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.
Eggs are one of the most versatile and essential ingredients in cooking and baking due to their unique chemical and structural properties. Eggs are important for structure and binding, emulsification, thickening, leavening, moisture, gloss and shine, color enhancement, and flavor.
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 substitutes when a recipe calls for eggs:
Aquafaba
It’s the liquid that remains when you drain a can of chickpeas. It can be used for:
- Baking: When whipped or beaten, it can be used 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
If you grind these seeds, they are both excellent binders in a dish. They can be used in:
- 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 use them in recipes that call for added 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-off for eggs as it offers a sweet binder and should be substituted when leavening agents are also being 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
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Original price was: $59.95.$52.10Current price is: $52.10. -13%
