Just because you can’t have eggs doesn’t mean you have to say goodbye to your favorite dishes.
Eggs are an essential part of cooking and baking. If you are vegan, allergic, or watching your cholesterol, you know how disheartening it is to find out that the recipe you’ve been wanting to try out needs eggs.
If you have tried substituting eggs with other alternatives, but have never found the most appropriate one, you’ve come to the right place.
The key to egg substitutes it to know what role it plays in the recipe. Understand that eggs have varying functions from one dish to another. And these specific functions will tell you the best way to replace them.
Yup, there is no one egg substitute that will fit all recipes. So you must ask yourself (or Google) – does the recipe need eggs for binding? Or is it to help the batter rise? Is it there for flavor or for texture? Do you need the whole egg? Or just the white or the yolk?
Depending on the answer, there is at least one excellent substitute you may use. Not to worry though, because I’m here to explain them all to you.
You eggcited? So am I! Let’s get started.
Egg Yolk Substitutes For Binding
The protein in eggs is substantial for binding. When you add just the right amount of egg yolks in a recipe, the eggs will coagulate, binding all the ingredients together and giving the dish structure.
Dishes such as meatloaf and meatballs need eggs for this purpose. Here are some great substitutes for such a function:
- Flax Egg – Combine 1 tablespoon of flax seeds and 3 tablespoons of hot water. Let it sit a few minutes to thicken the mixture. If it does not thicken, microwave it for a few seconds until you get the desired consistency. The mixture should resemble the thickness and stickiness of an egg white. You may store this mixture in the fridge for up to two weeks.
- Chia Egg – Combine 1 tablespoon of chia seeds and 1 cup of water. Let it sit for 15 minutes. You will know it’s ready when the mixture has become gelatinous.
- Oil and Water – Mix 1 ½ tablespoons of oil, 1 ½ tablespoons of water, and 1teaspoon of baking powder.
- Gelatin – pour one packet of unflavored gelatin over a cup of cold water. Let the gelatin absorb the water, and cook over medium heat. Stir until the gelatin dissolves in the water. Let the mixture cool before use. One egg is equivalent to 3 tablespoons of gelatin mixture.
Egg Yolk Substitutes For Leavening
Egg yolks trap air when they are whipped with other ingredients. The trapped air expands as you bake the dish, making it rise.
Here are the best substitutes if you’re using eggs to lift your batter:
- Chickpea flour with water
- Silken tofu
- Flax seeds with water – 1 tablespoon of flax seeds and 3 tablespoons of hot water
- Carbonated water – Use carbonated water in place of all the liquid required in the recipe. Avoid over-mixing to maintain the carbonation.
Baking powder and baking soda are excellent leavening agents, so you may add either of them to the substitute you are using. These options are great if the eggs will serve both as a binder and leavening agents, such as in cakes, cookies, and bread.
- Coconut milk and baking powder – 2 tablespoons and 2 teaspoons of coconut milk plus 1 teaspoon of baking powder
- Flax Seeds – 1 tablespoon flax seed, 3 tablespoons of water, and ¼ teaspoon of baking powder
- Apple cider vinegar and baking soda/baking powder
- 1 tablespoon of apple cider vinegar and 1 teaspoon of baking soda, or
- 2 tablespoons of white or apple cider vinegar and ½ teaspoon of baking powder
Egg Yolk Substitutes For Thickener
The ability of the egg yolks to coagulate also helps thicken dishes. If the eggs’ function is to thicken a dish, such as in quiche, frittata, smoothies, mousse, or custard, it’s best to substitute it with a protein-rich ingredient.
- Soft and firm tofu – Puree ¼ cup of tofu.
- Pureed avocado
- Agar powder – This ingredient works like gelatin. Combine 1 tablespoon of agar powder and 3 tablespoons of water.
- Soy flour
- Chickpea flour
- Cornstarch
- Nut butters
Egg Yolk Substitutes For Flavor
Lots of recipe calls for eggs for its rich flavor. There are many ingredients that can replace this purpose – just think of foods high in fat content! These ingredients all make great flavor substitutes.
Just keep in mind that when using liquid replacements, you’ll want to maintain the ratio of dry and wet ingredients.
- Coconut milk
- Avocados
- Butter
- Oil – sunflower, peanut, canola, avocado, and olive. These oils do not just add flavor but give your dish more moisture as well.
Egg Yolk Substitutes to Use in Baking
Ingredients
Flax Seeds
Chia Seeds
Oil
Gelatin
Chickpea Flour
Tofu
Carbonated Water
Coconut Milk
Apple Cider Vinegar
Avocado
Agar Powder
Soy Flour
Cornstarch
Nut Butters
Instructions
- Egg substitutes for binding include flax seeds, chia seeds, oil and water, or gelatin.
- For leavening, use chickpea flour, silken tofu, flax seeds, or carbonated water.
- For recipes that require both leavening and binding, use a mixture of baking powder and coconut milk, flax seeds, or apple cider vinegar.
- Egg substitutes that thicken soups, stews, and mousses include tofu, pureed avocado, agar powder, soy flour, chickpea flour, cornstarch, and nut butters.
- For adding flavor, use coconut milk, avocado, butter, or oil.
Which would you use for Panettone? and why? Remembering we are looking to make it fluffier
Hi there, I would use aquafaba for pannetone! Here’s how to use:
Whip it until it’s foamy—about 3 tablespoons of aquafaba can replace one egg yolk. It’s particularly good for adding lightness to the dough, mimicking the leavening property that egg yolks can provide.