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. Back to previous article. Copyright © 1995. The VivaVegie Society. All rights reserved. HTML source file: Copyright © 1995 EarthBase, Inc. All rights reserved.