"Be sure to gather the eggs every night..."
~ Laura Ingalls Wilder, Farmer Boy
Do you know that with over 40 hens, we sometimes find ourselves without eggs! Most of the time it is in the autumn during molting season but it is still upsetting. We actually take a stand and refuse to buy eggs when this occurs for if we were to do so, they would be doubly expensive because we are still paying for chicken feed at the same time (I just can't make myself do it). So, when we don't have eggs, we use egg substitutions. I only knew a few of them until Vicky (a sweet reader and dare I say "friend") emailed me her excellent list! This is also handy information to include in your Proverbs 31 Preparedness Binder as emergencies come in many forms! Sometimes you are simply in the middle of baking a cake when you realize you have no eggs! Yes, preparedness comes in many forms too...
Keep in mind that some of these may not result in the same "light and fluffy" result as when using real eggs but they should work in a pinch!
- 2 TB. cornstarch = 1 egg
- 2 TB. arrowroot flour = 1 egg
- 2 TB. potato starch = 1 egg
- 1 heaping TB. soy powder + 2 TB. water = 1 egg
- 1 banana = 1 egg in cakes
- 1 TB. milled flax seed + 3TB. water = 1 egg (makes light and fluffy cakes according to Vicky)
- 1 TB. ground chia seed + 3 TB. water = 1 egg (let mixture sit 5 minutes or so to gel)
- Be sure to read the comment section below for more ideas! I ended up jotting down quite a bit more substitutions on my printable page!
Do you have any more egg substitutions to add to this list?
You will find our printable "Proverbs 31 Preparedness" sheet for egg substitutions HERE!
Your homework for the week:
- Print out the "Egg Substitution" printable (or simply jot it down) and add it to your Proverbs 31 Preparedness Binder.
All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays, The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop, Wow Us Wednesdays, Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).
Hi Jes!!
ReplyDeleteI have a pretty hand-me-along binder in which I intend to hand write these egg substitutions! Eggs just do not grow on trees, you know!
Is this the Vicky of the famed Vicky Challenge? Thank you both!!
We've just been shopping in a big downpour. I am hoping for more good weather for more outdoor cooking this week!!
Regards,
Rachel Holt
Yes Rachel, one and the same Vicky! I think this chart was handy and was glad to share it. Have your weather holds this week! :)
DeleteWhat an interesting post, I'm writing down your list at once !
ReplyDeleteWe also, even if living in the open countryside, and not having any hens, do buy them in the farms surrounding us, but it's not always easy to find them, hens follow the seasons, so I'm sure that your suggestions will be far useful !
Thank you once again, darling JES!
Wishing you a lovely remainder of your week,
I'm sending blessings to you,
with utmost gratitude
XOXO Dany
Exactly! They are a seasonal creature. Great way of putting it Dany! Happy Wednesday to you! :)
DeleteI would just like to say, one of our daughters was (praise God, no longer) allergic to eggs. Vicky's claim about the flax seed is very true, in my experience. It works!!
ReplyDeleteBlessings
Mrs.O
Thanks for sharing Mrs. O! I am also wondering if she grew out of the allergy or if there was something that you did to eliminate it? So many food issues these days that it is helpful to hear any tips...
DeleteHi JES,
ReplyDeleteLast spring my husband and I bought 7 Isa Brown chicks, all hens. I have been truly amazed by these hens! They began laying in August of last year and I have never gone one day without eggs. Even during the winter they consistently laid at least 5 eggs between them. Now that spring is here I have found that some days there will even be an extra egg laid (one hen laid 2 eggs in one day). After purchasing the chicks I did a little research and they are cross bred to be amazing egg layers, which has it's down sizes too. They do not tend to live as long as your average chicken, but I have been impressed with their egg production, and they are very friendly hens. You might consider adding a couple to your flock.
-Sarah
Wow, thank you for sharing Sarah! That is definitely something to look into!!!
DeleteWhen I had chickens we had Isa Browns -they are just like Sarah said -egg layers! Seem to do real well in the cold and snow too.
DeleteWhen I haven't got an egg I sometimes just substitute water and that does well.
