In this article I have made an overview of no fewer than ten vegan foods that you can use as an alternative to eggs in baked products.
Before you replace eggs with alternative foods, it’s good to ask yourself which property of the egg you want to mimic. In baked products, we are mainly talking about the following four properties:
- Binding: Eggs help hold ingredients together. They prevent baked goods from falling apart.
- Rising: Eggs trap air bubbles in batter, increasing the batter in volume as it is heated. This makes the batter rise, giving products such as soufflés and meringues their volume and light, airy texture.
- Moisturizing: The liquid from eggs is incorporated into the other ingredients in a recipe, which prevents the finished product from drying out.
- Beautifying the appearance: Products made with eggs turn brown when exposed to heat, giving them their delicious looking golden brown color.
Tofu is, in most cases, THE perfect egg substitute in pastries. A quarter cup of soft tofu or silken tofu (60-70 g) replaces one egg in a pastry that requires a lot of eggs and where the softness of the dough is important, as is the case with cakes and pies.
Also, in terms of nutritional composition, tofu is closest to eggs. A quarter cup of tofu contains about as much protein as one egg (6 grams).
Many of the commercially available egg substitutes are made from lupine flour. But you can also buy your own lupine flour and use it as an alternative to eggs. This high-protein, fiber-rich flour is made entirely from sweet lupine beans. Lupine beans are closely related to peanuts. There is increasing attention on lupine as an alternative to animal products in the vegan food industry. Use one tablespoon of lupine flour diluted with two tablespoons of water to sub one egg.
Three tablespoons of chickpea flour, diluted in an equal amount of water, replace one egg. Chickpea flour can be used in many recipes to provide both the texture and color that eggs would otherwise give. Chickpea flour is a good source of protein.
Aquafaba is the drained water and solutes left behind after cooking chickpeas. Aquafaba can also be obtained by preserving the water solution from a commercial can of chickpeas. Aquafaba can be whipped to a perfect foam, barely distinguishable from whipped egg whites. Aquafaba is best used in batters where a lot of egg whites are used, such as macaroons or meringues.
Flaxseed, also known as linseed, is the cheapest substitute for eggs. To replace one egg, mix one tablespoon of ground flaxseed with 2 to 3 tablespoons of water (depending on the recipe) and let the water soak for a few minutes. This “egg” has a good binding capacity and can be used in all kinds of pastries and pancakes.
Chia seeds are also a great substitute for eggs. The principle of use is the same as with flaxseed, except you have to add a little more water, namely three tablespoons of water per tablespoon of chia seed. It also takes a little longer for chia seeds to absorb the water, something between 10-30 minutes. If your pastry is supposed to be light in color, use white chia seeds and not the black ones. If the smoothness of the texture of your pastry is important, grind the chia seeds into flour before using it.
Ripe bananas are the perfect egg substitute in sweet, moist pastries such as muffins or cakes. Use one small banana to replace one egg. However, keep in mind that your pastry may smell/taste like bananas. Personally, I think bananas taste best in pancakes.
Like bananas, applesauce is a good egg substitute in batter that should be moist. Unlike bananas, applesauce is more neutral in flavor and thus adds less extra flavor to baked goods. You can stir a pinch of baking soda into the applesauce before mixing it with the rest of the ingredients to prevent the applesauce from making the batter too heavy. The baking powder also helps the rising process.
Starches (e.g. corn starch, potato starch, tapioca starch) can also serve as substitutes for eggs. You can use starch in enriched bread or as a thickener in custards. Use two tablespoons of starch mixed with three tablespoons of water as a substitute for one egg.
You can use normal milk or plant-based yogurt to replace eggs in baked goods. It is best to use a yogurt with no sugar or aroma. I personally think soy yogurt is the best alternative for eggs. Use about 50-75 ml of yogurt to sub one egg. Yogurt works great in muffins, cakes, and cupcakes.