Today it’s all about what you can use as an egg substitute. Eggs are one of the healthiest foods on the planet and can be prepared and enjoyed in dishes in so many different ways. When it comes to baking, nearly every recipe calls for them.
But what happens if you have an egg allergy, or you go to open the refrigerator door only to discover that you’re fresh out of eggs? Keep reading to discover what you can use as an egg substitute.
One thing I never thought I’d say is that my readers MAY want to consider one or more egg substitutes based on the increased cost of eggs. We were surprised when we went shopping this week and noticed at one store that the five dozen pack was going for $17.49. I couldn’t believe it! Then later in the week, we were at another store and the price for the same pack was $18.99.
I had heard that feed for chickens was going up faster than expected, but there must be other market pressures affecting the price of eggs. When my son-in-law mentioned he saw five dozen eggs at Costco for $11.99 with a limit of two packs per customer, I told him to buy two. I was surprised and excited.
These are my favorite Measuring Spoons, I always say, buy right the first time.
15 Effective Egg Substitute Ideas
Is there anything that you can substitute in the meantime that’s already in your kitchen? Fortunately, there is! Here are several substitutes that you can use in place of eggs that will still give you the same texture and consistency that you desire. Be warned! Some of them are sure to surprise you.
Let’s just go ahead and get an unusual one out of the way, shall we? Applesauce is a fruit puree that works surprisingly well as an egg substitute. For better results, you should use unsweetened applesauce, instead of sweetened or flavored applesauce, which adds too much sugar. Use 1/4 cup of applesauce for every egg that is called for in a recipe.
2. Arrowroot Powder
Arrowroot powder is a starchy substance that looks similar to cornstarch and will also work as an egg replacement. Add a mixture of 2 tablespoons of arrowroot powder, along with 3 tablespoons of water, for every egg that you are replacing. Arrowroot Powder
Aquafaba is probably one you’ve never heard of, but there’s a good chance that you still have it in your home. It’s the leftover liquid that you find in a can of beans. For those looking for an egg substitute that can be used to make meringue for pies, Aquafaba is known to be used for this purpose, and it is vegan too.
Many people that use this as an egg substitute prefer to use garbanzo beans. Perhaps you’re worrying that there will be bean flavoring mixed in with the sweet baked goods that you’re trying to make.
Three tablespoons of Aquafaba is equivalent to one whole egg. Two tablespoons are equivalent to one egg white. Fear not, after it’s cooked, the flavoring will disappear!
4. Buttermilk or Yogurt
Buttermilk and yogurt are both ingredients that can substitute in place of an egg. Just use 1/4 cup of buttermilk or yogurt for every egg that you need. It’s best to use plain yogurt so that you aren’t altering the flavor by using sweetened varieties.
5. Carbonated Water
A great leavening agent that will add instant moisture to a baking recipe, carbonated water has come to your rescue. It works great to create light and fluffy results, especially in recipes that include quick cakes, regular cakes, quick breads, some cookies, and cupcakes.
For every egg that you need, use 1/4 cup of carbonated water.
6. Chia Seed or Ground Chia Seed
As an effective egg substitute, use 3 tablespoons boiling water plus 1 tablespoon Chia seed or 2 teaspoons ground Chia seed. Mix together and let sit for 15 minutes. This equals one egg.
Another unusual ingredient, but just as effective, gelatin also works as a substitute for eggs. It’s an animal product derived from cows and pigs, so vegans may want to steer clear. Unflavored Gelatin
Be sure that you use unflavored gelatin powder instead of the ones with flavoring. For each egg that you need, use a mixture of 1 tablespoon of gelatin and one tablespoon of water. The only difference is you may notice a slightly stiffer texture in your end product.
8. Ground Flaxseed
Ground flaxseed works great when making pancakes, muffins, and delicious brownies. Just be aware that using too much can add a nutty flavor that may not be all that desirable. Note that some vegan cooks will use a product called flax egg as their egg substitute.
Use 1 tablespoon of ground flaxseed for every egg that a recipe is calling for. Ground Flaxseed
9. Mashed Banana
Mashed banana is another popular method that can replace eggs in a recipe.
Just be aware that your finished product may have a slight banana taste to it, but if your banana nut bread recipe is calling for egg whites, a little more banana flavor will never hurt.
For every egg that your recipe is calling for, use 1/4 cup of mashed banana, that should do the trick.
10. Mashed Potatoes
This substitute might leave room for skepticism, but you’d be surprised. Mashed potatoes provide a texture and instant moisture that’s similar to that of an egg due to the potato starch.
If you’ve already added butter or cream in order to mash them, be aware that it’s no longer considered vegan. For each egg that a recipe calls for, use 1/4 cup of mashed potatoes, or 2 tablespoons of instant mashed potatoes that have been rehydrated.
11. Nut Butter
Nut butter contains healthy fats, similar to eggs. They actually mix other ingredients together just as effectively as eggs do, but remember that they have a stronger flavor. Use 3 tablespoons of nut butter (non-crunchy) for every egg that you’ll need. Almond Butter
12. Silken Tofu
Silken tofu adds the thick texture that you’re looking for when you go to prepare your favorite brownie or chocolate pie recipe. For every egg that your recipe calls for, use ¼ cup of whipped or mashed silken tofu.
