A generation ago, it would be impossible to imagine baking without the single most staple ingredient in almost all recipes – egg. Now, we have ways to simply manipulate pantry ingredients like chia and flax to create ‘egg’ like consistencies in baking and cooking. There are also some great commercial egg replacers which I like to use and will be talking about here. The biggest fear for people with egg intolerances is not to be able to enjoy cooking and eating dishes that they love. But with the right kind of egg substitutes, you won’t feel like you are missing out on anything! Whether you’re vegan, considering going vegan, or just navigating your way through egg free cooking – this guide is for you. Happy cooking!
Pantry Ingredients as Egg Replacers
To make this, you simple mix 1 tbsp flaxseed meal with 2.5 tbsp water and let sit for 5 minutes until it forms a thick gelatinous paste. Flax gels up it binds with water, giving it the egg like ability to bind together flour in baking. Flax egg works great in brownies or cookies but not fluffy cakes. However, it does have a slightly bitter flavour which may change the taste of a dish that doesn’t have a very strong flavour. That’s why I love using them in my Healthy Pancakes.
Chia Eggs produce similar results to a Flax Egg. You simple mix 1 tbsp whole chia seeds with 2.5 tbsp water and let sit for 5 minutes until it thickens. I use it interchangeably to Flax Egg, depending on what I have available. An added benefit of Chia and Flax Eggs is that they are loaded with heart healthy Omega-3 fatty acids.
Organic, unsweetened applesauce acts as a binder, keeping cakes and muffins moist. I buy this brand but you can make your own. 1/4th cup applesauce replaces 1 egg. I love using applesauce in muffins or cakes as it gives a sweet flavour and moistness. However, it is important that adding applesauce makes your baked goods more perishable – eat those muffins quickly!
Silken tofu in baking? This staple in Asian cooking actually works well in sweet or savoury dishes without creating major flavour alterations. As an added bonus, Tofu is a high quality complete protein with a low fat content. It is important to use silken Tofu, not firm. It adds bulk to chocolate mousse and even brownies.
Commercial Egg Replacers
Ener-G Egg Replacer
This brand contains potato and tapioca starch and vegan leavening agents to mimic the effect of egg on a more commercial scale. I use this when I bake cakes for friends and family or on special occasions. 1 and 1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg. It works really well with gluten-free breads and is soy free.
Bob’s Red Mill Egg Replacer
If you’re a fan of Bob’s Red Mill gluten free flours and products in general, their egg replacer won’t let you down either. It is suitable for paleo baking and contains no cholesterol. The reason why I love this one is that it is processed in a gluten-free facility, making it free of contamination and celiac-friendly. It makes muffins taste and look so, so fluffy!
Unlike powdered egg replacers, JUST Egg is literally a liquidized vegan and GMO-free ‘egg’ packaged in a bottle. I love using it to make breakfast scrambles. It looks and tastes a lot like egg and has a pleasant nutty flavour. The main source of protein in JUST Egg is mung bean and it uses natural colourings like turmeric, giving it an uncanny resemblance to egg!