Egg Replacers for Almost Everything!
Egg Replacers for Almost Everything!
Due to their foaming and binding properties, eggs are an important ingredient in many dishes, from baked goods and desserts to mayonnaise and hollandaise sauce. Not all egg replacements are equal in all dishes. You must pick and choose the correct replacer for the exact application! Here is some help with that minefield.
Years ago when I worked at Thermomix in Australia as their Head of Recipe Development, I was often asked about egg replacers. I admit I had little expertise in the area and it was a puzzle to me. I mostly recommended banana or applesauce. Both of which work well in some situations but clearly not all. So here are my top egg replacement tips and what they are best for!
Using applesauce is a fat-free way to replace eggs in most sweet baked goods. Use ¼ cup of applesauce to replace one egg. As well as reducing calories, this vegan egg replacer adds moisture and flavour to cookies, cakes, muffins, and breads. When I was a student in the USA, this was a common use for applesauce. Nowadays I would rather have it with roasted pork, but it does work. (The amount of fat free muffins I ate in college is alarming, and probably why I don't have a recipe for them on my site today. But under advisement, I will put it on the list!)
Aquafaba is the name for the viscous water in which legumes such as chickpeas have been cooked. Roughly translated from the Latin for ‘bean water’, this vegan substitute can be used in place of egg whites since the proteins and starches are structurally very similar. To use aquafaba as an egg replacement in vegan recipes (for example, in meringues, marshmallows, ice cream, or mayonnaise), substitute 1 tablespoon of aquafaba for 1 egg yolk, 2 tablespoons of aquafaba for 1 egg white, or 3 tablespoons of aquafaba for a whole egg.
We recently made lemon meringue pies with Aquafaba and we are a little bit excited about how they turned out. You will have to wait on that recipe though, it appears in the Accidental Vegan chapter of my new book, out in 2021! We also did a vegan aioli using Aquafaba. Get onto it kids. You won't know the difference!
Egg substitute powders
Several options for egg substitute powders can be found commercially. Versatile, vegan, and gluten-free, they usually contain starch or flour and a raising agent, and make for an excellent egg replacement when volume is important. Egg substitute powders won’t add unwanted flavour or sweetness and can be used in cookies, muffins, cakes or other baked goods that require some sort of binding agent.
Linseed (aka flaxseed) or Chia Seed
This nutritious seed is packed with antioxidants and can also be used as a vegan egg substitute in baking and cooking when ground and mixed with water. Combine a tablespoon of ground linseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground linseed emulates eggs’ binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs. It has a dark colour, so that may need to be taken into consideration. Alternatively use 1:2 ratio chia and water and stir together until combined. Leave for a few minutes. Use weight for weight as you would eggs in baking, pancakes etc. (Most eggs are around 70g). The longer you leave chia to soak, the better it will assimilate into whatever you are making.
Ripe bananas work as a vegan egg substitute by adding moisture to plant-based recipes, while also imparting sweetness. However, be sure to add more of the raising agent (such as baking powder) to avoid dense baked goods. Ripe bananas are best suited for cakes, pancakes, and brownies. Use one medium ripe banana, mashed up, to replace one egg. In fact the now famous recipe for Aunty Debbies Banana Bread could have an extra banana or two and zero eggs to claim that sweet spot. Replace the butter with EVOO and you are veganized Aunty Deb!
Silken tofu & firm tofu
Tofu is a protein-packed vegan egg substitute, while silken tofu adds a creamy texture when used as an egg substitute in cheesecakes, ice cream, sour cream, or puddings. Firm tofu is a great option for egg-free cooking, and works best in savoury dishes such as eggless quiches, lasagne, vegan egg salad, or a breakfast scramble. A quarter cup of pureed silken tofu can be used to replace one egg. Tofu is generally available at Asian grocery stores. It has a short shelf life so it is best used within a couple of days of purchasing.
Tapioca starch is used as a binding or thickening agent for sauces, puddings, and condiments. Use 1 tablespoon of tapioca starch, blended with 3 teaspoons of water, to replace one egg.
High in protein, chickpea flour works as both a binding and raising agent and is one of the best natural egg replacements in baked goods such as scones, cookies, and biscotti. With a surprising similar texture and flavour to eggs, chickpea flour has also become a common egg substitute in omelettes and quiches. Mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg that is required, until it combines to a thick and creamy paste.
Last but not least, I often use a pinch of turmeric for colour in loads of recipes. If you go too hard there is a taste of course, but if you wanted to 'yellow up' any of your vegan creations, turmeric is the way to go.
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Tenina Holder is a wife, mother of five and grandmother of six, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!