8 Egg Substitutes To Get You Cooking
You would be surprised how easy it is to find substitutes for eggs in cooking and baking especially.
First things first though, we need to understand the reason that eggs are used in baking at all.
Eggs do not add any flavour to baking, so are really only used for one of the following reasons:
- Binding: Eggs harden as they cook so they act as a binding agent when mixed with other ingredients.
- Leavening: Eggs help to make baked goods rise.
- Moisture: Eggs contribute additional liquid to your baked goods.
I have always found baking with egg substitutes was not an issue. Admittedly sometimes when I am using a substitute in a recipe, it doesn’t quite work out – perhaps it just doesn’t rise very well – however, I usually put this down to my own baking skills rather than the eggs substitute I have used as it did happen on occasion when I used eggs too.
What Are Your Egg Replacement Options?
1 egg = 1 heaped tbsp flax meal + 3 tbsp water
Finely ground flax seeds/meal provides a fantastic binding agent that will be the consistency of a whisked egg. It has a bit of a nutty flavour so is best kept for baked goods and pancakes. Although, I also use it if I am crumbing food and have found it to work really well.
Flax are my favourite when it comes to egg substitutes because they are packed with omega-3 fatty acids and fibre so are a really healthy option.
1 egg = 1/2 – 1 mashed banana
Bananas add moisture and some extra sweetness to baking. I always add a full banana as I like the taste, however if they aren’t for you perhaps go with the lesser amount. As bananas are quite sweet you may want to reduce the amount of sugar in the recipe as a result.
1 egg = 1tbsp chia seeds soaked in 3 tbsp water
Chia seeds act in a similar way to flax seeds, however will thicken further. They are also full of mega-3 fatty acids and fibre. You don’t have to grind them before use, however I find if you would like them to remain hidden in a recipe then it is best to do so.
1 egg = 1/4 cup apple sauce/puree (unsweetened)
Apple sauce/puree can add to the density of your mixture so I like to include a 1/2 tsp of baking powder in also. It works really well, although I have no idea why. 🙂
1 egg = 1 tsp No Egg, Egg Replacer
Egg replacer is a great alternative to an egg that acts in exactly the same way as an egg and won’t alter the consistency or taste of your food. It can be purchased in the main supermarkets and is relatively inexpensive.
Baking Soda & Vinegar
1 egg = 1/2 tsp baking soda +1 tbsp white vinegar
Baking soda and vinegar will start to fizz when combined, making it ideal for helping your baked goods to rise. Be careful not to add extra baking soda though as it will alter the taste.
1 egg = 1/4 cup pureed soft tofu
Tofu is relatively flavourless but it can increase the density of your baking. For this reason, it may be best reserved for brownies, breads and more dense cakes.
1 egg = 3 tbsp aquafaba
Aquafaba is an amazing new discovery that works perfectly as an egg replacement. It comes from the liquid in your can of chickpeas and can be whipped just like egg whites to even make meringue.
Egg Dominant Dishes
Replacing eggs in a quiche or omelette is a little more complex. In most instances, you can use tofu with some turmeric to give it the yellow egg-like colour. Chickpea (Besan) flour is another option. I prefer to follow eggless recipes for these types of dishes though, as if it goes wrong it can be very difficult to salvage.
Check out our Facebook Live video where we run through most of the egg substitutes.
Try one of these tried and tested recipes:
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