Egg Substitutes

With eggs in much of the country now running north of $5.00 per dozen, now seems like a great time to review various substitutes for eggs.  Eggs by and large are still available in most areas; however, due to avian flu and increases in feed costs and heating as well as transportation, costs are skyrocketing faster than for just about any other food.  Using an egg substitute may help reduce expenditures.  Even substituting one egg in those recipes that call for two or three eggs will cut costs and is less likely to be noticed by those with sensitive taste buds.

When you need an egg, you need an egg.  We really don't want to use a substitute if we don't have to.  That's why we prepare.  That's why we keep chickens.  And when those two options fail, when the hens go on vacation and our stores run out, we have powdered eggs.  At least, that's what I do.  And yet, what if the powdered eggs run out?  What if they somehow were lost with the guns and ammo in a tragic boating accident?

What then?

Here are a bunch of options.  Eggs are used to bind ingredients together, to add moisture, to leaven, and to improve the taste, texture, and/or crumb of baked goods.  Depending on which function(s) the egg fulfills in a recipe, some of these substitutions will be better than others.  Obviously, none of these options will work well if you are making scrambled eggs.

Egg Substitutes
First ingredient	Additional ingredient(s)	Comments
¼ cup oil		When the purpose is to add moisture
1½ tablespoons oil	1½ tablespoons water + 1 teaspoon baking powder	When the purpose is leavening
¼ cup plain yogurt
¼ cup pureed fruit	½ teaspoon baking powder
¼ cup unsweetened applesauce	½ teaspoon baking powder
3 tablespoons aquafaba		(This is the liquid from canned garbanzo beans.)
2 tablespoons aquafaba, whipped		Excellent egg white substitute
1 tablespoon aquafaba		Egg yolk substitute
2 tablespoons arrowroot flour	3 tablespoons water	Good for puddings and custards
2 tablespoons soy or garbanzo bean flour	2 tablespoons water
1 tablespoon plain gelatin dissolved in	3 tablespoons boiling water, beaten until frothy	Use when the purpose of the egg is to bind.  Add ½ teaspoon baking soda (after beating) if the purpose is to enhance leavening.
1 tablespoon lecithin
1 tablespoon cornstarch	3 tablespoons warm water + 1/8 teaspoon baking powder	For cookies and baked goods
1 tablespoon white vinegar	1 teaspoon baking soda	For cupcakes and quick breads
1 tablespoon lemon juice	1 teaspoon baking soda	For cakes
2 tablespoons instant potato flakes	3 tablespoons warm water
1½ teaspoons baking powder	1 tablespoon each water and vinegar
2 teaspoons baking powder	2 tablespoons water+1 teaspoon oil

 

Keep in mind they are substitutes.  By and large, they will not be perfect.  They won't work for quiche, cheesecake, or anything else calling for a lot of eggs.

 

Links to related posts:

Aquafaba--What It Is and Why You Want It

Chocolate Mousse

DIY Cool Whip

 18 july 2020