Egg Substitute Recipe

Tired of expensive egg beaters? This game-changing egg substitute recipe from a friendly village grocer is a kitchen must-have! It's cheaper, better, and works in ANY recipe calling for eggs – from baking cakes to scrambling breakfast. A quarter-cup equals one egg! Keep a handy pitcher in your fridge (it lasts up to 8 days, just stir before use) and say goodbye to egg shortages and inflated prices. Prepare to be amazed by how versatile and delicious this is!

Prep Time 5 mins
Cook Time 10 mins
Calories 196.9 kcal
Protein 32g
Rating 3.8 (4 Reviews)
Egg Substitute 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg Substitute

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How to Make Egg Substitute

  1. In a medium bowl, whisk together the silken tofu, nutritional yeast, cornstarch, and water until completely smooth.
  2. Add the apple cider vinegar and salt; whisk again to combine thoroughly.
  3. For best results, let the mixture sit for at least 15 minutes to allow the flavors to meld. This step also helps improve the texture.
  4. Stir well before using. A 1/4 cup of this mixture is equivalent to one large egg.
  5. Use in any recipe calling for eggs! Enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

15g

Fat

13g

Carbs

1g