I'm sure that you have already been thinking of egg whites, and those are helpful unless you want to avoid egg completely. Then there is the 1 tablespoon soaked in 3 tablespoons of water. I have been looking for other alternatives as well. It is always good to have backup plans an substitutes in cooking, just in case you run out of something.
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| Eggs of a Quail (Coturnix sp.), in comparison to a chicken's egg. German description: Wachteleier (Coturnix sp.) im Vergleich zu einem Hühnerei.
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Eggless cooking.com has many great suggestions and how to best use the different egg re-placers.
If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy, Lecithin, Flaxseed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.
If eggs are moisturizers, Fruit Juice, Milk, Water or Pureed Fruit can be used.
If eggs are moisturizers, Fruit Juice, Milk, Water or Pureed Fruit can be used.
Egg SubstituteQuantityBest Suitable ForHow is the result? Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.
Silken Tofu
Substitute ¼ cup of whipped silken tofu for each egg.Rich, dense and moist cakes, cookies, breads and browniesBaked goods won’t brown as deeply, but they will be very moist and heavy.
Substitute ¼ cup of whipped silken tofu for each egg.Rich, dense and moist cakes, cookies, breads and browniesBaked goods won’t brown as deeply, but they will be very moist and heavy.
Flaxseed Powder
Whisk/blend together 1 teaspoon of flax seed powder with ¼ cup of water for each egg to be replaced. Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies. Best in dark colored dishes.The baked goods are heavier, dense.
Whisk/blend together 1 teaspoon of flax seed powder with ¼ cup of water for each egg to be replaced. Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies. Best in dark colored dishes.The baked goods are heavier, dense.
Pureed Fruits (mashed bananas, applesauce, apricots, pears, prunes)¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.Cakes, quick breads and brownies.
Vinegar and Baking soda1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.Cakes, cupcakes and quick breads.
Buttermilk, Yogurt or Baking SodaIf there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with ¼ as much baking soda.cookies, bars and flatbreads.
Commericial Egg Replacer Powder (like EnerG)Whip together in a food processor or blender 1 ½ teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.All baked goods, especially cookies.Flavorless, won’t affect the taste of the baked goods.
Potato Starch
Potato starch is the active ingredient in many commercial products such as Ener-G egg replacer and Orgran No Egg natural egg replacer. Potato starch provides leavening, or a rising, effect in baked goods. Potato starch, which is tasteless, comes in a powder form that must be mixed with liquid before adding it to a recipe. Other starches, including cornstarch and xanthan gum, also can be used to replace eggs as binders and thickening agents in baked goods.
Pureed Fruit or Vegetables
Applesauce, mashed bananas and pureed pumpkin can all be used to bind bread or muffin dough. Approximately 1/4 cup of puree is equivalent to one egg. Applesauce and other pureed products also have the added benefit of providing appropriate amounts of liquid for each replaced egg.
Gelatin
When egg is used in a recipe to bind together a dough, unflavored gelatin may be an adequate, though tasteless, replacement. Gelatin comes in powdered form and must be mixed with a liquid. Approximately 1/4 cup of gelatin equals one egg as a binding agent.
Baking Soda
At times, egg-free products can be dense after baking. In recipes that include baking soda as a leavening ingredient, additional baking soda may provide a more airy texture. Similar effects can be seen with liquid leavening agents such as yogurt or buttermilk. Replacing eggs with egg substitutes in recipes requires patience and experimentation.
Homemade Egg Substitutes
All these homemade and easily accessible egg substitutes, can be used as a nice fill-ins in cakes, pies, cookies and food products, where eggs are used as fillers and binders.
All these homemade and easily accessible egg substitutes, can be used as a nice fill-ins in cakes, pies, cookies and food products, where eggs are used as fillers and binders.
Flax Seeds
This is the best egg substitute used for baking. Flax seeds have great nutritious value. Flax seeds contain a reasonable amount of the alpha-linolenic acid, which is a very useful cure for the inflammatory bowel disease, heart disease, arthritis and many such diseases. Flax seeds also contain a chemical, named lignans, that helps to prevent cancer. Flax seeds can be used in both whole as well as ground forms. You can replace one egg by mixing the flax seeds in water in 1:3 ratio (1 spoon of flax seeds and 3 spoons of water) to make a gelatinous batter.
Potato Flour
Potato flour is made of the cooked, dried and ground potatoes. It is a good form of egg substitution as it is totally gluten-free. Potato starch, mashed potatoes, etc. are also good egg substitutes. To replace one egg you can use some potato flour, ¼ mashed potato or two tablespoons of potato starch.
Applesauce
Applesauce is also pretty useful as an egg substitute. You just have to use the unsweetened applesauce. ¼ cup of applesauce easily replaces one whole egg. It helps the allergic people to enjoy the baked recipes, as well as the weight-watchers, because it helps to make fat-free recipes.
