As of: February 4, 2024, 4:30 p.m
By: Anna Yakusheva
Comments
Press
Split
This guide shows how to replace eggs in recipes, whether for health, ethical or culinary reasons.
As a versatile binding agent and moisturizer, eggs are indispensable in many recipes.
But what do you do when a replacement is needed?
No matter whether for health reasons, a vegan diet or simply because the fridge has run out of eggs - there are numerous creative alternatives.
For savory dishes, it is important that the taste of the egg alternative does not become too dominant and harmonizes with the other ingredients.
Baking opens up a variety of possibilities, as the natural taste of bananas or nut butter goes well with cakes anyway.
Many recipes require an ingredient that holds the mixture or dough together.
The following provides an insight into which plant-based foods are particularly suitable as binding agents for savory and sweet dishes.
1. Flax seeds and chia seeds as egg replacements
Flax seeds and chia seeds are a great way to replace eggs in baking recipes.
They are rich in fiber and give the dough a sticky and doughy consistency.
The slightly nutty note can give the pastry an additional layer of flavor.
To replace an egg, mix one tablespoon of ground flaxseeds with three tablespoons of water and let the mixture soak for about five minutes for flaxseeds and about 15 minutes for chia seeds.
Chia seeds, soaked in water, develop a sticky consistency and are a healthy egg substitute.
(Symbolic image) © imagebroker/IMAGO
2. Oatmeal as a binding agent
Oat flakes are hard to beat as a binding agent and offer a cost-effective and easily accessible egg alternative in recipes for vegetable patties, potato pancakes or classic meatballs, à la grandma.
By adding three to four tablespoons of tender oat flakes per egg, the mixture achieves an optimal consistency after resting for about a quarter of an hour.
In addition, oatmeal is perfect for sweet treats such as pancakes, cookies - such as the delicious matcha strawberry cookies - and much more.
3. Applesauce for juiciness
For an extra dose of juiciness in the recipe, one egg can be perfectly replaced with a quarter cup of unsweetened applesauce.
This method is particularly suitable for sweet baking creations with moist dough, such as juicy apple cinnamon muffins or a lemon cake with icing.
If sweetened applesauce is used, it is recommended to slightly reduce the amount of sugar in the recipe.
My news
No cake lover can resist Grandma's creamy eggnog cake
Pure salad temptation: The art of the perfect dressing thanks to reading secret ingredients
Delicious classic: stuffed peppers with minced meat and cheese from the oven
Easy to spoon: the creamy lentil soup is very easy to make
Tempting enjoyment: quick and juicy chocolate muffins
Quick recipe for carnival: Sweet mini Americans are easy to bake yourself
Applesauce can also serve as an egg substitute.
(Symbolic image) © Pond5 Images/IMAGO
4. Soy flour as an all-rounder
Soy flour is a protein-rich and versatile substitute.
One tablespoon of soy flour mixed with two tablespoons of water forms a paste-like substance that can be used as an egg substitute in many recipes, from pastries like chocolate cake to savory dishes.
5. Tofu and silken tofu
Firm tofu is a protein-rich alternative to eggs in savory recipes that also need to add some flavor, like egg salad or scrambled eggs.
It is available in different variants such as natural tofu, smoked tofu or seasoned, making it a versatile choice.
Silken tofu, with a higher water content, can also replace an egg in the amount of 50 grams of pureed silken tofu with a tablespoon of oil and a tablespoon of flour.
It gives the dough a creamy consistency and a nutty taste.
This alternative is particularly recommended for baking quiches and tarts.
Tofu, with its versatile texture and neutral flavor, is ideal as an egg substitute in many recipes.
(Symbolic image) © imagebroker/IMAGO
6. Bananas for sweetness and binding
A ripe, mashed banana, with its binding ability, is not only a natural sweetener, but also serves as an excellent substitute for an egg, especially in baking recipes such as pancakes, crepes or muffins.
Where are the foodies who are always looking for delicious recipe ideas?
Then simply register for the Simply Tasty newsletter and be inspired by delicious dishes every week.
7. Creative variety with nut butter
You can also use different types of nut butters to replace eggs in cakes.
Three tablespoons of nut butter correspond to one egg.
You should take your individual taste into account, as peanut butter, for example, tastes different to almond butter.
Nut butter is a healthy and delicious snack that is not only perfect for every day, but can also replace an egg.
(Symbolic image) © Pond5 Images/IMAGO
8. Cornstarch
Cornstarch not only serves the role of binding agent in puddings, sweet custards and savory sauces - it is also a common alternative to eggs, especially in pastry recipes.
For recipes that only call for one egg, a mixture of two tablespoons of cornstarch and two tablespoons of water can be used.
In addition, cornstarch can be used for casseroles, quiches and other dishes that require a thick consistency.
9. Yogurt or buttermilk for fluffiness
You can not only spoon yogurt for breakfast or use it to make a refreshing salad dressing - no, the dairy product is also suitable as an egg substitute.
(Symbol image) © xnblxerx/IMAGO
Yogurt or buttermilk are great alternatives for moist and fluffy baked goods.
Half a cup of yogurt or buttermilk can replace an egg in many recipes and ensures a juicy consistency.
10. Sour makes fun: baking soda and vinegar
This combination is particularly suitable as a leavening agent in baking recipes where the binding and loosening of dough is important.
Mix a teaspoon of baking soda with a tablespoon of vinegar and the resulting reaction will help loosen the dough.
This substitute is particularly suitable for waffles and biscuit dough.
Although this guide presents a wide range of creative egg replacement options, there are many other alternatives that can be useful in various culinary situations.
From carob bean gum to pumpkin puree and tomato paste, the variety is impressive.
The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.