NTR - what to use for egg substitute in recipe

meg1974 · February 2011

I need to make brownies for an event tonight, and the mix calls for an egg. I don't have any eggs, and I don't have time to go to the store to get some. I read online that you can use a banana, but then I read somewhere else to use half a banana. I also heard you can use applesauce.

Anyone have experience with something that works well?

DEBBIE33CASEY · February 2011

I would be nervous.... do you have a neighbor you can borrow from? Or can your SO bring some home from the gas station? I don't know why I even ask b/c I'm sure you already considered these ideas

I have added pudding (with a little milk) into recipes in replacement of 1 of the 2 eggs, but not to replace completely. Good luck!

Fuzzy8252 · February 2011

the problem with banana is that it makes things very dense and heavy. Maybe try applesauce??? Or even mayo... I know people who use mayo for baking.

DEBBIE33CASEY · February 2011

Fuzzy8252:
the problem with banana is that it makes things very dense and heavy. Maybe try applesauce??? Or even mayo... I know people who use mayo for baking.

I have heard of mayo being used as well! The idea kinda weirds me out but I've had people suggest mayo to me to make my glutenfree baking not as crumbly.

mistywhite400 · February 2011

I have used applesauce instead of oil but not for a substitute for egg

aniceucchik · February 2011

1/4 cup applesauce per egg, but it doesnt turn out the same...its kinda mushy...

gumiberg · February 2011

you can use applesauce or pumpkin instead of butter or oil but i never heard it as a replacement for eggs.

ablou · February 2011

Mayo is made from eggs, so I'd go there first. The thing is, the protein in eggs is often what binds stuff together, so they're rather crucial.

SRodi811 · February 2011

I use pumpkin... not sure if you have any on hand, but I love this brownie recipe!

Dreamy Chocolate Peanut Butter Fudge courtesy of Hungry Girl... 2 WW pts per piece!

Dreamy Chocolate Peanut Butter Fudge courtesy of Hungry Girl

* One 18.3 ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix

*2 cups canned pure pumpkin

*2 Tablespoons reduced fat peanut butter, at room temp.

1. Preheat oven to 350 degrees.

2. Combine pumpkin with brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else).

3. Spray a square baking pan (9"x9" works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked). Allow to cool.

4. Cover pan with foil and place pan in fridge for at least 2 hours. Cut into 36 squares.

**Per serving (1 piece): 65 calories, 1g fat, 57 mg sodium, 14g carbs, 1g fiber, 9g sugars, 1g protein. WeightWatchers Points Plus: 2 pts each.

Photo available on Hungry Girl website: https://www.hungry-girl.com/books/1/8

ValentineNJ · February 2011

I have used applesauce without a problem.

StarryNight39 · February 2011

My daughter has a egg allergy. I use 1/4c applesauce plus 1tsp baking soda for each egg needed.

sapphire angel · February 2011

I have used applesauce to replace an egg in baking recipes. I think it was 1/4 cup for 1 egg. I have never tried replacing more than 1 egg but this has worked for pancakes and waffles as well as the sugar cookies I made. It does leave behind an apple flavor so that is what I would be leery of. Apple flavored sugar cookie were a hit with LO and my nephews...No need to change baking times if you do this switch.