WHY:
No matter if you landed on this blog topic because you are looking to occasionally avoid animal-based poultry eggs, your fridge is empty of eggs and your baking something, you have an egg/chicken allergy, or you are vegan–you are in the right place. Just how do you avoid eggs or find egg worthy substitutes? First off, if you are going to substitute a thing, in this case eggs, then you have to know something about the thing you are substituting.
THINGS TO CONSIDER:
In the case of eggs we need to consider what function the eggs provide in the classic recipe which we are looking to find a substitute for the eggs included in the basic recipe. For example, do the eggs provide to the recipe volume? One large egg equals approximately three tablespoons of volume. Do the eggs provide stickiness, also thought of as a binder? Such as in the case of making meatloaf. Or are the eggs included in the recipe as part of the moisture needed for cooking? Often this is the case with many baked goods such as cookies or cake. Or do the egg make the recipe rise, such as in the case of quick breads. In many cases, the eggs called for in your original recipe provide all of these, as well as nutritional aspects which will be missing if we remove the eggs from the recipe without a proper substitution.
JUST egg
While the name can be confusing and make people think all kinds of thoughts, such as does this product just include eggs in its ingredients? The answer is NO! This product is an entirely plant-based egg substitute which works well for as a scrambled egg replacement, as well as a baking substitute. To use in baking, substitute 3 TBSP JUST egg for each large egg called for in any recipe, or 1/4 cup.
JUST egg PROS:
- Easy to use.
- Liquid.
- Familiar. So that’s a familiar use. These look like raw “scrambled” chicken eggs, though they are completely plant based, before cooking or including in a recipe.
- Versatile. Can be used in savory or sweet dishes alike.
- Fried in some type of oil they taste like fried eggs and/or egg-pho-young or fried rice.
- Great in stir fries if you miss egg in your stir fry.
- Fried egg sandwich.
JUST egg CONS:
- Expensive! By far this the most convenient but the most expensive option, even not considering “spoilage” but especially when considering spoilage.
- They spoil quickly. I don’t JUST mean (no pun intended) you have to use them shortly after purchasing them. I also mean that when I’ve purchased these, sometimes I can use them. Some times I need to toss them in the trash bin. I’ve gotten them home from the store and they are completely spoiled, not usable. Signs of spoilage I’ve seen include: 1) not liquid, but “something else”, 2) turn “green” and look like a science experiment gone wrong. 3) Partially liquid, partially “cooked” looking when first opened.
- Flavor. There is a slight “mung bean” taste. If this bothers you, try adding some “black salt” to mask the mung bean flavor. Having said this, not everyone is sensitive to the mung taste and it is more pronounced in some baked goods than others. NOTE: see black salt, Kala Namak, entry below for info on black salt.
- Allergen Warning! The ingredients change frequently. Don’t just assume the one you are purchasing is STILL allergen friendly because you purchased and used it safely before. Especially the folded, in the freezer product, verses the liquid product has very different ingredients. They are not the same ingredients.
ALLERGY CAUTION
Info Sources:
https://www.planted365.com/can-you-bake-with-just-egg/
https://oopsvegan.com/en/blog/can-i-use-just-egg-for-baking
ARROWROOT FLOUR:
For each egg called for in your original recipe which you wish to substitute, combine into a bowl: 2 TBS Arrowroot flour with 3 TBS water. Mix well and allow to dissolve into the water. Note: this liquid mixture will “settle” and become “sticky” at the bottom of your bowl so be sure it mix it well, again, before using in any recipe. I like to use it in conventional recipes I’m following. I simply start by “making the eggs” reading the number of eggs called for in the original recipe and then multiplying the number of Tablespoons of water/arrowroot I need into my “liquid bowl”, stirring and setting aside before moving on. While its setting, I continue putting my dry ingredients in another bowl, then stir before combining my liquid ingredients and the dry ingredients. This works for most recipes very well without any odd aftertaste. However, it does not work for raw eggs. If you are looking for an “egg sandwich” for example, skip this one! This one is better for baking. I’ll update as I try it with savory items soon.
Arrowroot Pros:
Easy to use.
Affordable.
Realistic substitute.
BEST go-to substitute for baking and/or converting any conventional recipe to egg free.
Arrowroot Cons:
Not useful for omelets, scrambled eggs, fried egg substitute.
CHICKPEA/GARBANZO:
Stir Together:
2 tablespoons chickpea flour (aka garbanzo bean flour)
2 tablespoons water
then let it sit for 10 minutes in the bowl before using (baked goods, omelets, etc)
Use the “aquafaba” or water in canned chickpeas as you would egg whites, including being able to whip it to stiff peaks.
