More and more I seem to be running into friends who have special diets. Either because of food allergies or personal lifestyle choices. Regardless, where possible I try and respect their needs when I prepare dishes for them. Probably the most difficult is finding a substitute for eggs.
Eggs are probably one of the most difficult because of all the functions they perform in foods. According to the American Egg Board more than 20 functions in all.
|Adhesion||Edible Packaging Film||Mouthfeel|
|Browning||Foaming||Shelf Life Extension|
|Crystallization Control||Insulation||Whipping Ability|
For most of us there really are only about 3 or 4 reasons eggs are used in our recipes. Moisturizing/Richness, Leavening, As a Binder, as an Emulsifier. Then there is the extra special one Whipping/Meringue. But from just looking at the recipe how do you know what purpose the egg serves.
1) Moisture and/or richness – If the egg is the primary source of liquid then its probably there for moisture. If there is a little other liquid it may also be there for richness.
2 TBS Applesauce (if it is sweet applesauce you may need to adjust the sugar in the recipe)
1/2 banana, mashed (medium size)
2) For Levening, a whole egg is slightly alkaline (pH 7.1 – 7.9), if there are no other alkaline levening agents (Baking Soda for example) and there is an acid (Buttermilk, lemon juice, etc) in the recipe then it is likely being used for levening.
1 Tsp baking powder + 1 TBS water + 1 TBS vinegar
Levening and moisture
2 TBS Applesauce + 1 Tsp Baking Powder
1/2 banana, mashed (medium size) + 1/4 tsp baking powder
3) Binder – If there are leveners (if needed) and ample moisture in the recipe then the Egg is likely being used as a binder.
1 TBS tapioca starch + 1/4 cup warm water (allow it to gel before using)
1 TBS flax seed (ground) mixed with 3 TBS hot water (make into a gel)
4) Emulsifier – In some cases, sauces in particular, eggs are used as emulsifiers to blend oil and water.
1/4 cup of pureed tofu for 1 egg (it is the lecithin in eggs in action here, tofu has lecithin in it)
5) Whipped/Meringue – Until recently there hadn’t been anything discovered that addressed this unique behavior of eggs. That is because we have been dumping it down the sinks. Some genius discovered that the leftover water from canned chickpea’s (now called aquafaba) can be whipped up like a Meringue. This discovery has spawned a whole community on Facebook.
1/2 cup organic low sodium Garbanzo (chickpea) liquid
1 tsp vanilla
1/4 tsp Cream of Tartar
3/4 cup Sugar
See this post for details
Keep in mind that using substitutions may affect texture and taste of your baked goods. Please use this list as a guideline and use your discretion to make a substitution in the recipe (depending on what purpose the egg serves in the recipe – as a binder, for adding moistness, for texture etc)
For other tips visit JaquesKitchen
Why are eggs used in baking
How to find the eggs purpose in a recipe
She Knows – 5 Easy egg substitutes every baker needs to know
kitchen – 5 Vegan Substitutions for Eggs in Baking
Skillet – This Cheat Sheet Shows the Best Egg Substitutes for Baking
Chef in You – Tips to Successful Egg Substituion