Ingredient Substitutes for Eggs

There are both liquid and powder ingredient substitutes for eggs that can be used when cooking or baking. Did you know if you only have large eggs and a recipe calls for extra large eggs you can substitute egg sizes? See the helpful food hack below!

Liquid Egg Substitutes for Cooking and Baking –

Ingredient substitutes for baking and egg based dishes – You can use any of the liquid egg substitutes available in the grocery store such as Egg Beaters. Egg beaters are lower in calories, fat and cholesterol than actual eggs. They can be used for both baking and in egg based dishes.

Since I usually find myself as you may find yourself, having already started a recipe or not being able to get to the store, when you are baking you can use this tried and true substitute – two tablespoons of mayonnaise is a fine substitute for a regular egg when used in batters.

Powdered Egg Substitutes –

There are powdered egg substitutes available such as Bob’s Red Mill Egg Replacer which is also gluten free. Just follow the instructions on the package. Powdered substitutes work well made in smaller amounts, such as a serving of scrambled eggs for breakfast and are best used for baking.

How to substitute egg sizes –

Photo shows a XL egg and a small egg side by side

There isn’t any need to be concerned when cooking. Here is information on how to substitute egg sizes – If a recipe calls for –
– one large egg – any other sized egg will work
– two large eggs – use three small, two medium, two extra-large, or two jumbo eggs
– three large eggs – four small, three medium, three extra-large eggs

Recipe suitable for egg substitutes –

Recipe for Breakfast Casserole with Eggs and Sausage

This is a super delicious and easy breakfast casserole you put together the night before. It’s perfect for any group gathering and can be easily made with any ingredient substitute for eggs as mentioned above!

Egg & Sausage Scramble

1 1/2 lbs. ground sausage (I use breakfast or sage)
9 eggs
3 cups milk
1 1/2 teaspoon dry mustard
1 1/2 teaspoon salt
1/4 teaspoon pepper
12 slices of bread (crust removed, cubed)
1 1/2 cups NY Sharp Cheddar, grated

Brown the sausage, let it drain and cool
Beat eggs, milk and spices together.
Add the drained and cooled sausage, bread and cheese.
Pour into a 13x9x2 greased baking dish, cover and refrigerate overnight.

Remove from refrigerator 1 1/2 hours prior to baking.
Preheat oven to 350 degrees.
Sprinkle with Paprika.

Bake for 45 minutes.
Let stand 10-15 minutes before cutting.
Serves 8-10 people.

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