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Foods -- Eggs
Can "eggless" egg substitutes be used to successfully make quick breads?
The following "eggless" egg substitutes have been used with success in quick breads like muffins and fruit breads. 1) For each egg in the recipe, soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water. Add 3 tablespoons boiling water; cool and beat until frothy and add to recipe. Reduce another liquid in the recipe by 2 tablespoons. 2) For each egg in the recipe, combine 1 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon liquid. Add to recipe when eggs are added. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)