Starting out a new diet can be tough, no matter your reason for changing your habits. The hardest part is typically avoiding your favorite foods, and this can be made tougher if you are trying to avoid something that turns out to be in more recipes than you thought. Once we start to look at ingredient labels or pay attention to recipe lists, it can be very surprising how often you will find certain ingredients you may be trying to avoid, and eggs are an egg-cellentexample of this. It turns out, the more you start to look, the more eggs you will find. Do not worry, though; an egg allergy won't be the end of the world.There are a surprising number of egg substitutesyou can use when baking, and you will not even know the difference! Even if you are not avoiding eggs, but simply run out mid-recipe, this list will help you to learn about how to bake your favorite recipes without them.
Understand the Purpose
We say this a lot and will probably keep saying it a lot–everything in your recipe has a purpose. Avoiding certain ingredients is much easier when you understand the purpose of that ingredient within your recipe. That way, you can substitute with the correct dry and wet ingredients that will interact with the other ingredients in a similar manner, and thus have an end product as close to the original as possible. Eggs, in particular, are an interesting ingredient because they serve a number of purposes in a number of different recipes. Sometimes, eggs are used as a binding agent, holding ingredients together. Sometimes eggs are used to emulsify, and sometimes they are used simply for color or taste. If you can take a look at your ingredients and see why eggs are being included in the recipe, this will help you determine which substitute will work the best. They all have pros and cons, so try a few out to decide which is your favorite. You will probably find that different substitutes work better for different recipes.
Why Not Eggs?
This is an important question to answer as well. If you are simply out of eggs, then it would be best to go with whichever substitute you have in your pantry. However, if you are looking for a vegan egg replacement for baking, then the fruit and veggie substitutes will be more up your alley. If you are looking to avoid cholesterol in eggs, then try some of the seed options as an egg replacer. The reason you are avoiding eggs will be important in determining a good replacement to meet your needs.
Bob’s Red Mill Gluten Free Vegan Egg Replacer
Bob's Red Mill Gluten Free Vegan Egg Replacer is a vegan baking essential made with four simple and clean ingredients: potato starch, tapioca flour, baking soda, and psyllium husk fiber: no grains, soy, gluten, or beans. This proprietary powdered egg substitute is the perfect ingredient for egg-free baking and can be used in cakes, cookies, muffins, pancakes, bread, and more. It's so easy to use: just add water in varying amounts depending on if you are replacing an egg white, yolk, or whole egg. With each package containing the equivalent of 34 eggs, it's an economical choice as well. A great choice for those watching their cholesterol intake as it is cholesterol free! Produced in our dedicated gluten free facility, it's safe for celiacs and is perfect for use with our gluten free baking mixes! Just don't try to scramble it or make an egg white meringue--it's fantastic, but it's not magic! Check out our recipes for more ideas on how to incorporate our vegan egg replacement into your favorite gluten free baked goods.
Applesauce or Other Fruit Purees
Fruit purees are a popular egg substitute, especially if your recipe calls for eggs in order to add moisture. Most fruits are filled with water, so once they are broken down into a puree, they are a perfect source of moisture for your recipes. We love substituting eggs with applesauce especially, although other fruits like bananas and mangos will also work well. Think about how delicious banana bread is, and it is often made totally eggless. The one negative (or positive, depending on your recipe) to using a fruit puree is that it typically comes with the fruit’s taste in addition to all that moisture. If you're not careful, you will end up with an apple-y tasting brownie, and nobody wants that. However, this can work in your favor as well . . . or should we say, work in your flavor? If the fruit flavor complements the recipe you are making, then it can be a win-win! Applesauce can be very dense, so we suggest adding 1 teaspoon of baking powder to the recipe for each 1/4 cup of applesauce you use. Adding some extra baking powder to your recipe helps to keep it light and airy–unless, of course, dense is what you're going for, like in most banana bread.
