Egg Replacement options

Valerie Wilson, Aiken

 You will need to choose the one which will  go with your other flavors in the recipes and the one which will most closely do what eggs do in that particular recipe:  bind, leaven, give texture. etc.

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
* 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder  (This is the one I use for cookies with good success.)
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

 

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). 

• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.

• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. (Be sure to use plain tofu, not seasoned or baked, as a replacer.)

• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications. 

• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe. 

• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

VINEGAR:   1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg. Both white distilled vinegar and apple cider vinegar can be used. This combination works best in cakes, cupcakes and quick breads.

FLAX SEED:   Ground and mixed with water, high fiber flax seed makes an amazing egg-free substitute that can be used in baked goods.

The Recipe: Flaxseed Egg-Substitute

• 1/2 cup flaxseed
• 1 1/2 cup water

Directions:

1. Grind flaxseed to a fine powder in an electric coffee grinder.
2. Mix flaxseed and water in blender and blend on high for 2 minutes.
3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
4. Keep refrigerated up to 3 days.

Using the Flaxseed Mixture:

• 1/4 cup of flax mixture = 1 Egg
• 1 cup of flax mixture = 4 Eggs