Are you looking for an egg substitute for a recipe but unsure of what ingredient you should use I have a few tips to share with you. I have tried many different egg substitutes in the last year due to a few changes I made in to my diet. I find that using real food egg replacements in recipes is not only super easy it can be quite delicious.
You can easily replace egg with pureed fruit when creating baked goods. This specific egg substitute results in a sweeter more delicious bread, muffin or cookie. If flavor isn’t your objective and you want an egg replacement with a protein punch then I recommend using chia seeds (you can read about my love of the chia seed here). Your options when replacing eggs are certainly not limited.
There are several store-bought packaged egg replacements, such as Ener-G Egg Replacer (this replacer is both vegan and gluten-free made primarily of potato starch and tapioca flour with a couple of leavening ingredients added in), available for baking or preparing a dish that calls for eggs. Packaged egg replacers work great and are an easy and convenient egg replacement. I prefer using real-food substitutes for eggs when baking or preparing a dish for added flavor or nutrition or both.
I have found several real food egg substitutes that work great and many of these replacements are available in my kitchen at any given time. So here you go, the quick and easy of egg substitutes (please read past this section if you are replacing more than 3 eggs in one recipe):
1 egg = 1 Tbsp. ground chia seed 3 Tbsp. water, allow to sit for 5 minutes
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg = 2 Tbsp. potato starch or arrowroot powder
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned (or pureed) pumpkin, squash, banana, apple sauce, avocado, or any other fruit you think would taste good (you can even mix it up here and create apple/banana or strawberry/apple).
1 egg= 1/4 cup soy yogurt (non vegan alternatives: yogurt, greek yogurt, or sour cream
1 egg = 1/4 cup pureed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
If you need an egg white substitute use:
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water. Whip it together, chill it and whip it again.
If a recipe calls for 3 or more eggs you will want to consider the function of the egg in the recipe and choose your egg substitute appropriately.
If the egg is being added to function as a binding agent such as burgers (see my black bean burger below, yum!) or a veggie loaf you have many options.
Mashed potatoes or 2-3 Tbsp. of tomato paste mixed with a bit of water and 2 Tbsp. potato starch or arrowroot powder work really well as a binding agent.
If you need an egg substitute for baked goods, such as muffins, cakes, or breads, your options are endless. You can use any of the following in any combination that you desire: pumpkin, applesauce, banana, squash, avocado, strawberry, etc.. You will need to consider that these ingredients will certainly add flavor to your dish so you will want to make sure that the flavor of the egg substitute is compatible with the dish you are creating.
If you are not baking something sweet then you could use 1/4 cup of silken tofu ,the flax or chia mixture, or 1/4 cup mashed avocado would be fine.
For non-vegan recipes you could use plain yogurt, greek yogurt or sour cream for extra moisture instead. My kids love banana bread using greek yogurt it is super moist.
There you go, that is what I have learned in the last year about replacing eggs in many different kitchen creations. Of course, I would always like to learn more so if you have any tips for replacing eggs please share them with me in the comments!