Eggs are good for one thing…hatching cute little baby chicks. Beyond that, while they have traditionally been used for scrambling, binding, leavening, and thickening foods, I am happy to inform you that there are better, healthier, more ethical ways to prepare your dishes.
Here, I present you with some common substitutions, as well as a few recipes to get you started. As a rule of thumb, you shouldn’t attempt to substitute for more than two eggs in a recipe. you would be better off googling an egg-free version if the recipe calls for more than that.
1 EGG = 1/4 cup silken tofu, pureed
Tofu won’t make your baked goods rise, but it will definitely keep them moist. Be sure to use the silken tofu in asceptic packaging for the best results and puree it first to avoid chunks.
photo: Chocolate Covered Katie
Firm tofu also works wonders in savory dishes, such as the Tofu Scramble
or vegan Quiche
. It’s as simple as crumbling your tofu into a pan, browning, and adding your favorite spices and/or veggies. You can also try seasoning slices of tofu with salt and pepper and frying in vegan butter for a “fried egg” that works marvelously on an English muffin or bagel!
1 EGG = 1/4 cup yogurt
Works similarly to tofu in providing moisture to baked goods. Try this sub in dense baked goods like muffins and loaves.
photo: The Lazy Vegan Baker
1 EGG = 1/2 banana, mashed well
Banana is a very common egg substitute. It works its magic in everything from pancakes to muffins to bread. It lends moisture to recipes, but be careful to use it only where you won’t mind a hint of banana flavor as well.
photo: Post Punk Kitchen
(apple, pumpkin, prune, date, etc.)
Applesauce or pureed pears work best in lightly flavored recipes. Prunes and dates work well in spice cakes. The fruit provides moisture and binding to baked goods, without fat.
photo: Fat Free Vegan
GROUND FLAX SEEDS
Flax combined with water creates a gel that is useful in binding cookies, muffins and more. It can impart a nutty flavor, which makes it better suited for whole grain baked goods.
photo: Minimalist Baker
(egg white substitute)
1 EGG = 1 tbsp of agar powder +1 tablespoon of water; whip well, chill, then whip again
Commonly used as a gelling agent, agar can also work as a binding and thickening alternative to eggs. Using the whipping method will get you a vegan meringue that you can use to lighten up your recipes or sweeten and use as topping for lemon meringue pie!
- photo: Pickles n Honey
(Original: Eggy Flavor; Baking Mix: Leavening/Eggy Flavor)
(commercial egg yolk replacement)
The “new” kid on the block! The Vegg has been making waves with its uncanny ability to replicate egg yolks. The original is perfect for mixing into tofu scrambles, and making a host of traditional egg based recipes such as hollandaise sauce and french toast. The new baking mix has rising agents to recreate the functional properties of real eggs and still imparts an eggy flavor to your recipes.
The makers of the Vegg are offering one of our readers the chance to WIN some so you can experience the faux eggy goodness for yourself! Enter HERE.
(This giveaway is open to residents of the United States and will end on April 13, 2014 at 12:00 am Eastern Time. All entrants must be 18 years of age or older.)