how to replace eggs in cooking and baking
There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step to mastering egg substitution.
each of the following substitute one egg in a recipe:
Eggs used for binding are found in recipes like burger patties and drop cookies. The egg is used to hold the mixture together, but the recipe doesn’t need to rise.
- ¼ cup (2 ounces) of soft tofu blended with the liquid ingredients of the recipe
- 2 Tbsp. of corn-starch and 3 Tbsp. of water
- ¼ cup of avocado, mashed.
- 2 Tbsp. of corn-starch mixed with 3 tablespoons water.
- 3 Tbsp. of peanut butter or other nut butter.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
- A commercial egg replacer, eg. Ener-G Egg Replacer or The
Leavening is the act of fermentation of the dough, which causes a baked good to rise. Leavening is needed in recipes such as cakes, cookies, muffins and breads. A rule of thumb to determine whether the eggs are leavening agents: if the batch requires three or more eggs, the eggs are used for leavening.
Leavening eggs are the most difficult egg replacement, but there are a few options.
- 1 Tbsp. of ground flax seeds mixed with 3 Tbs. of hot water, set aside for 3 minutes to thicken. Add ¼ tsp. of baking powder for leavening. This recipe can also be used without the baking powder for recipes needing binding and moisture.
- Mix 1 Tbsp. of apple cider vinegar, plus 1 tsp. of baking soda.
- Mix 2 Tbsp. plus 2 tsp. of full fat coconut milk, plus 1 tsp. of baking powder.
- Replace ¼ cup of carbonated water for each egg removed.
- 1 ½ Tbsp. of oil, 1 ½ Tbsp. of water and 1 tsp. of baking powder.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
Eggs needed for moisture are the easiest to replace. You can use just about any fruit or vegetable puree as long as the flavour meshes well with your dish.
- 1 Tbsp. of ground chia seed mixed with 1/3 cup of water. Allow to stand for 15 minutes. As with flax seed, you can add ¼ tsp. of baking powder to allow for leavening.
- Puree ¼ cup of cooked fruit. Options include apples, pears and prunes.
- Puree ¼ cup of cooked vegetables. Use cooked or canned pumpkin, sweet potato or beets. Vegetable purees work best in dishes that will cover the flavour, like chocolate or spice cake.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
- ENER-G Egg Replacer – in baking.
- The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. Scrambles, baking, French toast and even lemon curd - it comes in the following varieties; Vegan Egg Yolk Mix, Vegan French Toast Mix, Vegan Egg Baking Mix, Vegan Vegg Scramble Mix.
- Beyond Eggs is a binder and leavener and can be used in baking, mayonnaise & scrambles.
- Orgran No Egg – Baking.
- Besan Chick Pea Flour – scrambles, quiches, fritattas & in baking.
- Vegan Egg scrambled egg substitute that can also be used for waffles and savoury dishes.
- Bob's Red Mill Egg Replacer – used as a binding and leavening agent in baking.
- Neat Egg – used as a binder in recipes.
- Namaste Raw Goods Egg Replacer
- Just Egg (previously known as Just Scramble. Tastes like scrambled eggs and is also suitable for omelettes.
With thanks to the kitch’n, Wikipedia, the Spruce & One Green Planet.
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