Very interesting! Thank you for adding that Vickie! I appreciate the input! :)
DeleteWe've been in the predicament of having a yard full of chickens and no eggs many times. I usually have to cave and buy eggs though. (I don't eat them-shocking isn't it, but I just don't do eggs unless they're disguised in other food.) I cook a lot with eggs, of course, and Goodman must have his protein. Love having chickens though, and the girls do need a break time to time. Thanks for posting the substitutions, I'm going to keep a copy in my binder.
ReplyDeleteHave a great day!
Toni
Well, you are very kind to think so of the girls... I find I am not always that charitable :) Thanks for the new perspective!
DeleteThank you, JES, for sharing this list and the printable - I am keeping it handy!
ReplyDeleteA substitution which can be used in baking is - 3T. regular mayonnaise in place of one whole egg.
I usually have a small jar of mayo on hand to use on occasion so this would work for me.
Also, there is a recipe I've made called Chocolate Mayonnaise Cake, which to me doesn't' sound very good from the title, but the mayonnaise used in this recipe makes a very good substitute for the eggs and fat - and the cake turns out moist and tender. :-)
Excellent! Thank you for that addition! That does make sense as mayo is eggs and oil... And also, I have had the chocolate mayonnaise cake. It is delicious and moist! :)
DeleteP.S. ~ Hi again, :-) I did a bit of research and found another possibility for an egg substitution in baking. Use one-fourth cup applesauce to replace 1 whole egg. I have not tried this to replace an egg but have used the applesauce to replace some oil in baked desserts a few times, and that worked well for me. ~ Lynne
DeleteInteresting! I heard that about oil too but never eggs -- will jot that one down too! Thank you Lynn! :)
DeleteUsing mayo is an old, old substitute. I'm 66 and I did this many times when I was a young wife and had little money.
DeleteThere is no teacher like experience! Thank you for sharing here today!
DeleteI'm SO excited about this series! Thank you so much!! God bless~
ReplyDeleteYou are welcome! Thank you for sharing here today! :)
DeleteJES...yes, she outgrew. Thank you for asking.
ReplyDeleteMrs.O
That is wonderful! Thanks for letting me know! :)
Deletehttp://7leanyears.blogspot.com/ has a one year food plan from the LDS church local ward http://7leanyears.blogspot.com/2011/03/food-supplies-medicines-and-sundries.html , in which unflavored gelatin and both cold and boiling water is used for an egg substitution. I have used this ingredient a lot, since I now live on Adak Island, Alaska, and food comes in via mail plane only twice a week, and fresh food, i.e., eggs and vegetabes and fruit, is exceedingly had to come by. I will be trying my own garden and dawrf tree orchard here, but only expect mixed results because of the sub-arctic maritime climate. Food storage of essentials is paramount! You can follow my failures and successas at http://seaside-cottage.blogspot.com/
ReplyDeleteThank you so much for sharing Carolyn!
DeleteEGG SUBSTITUTE
ReplyDeleteThis is for use in baking.
Before starting to mix the recipe for cookies, cakes, etc., combine
1 tsp. knox unf1avored ge1atin with 3 Tbsp. co1d water and 2 Tbsp. plus
1 tsp. boi1ing water. This mixture will substitute for 1 egg in a recipe.
For 2 eggs combine 2 tsp. ge1atin, cup co1d water and 1/3 cup boi1ing
water. p. 71 http://carolynsmith-kizer.com/Uploads/Food-Supplies_Storage_for_a_year.pdf
I will be jotting this down on my list! Thank you so much!! :)
DeleteDear JES,
ReplyDeleteThank you for this handy list! It bothers me to have to buy eggs AND chicken feed, too. That's part of it, I guess! (Buying eggs is at least a good reminder that fresh farm eggs are far superior to store-bought!) I had heard about the chia seed substitution, but didn't know the seeds needed to be ground first. That's probably pretty important lol. I keep flax and chia on hand, so I'm sure I'll be referring to this list. Thanks again!
Love, Kelsey
Yes, I appreciate the chia and flax ideas a lot as they are very healthy additions to baking anyway! The chia seed also boasts a longer shelf life making it my number 1 choice but I am really interested in trying the banana too! Hope all is well! :)
DeleteJES,
ReplyDeleteThank you so much!!