Banana
Mashed bananas can serve as good egg substitutes. One medium sized banana replaces one egg.
Commercial Egg Substitutes
Xanthan Gum
Xanthan gum is used as a rheology modifier and a food additive. It is made from the fermentation of glucose and sucrose, with the help of the exoskeleton of the bacteria, Xanthomonas campestris. The Xanthun gum is a white powder, used as a binder to enhance the texture of egg-free cakes and milk-free ice creams. The amount should be one teaspoon per recipe.
Soybean Lecithin
Lecithin is a class of animal tissue phospholipid that contains esters of glycerol, one molecule of phosphoric acid and two molecules of long-chain aliphatic acids. The lecithin in egg yolk is replaced with soybean lecithin. It is used as an additive and emulsifier in many food products. It works as a wetting agent that makes it, a good egg substitute, even though it must be used in amounts of about one percent of the total weight of the recipe.
Ener-G
It is a good example of the commercial egg replacers that are easily available in the market. They are relatively less flavored and can be used in baking cakes, muffins etc.
Other Egg Substitutes
With such a wide range of egg substitutes, you really don't need to sacrifice your urge to eat variety of foods by worrying about the egg allergy.
By Rutuja Jathar
This is the best egg substitute used for baking. Flax seeds have great nutritious value. Flax seeds contain a reasonable amount of the alpha-linolenic acid, which is a very useful cure for the inflammatory bowel disease, heart disease, arthritis and many such diseases. Flax seeds also contain a chemical, named lignans, that helps to prevent cancer. Flax seeds can be used in both whole as well as ground forms. You can replace one egg by mixing the flax seeds in water in 1:3 ratio (1 spoon of flax seeds and 3 spoons of water) to make a gelatinous batter.
Potato Flour
Potato flour is made of the cooked, dried and ground potatoes. It is a good form of egg substitution as it is totally gluten-free. Potato starch, mashed potatoes, etc. are also good egg substitutes. To replace one egg you can use some potato flour, ¼ mashed potato or two tablespoons of potato starch.
Applesauce
Applesauce is also pretty useful as an egg substitute. You just have to use the unsweetened applesauce. ¼ cup of applesauce easily replaces one whole egg. It helps the allergic people to enjoy the baked recipes, as well as the weight-watchers, because it helps to make fat-free recipes.
Banana
Mashed bananas can serve as good egg substitutes. One medium sized banana replaces one egg.
Commercial Egg Substitutes
Xanthan Gum
Xanthan gum is used as a rheology modifier and a food additive. It is made from the fermentation of glucose and sucrose, with the help of the exoskeleton of the bacteria, Xanthomonas campestris. The Xanthun gum is a white powder, used as a binder to enhance the texture of egg-free cakes and milk-free ice creams. The amount should be one teaspoon per recipe.
Soybean Lecithin
Lecithin is a class of animal tissue phospholipid that contains esters of glycerol, one molecule of phosphoric acid and two molecules of long-chain aliphatic acids. The lecithin in egg yolk is replaced with soybean lecithin. It is used as an additive and emulsifier in many food products. It works as a wetting agent that makes it, a good egg substitute, even though it must be used in amounts of about one percent of the total weight of the recipe.
Ener-G
It is a good example of the commercial egg replacers that are easily available in the market. They are relatively less flavored and can be used in baking cakes, muffins etc.
Other Egg Substitutes
- Egg is also used as a leavening agent. So, to replace one egg you can use the mixture of one tablespoon of vegetable oil + one tablespoon of water + one tablespoon of baking soda.
- Egg white is used as a glaze on some recipes. For the purpose you can use beaten margarine. It proves to be as good as the beaten egg white.
- When using as a binder, you can use two tablespoons of powdered gelatin + one cup of boiling water.
- One tablespoon of smashed Tofu and a tablespoon of water, can prove a good egg replacement.
- Cornstarch, arrowroot starch, vegan custard and chickpeas also work as egg substitutes.
With such a wide range of egg substitutes, you really don't need to sacrifice your urge to eat variety of foods by worrying about the egg allergy.
By Rutuja Jathar
Okay, so it's not a sexy post, here but it is informative. In using coconut flour many many eggs are used for a binding agent, and if you want to replace one or two of them you need alternatives. If you have an egg allergy you really need to know that there are options. I'm fond of eggs, and I use them often as well as egg whites, but I do know that there are others with concerns or sensitivities to them, including our vegan friends. Personal convictions are included in sensitivities in my book, and should be held in high regard.
PCOS and other health concerns do not need to slow down your love for baking or good food, and not all substitutes taste awful, find the things that work for you and keep good notes on your recipes so you never forget them.
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