We all love eggs, or atleast majority of people do😊.
They are incredibly healthy and nutritious making them a popular food for many. So many ways to have them; fried, but mostly baked, where nearly every recipe calls for its use. Why though? Eggs give structure, stability to any batter, helps thicken and emulsify sauces and custards along with adding moisture to cakes and other baked goods.
In this article, we’ll look into how to substitute eggs, egg alternatives, vegan eggs and also simple egg substitute recipes.
Why would you substitute eggs?
Eggs are among the major causes of food allergies in both children and adults. Many kids may overcome the allergy over time while others remain allergic to them, their entire lives.
People overtime may go strict vegan by choosing not to eat dairy, eggs, or any other animal products. Others may choose to avoid eggs for personal health, environmental concerns, or ethical reasons.
Why use eggs to bake?
- Binding – eggs help combine and hold together ingredients and prevent falling apart. This gives the batter, or any other ingredients, structure.
- Leavening- eggs helps trap and evenly distribute air into the batter as at it bakes. This gives the end product its characteristic volume and light, airy texture.
- Moisture- eggs supply moisture from its liquid part which helps to keep the final product moisturized.
- Flavourful look- eggs carry other ingredients’ flavor, browning when exposed to heat which improves the taste of baked goods and gives the golden brown color.
Ingredients that can be used as egg replacement/ egg substitutes
You can quickly make apple sauce by gently boiling a few apples to form a puree. 65 grams of apple puree acts as a replacement of one egg. Use nutmeg or cinnamon to sweeten the sauce
Mashed bananas (about 65 grams puree) can be used to replace one egg. You may also use pumpkins or avocados.
Silken tofu comes from condensed soy milk. This tofu comes in pressed solid blocks. To replace the equivalent of one egg, use ¼ cup(60gms) of pureed silken tofu
Flax egg a.k.a. Chia/Flax Seeds gel
Both chia and flax seeds are tiny but very nutritious. For one egg replacement, use 1 ground tablespoon (7gms) chia seed or flaxseed with 3 Tablespoon of water(45gms). Soak the seeds in the water until they are fully absorbed and thick jelly-like paste forms. This is best used to make pancakes, muffins, or cookies.
Soy lecithin is a from soybean oil and is well known for its binding properties just like eggs. Its mostly sold in powder form. Incorporate 1 tablespoon of Soy Lecithin to your recipe to replace one egg.
Aquafaba is like liquid gold. This liquid is the leftover from the water from boiling beans or chickpeas. It’s an excellent egg alternative to raw egg whites. Use 45 grams to replace one egg.
If you do not include arrowroot in your meals, then you probably need to start. This tuber is high in starch and acts as a great replacement for eggs. Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water to replace one egg. It’s also a great vegan egg substitute as its extracted from arrow root tuber.
The most commonly used are peanut, cashew, or almonds butter. You may use 3 tablespoons of any of these butter to replace one egg. This egg substiute is best for brownies, pancakes and cookies.
Gelatin comes from collagen. Collagen is a transparent, flavorless ingredient derived from animal body parts. If you prefer to avoid animal products, you may opt for agar-agar. Agar-agar is just like gelatin but derived from seaweed or algae. For egg replacement, dissolve 1 tablespoon of unflavored gelatin or agar-agar in 15 gms of cold water then mix in 2 tablespoons of boiling water until it turns frothy.
This adds moisture to the recipe but acts as a great leavening agent. For egg replacement use ¼ cup of carbonated water to replace one egg. Best used in making cakes and quick breads.
Yogurt or Buttermilk
They are both good for egg substitutes. You can use ¼ cup of either plain yogurt or buttermilk to replace one egg. Its good to use plain yogurt as the flavored or sweetened versions may change the taste of your recipe.
Vinegar and Baking soda
A combination of these in the ratio one teaspoon baking soda to one tablespoon of vinegar produces carbon dioxide and water which are good for making recipes light and airy. They are the best used in making cupcakes and cakes.
Commercial egg replacer
They are found in the market easily and are made from potato starch, leavening agents and tapioca starch. The egg replacers are suitable for all types of baking and do not affect the quality of finished good. Basically a combination of one and a half teaspoons with two or three tablespoon of warm water will replace one egg.
Bottom line; Not everyone will use eggs for their recipes as some may not eat eggs or chose not to (like vegans). You need to experiment with various eggs alternatives in various egg recipes to get the best texture and flavor you desire. Some egg alternatives are best for heavy and denser products while others are great for light fluffy baked products