How to replace eggs in sweet and savory recipes –
Why do we need to replace the eggs in the recipes?
Surely you have to do it if you are intolerant to the eggs, but it can also be a choice if you want to follow a vegan diet.
You eat the eggs, but have you finished them and anyway you want to cook that recipe?
You can try these replacements, the result will be lighter and with less calorie than the original one.
In this guide, we give you some tips on how to replace eggs in your recipes.
What are the eggs for?
Basically, eggs, in addition to giving flavor, have three functions: helping leavening, “bonding” the preparations and emulsifying action (they can tie together substances present in the mix, usually not mixable, such as water and oil)
In recipes where the egg also serves as leavening as in pies, sponge cake, etc: add a spoonful of apple vinegar or lemon juice and half a teaspoon of baking soda into the mix.
NOTICE: In the various replacements below, you will find flours, breadcrumbs, beer and other “less obvious” products that can contain gluten: for Celiacs, as always, be careful to choose all gluten-free ingredients.
How to replace eggs?
Each egg can be replaced with:
- 1 teaspoon of chickpea flour + 3 teaspoons of water
- 1 teaspoon of agar-agar + 1 teaspoon of water
- 70 g of crushed matured banana
- 70 g of crushed avocado
- 70 g of chopped and crushed pumpkin pieces (to obtain the right texture, it must be cooked with steam or stewed in a non-stick pan without liquids)
- ½ potato chopped and crushed
- 40 gr grated apple
- 3 teaspoons of peanut butter
- 2 tablespoons of potato starch
- 2 tablespoons of corn starch
- 40 g of soy yogurt
- 60 g of tofu
Another substitute can be the flaxseed gel, which has a gelatinous appearance like the egg white: you can make it by soaking 25 g seeds in 200 ml of boiling water and waiting for the gelatinous substance to form. Remove the seeds and put the gel to simmer for 20 minutes, using the result instead of an egg.
In the supermarkets there is also a ready-made substitute, the “no-egg” or “egg replacer“, which can be replicated for each egg:
1 teaspoon of yeast + ½ teaspoon baking soda + 2 tablespoons potato starch or cornstarch + 2 tablespoons of water
Let’s see in detail how to replace eggs in the most appropriate way for each type of preparation
Creams and puddings
To thicken creams, you can replace each egg with 1 tablespoon of potato starch or corn starch or rice flour. In creamy desserts, you can replace it with avocado, banana or boiled pumpkin (70 g per egg). Agar-agar is perfect for puddings: 1 teaspoon for each 200 ml of liquid.
Replace each egg with 1 tablespoon of potato starch or corn starch or rice flour + 1 tablespoon of water or milk (more if needed, to get the right texture). Mix the flour to the liquid part of the recipe (which can be water, milk or vegetable milk), creating the texture of the batter, neither too liquid nor too dense and bake in a hot non-stick frying pan.
Pies and cookies
Making shortcrust pastry and biscuits, it’s necessary to recreate a fair balance between flour and liquid to obtain a workable product. The liquid part of the recipe should be increased. Replace each egg with 1 tablespoon of potato starch or cornstarch or rice flour then add about two tablespoons of milk or water (or 1 of oil) for each spoon of added flour. The addition of liquids is a bit ‘by eye’ until you reach the right consistency in order to work the dough.
Cakes, plum cakes, and muffins
Even in these preparations, you have to find the right balance between flour and the liquid part. Replace every egg with 1 tablespoon of potato starch or corn starch or rice flour. For the liquid part add water, milk or vegetable milk, orange juice or seed oil (as tasteless as possible, as sunflower oil). Begin with a spoonful of liquid for each spoon of added flour and then add liquid if necessary.
Each egg can be replaced also with ½ crushed ripe banana, or 70 g of crushed avocados, or 70 g of boiled and crushed pumpkin, or 40 gr of apple reduced in puree; these ingredients will of course also affect the taste. With these variants add one teaspoon of yeast to the mix. If you want to cover the flavor of these fruits, you can add to the dough, ingredients with a strong flavor such as chocolate.
Brushing sweet or salty preparations
With milk or vegetal milk.
Boiling water of chickpeas: thanks to the proteins contained therein, mounting it, it behaves as the white egg. The taste of chickpeas does not feel, so it can be safely used in the preparation of meringues.
A spoonful of water or milk (also vegetable milk) for each egg + ½ teaspoon of baking soda or baking powder.
Vanilla ice-cream (which can be the base of all the creamy ice creams):
250 ml of unsweetened rice milk, 250 ml of vegetable cream, 60 g of sugar, 2 teaspoons of vanilla seeds (those inside the berries) or 1 tablespoon of vanilla liquid flavor. Blend together all the ingredients until the sugar is dissolved and then pour the mixture into the ice cream maker by choosing the traditional ice cream program.
At this base (removing vanilla) you can add 40 grams of cocoa or chocolate chips or any other ingredient as you like.
Fruit ice-cream or sorbet:
250 g of fruit, 150 ml of cold water and 80 g of sugar. Blend the fruit by adding cold water and then sugar. Go into the ice-cream maker.
Potatoes or legumes, boiled and crushed, or rice, boiled and well drained, whole or blended.
2 spoons of chickpea flour in 1 tablespoon water for each egg, adding oil, salt, and spices, you will get a compound suitable for any kind of omelet.
Chickpea cooking water: whisk and add the sunflower oil, salt, and lemon juice.
Or soy milk with oil, salt, and lemon juice.
If you add a pinch of turmeric you will also get the yellow mayonnaise 😉
You can also use avocado, smoothed with lemon juice, oil, salt and vegetable milk.
Vegetable cream colored with a pinch of turmeric or saffron
Add a little pumpkin or potato, boiled and crushed, to get a soft dough.
Batter for frying
Flour, water and/or beer. Create a thick enough mixture so it does not “slide away”.
Pass the croquettes or the meat into a thick batter (see above) and then into the breadcrumbs.
You can make any homemade pasta without using the eggs, but combining flour and water to the desired consistency. To give the classic yellow color add a pinch of turmeric or saffron to the dough.
They can be brushed with oil or milk (also vegetable milk) and in the interior:
- potatoes or legumes, boiled and crushed
- rice, boiled and well drained
- 60 g of tofu spread or compact tofu (smooth with a little water or soy milk) for each egg
Have you ever tried one of these substitutions? Do you know more?
Let us know in the comments 🙂
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