To figure out which egg substitute to use in your recipe, you need to think about the role that the egg is playing. Is it center stage, as in scrambled eggs? Is it binding the batter together, or leavening a dough? Are the eggs even necessary? If there is only one egg in your favorite pancake recipe, try just leaving it out. Chances are, you won’t even notice it is missing.
For recipes that need a little more help sticking together, rising, or having a texture, well, like eggs, here are six egg substitutes and how and when to use them:
1. Tofu
For each egg: 1/4 cup soft or silken tofu.
Why it works: Straight out of the box, silken tofu has a custardy texture similar to cooked eggs.
When to use it: To replace eggs in recipes such as scrambled eggs, egg salad, or mayonnaise.
Where to buy it: In the Asian section of most grocery stores. Silken tofu comes in shelf stable boxes. Other forms of tofu are refrigerated and usually can be found in the dairy case.
Recipe: Vegan Tofu Scramble, Vegetarian Frittata with Potatoes and Onions
Product: The Best Vegan Mayonnaise
2. Baking Powder, Water, and Oil
For each egg: Two teaspoons baking powder, two teaspoons water, and one tablespoon canola oil. Some recipes will tell you to mix these ingredients together before adding them to your batter. I find that the baking powder loses its punch when treated this way. Add the extra baking powder to your dry ingredients and the water and oil to your wet ingredients for maximum lift.
Why it works: Baking powder replaces the leavening provided by the egg, Water and oil replace liquid and fat that the egg provides.
When to use it: Baked goods such as pancakes or muffins that have a light, fluffy texture. Does not work well for recipes that have more than one or two eggs.
Where to buy it: Grocery store.
Recipe: Oatmeal Pancakes
3. Flax Seed Gel
For each egg: 2 Tablespoon ground flax seeds plus 3 tablespoons water. Wisk together. Allow to stand for a few minutes until it forms a gel.
Why it works: Flax seeds are high in protein and fat, which act as binders.
When to use it: Whole grain baked goods, such as bran or corn muffins, that can hold their own with the nutty taste of flax.
Where to buy it: Health food store, or online.
Recipe: Orange Muffins
4. Fruit Purees
For each egg: 3 tablespoons of applesauce, mashed banana, or pumpkin puree. Add an extra ½ teaspoon of baking powder to the recipe to keep it from being too heavy and an extra teaspoon of oil or butter to preserve the texture of the original recipe.
Why it works: The pectin from the fruit acts similarly to fat, holding the air bubbles in the batter.
When to use it: In muffins, coffee cakes, or other moist, dense baked goods.
Where to buy it: Grocery store.
Recipe: Vegan Pumpkin Scones
5. Acid + Base
For each egg: Baking soda plus vinegar, buttermilk, or lemon juice. The exact ratio requires some experimentation with each recipe, but there are lots of traditional recipes out there that are already perfected.
Why it works: The chemical reaction of the acidic liquid and the basic baking soda produces gas bubbles that leaven the dough.
When to use it: Baked goods such as cake or biscuits that have a light fluffy texture.
Where to buy it: Grocery store.
Recipes: Wacky Cake, Buttermilk Biscuits, Traditional Irish Soda Bread
6. Chickpea Flour
For each egg: 3 tablespoons chickpea flour plus 3 tablespoons water
Why it works: Chickpea flour is high in protein and acts as a binder.
When to use it: When cooked, chickpea flour has a custardy texture that makes it perfect for French toast, tempura batter, or even frittatas.
Where to buy it: Health food store, Indian grocery store, or gluten-free section of supermarket.
Recipe: French toast
Note: Commercial “egg substitutes” such as Egg Beaters actually contain eggs, and are not safe for people with egg allergies.
Sources:
McKinley Health Center, University of Illinois at Urbana-Champaign. "Flax Seeds and Nutritional Needs"http://www.mckinley.illinois.edu/Handouts/flax_seeds_nutritional_needs.htm
