No single ingredient can replace everything an egg can do in a recipe, but these simple substitutions come close.
Choose your substitutions wisely and you can easily get eggless baked goods like these vegan chocolate cupcakes.Christopher Testani for DailyExpertNews. Food stylist: Simon Andrews.
Let's face it: there is no perfect substitute for eggs.
That may be why their steady price increase not only hurts the budget, but also somewhere in the soul. The crackly, golden strings around the edges of a fried egg? The golden ball of yolk in a jammy boiled egg? Irreplaceable and often worth the expense.
But when eggs are used as an ingredient, they can sometimes be substituted, something that is necessary for those with allergies or other dietary restrictions, and preferable for others.
Effective swapping involves understanding the many ways eggs work in recipes. For starters, they moisten dishes with their water content and make them richer with their fatty yolks. When the egg whites are heated or mixed with acid, the proteins coagulate and the egg white solidifies, creating structure and acting as a glue that binds the ingredients together. When hit, whites also catch a lot of air. Yolks and whole eggs can do this too — not as well as whites alone, but enough to lift baked goods and add lightness to savory dishes.
Because cooking and especially baking involves a series of chemical reactions, the most foolproof eggless recipes are intentionally created. But Genevieve Meli, associate professor of baking and pastry arts at the Culinary Institute of America, thinks that with some trial and error, most desserts can be made without eggs. “The only thing I would stay away from is sweets like nougat,” she said. “That's pure chemistry.”
If you want to make an eggless recipe, experiment with the substitutions below, ranked from most to least versatile:
Egg substitutes for baking and sweets
The replacement: Flax gel
How to make it: For each large egg, which weighs about 50 grams, mix 7 grams (1 tablespoon) of flax meal with 43 grams (3 tablespoons) of water and let it sit for 5 to 10 minutes until it is thick like a gel.
What it can do: Bind ingredients and add structure, moisture and fat.
Where to use: Cookies, bars, thicker cakes, cupcakes, muffins, yeast rolls
Flax 'eggs' are the most versatile substitute because flax contains fat, has a subtle nutty flavor that goes with almost any sweet and binds the ingredients together well. Ms. Meli, who recently wrote “Baking with Impact: Small Changes for More Sustainable Baking,” recommends starting with whole flaxseeds and grinding them yourself in a spice grinder, because the fat in flax causes pre-ground meal to quickly go rancid. She also says that whole chia seeds can be used in the same way and in the same proportions for most baking products. Both substitutes would benefit from adding a pinch of baking soda to the mix.
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The replacement: Aquafaba
Aquafaba, the liquid from a can of chickpeas, can be whipped to the consistency of stiff white peaks.Meredith Heuer for DailyExpertNews
How to make it: Drain a can of chickpeas in a sieve over a bowl. That cloudy elixir is aquafaba. It should be as syrupy as egg whites; If not, let it thicken. For one whole egg you use 57 grams (¼ cup) and for one egg white 29 grams (2 tablespoons).
What it can do: Add moisture and provide lift when whipped into peaks.
Where to use: Meringues; pavlova; sheet cookies; brownies; yeast bread; pancakes
It's a cloudy wonder, the way this bean liquid can be whipped into stiff white peaks that resemble egg whites. It's stable enough to cover a cake (and can even be set on fire) and to bake crispy meringues, but it doesn't have enough structure to hold up a tall cake or prevent that cookies crumble. For desserts that call for beaten yolks and egg whites, such as a chiffon cake, Ms. Meli suggests using aquafaba to replace the egg whites and flax gel for the yolks. Without whisking, aquafaba can easily be stirred into batter or squat dough with a higher proportion of other binding ingredients, such as wheat flour or chocolate.
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The replacement: Mashed banana or applesauce
How to make it: Mash a very ripe banana until smooth or puree cooked apples (or purchase applesauce with apples listed as the only ingredient). For each ingredient, 60 grams (¼ cup) should be used in place of each egg.
What it can do: Add moisture, bind ingredients and provide some structure.
Where to use: Place cookies; muffins; quick breads; pancakes; yeast rolls; carrot cake
The natural sweetness of these fruits should be used in treats that match their flavors. Banana deepens chocolate, caramel and vanilla, and applesauce enriches everything with warm spices, maple and dried fruit. The two pair well with nuts. When Mrs. Meli exchanges this fruit for eggs, she stirs in a little tasteless oil to compensate for the lost wealth.
Two other popular egg substitutes for fluffy rising are carbonated water and a mixture of baking soda and vinegar, but Ms. Meli finds both options too unpredictable for success.
Some of our favorite eggless recipes for dishes that normally contain eggs:
Egg substitutes for savory dishes
The replacement: Tofu
How to make it: Buy fresh containers and drain them well.
What it can do: Resemble creamy eggs; add moisture
Where to use: Savory egg dishes; creamy sauces
When seasoned with bold flavors and stirred well in a pan, firm tofu tastes quite close to scrambled eggs. Silken tofu blends into a smooth puree that mimics the creaminess you get from sauces like hollandaise; you can substitute a tablespoon per yolk and add some butter or oil for a richer flavor.
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The replacement: Mashed potatoes or sweet potatoes, or pumpkin puree
Plain, creamy mashed potatoes can play a role with eggs in savory dishes, creating a buttery, creamy flavor.Armando Rafael for DailyExpertNews. Food stylist: Mariana Velasquez. Prop Stylist: Paige Hicks.
How to make it: Make plain, creamy mashed potatoes or buy canned sweet potato or pumpkin puree. Use 60 grams per whole egg.
What it can do: Binding ingredients; act as glue
Where to use: Meatballs; meatloaf; breaded meat
These starchy vegetables help hold ground meat mixtures together and crumb coatings stick to chicken cutlets or chops intended for pan-frying. Mashed potatoes are best suited for savory dishes and give a buttery, creamy flavor. For dishes with warm spices, try sweet potatoes or pumpkin. In all cases, be sure to use a very thin layer for breading meat.
