Yeah, just like the title states, there are many things to learn about eggs and many more things to be egg-static about. Okay, I will cease my word-play. If you are vegan, my apologies, but eggs are amazing. However, it is not just vegans, but many people suffer from food allergies stemming from eggs. Despite the fact that eggs are a great source of protein (6.29g per egg) and they contain all of the essential amino acids, they still pose problems for many people. As an lacto-ovo vegetarian, they are one of my last resources for powerful proteins, but there are other alternatives to the omni-potent egg. You may not always be able to replace the nutritional properties of eggs, but for baking you can replace the benefits of their consistency.
• 1 egg = 1/4 cup soft tofu purée
• 1 egg = 1/4 cup applesauce
• 1 egg = 1 banana
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
PETA.org Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.