Eggs are a rich source of protein, and they are incredibly healthy food. They are mainly used to prepare various food and bakery items. However, people look for the substitute for eggs because of many reasons.
The first reason why you need to choose egg alternatives is because you are a pure vegetarian or may be switched to a vegan diet. In a vegan diet, you cannot pick eggs, meats, dairy, or any animal products.
On the other hand, the second and the most common reason to find an egg substitute is due to egg allergy. Some people remain allergic to eggs lifetime, while some children become tolerant over time.
Substitute for Eggs When Cooking/Baking
Eggs can be used for various purposes, such as baking, cooking, binding substances, thickening agents, clarifying fluids, and much more. At the same time, they contribute to flavor, color, and structure.
Besides, the substitution of eggs clearly depends on individuals and the type of recipes they plan to prepare.
So, let’s discuss the 11 best substitutes for egg cooking and baking:
1. Mashed bananas:
Mashed bananas are a fantastic substitute for eggs. One of the disadvantages of using bananas for baking is that your prepared food may have a slight banana flavor.
Other fruits, such as pumpkin and avocado puree, may also be a good substitute and do not affect the flavor much. You can replace the egg with 1/4 cup of purée with whichever fruit you wish to use.
Baked food items made from pureed fruits might not be as brown as profoundly, but they will be very thick and moist. Replacing eggs with mashed bananas works well in making cakes, brownies, muffins, and bread.
2. Applesauce:
Applesauce is prepared by cooking apples. It is mostly sweetened or flavored by adding nutmeg or cinnamon.
Using 1/4th of applesauce in most recipes can replace eggs. It is good to use unsweetened applesauce than sweetened applesauce. If you are using sweetened applesauce, you might have to reduce the sugar or sweeteners in the recipe.
3. Buttermilk:
Buttermilk is another great alternative to eggs. You can use buttermilk to make pancakes, cakes, and other food items. Buttermilk makes cakes, muffins, or cupcakes soft and spongy.
Using plain butter or yogurt, as flavored or sweetened, might alter the recipe's taste.
4. Vinegar and baking soda:
Adding one tablespoon of baking soda and one tablespoon of vinegar can replace one egg in most recipes.
Mixing vinegar and baking soda triggers a neutralization reaction, releasing carbon dioxide and water as byproducts. Thus making baked goods dry and light in nature.
5. Arrowroot powder:
Arrowroot powder is a substance that is rich in starch. It is derived from the roots of a tuberous Latin American plant called Arrowroot. The starch is extracted from the plant's roots and sold as a powder, starch, or flour in the market.
It is similar to corn starch and used in various cooking and baking recipes and other household and personal products. You can quickly get it at many food stores, marts, and online. Adding two tablespoons of arrowroot powder and three tablespoons of water can replace one egg.
6. Condensed milk:
Another excellent replacement for eggs is condensed milk. It is widely used in various baking recipes. It adds moistness, softness, sweetness, and crust color to the food.
7. Silken tofu:
Tofu is a type of vegan cheese block prepared from condensed soy milk. The consistency of tofu relies on its water content. If pressed, the tofu gets firmer. Silken tofu contains higher water content, meaning it has a fluffier consistency. Substitute one egg by adding 1/4 cup of puréed silken tofu.
Moreover, this is usually tasteless but can make baked goods thick, so it’s best used for baking cakes, brownies, cookies, and quick bread.
8. Aquafaba:
When you cook beans or legumes, the leftover liquid is called aquafaba. It's similar to raw egg whites, making it the best alternative to eggs. Using three tablespoons of aquafaba, replace one egg.
Aquafaba works best, mainly in recipes that require egg whites, such as meringues, macaroons, marshmallows, or nougat.
9. Carbonated water:
Carbonated water contributes moisture to the recipe and is a great leavening agent. The carbonation catches air bubbles, which help make the food item fluffy and light.
Add 1/4 cup (60 grams) of carbonated water to replace one egg. This substitution works well in making cakes, cupcakes, and quick bread.
10. Nutt butter:
Just like cashew, peanut, or almond butter, nut butter can also be used to replace eggs in most recipes.
Use three tablespoons (60 grams) of nut butter to replace one egg. It might affect the flavor of the finished food product, but it is best used in pancakes, cookies, and brownies. To mix everything properly, You can use creamy nut butter instead of chunky varieties.
11. Gelatin or agar-agar:
Gelatin is a gelling agent that is made from the collagen of cows and pigs. If you do not want to use animal products, you can use agar-agar, a vegan substitute extracted from a type of seafood or algae.
You can get both as unflavored powders in supermarkets, food stores, or online.
Conclusion:
Eggs are incredible food and contribute to baked goods' overall structure, color, flavor, and consistency. But unfortunately, some people can not eat eggs or choose to avoid them for many reasons. The good news is that many foods can replace eggs and have the same taste and flavor.
Some alternatives of eggs work better for thick and heavy products, while others are great for light and fluffy baked goods. You may have to try and test with various other alternatives for eggs to get the desired texture and flavor of your recipes.
FAQs
1. What is the best way to replace eggs?
Ans: You can use the following items to replace eggs. They include:
- Adding one tablespoon of Vinegar & 1 tablespoon of baking soda can return one egg
- Adding 1/4th of unsweetened applesauce can return one whole egg
- Using 1/4th of plain or vanilla soy yogurt can replace one egg
- Silken tofu
- Mashed bananas
- Ground flaxseeds
2. How many eggs can you replace with an egg replacer?
Ans: You can substitute one whole egg by using an egg replacer. Add one tablespoon of gluten-free egg replacer and two tablespoons of water.
3. Is egg substitutes healthier?
Ans: An egg substitute product has the same amount of protein and fat content as an egg. However, an egg substitute product has fewer essential vitamins and minerals than an egg containing 13 vital minerals and vitamins.
4. How long can you keep egg substitutes?
Ans: For at least ten days, you may keep unopened pasteurized liquid egg substitutes in the refrigerator.
5. How much milk to replace eggs?
Ans: 1/4th cup of dairy milk can replace one whole egg.
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