Egg Substitutes: Choose and Use the Right Replacements
Finding an effective egg substitute can be a challenge, whether you’re avoiding eggs for health reasons or you’ve sworn off all animal-based foods. Eggs serve various functions in different recipes. Sometimes they bind ingredients together, sometimes they act as leavening to provide lift and volume, sometimes they help boost moisture levels, and occasionally they do all three.
No single substitute can replace eggs in every recipe, so it’s helps to understand how to choose and use the right replacement.
Egg Replacer Powders
Starch-based egg replacement powders feature leavenings combined with tapioca, potato, soy, wheat or similar relatively flavorless starches. For the best results, start out with the replacement ratios recommended by the manufacturer, mix the powder with water, blend thoroughly then add the mixture to the rest of the recipe ingredients. The neutral taste works well in many dishes, but it’s particularly well-suited to breads, muffins, cookies, cakes, pancakes and waffles.
Some prepackaged egg substitutes incorporate seed and/or bean powders that function as binders and thickening agents. Finely ground chia or flax seeds absorb moisture and thicken readily, while bean powders contribute a smooth, slightly silky quality. In general, these substitutes work best in baked goods, casseroles, soups, pastas and similar dishes.
Tofu
Silken tofu is an effective substitute in eggy dishes such as quiches or frittatas and in baked goods such as muffins, cookies, cakes and breads. As a general guideline, substitute ¼ c for each egg required by the recipe. Take time to thoroughly blend the tofu before mixing it with other ingredients, and be forewarned: It adds volume, moisture and a custard-like texture, but it won’t provide lift or enhance browning.
DIY Substitutes
A number of basic ingredients can be used alone or in combination as egg substitutes. For each egg required:
Thoroughly blend 1 tbsp soy protein powder with 3 tbsp water, or try 1 tbsp agar flakes with 1 tbsp water. Both function best as binders and provide a fairly neutral flavor profile.
Combine 1 t of baking soda with 1 tbsp of white or cider vinegar for light and airy baked goods.
Try mashed or pureed fruit in baked goods. Substitute half a mashed banana or ¼ c unsweetened applesauce, but remember both add sweetness as well as a fruity flavor so plan accordingly.
If you’re buying a prepackaged egg replacement, read the label carefully. While most vegan and vegetarian versions are free of animal products, others may contain real egg whites or egg-derived lecithin, either of which can pose problems for those who have egg allergies or issues with animal products.
The best strategy is to have several options on hand. Then you can relax, have fun and experiment, while you determine which egg substitutes work best for your most common cooking and baking tasks.