13. Soy Lecithin
Soy lecithin is a byproduct of soybean oil, working great to hold all your baking ingredients together just like eggs will provide the ability to bind ingredients, including the flour. You can also find soy lecithin in powder form at most health food stores. All you’ll need is one tablespoon of soy lecithin in the place of one egg. Soy Lecithin
14. Vegetable Oil, Water, and Baking Powder
Another egg substitute that will work just as effectively, is using a mixture of vegetable oil, water, and baking powder. For each egg that a recipe calls for, you’ll combine 2 tablespoons of water, 1 tablespoon of vegetable oil, and 2 teaspoons of baking powder.
Just keep in mind that if a baking recipe calls for 3 or more eggs, using this substitute will have an end result that has a very oily texture to it.
15. Vinegar and Baking Soda
When using one teaspoon of baking soda and one tablespoon of vinegar in the place of one egg, you’ll have great results with baked goods such as bread, cakes, and cupcakes. It will bring that light and airy consistency that makes baking recipes even better. PRINTABLE:
Another Alternative To Fresh Eggs
In case you missed this post on how I rated these, How To Use Powdered Eggs
What are egg allergies?
Some of us are prone to allergies to eggs, just like some other foods. When you eat eggs, your body recognizes egg proteins, and in some cases, the immune system cells kick in by telling the system to release histamine and other chemicals into the bloodstream that present themselves in symptoms such as skin rashes, nasal congestion, hives, runny nose, wheezing, sneezing, coughing, shortness of breath, chest tightness, and sometimes stomach problems like nausea.
Both egg yolks and egg whites can cause these allergies, but it seems to be the egg whites that most often are the culprit. You may want to test out various combinations and see if it is the egg yolk or egg white portions of the egg that cause you or your family members issues.
Are eggs gluten-free?
Eggs themselves are gluten-free. For those concerned with gluten getting into foods, eggs are often mixed, cooked, and served on surfaces that have come in contact with foods containing gluten. That might include pans, spatulas, beaters, and other utensils. You can try to protect yourself and family members from that contact, but it’s harder to do if you eat out often.
Will these egg substitutes provide the same proteins I want as found in eggs?
Eggs are a food that’s high in protein content. Depending on the size of the egg, it would typically have 6.3 grams of protein, or about 12% of your daily value needed. They do have a fairly high amount of cholesterol at 62% of your daily value, so be aware of how many you consume on any given day. This is one reason many people look to egg substitutes.
You’d have to check the protein levels of each substitute listed to determine how well they compare if you’re looking for high-protein foods.
What are some good vegan egg substitutes?
The majority of these substitutes would classify as good vegan egg substitutes. You just need to check those that have any animal-based ingredients. In doing my research for the post, I did come across some commercially prepared egg substitutes that you may want to consider as “plan B’s.” For those vegans out there, check these out:
- Follow Your Heart – VeganEgg
- Bob’s Red Mill Egg Replacer
- The Neat Egg
- JUST Egg
Can I use mayonnaise as an egg substitute?
Yes, it may seem strange, but mayo can be another quality egg substitute. It really shouldn’t affect the flavor either. It’s suggested you add 3 tablespoons in place of each egg in the recipe as a proper substitute. Give it a try, you’ll be pleasantly surprised.
As I look for good egg substitutes, what qualities should I consider when comparing them to regular eggs?
Eggs are added to recipes of all kinds, but particularly to baked goods for the following qualities:
- Flavor: the eggs help to brown the product as they’re heated, improving the flavor and color desired.
- Appearance: you can use eggs to “coat” the baked goods and can be added to garnish various items.
- Thickening: used to thicken curds and various sauces. The coagulation of the egg parts is how this results when heated.
- Leavening: certain gases are released as the eggs are baked in the recipe process, thus it improves the texture, shape, and size of the end results.
- Emulsification: the eggs help keep the liquid ingredients from going their separate ways. Picture any water and oils added to a recipe ending up concentrated in more areas rather than being bound together.
- Moisture: eggs hold their moisture, making the final product moister as a whole unit.
Eggs provide the structure, texture, and consistency that many baking recipes need. But if eggs are no longer an option, fortunately, it’s not the end of the world.
Using these egg substitutes will provide you with the same desired results, as though you were using an egg. Were you surprised at any of these egg substitutes that you could use?
Do you have a number of them already tucked away in your kitchen as I do? Keep prepping my friends. May God bless this world, Linda
Copyright Images: Eggs Depositphotos_43348033_s-2019, Applesauce Depositphotos_41993527_s-2019, Milk Depositphotos_59509293_s-2019, Mashed Bananas Depositphotos_161034840_s-2019, Flaxseed Depositphotos_184946864_s-2019, Gelatin Depositphotos_99221548_s-2019, Vinegar & Soda Depositphotos_310209286_s-2019, Mashed Potatoes Depositphotos_221009298_s-2019