Because eggs serve different purposes depending on the recipe, it’s important to choose the right swap.
Here’s everything you oughta know about egg substitutes and how to use them.
“They also add moisture and provide richness, structure, color and flavor to the final product.”
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To create a “flaxseed egg,” stir together 1 tablespoon ground flaxseed and 3 tablespoons water.
And because the chia seeds are still whole, they’ll add tiny bits of crunch to your recipe.
“This works better in muffins, waffles, pancakes and [quick] breads,” says Knauer.
To create a “chia egg,” stir together 1 tablespoon chia seeds and 3 tablespoons water.
Mashed Banana
Pictured Recipe:No-Sugar-Added Vegan Oatmeal Cookies
Mashed banana is another common egg substitute.
But, bananas aren’t always a great egg substitute.
Tutunjian Heaney says that one small mashed banana can replace one egg in a recipe.
As an egg substitute, Knauer recommends using 1/4 cup unsweetened applesauce to replace one egg.
Pumpkin puree will add an earthy flavor but not much sweetness.
Antonis Achilleos
Knauer recommends using these puree substitutes in denser quick breads, muffins, pie fillings and brownies.
Just like applesauce, Knauer recommends 1/4 cup unsweetened pumpkin or sweet potato puree to replace one egg.
It also does a bit of leavening, since mayonnaise is made from eggs and is already emulsified.
Because it can’t do much leavening, it’s best used incustards and puddings.
Potato starch is also great for binding meatballs and meatloaf or as part of the breading process.
Aquafaba contains a mixture of fiber, sugar, protein and saponins, which are plant compounds.
Just be sure to whip it into a foam before you add it to your recipe.
Thenutritional yeastgives it the classic yellow egg color, and adds plant-based protein, iron and B vitamins.
it’s possible for you to also use potato starch for custards and puddings.
