Egg Substitute


Tell me if this has ever happened to you: your husband has made a wonderful breakfast, he’s made cinnamon rolls, scrambled eggs and bacon. He even goes so far as to ask you before he uses all the eggs if you’ll need any of them since it’s a giant snow storm outside and everything is closed.  You tell him you don’t need any eggs and its fine if he uses all of them.

However, later that night you just need a nice pan of brownies to finish off the amazing snow day you’ve had. You put everything in the bowl and go to add an egg…there’s nothing there. All the eggs were used that morning! Yeah, that happened to us the other day. So I went online and tried to figure out a solution to my problem.

This worked incredibly well. I personally couldn’t notice a difference in texture, Alex said he could, but I think he was just imagining things. As a disclaimer, I did use this substitute in a gluten free box mix of brownies. From the outcome I had though, I assume it will work in just about any recipe. If you’re baking gluten free though, you’re going to need to add a few additional tablespoons of liquid to the recipe in order to get the right consistency.

Egg Substitute


  • 2 Tablespoons Flour
  • ½ Teaspoon Oil
  • ½ Teaspoon Baking Powder
  • 2 Tablespoons Milk

In a small bowl combine all ingredients. Stir until smooth. Use as normal in the recipe.

If baking gluten free – add a little extra liquid to the batter to get the right consistency.