I'm baking a cake today that calls for 4 eggs and i only have 3. :'( Is there something I can substitute so I don't have to run to the store? Or can I use just 3?
This is from the King Arthur Flour baking circle message boards submitted by Dvdlee- tons of info!! Hope this helps you.
* 2 T. cornstarch = 1 egg
* 2 T. arrowroot flour = 1 egg - (good binder for baked goods)
* 2 T. potato starch = 1 egg
* 1 heaping T. soy powder + 2 T. water = 1 egg
* 1 T. soy milk powder + 1 T. cornstarch + 2 T. water = 1 egg
* 1 T. flax seeds + 1 c. water = 1 egg. Blend seeds and water for 1-2 minutes until desired consistency. Nutritious. Adds fiber, essential fatty acids, texture and binds baked goods. Another method of using flax seed is listed below.
* 1 banana = 1 egg in cakes - Adds sweeteness, helps to bind baked goods.
* Psllium seed husk powder - 1 T. psyllum with 3 T. water and let sit for a few minutes before adding to your recipe OR add the psyllium to dry ingredients and add 2 or 3 T. extra liquid. Using this small amount should not have a strong laxative efffect. One T. of psyllium, spread through an entire recipe, contains 5.6 g. of dietary fiber.
* Tofu - 1/4 c. tofu can be substituted for each egg as a binding agent.
* Tapioca flour - 1 T. tapioca flour per 1 c. of flour in a recipe.
* Flax seed meal (flax seed milled to a fine powder in a coffee grinder) can be used like you would arrowroot powder.
* Lecithin and water to equal 1/4 cup
* 1/4 c. mashed potatoes = 1 egg and can be used in cookies as a substitute
* 1 whole egg = 2 T. water + 1 T. oil + 2 t. baking powder
* Try substituting 1 banana or 1/4 c. apple sauce for each egg called for in a sweet, baked recipe. Use only if banana or apple sauce would taste good in the recipe.
* 1 egg = 3 T. pureed fruit (apples, apple butter, apricots, pears, prunes, baby food)
* 1 egg = 2 T. fruit juice and increase leavening about 50%
* Maple Syrup - for any baked good that calls for both eggs and sugar, omit both and substitute maple syrup. Add half as much syrup as sugar
* 1 egg = 1/4 c. soy milk
* 1 egg = 1/4 c. ground soft tofu
* Xanthan Gum - 1 egg white = 1/4 t. of Xanthan Gum with 1/4 c. water. Let stand. When thickened this mix can be whipped and used as an egg white
Homemade egg substitute recipes
#1 Dry Milk:
1 T. nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes one-fourth cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
#2 Flax Seed
Boil 1 T. flax seed in 1 cup of water for 15 minutes. If will cook down to 1/2 -3/4 of a cup. Cool, and add to baked goods, substituting for part of the liquid ingredients. This mixture can be kept in the refrigerator for a few days and used as needed.
#3 Gelatin-based
1 t. unflavored gelatin
3 T. cold water
2 T. hot water
1. Place cold water in bowl.
2. Sprinkle gelatin to soften. Mix thoroughly with spoon.
3. Add goiling water until dissolved.
4. Place in freezer to thicken while mixing cake or cookies or refrigerate (refrigeration takes longer).
5. When time to add eggs, take thickened gelatin from freezer and beat until frothy (this step is very important).
6. Add to recipe.
1 egg = 1 t. gelatin / 3 T. cold water / 7 t. boiling water
2 eggs = 2 t. gelatin / 1/3 c. cold water / 1/2 c. boiling water
#4 Dry Milk Based
1/4 c. non-fat dry milk powder
6 egg whites
1 t. vegetable oil
Combine and blend in a blender or a mixer until smooth. Store, covered in refrigerator up to 2 days or freeze in 1/4 c. portions. Thaw overnight in refrigerator. One egg + 1/4 c. of mixture.
#5 Baking Powder Base Version 1:
1 heaping T. baking powder, 1 heaping T. oil, plus 1 T. warm water
#6 Baking Powder Base Version 2:
1 heaping T. baking powder, 1 T. cider or apple cider vinegar, plus 1 T. warm water
SweetAmber, thank you so much for all that information!! I ended up buying more eggs, but I'm saving this info for future use! 
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