially for people concerned about cholesterol.