If you’re reading this from the US, you’ll agree with me that as at the time this is posted, there’s currently a really bad shortage of eggs and some egg substitutes in cooking and baking would really come in handy.
You’re not alone of you’re looking for egg substitutes in cooking and baking. Nobody wants to have to forfeit their homemade pancakes, breakfast sandwiches, muffins, etc because of this. However, before I begin, permit me to give a very brief explanation as to why the shortage of eggs.
According to the spruce eats, egg prices skyrocketed by over 60% towards the end of 2022 in comparison with last year, according to a study conducted by the United States bureau of labour statistics consumer price index. What caused this is an outbreak of bird flu said to be the deadliest in history.
See also: chicken breast recipe boneless skinless
Close to 60 million birds have been affected so far since the outbreak was detected and the most susceptible are the layer birds. The good news however is that more and more eggs are being delivered and by the time supply catches up with demand, the prices will drop.
Until everything gets back to normal, here are some alternatives you can try, especially if you’re vegan!
Table of Contents
1. Crushed Bananas
This is a very good alternative to eggs, with the only disadvantage being the fact that the finished product will have a slight banana flavor. Use 65g of crushed bananas to replace each egg. Also, ensure the banana is compatible with other ingredients in the recipe.
This alternative works best for brownies, muffins, cakes and quick bread.
A good example of how to use crushed banana as a vegan egg substitute in cooking and baking is if you want to prepare, say, banana bread.
How to make high protein banana bread without eggs
Ingredients:
- 150g of oat flour
- A scoop of banana protein powder
- A pinch of salt
- 2 large ripe bananas without the skin
- Half cup of almond milk
- A tablespoon of neutral oil (could be melted coconut, grapeseed, olive)
- Half teaspoon of baking soda
- 5 teaspoon of baking powder
- A tablespoon of green juice powder
How to prepare
Preheat the oven to 180C.
Mash the bananas in a bowl with a fork.
Add oil and almond milk, whisk thoroughly.
Add all the remaining dry ingredients and mix thoroughly, but don’t over mix.
Transfer the mixture to an 18cm loaf pan already lined with baking paper.
Bake it for 30 mins and let it cool in the opened oven for about 10 minutes. Transfer to cooling rack and after 20 minutes, pull on the baking paper to remove the bread.
2. Applesauce
Applesauce helps to add moisture to whatever you’re baking. If you’re looking at applesauce as a vegan alternative to eggs, you’re thinking in the right direction. In your recipe, be sure to replace one egg with ¼ cup of applesauce.
Also, if a lighter texture is what you’re after, you could add ½ teaspoonful of baking powder. Applesauce has its own noticeable flavor so do ensure it’s compatible with the rest of the ingredients before you use it.
3. Vinegar and baking soda
This combo works best for baked foods that are meant to be light and airy. When you mix the two together, it starts a chemical reaction that produces water and carbon dioxide as its end product, giving whatever you’re baking a lighter and airier feel. This works best for cupcakes, quick bread and cakes, all you need to do is mix 1 teaspoon of baking soda and 1 tablespoon of vinegar to replace one egg.
4. Carbonated water
Carbonated water helps add moisture to a recipe, as well as perform the work of eggs, which is to trap air bubbles, making the product turn out fluffy (leavening).
All you need to do is use 1/4 cup (60g) per egg. Works best for bread and cakes.
5. Arrowroot powder
Arrowroot looks like corn starch and can be used for baking. It’s a south american tuber plant that’s rich in starch.
Arrowroot powder is a very good replacement for eggs. All you need to do is mix 2 tablespoons of it with 3 tablespoons of water to replace 1 egg.
6. Chia seed or ground flaxseed
Chia seed and flaxseed are both very tiny but highly nutritious seeds. They’re are rich in fiber and omega 3 fatty acids and you can either go to the store to buy them ready-made or grind them at home by yourself.
Apart from being highly nutritious, they are also very good egg substitutes in cooking and baking. If you want to replace an egg, mix together a tablespoon of ground flaxseed with 3 tablespoons of water until it completely absorbs the water and the mixture becomes thicker.
Note, whatever you’re baking will become dense and heavy as a result. The flavor will also be nuttier, which is why it’ll work best for waffles, pancakes, muffins, cookies and bread.
7. Silken Tofu
Although tofu is almost flavorless, it can still add weight and density to your baked goods. The texture of tofu is quite different depending on how much water is inside. The more water is inside, the less firm it gets.
Silken tofu, in this case, has a high water content which makes it have a soft consistency. If you want to replace eggs, just substitute it with ¼ cup of pureed silken tofu.
Just in case you’re not familiar, tofu is condensed soy milk that has been pressed and processed into blocks.
8. Aquafaba
Aquafaba is used to describe the leftover water that comes from cooking legumes and beans. Aquafuba is also the same liquid you’ll see in beans and canned chickpeas.
It’s a good substitute because it has a consistency that’s identical to that of raw egg whites. All you need to do is add 3 tablespoons of Aquafaba to replace an egg. This substitute works best for macaroons, nougat, marshmallows and pretty much others that call specifically for egg whites.
9. Gelatin or Agar agar
Gelatin is a gelling agent that works great in place of eggs. Unfortunately, it’s not exactly a vegan product because it’s gotten from the collagen of cows and pigs.
This means you won’t be able to use this as a vegan. The good news, however, is that there’s a vegan version named agar agar obtained from a type of algae or seaweed.
In order to replace one egg, you can use a tablespoon of agar agar powder and mix it with a tablespoon of water. These alternatives will not bring about any other noticeable difference in taste but the texture will be different.
10. Soy lecithin
As a by-product of soy bean oil, soy lecithin has some binding properties that are quite similar to eggs. This is why it’s commonly added to foods that are prepared commercially. Oh, you should absolutely skip this if you have a soy allergy though.
You can get this in most health food stores in powdered form and if you want to replace an egg with it, all you need to do is add just one tablespoon of it to your baked goods.
Egg substitutes in cooking and baking: What if the recipe specifically asks for egg yolks?
No problem, you can still use the soy lecithin I mentioned earlier in the measurement I described.
What are some egg substitutes for yeast rolls
Most, if not all the examples I explained above will work well for yeast rolls but my personal favorite is aquafuba, it’s just so reliable.
Conclusion
Eggs are very important in baking as they contribute to the flavor, consistency, and structure of your baked goods. However, due to factors like allergies, shortages, and personal preferences, many people opt out of using eggs in their baking.
Fortunately, eggs aren’t completely indispensable and can be replaced by a lot of other products, including the ones that aren’t of animal origins, but there’s a catch.
While some egg substitutes in cooking and baking are better for dense and heavy products, others work just right for light, fluffy ones. You just need to take the time to experiment with different alternatives to get the ones that work best for you.
Also, baked goods that are made with pureed fruits typically don’t brown so deeply, but they’ll be moist and dense.
