Eggs are highly healthful and adaptable, making them a favorite meal for many.
They’re particularly prevalent in baking, where practically every recipe asks for them.
But for different reasons, some individuals shun eggs. Fortunately, there are many substitutes you can use instead.
This article covers the many ingredients that may be used as egg replacements.
Reasons You Might Need to Replace Your Eggs
There are many causes why you may need to locate an egg alternative in your diet. Two of the most popular are allergies and dietary preferences.
Allergy to eggs
Eggs are the second most frequent food allergy in newborns and young children. (1)
According to one research, 50 percent of children outgrow the allergy by the age of three, with 66 percent outgrowing it by five. (2)
According to other research, it may take until age 16 to outgrow an egg allergy. (3)
While most kids who are allergic to eggs get tolerant with time, some are allergic for the rest of their lives.
The Vegan Diet
Some people adopt a vegan diet, which means they don’t consume meat, dairy, eggs, or other animal products.
Vegans forgo eating animal products for various reasons, including health, environmental, and ethical concerns about animal rights.
What Is the Meaning of Eggs in Baking?
In baking, eggs fulfill numerous functions. In the following ways, they contribute to the structure, color, taste, and consistency of baked goods:
- Binding: Eggs assist in mixing and keeping components together. This provides food structure and keeps it from crumbling.
- Eggs trap air pockets in meals, causing them to expand when heated. This causes foods to puff up or rise, lending volume and a light, airy texture to baked delicacies such as soufflés, angel food cake, and meringues.
- Moisture: The liquid from eggs is absorbed by the other components in a recipe, contributing to the completed product’s water.
- Eggs aid in transporting the tastes of other ingredients and brown when exposed to heat. They add to the golden-brown look of baked items while also improving their flavor.
1. Applesauce
Cooked apples are puréed to make applesauce.
It is often sweetened or seasoned with spices such as nutmeg and cinnamon.
One-fourth cup (approximately 65 grams) of applesauce may substitute for one egg in most recipes.
It is preferable to use unsweetened applesauce. If you’re using a sweetened type, decrease the quantity of sugar or sweetener in the recipe.
2. Banana Mash
Another popular egg substitute is mashed banana.
The biggest downside of baking with bananas is that the result may have a slight banana taste.
Other puréed fruits, such as pumpkin and avocado, perform well and may not significantly impact the taste.
You may substitute one egg with one-fourth cup (65 grams) of purée, whatever fruit you choose.
Puréed fruit baked products may not brown as profoundly, but they will be rich and juicy.
This substitute works well in baked goods such as cakes, muffins, brownies, and quick bread.
3. Flaxseeds or Chia Seeds, ground
Flaxseeds and chia seeds are both tiny, nutritious seeds.
They include many omega-3 fatty acids, fiber, and other exciting plant chemicals. (4, 5, 6, 7)
You may ground the seeds yourself or get a ready-made seed meal from the supermarket.
To substitute one egg, combine one tablespoon (7 grams) powdered chia or flaxseeds with three tablespoons (45 grams) water and whisk until thoroughly absorbed and thickened.
As a result, baked foods may become thick and dense. It may also provide a nuttier taste; therefore, it works best in pancakes, waffles, muffins, bread, and cookies.
4. Commercial Egg Substitute
There are several commercial egg replacements on the market. These are commonly produced using potato starch, tapioca starch, and leaveners.
Egg replacers are safe to use in all baked items and should not alter the final product’s taste.
Bob’s Red Mill, Ener-G, and Organ are a few commercially available brands. They are widely available in supermarkets and online.
Each brand has its own set of directions, but mix 1.5 teaspoons (10 grams) of powder with 2–3 tablespoons (30–45 grams) of warm water to replace one egg.
5. Silken Tofu
Tofu is made from compressed soy milk that has been treated and pressed into solid blocks.
Tofu’s texture changes depending on its water content. The more water squeezed out, the firmer the tofu becomes.
Silken tofu has high water content and hence a softer consistency.
Use one-fourth cup (60 grams) of puréed silken tofu to replace one egg.
