The Viva Vine: vol #1, no #5: November / December 1992
Egg Substitutes
The following is from United Poultry Concerns, Inc.,
(Potomac, Maryland); Karen Davis, Pres.
(Ed. note: United Poultry Concerns will be featured next issue)
Egg Substitutes
Corn starch: 2 TB = 1 egg
Arrowroot flour: 2 TB = 1 egg
Soy powder: 1 heaping TB + 2 TB water = 1 egg
Bananas: 1 banana = 1 egg
Tahini (sesame seed butter made from ground sesame seeds and oil; makes a delicious salad
dressing; rich in calcium & high in protein.): 2 heaping TB tahini & 4 TB water = 1
egg.
Tofu (soybean curd): 1/4 C blended = 1 egg
Flax seed: 4 TB flax seeds + 1 C water; blend flax seeds & water in a blender for 1 to 2
minutes until mixture is thick and has the consistency of beaten egg white.
ENER-G Egg Replacer (available in health food stores and in progressive supermarkets; comes
in powder form in a box; no preservatives, artificial flavoring or added sugar; sodium free; no
cholesterol; 10 calories per serving; no animal ingredients):
1-1/2 t of ENER-G Egg Replacer + 2 TB water is equivalent to 1 egg.
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