With so many egg replacements available for baking or preparing a dish that calls for eggs, there’s no reason to supportthe horrid egg industry. As the demand for compassionate, plant-based foods keeps growing, we’re seeing more products appear on the scene! Check out the following options:
This liquid vegan egg is super-convenient—just pour it straight from the bottle for your baked goods or scrambles. Order it online or find it in stores.
Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it’s compatible with the other ingredients of the recipe.
Use flaxseed for binding. Combine 1 tablespoonful of ground flaxseed with 3 tablespoonfuls of water to make a thick and gelatinous egg replacement. Bonus: Flaxseed is super-healthy.
Chia Seeds
Use the same ratio as the flaxseed mix, and enjoy all the health benefits of chia seeds, which are similar to flaxseed.
Applesauce
Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe. Applesauce will add some flavor, so make sure that it’s compatible with the other ingredients of the recipe.
This miracle bean juice is taking the cooking world by storm. With just the liquid from a can of beans, you can make homemade vegan cheese that slices and melts, eggless mayonnaise, an egg-free foam for a whiskey sour, and so much more. Behold, the magic:
Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It’s important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that’s perfect for “eggy” dishes. Firm tofu is also a great substitute for eggs ineggless egg saladandbreakfast scrambles.
Made from chia seeds and garbanzo beans, the neat eggis a reliable egg substitute that can be used in baking. It’s available at health-food stores and some grocery stores.
For most recipes simply substitute 3 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg.
For most recipes simply substitute 3 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg.
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).
If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
Egg Replacer is a mixture of "potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, cream of tartar), cellulose gum, modified cellulose". The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk.
For instance, in certain baking recipes, you can sometimes use a mixture of milk and baking powder as a replacement for eggs. It's important to consider the specific role of each ingredient in the recipe before attempting any substitutions.
If you're looking for a more neutral-tasting replacement, choose apples, avocado, or pumpkin—banana will lend a stronger flavor to your final product. As a rule of thumb, use unsweetened versions of fruit purees (like unsweetened applesauce) and sub in 1/4 cup of puree for every egg.
Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.
Chia seeds or flax seeds mixed with water, unsweetened applesauce, yogurt, silken tofu, and vinegar or lemon juice are all keto-friendly options. These substitutes will help keep your cakes, muffins, and quick breads moist and delicious.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
