People with egg allergies or vegans who simply choose not to eat them will usually find that many recipes they come across involve eggs, making it impossible to cook. Although it is possible to find egg allergy or vegan recipes, doing so limits your choices. With the Knowledge of substitute for eggs, you can use any cookbook you find. Best of all, the substitutes for eggs are all natural and you may even already have them at home.
There are several basic categories to look at when figuring out substitute for eggs that a recipe asks. To master your substitution, you need to know the purpose of the eggs in the original recipe. Then you can select an option from one of the categories and be on your way to a delicious treat.
Binding Substitute for Eggs
Take two tablespoons of cornstarch and mix it with three tablespoons of water. You can add three tablespoons of chickpea powder to add protein.
Leavening Substitute for Eggs
Take a tablespoon ground flax seeds and mix it with three tablespoons of hot water, letting it thicken for three minutes. Add in ¼ teaspoon baking powder to leaven. You can also skip the baking powder and use the recipe for moisture or binding.
Combine two tablespoons plus two teaspoons of full fat coconut milk with one teaspoon of baking powder.
Moisture Substitute for Eggs
Puree ¼ cup of canned or cooked beets, sweet potato or pumpkin. This is ideal in a dish where the flavor will be covered (spice or chocolate cake).
Examples and Cautions Using Substitute for Eggs
1 egg =
Works Best In
When to Add
2 tablespoons oil + 1 tablespoon water
Gluten-free or allergy-free baking
Whenever the “egg” in the recipe would be added
This will add fat, so you shouldn’t use it if you have to replace multiple eggs.
½ mashed banana
Fat-free pancakes, muffins, breads or cookies
Cream it in when adding sugar
If you want a bit of flavor as well as increased sweetness, opt for very ripe bananas.
¼ cup applesauce
Cupcakes, cakes, muffins, breads
Add it when adding the wet ingredients
Try not to use over one cup applesauce in total in your recipe (i.e., replacing four eggs).
1 teaspoon cornstarch + 3 teaspoons water
This is ideal for savory dishes such as casseroles and corn pudding.
Add it when you would add a standard “egg” to the recipe.
This isn’t ideal for baking and if baking, the result can sometimes be mixed.
2 tablespoons water + 2 tablespoons white flour + ½ tablespoon shortening + ½ teaspoon baking powder
This is perfect for pies, pastries, and desserts with flaky crust.
Add it when the recipe askes to add the “egg.”
This will add some fat and might be hard to work with.