Silken tofu has a mild taste, but it may make baked items thick and heavy, so it’s best utilized in brownies, cookies, quick bread, and cakes.
6. Vinegar with Baking Soda
In most recipes, one teaspoon (7 grams) baking soda mixed with one tablespoon (15 grams) vinegar may be used instead of one egg.
The most popular vinegar is apple cider vinegar and white distilled vinegar.
When vinegar and baking soda are mixed, a chemical reaction creates carbon dioxide and water, making baked foods light and airy.
This substitute works well in cakes, cupcakes, and quick bread.
7. Buttermilk or Yogurt
Yogurt and buttermilk are also excellent egg alternatives.
Plain yogurt is recommended since flavored and sweetened versions may affect the taste of your dish.
For each egg that has to be replaced, use one-fourth cup (60 grams) of yogurt or buttermilk.
This substitute is best suited to muffins, cakes, and cupcakes.
8. Arrowroot Powder
Arrowroot is a starch-rich South American tuber plant. The starch is taken from the plant’s roots and marketed as powder or flour.
It is similar to maize starch in appearance and is used in cooking, baking, and a range of personal and home items. It’s available at a variety of health food shops and online.
To substitute one egg, combine two tablespoons (approximately 18 grams) of arrowroot powder and three tablespoons (45 grams) of water.
9. Aquafaba
Aquafaba is the liquid that remains after boiling beans or legumes.
This is the same liquid contained in canned chickpeas or beans.
The liquid has a viscosity similar to raw egg whites, making it a suitable substitute in many recipes.
To substitute one egg, use three tablespoons (45 grams) of aquafaba.
Aquafaba is particularly useful in recipes that call for just egg whites, such as meringues, marshmallows, macaroons, or nougat.
10. Nut Butter
For most recipes, nut butter such as peanut, cashew, or almond butter may be used in place of eggs.
Three tablespoons (60 grams) of nut butter may be used instead of one egg.
This may affect the taste of your end product, and it works best in brownies, pancakes, and cookies.
Choose creamy nut butter rather than chunky types to ensure that everything combines correctly.
11. Water with Carbonation
Carbonated water not just adds moisture to a dish but is also an excellent leavening agent.
Carbonation traps air bubbles, which contribute to the ultimate product being light and fluffy.
You may substitute one-fourth cup (60 grams) of carbonated water for each egg.
Cakes, cupcakes, and quick bread benefit significantly from this alternative.
12. Gelatin or Agar-Agar
Gelatin is a gelling substance that may be used in place of eggs.
However, it is an animal protein generated from the collagen of pigs and cows. If you choose not to consume animal products, agar-agar is a vegan alternative made from seaweed or algae.
Both are available as unflavored powders in most supermarkets and health food shops, and online.
One tablespoon (approximately 9 grams) unflavored gelatin dissolved in 1 tablespoon (15 grams) cold water may be used to substitute one egg. Then, add two teaspoons (30 grams) of hot water and whisk until frothy.
To substitute one egg, use one tablespoon (9 grams) of agar-agar powder combined with one tablespoon (15 grams) of water.
Both of these substitutions should not affect the final product’s taste, although they may generate a slightly firmer texture.
What if a recipe specifies the use of egg whites or yolks?
Although the ingredients mentioned in this article are excellent alternatives for whole eggs, some recipes call for just egg whites or egg yolks.
Here are the best substitutes for each:
Aquafaba is the most excellent substitute for egg whites. For each egg white, you wish to replace, use three teaspoons (45 grams).
Soy lecithin is a beautiful alternative for egg yolks. One tablespoon may be substituted for each big egg yolk (14 grams).
The Bottom Line
Eggs contribute to baked items’ general structure, color, taste, and consistency.
Unfortunately, some individuals are allergic to eggs or prefer not to consume them. Fortunately, many items may be used instead of eggs in baking, but not all work the same way.
Some egg substitutes are better suited to heavy, thick items, while others are ideal for light, fluffy baked foods.
You may need to experiment with different egg substitutes to get the texture and taste you prefer in your recipes.
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