Vegetable Purees
In a similar vein to the fruit purees, veggies that have been pureed or blended can also make great baking substitutes for eggs. The most popular form of this is probably in breadas well–zucchini, pumpkin, and sweet potato to name a few. Avocado is also used in several recipes where you would not have expected it. Vegetable and fruit purees are both vegan, as well as having healthy side effects. Most vegetables provide healthy vitamins and minerals, so you can use this substitute for guilt-free treats–or to trick your kids into eating their vegetables. It’s your choice.
Olive Oil
This is a quick trick to try if you have run out of eggs or any other egg substitutes and are in a bit of a pinch! Olive oil is useful as an egg replacement for cookies, and especially if you are only short one egg for the full recipe. You can pop one quarter cup olive oil into your recipe, stir, and voila! Perfect cookies every time, and nobody's the wiser about your missing egg snafu. Too much olive oil can make your batter a little bit greasy though, so you will not want to use this as a replacement for more than one egg in the same recipe. This tip can definitely get you out of a tight spot though–and just in time for company!
Flaxseeds
Flaxseeds are a known binding agent and are especially good at keeping dry ingredients together. Eggs are often used for this purpose, so ground flaxseeds are a great way to replace eggs in these recipes. You need to mix the flaxseeds, about one tablespoon, with three tablespoons of water before adding it to your other ingredients. Once you stir it a little, you will start to see how gelatinous the flaxseeds can get very quickly! The only thing to remember is that flaxseeds cannot be processed whole, so if you buy whole flaxseeds (as opposed to the ground variety), then you will need to use a coffee grinder to grind them first. Flaxseeds are high in fiber as well, adding a healthy kick to your system.
Chia Seeds
Chia seeds are similar to flax seeds, especially in this instance. While you do not always have to grind chia seeds to eat them, it is recommended when using them as an egg substitute. You also mix these with water to form a goo–some claim that chia seeds are more gelatinous than flaxseeds, but you will probably find similar results using either. Chia seeds have a slightly subtler flavor than the nutty taste of the flaxseeds, so it will probably depend on which recipe you are using as to which is the best substitute. We love using chia seeds to make pancakes or anything that needs to be light and fluffy at the end–they stay light but still keep all of your ingredients bound together. Plus, the superfood chia seeds are full of protein, fiber, and omega-3 fatty acids, which are all bonuses for your body.
Gelatin or Agar
Gelatin and agar are very similar substances, but of the two, only agar is truly vegan, as gelatin uses some animal parts. Both react very similarly in this case, though. Neither of these has a strong flavor, so your recipes will remain intact taste-wise (although in some cases you may miss the egg-y flavor). If you are feeling a little adventurous, you can also try flavored gelatin to complement the other flavors in your baked goods recipe. To use these two, you just mix the gelatin with hot water, or whip the agar with hot water and chill in the refrigerator until it is at the desired consistency. Both of these will not only bind your recipes, but also slightly leaven them, making them perfect egg replacements in cakes.
Tofu
If you are starting an eggless diet but love your whole-egg meals, then tofu is a perfect substitute for your new diet. In omelets, quiches, scrambles, and any other breakfast recipes, tofu is a delicious substitute for eggs. Both have a tendency to take on the flavors of the surrounding ingredients, and tofu actually has a slightly eggy texture when it is cooked. Tofu fits the bill for vegan and vegetarian eaters as well. It turns out tofu is not only great as a whole ingredient–if you have any silken tofu on hand, you can whip it up into a creamy egg replacement in baked goods as well. No matter what form it’s in, you will love this egg substitute.If you can believe it, these are only a few egg replacement ideas that we have tried in our baking recipes. We encourage you to use other binding, emulsifying, and moisturizing agents and let us know if you discover any new techniques! When avoiding or replacing any ingredient, it is key to remember that the purpose of the original ingredient must be met, and any side effect reactions must also be accommodated for as well, as all ingredients react differently with one another. No matter why you have chosen the eggless life, we know there is a delicious replacement out there that is perfect for you. Comment below to let us know which ones you like the best!
