Lisa
There’s no doubt that groceries are getting more expensive. One of the items that has seen a significant price rise is eggs. I live in San Francisco and at my beloved neighborhood, Grocery Outlet (I love that store) a dozen eggs were $10.99 on a recent visit. That’s a huge bummer for me and my wallet since eggs are a staple protein in my diet.
I use eggs for breakfast, to top fried rice, egg salad (my favorite!), and when baking. So, I decided to get a bit creative about using substitutes for eggs when I could. I’m saving my precious eggs for things like omelets and hard-boiled eggs. They're like gold.
I took a look at what vegans use – especially since vegans (and most vegetarians) don’t eat eggs but still manage to make delicious dishes. Yes, I said delicious! Okay, we’ve all had a bad vegan cookie, but I have also had many amazingly, tasty cakes and cookies, as well as other vegan dishes that use egg substitutes.
Here are some great suggestions when a recipe calls for eggs:
Aquafaba
It’s the liquid from a can of chickpeas and can be used for:
- Baking: As an egg white substitute to make light, fluffy meringues and whipped frosting-like concoctions
- Baking: As a whole egg substitute in various baked goods including cakes, muffins, waffles, pancakes, loaf cakes (banana bread, pumpkin bread)
Egg Equivalent
- 1 tablespoon aquafaba = 1 egg yolk
- 2 tablespoons aquafaba = 1 egg white
- 3 tablespoons aquafaba = 1 egg
Chickpea Flour
Also known as garbanzo bean flour, when mixed with water, acts as an excellent binder as well as a leavening agent just like eggs. It can be used for:
- Cookies, quick breads, muffins, French toast
Egg Equivalent
- 3 tablespoons + 3 tablespoons water = 1 egg
Chia or Flax Seeds
Both are excellent sources of essential fatty acids, antioxidants, and fiber. It’s often used as a great binder for:
- Cookies, muffins, brownies quick breads, scones, or French toast.
Tips
- Grind the seeds to create the ”meal”
- Not good for baked goods that need to be light and airy
Egg Equivalent
- 1 tablespoon + 2.5 tablespoon water = 1 egg
Tofu
Soft or Silken Tofu adds moisture and is a good egg replacement in dense desserts. It’s best used in:
- Brownies, custard-like pies, cheesecakes, creamy desserts, egg scrambles, puddings
Tips
- It is not a leavening agent but can be used in recipes that call for baking soda and baking powder
- Use a blender or food processor to puree the tofu
Egg Equivalent
- 1/4 cup of silken tofu = 1 egg
Ripe Bananas
Because bananas are ripe and sweet you can use less sugar in a recipe. However, they are not a leavening agent so only use in recipes that call for baking powder and baking soda. Bananas are best for:
- Quick breads (banana bread, pumpkin bread), muffins, pancakes, and even some cake recipes.
Tips
- Not good for items you want to make light and airy
Egg Equivalent
- 1/4 cup of banana = 1 egg
Yogurt
It’s a good binder that adds a tangy taste. It can be used for:
- Cakes, muffins, pancakes
Egg Equivalent
1/4 cup = 1 egg
Applesauce
This is a great trade that offers a sweet binder and should be substituted when leavening agents are used. It’s best for:
- Quick breads, muffins, pancakes
Egg Equivalent
- 1/4 cup = 1 egg
Leavening Agent Egg Substitutes (for light and fluffy textures)
- Baking Powder + vinegar (for cakes muffins, pancakes) 1 teaspoon baking powder + 1 teaspoon vinegar = 1 egg
- Carbonated water (light cakes, waffles, pancakes) 1/4 cup sparkling water = 1 egg
- Buttermilk (cakes, muffins, quick breads) 1/4 cup buttermilk = 1 egg
Egg Substitutes for Binding (sweet & savory)
- Avocado – puddings, quick bread (1/4 cup = 1 egg)
- Sweet potatoes or pureed pumpkin – baked goods (1/4 cup of puree = 1 egg)
- Mashed potatoes – meatloaf, veggie burgers, croquettes (1/4 cup = 1 egg)
- Cornstarch – custards, pie fillings, sauces (2 teaspoons cornstarch + 3 tablespoons water = 1 egg)
- Coconut cream – creamy soups, sauces, pudding (1/4 cup = 1 egg)
Replacement for an Egg Wash
- Milk (dairy or non-dairy) just brush lightly on top of bread, pastries
- Maple syrup + water is good for sweets and pastries (1 tablespoon maple syrup + 1 tablespoon of water
- Olive oil or melted butter can be brushed on pie crusts and breads
