Eggs come up in a lot of recipes – for baked goods, veggie burgers, pancakes and other carby breakfast things. But not everyone eats eggs.
There are many reasons you may need to replace an egg in a recipe. Some people avoid eating eggs because of a vegan diet, a food allergy, or heck – sometimes people who eat eggs run out of them and find themselves in a pickle.
Today I’m going to be chatting about replacing eggs in various situations. Read on for all your egg replacers!
This is a quick guide intended to be a useful reference for your cooking and baking needs. The list is non-exhaustive and I am sure as food science and product availability expands, so will this list.
For now, read on to get a sense of all the different egg replacement options out there, and where they are best suited.
What Eggs Do in Recipes:
Eggs act as a binding agent, leavening agent, or as a source of moisture or richness.
You can use a variety of different vegan substitutes; the most appropriate may depend on the recipe.
How to Replace Eggs in Baking and Cooking:
In recipes where eggs add moisture, moist semi-solid foods like applesauce, canned pumpkin, mashed banana, and non-dairy yogurt work well (such as in quick breads, muffins, pancakes, cakes and some cookies).
In recipes where eggs act as a binding agent, such as veggie burgers, veggie loaves, cookies, cakes, muffins, etc, flax or chia mixed with water work to bind everything together.
In recipes where egg whites add lift, whipping aquafaba (liquid from a chickpea can) into fluffy peaks and treating it as egg whites is pure magic.
If eggs are the star of the dish, try swapping tofu in their place. Tofu makes terrific scrambles and cubed up it also works well in ‘egg salad’ recipes. JustEgg is also really oddly incredible, and cooks up just like eggs, with a similar mouthfeel, but without an overly gaggy egg taste.
When yolks are used for richness or to thicken recipes (like in puddings), I suggest using cornstarch and/or some coconut oil.
And of course, there are plenty of powdered egg substitutes on the market for quick recipe swaps. Personally, I don’t use these because I just most often make use of other options, but many people swear by them.
Please note that this is not an exhaustive list, but rather, meant as a guide or reference for you to be able to quickly replace eggs in recipes and begin experimenting with which works best for your favorite recipe. It may take a bit of tweaking or playing around, but I am confident eggs can be replaced in all recipes!
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