XOXO
Vicky
Thank YOU for your sharing heart! :)
DeleteYou all should Google aquafaba. I learned about this from my daughter and was really wowed by meringue cookies made from the juice form a can of chick peas.
ReplyDeleteWow-- that sounds very interesting! I will be checking that out! Thank you Lana! :)
DeleteDear JES, thanks so much for the time and effort you put into this amazing blog. It is such a help and inspiration to me! I often use a couple tablespoons applesauce instead of eggs in my recipes, since I have a kid with egg intolerance. Sorry I don't have an exact measurement...I'm sort of a 'dump it in and hope for the best' gal. :) God bless you! ~Rochelle
ReplyDeleteThanks so much for sharing! One other reader mentioned this so perhaps between 3 tbsp. to 1/4 of a cup would be a good measurement to start with as the replacement of 1 egg. Thanks for taking the time to share and comment here today! :)
DeleteDear Jes, I love all the additions to the preparedness binder, thank you. Vicky is a star! How handy is this!? Even with chooks there are times when they are not laying... this is the back up plan. Many thanks, Love Annabel.xxx
ReplyDeleteExactly and back up plans are what keep the household running smoothly! :) Nice to hear from you Annabel! Have a lovely week!
DeleteHello, This is such a good idea to print or copy and put in our baking books. I have used the flaxseed meal and it does make it moist and light! I appreciate reading your ideas and posts! Helps keep us on track!
ReplyDeleteBeing a homemaker is so much fun to learn all these new tricks and ideas!
Hope you are doing well!
Roxy xo
I do love reading everyone's tips and ideas too! It makes it fun to share like this! :)
DeleteWe have used fresh snow as a substitute in batters, cookie doughs. 3 Tablespoons=1 egg!
ReplyDeleteWe had read about this and tried it one winter! Worked great and the kids loved it!!
Wow, this just gets more interesting! I have never lived in a snowy climate but what a fun substitution! Thanks for sharing! :)
DeleteAlton Brown (in his episode Thin, Puffy and Chewy) said that you can quote: "Replace an egg with milk: eggs tend to puff rather than spread, so replacing one or all of the eggs with milk will promote spreading." so in backing you will probably need to add leavening as well.
ReplyDeleteEgg Substitutes for Leavening/Baking:
Add 2 tablespoons plus 2 teaspoons canned coconut milk (NOT light) and 1 teaspoon baking powder = 1 egg
Replace part or all of the liquid with carbonated water. Do not over mix after adding in order to retain the carbonation’s effect.
Substitute 1 tablespoon cider vinegar and 1 teaspoon baking soda for 1 egg in cakes, cupcakes, and quick loaves of bread. (an old WWII trick)
Egg Substitutes for Binding:
The Flax and Chid seed methods you mentioned above.
1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder per egg
Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 tablespoons per egg.
Egg Substitutes for Moisture:
1/4 cup mashed banana, pumpkin puree or sweet potato = 1 egg
3 tablespoons applesauce (or pear sauce, apple butter, apricot puree or pureed prunes) plus one more tablespoon liquid (water or another liquid called for by the recipe)= 1 egg
I've also heard that silken tofu will work, 1/4 cup per egg replaced, but haven't tried it. Oh, and if you just need the egg for a wash or glaze, try melted butter instead.
Wow -- what a lovely bundle of information!!! Thank you very much for sharing! I will be jotting this down on my egg replacement sheet as well!
DeleteSuch a great list for those times we are low on eggs! :) Thank you.
ReplyDeleteYou are most welcome Joy! :)
DeleteHi JES,
ReplyDeleteI have found that flax eggs not only work great in cakes and muffins but I substituted them for the eggs called for when making mayonnaise in a jar. It worked out very well. I added extra seasoning to it for our taste. In addition to being a good thing to do in a pinch, it's a very useful method for those with egg allergies. Blessings, Cookie
Wow, I would never have thought! Thank you for sharing that Cookie. That is pretty amazing that it can stand in for eggs in mayo! I hope you have a lovely week and I thank you for your contribution here today :)
Delete