Excellent egg substitutes
Whether avoiding eggs due to an allergy, eating fewer animal products or the high price of eggs, there are many interesting substitutes in recipes that call for eggs. Try unsweetened applesauce, silken tofu, yogurt or chia seeds to name a few shown above.
There are a quite a few reasons to have a good repertoire of egg substitutes, whether it is eating fewer animal products, an egg allergy or the fluctuating price of eggs. Try experimenting with the following substitutes, noting that each quantity equals one egg. Consider the overall recipe and which substitute might work best.
Use ¼ cup of unsweetened applesauce or if you are using a sweetened variety, reduce the amount of sugar or sweetener in the recipe. Use ¼ cup of plain yogurt or buttermilk for light muffins, cakes or cupcakes. Another option is ¼ cup of pureed silken tofu, which has a high water content and a softer consistency than firmer tofu. While flavorless, tofu can make baked goods dense and heavy so it is best used in brownies, cookies and cakes.
Try half of a large mashed banana, but keep in mind the finished product may have a mild banana flavor. Other pureed fruits like pumpkin and avocado work too and may not affect the flavor as much. Baked goods made with pureed fruits may not brown as deeply, but they will be very dense and moist.
Ground flaxseed or chia seeds are highly nutritious egg substitutes. Whisk together one tablespoon of ground chia or flax seed with three tablespoons of water until fully absorbed and thickened. Grind the seeds yourself or buy a ready-made seed meal. Baked goods may become denser and the flavor may be a bit nuttier so these work best in recipes like pancakes, waffles, muffins and breads.
When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy. Mix one teaspoon of baking soda with one tablespoon of white distilled vinegar.
Use three tablespoons of aquafaba (the liquid in a can of chickpeas) in recipes that call for just egg whites. The consistency is very similar.
There are a variety of commercial egg replacers that are typically made from potato starch, tapioca starch and leavening agents. Some contain eggs, so check the label if avoiding eggs due to an allergy.
If a plate of eggs is what you are after, look for a scramble recipe that uses tofu; nutritional yeast for a cheesy, salty taste; black salt, also known as kala namak, for an eggy flavor; and turmeric for a golden color.
Instead of dying Easter eggs this year, consider joining the trend of dying potatoes instead (as shown below).
Instead of dying Easter eggs this year, consider joining the trend of dying potatoes instead
Article and photo by Lisa Nicklanovich; image by Tim Gamble
