The world is full of hopeful analogies and handsome, dubious eggs, called possibilities. ~George Eliot
While eggs are a staple cooking ingredient around the world, many people avoid them for financial, ethical or dietary reasons.
It is possible to replace eggs in many recipes, but before looking at substitutes for eggs, it’s important to understand the different roles eggs can play in cooking.
Identifying the function of eggs in a recipe can help you decide on the best option for substituting and whether you can safely leave them out without affecting the quality of your end product.
Roles of eggs in cooking
1 – Leavening
Eggs are high in protein, and when they are beaten, the protein molecules in the egg whites stretch to form a flexible net that can trap air and help make baked goods lighter. In some baked goods, like sponge cake for example, the only leavening is provided by a large number of eggs.
2 – Binding / Moistening
The same protein that gives eggs their leavening power also makes them effective binding agents. As the proteins in the eggs set, they help cooked and baked goods hold together. The eggs also provide moisture that will affect the texture of the finished product.
3 – Thickening
As eggs set during the cooking process, they attract moisture from the surrounding liquid ingredients, resulting in a thicker product. Custard is a good example.
4 – Emulsifying
Egg yolks contain lecithin, which enables them to act as an intermediary between two ingredients that wouldn’t normally be able to hold together – like oil and water. The lecithin in the eggs helps the oil molecules stay suspended in the water, creating a smooth mixture that is more stable and less likely to separate. Hollandaise sauce and mayonnaise are two classic examples of emulsions.
5 – Coloring
Egg yolks can add color to bake goods, and many bakers use egg whites as a glaze for a shiny golden finish.
Substitutes for eggs
In general, when eggs are a main ingredient in a dish (in quiche for example), or when a recipes contains 3 or more eggs, it is better to try to find a different recipe rather than replace the eggs with one of these substitutes.
When eggs are removed from a recipe, the finished product is sometimes heavier than the original. Since eggs can perform such a wide range of purposes in a recipe, it might be good to consider using using a leavening substitute for one of the eggs removed, and a binding substitute for the other egg.
1 – Leavening
When a recipe calls for leavening agents such as baking soda or baking powder, each egg in that recipe can be replaced by one of the following for additional leavening:
-1 tablespoon (15 ml) ground flax+ 3 tablespoons (45 ml) water: stir together and let sit 3-5 minutes – it will become very thick. Stir in 1/4 teaspoon (1.25 ml) of baking powder and proceed with recipe.
-1-1/2 tablespoons (22.5 ml) vegetable oil + 1-1/2 tablespoons (22.5 ml) water + 1 teaspoon (5 ml) baking soda
-3 tablespoons (45 ml) chickpea flour + 3 tablespoons (45 ml) water: stir together until smooth and creamy.
2 – Binding / Moistening
For each egg removed in a recipe, you can replace it with:
-1/4 cup (60 ml) fruit puree or mashed fruit – apple, banana, pumpkin, prune, date. Depending on the thickness of the puree, you may need to add an additional tablespoon (15 ml) or two of water to prevent your batter from becoming too thick.
-1/4 cup (60 ml) mashed tofu
-1 tablespoon (15 ml) ground flax+ 3 tablespoons (45 ml) water: stir together and let sit 3-5 minutes – it will become very thick.
-1 tablespoon (15 ml) oatmeal + 3 tablespoons (45 ml) boiling water: let the mixture sit until cool and thick.
3 – Thickening
For thickening sauces or puddings, you can replace each egg with:
-1 tablespoon (15 ml) cornstarch + 2 tablespoons (30 ml) cold water: stir until combined.
4 – Emulsifying
Soy contains lecithin, so tofu can be used in some emulsions like mayonnaise. You’ll find a recipe for a tofu-based mayonnaise from The Kitchn on this page.
5 – Coloring
Commercial bakers have access to egg-free glazes. Home cooks can try using a thin apricot jam or light-colored fruit jam thinned with water as a glaze for baked goods.You can get some of that golden color that egg yolks add to baked goods by adding a touch of turmeric, or – if you have it on hand – saffron.
Recipes to get you started
It can take some experimenting to adapt your favorite recipes to egg-free versions. Here are some eggless recipes from Ketchup With That to get you started with egg-free baking:
Grandma G’s Eggless Dairy-free Oatmeal Cookies
And some links to other pages and sites with recipes for you to try:
Easy Chocolate Cake (also known as ‘Wacky Cake’)
Eggless Baking (from ChefInYou)
Eggless Baking (from Divine Taste)
What are your favorite egg-free recipes and baking tips?
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