One of the more frequent questions I am asked when it comes to replacing a problem food is how does one get around recipes that call for eggs? This can be a complex issue as depending on what you’re making, you’ll need to select a specific option. But don’t let this part stress you out!
Whether you’re wanting to avoid eggs because commercial eggs often come from inhumane factory farms [graphic imagery], if you have an allergy, if you are vegan, or you just don’t happen to have any in the fridge when you want to make a batch of cookies — fear not, because I may have the answer you are looking for so you can get going on your culinary way.
If you’re trying to replace eggs in your food, there are basically two categories of replaces:
- Egg replacers for baked goods
- Egg replacers for eggs where the focus is on eggs
For baked goods such as cookies, cakes, and breads, eggs play a role in leavening the item as well as binding foods together and retaining a level of moisture. In these types of recipes, it’s important to have something sticky that will help to emulsify the fats and the liquids in the batter in order to create the matrix in the food that allows it to leaven, or rise, when being baked.
One of the best substitutes for an egg in this situation is flax meal and water. 1 tablespoon of ground flax meal to 3 tablespoons of water, stirred together, and left to sit while you prepare the rest of the ingredients will yield the equivalent of one egg in many baked recipes. Plus, you get the benefit of omega 3 oils, a good source of soluble and insoluble fiber, as well as protein. For a quick tutorial on this, check out this video.
With baked goods, especially desserts, you have several options, such as:
- 1/2 mashed banana
- 1/4 cup applesauce
- 1/4 cup pumpkin or other cooked and pureed squash
- 1/4 cup mashed potato
- 1/4 cup pureed prunes
- you can also purchase a pre-blended egg replacer powder called Ener-G Egg Replacer or The Neat Egg
When you are needing to replace eggs when they are a main feature of the dish, your best bet is to try using tofu. This can range from pureed silken tofu to chopping up and “scrambling” firm tofu to resemble scrambled eggs. If you are making a custard, your best bet is to use a mixture of cornstarch, water, and sugar, and bake or heat until thickened. This works for both puddings and baked custards like eggless pumpkin pie.
Creamed tofu can be used to create a mayonnaise-like spread as well, or if you don’t mind going for a color shift, creamed avocado with a little sea salt and cider vinegar makes for a great eggless base for dressings and sandwich spreads.
Here’s a neat guide that gives some other suggestions as well as explanations as to how you can replace eggs in your baking.
Thanks to MayJerTales.com for this image!