There are a variety of reasons that you might need to omit eggs in a recipe, whether it’s; allergies, personal preferences, special diets, or just running low. As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute something else.
Recipes that call for just one egg, will be fairly easy compared to a recipe that requires four or more eggs. Another general consideration is how the substitute will affect the overall taste of the finished dish. For example, bananas are perfect for pancakes and cookies, but not ideal for savory dinner dishes. The great thing here, is that there are a variety of options!
Alternatives To Eggs:
Planning a savory meal that calls for eggs like meatloaf or burgers, both vegetarian versions and typical meat? Swap out eggs for tomato paste. Using tomato paste will not only add great flavor, but will also add antioxidants, like lycopene, and make your meal a little more plant based than before!
Flax seeds can be a great and healthy substitute for eggs, they are a super-food rich in fiber, antioxidants, vitamins and minerals. First, grind the flax seeds in a coffee grinder and mix with water. If you don’t want a coffee flavor in your recipe, make sure, your grinder is either new or completely cleaned out.
Allow the combination to rest until it becomes gelatinous, then use. For one egg, you’ll need 1 tbsp of ground flax seeds in 3 tbsp of water.
Bananas are a great option when it comes to baking and are a great substitute for eggs. Keep in mind that bananas won't help the batter rise. Use them in conjunction with baking powder or baking soda, 1/2 pureed banana, or about 1/4 cup is equal to 1 egg.
Try canned, pureed pumpkin or another fruit puree like applesauce in your baked goods. You'll be able to reduce the oil and eggs in your cakes and cookies but they'll still come out moist. The puree will add the flavor of whatever fruit you are using, so it's best to think about what flavors will work best together. For applesauce: 1/3 cup applesauce is equal to 1 egg, or ¼ cup applesauce plus 1 tsp baking powder will equal one egg. For pumpkin: 1/3 cup of cooked pumpkin is equal to 1 egg.
General tips to remember: Bananas, applesauce and pumpkin puree add the perfect amount of thick moisture like eggs, but they won't help your dishes rise or turn out light and fluffy. Be sure the recipe you are using includes baking powder or baking soda to help it rise if needed. If you desire a lighter texture and you are using fruit purées, experiment with adding an extra 1/2 tsp. of baking powder. Fruit purées tend to make the final product denser than the original recipe.
Baking without eggs might need a little experimentation until you’ve got it right; stay patient and have fun in the kitchen!
Sources
Bon Appetite, Phil Lempert - Food Expert
Recipes that call for just one egg, will be fairly easy compared to a recipe that requires four or more eggs. Another general consideration is how the substitute will affect the overall taste of the finished dish. For example, bananas are perfect for pancakes and cookies, but not ideal for savory dinner dishes. The great thing here, is that there are a variety of options!
Alternatives To Eggs:
Planning a savory meal that calls for eggs like meatloaf or burgers, both vegetarian versions and typical meat? Swap out eggs for tomato paste. Using tomato paste will not only add great flavor, but will also add antioxidants, like lycopene, and make your meal a little more plant based than before!
Flax seeds can be a great and healthy substitute for eggs, they are a super-food rich in fiber, antioxidants, vitamins and minerals. First, grind the flax seeds in a coffee grinder and mix with water. If you don’t want a coffee flavor in your recipe, make sure, your grinder is either new or completely cleaned out.
Allow the combination to rest until it becomes gelatinous, then use. For one egg, you’ll need 1 tbsp of ground flax seeds in 3 tbsp of water.
Bananas are a great option when it comes to baking and are a great substitute for eggs. Keep in mind that bananas won't help the batter rise. Use them in conjunction with baking powder or baking soda, 1/2 pureed banana, or about 1/4 cup is equal to 1 egg.
Try canned, pureed pumpkin or another fruit puree like applesauce in your baked goods. You'll be able to reduce the oil and eggs in your cakes and cookies but they'll still come out moist. The puree will add the flavor of whatever fruit you are using, so it's best to think about what flavors will work best together. For applesauce: 1/3 cup applesauce is equal to 1 egg, or ¼ cup applesauce plus 1 tsp baking powder will equal one egg. For pumpkin: 1/3 cup of cooked pumpkin is equal to 1 egg.
General tips to remember: Bananas, applesauce and pumpkin puree add the perfect amount of thick moisture like eggs, but they won't help your dishes rise or turn out light and fluffy. Be sure the recipe you are using includes baking powder or baking soda to help it rise if needed. If you desire a lighter texture and you are using fruit purées, experiment with adding an extra 1/2 tsp. of baking powder. Fruit purées tend to make the final product denser than the original recipe.
Baking without eggs might need a little experimentation until you’ve got it right; stay patient and have fun in the kitchen!
Sources
Bon Appetite, Phil Lempert - Food Expert
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