Egg substitute: 8 best egg replacements
Whether you have an intolerance to eggs, you’re trying to reduce your use of animal products or you just plain ran out – there are a number of reasons why you might want to replace eggs in a recipe.
However, eggs play an important role in the flavour, structure and consistency of food, so finding a perfect substitute can be hard. When choosing a replacement, you'll need to consider the main role of the egg in the recipe.
Is it a binding agent – combining the ingredients and holding them together?
Is it a moistening agent – adding moisture to the meal?
Is it a leavening agent – helping foods rise and creating a light, airy texture?
Is it used for flavour or appearance – creating a golden-brown colouring and specific taste?
Whatever its use, you'll need to pick a substitute accordingly. It's also likely that you will need to experiment with your options before you find the right one. Here are seven of the best egg replacements to try in your cooking.
For binding:
1. Chia seeds
When chia seeds are combined with liquid they form a jelly like consistency, which makes an excellent binding agent and egg substitute. To replace one egg, mix one tablespoon of chia seeds with three tablespoons of water and let it sit for 15 minutes.
Best used for: pancakes, waffles, muffins, breads and cookies.
2. Flaxseeds or flaxmeal
Flaxseeds also create a gel like consistency when mixed with water. Use one part ground flaxseed or flax meal to three parts water and whisk until it becomes gelatinous.
Best used for: pancakes, waffles, muffins, breads and cookies.
3. Xanthan gum
Xanthan gum is a substance produced by bacterial fermentation or through synthetic replication. It’s used in foods as a binding agent and thickener. With Xanthan Gum, a little goes a long way – to replace one egg, whip together 1/4 teaspoon of xanthan gum in 1/4 cup water.
Best used for: muffins, cakes and savoury dishes.
4. Agar-agar or gelatin
Gelatin and agar-agar can be used as a binding agent instead of eggs, however they're likely to create a more solid consistency in your finished product. Gelatin is derived from animals so vegans might prefer to use agar-agar – an alternative made from a type of seaweed. Both can be bought as unflavoured powder or sheet form in most supermarkets. To replace one egg, mix one tablespoon of gelatin or agar-agar with one tablespoon of water.
Best used for: cakes, brownies, cookies.
For moistening:
5. Unsweetened applesauce
Applesauce is a popular substitute in recipes where eggs are need for moisture. Replace an egg with ¼ of a cup of applesauce, which can be bought or made at home.
Best used for: muffins, cakes, pancakes.
6. Silken tofu
Silken tofu – the softer, moister variety of soy bean curd – can used as an egg replacement in denser recipes. Substitute one egg with a ¼ of a cup of puréed tofu.
Best used for: brownies, cakes, slices, eggless scrambles.
For raising:
7. Chickpea water or aquafaba
When using cans of chickpeas, most of us drain away the liquid. But this liquid – also known as aquafaba – can actually be used as an egg substitute. It has a similar consistency to raw egg whites and it can be whipped into a foamy, meringue like texture. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. To be used as an egg replacement, it should be whipped before added.
Best used for: meringue, marshmallows, macaroons or nougat.
8. Baking soda and vinegar
To replace one egg use one teaspoon of baking soda mixed with one tablespoon of white vinegar. It will help create a light, fluffy texture.