Chickpea flour can also be used to make an omelet (so not as a substitute for eggs in baking but as an actual omelet. To do so, warm a non-stick small pan over medium heat, allowing some butter to melt in the pan. Meanwhile combine 1/4 cup chickpea flour with 1/3 cup water until well incorporated. (If you are going to add any chopped veggies to this, do so now, otherwise just proceed). Once well mixed, add a pinch of black salt, until the mixture smells eggy and fragrant. Add to the prepared sauce pan and cook. Allow one side to cook completely before attempting to “flip” to the other side. This method also works for making breakfast sandwiches.
AQUAFABA
Aquafaba is bean water or bean juice. In other words, if you soak your own dry beans over night, it is the water you may otherwise dump after soaking the beans. Likewise, if you purchase store-bought canned beans, aquafaba is the liquid you can drain off before using those canned beans.
Aquafaba can be used as an egg substitute, either for egg whites (whipped into merengue for example) or for whole eggs in any recipe.
If you frequent Vegan blogs, aquafaba is going to be extremely familiar to you; however, it is worth noting and paying attention to word usage. Some times vegans use the word aquafaba to mean ONLY the bean liquid from chickpeas, and other times the word aquafaba is used more generically to mean the juice left over from soaking most any bean.
BLACK SALT:
This is a salt product, also known as Kala Namak, available in specialty shops or online from “Amazon” and other such shopping outlets. Black salt is harvested near volcanic areas and is therefor high in sulfur content. NOTE: this may be an allergen for some! Because of its high sulfur content, it tastes like eggs. No egg involved! This product can many just about anything have a eggy taste. Note: a little goes a long way so buying a small quantity lasts a LONG time! Worth the investment if you are craving “egg” but cannot or will not eat it.
FLAX:
“Flax Egg” is a common term in vegan and allergen baking. Some times people even abbreviate it to “flegg.” Flax seeds have many perceived health benefits. Here is one such article summarizing some of them, as well as listing the nutritive value: https://www.healthline.com/nutrition/benefits-of-flaxseeds#TOC_TITLE_HDR_7
There are two versions of this egg replacement too. There is a recipe, a bit involved, but which works a lot like aquafaba and can be used for egg white replacement. This method involves some prep, so it is not as quick as some of the other methods listed in this quick tutorial. Basically, WHOLE FLAX SEEDS are cooked in the correct ratio for making a gel. Then the seeds are strained and the gel is preserved. The resulting gel, when cooled, can be used as egg whites in any recipe calling for them (including ones which are “whipped” or it can even be used as a hair gel.
Alternatively, you can purchase (Costco: Bob’s Red Mill is one example, there are many others) pre-ground flax seeds or grind them yourself. The idea is that flax seeds can go rancid (and therefore should likely be stored in the fridge or freezer depending on how frequently you use them).
CHIA SEED:
One of the easiest “chia seed egg” recipes is to measure 1 TBSP of whole chia seed, and place in a clean coffee or spice grinder. Process these into a flour. Then, combine the flour with 3 TBSP of water. Mix to combine well and remove any lumps, if they form. Use this in place of 1 egg. multiple the recipe to the desired number of eggs.
Other folks online like using chia seeds whole to make their chia eggs. I do not as whole, they get stuck in my teeth. Thus, I prefer the grinding the seed to a powder first before combining with water. But you can give the whole seeds a try. If so, add 1 TBSP Whole Chia Seeds to 1/4 Cup water and allow the solution to gel for 15 minutes. Then use this to replace 1 egg in your recipes.
SODA:
Info and recipes (club soda or other flavors provide bubbles in baked goods)
CHEMISTRY CLASS (WELL SORT OF)
VERSION 1: Baking Soda, when combined with vinegar, can make things rise. Think back to school!
1 TBSP White vinegar + 1 tsp baking soda = 1 egg
VERSION 2: Best used in quick breads, where the egg is only used for its rise. Other possible uses are for muffins, scones and other quickly mixed, then baked, “break” like items.
1.5 TBSP Olive Oil + 1 tsp baking powder + 1.5 water = 1 egg
FRUIT: Info and recipes coming soon
- Banana: 1/4 cup mashed banana is used to replace 1 egg; however, keep in mind banana does impart its own flavor, as well as its own sweetness to the recipe.
- Carrot Puree
- Pumpkin Puree
- Applesauce: use 1/4 cup unsweetened applesauce to replace 1 egg.
- Rhubarb: User 1/4 cup, cooked, purée, to replace 1 egg.
ARROWROOT:
Some say this option isn’t the best, because of the flavor. That could be true, if you are sensitive to it, however, I am not. Now, about the flavor, remember teething biscuits? They were/are made from arrowroot too–but we aren’t using the cookies/biscuits for egg replacement, we are using the flour its self.
SIDE NOTE: As a quick side note, I also use a small portion, TBSP per TBSP, of Arrowroot as a replacement for wheat flour when making a standard Roux for gravy. People who have tasted my gluten-wheat flour version of gravy, versus the made with arrowroot gravy cannot tell the difference either in taste or texture. Also, it can be used as a TBSP per TBSP replacement for cornstarch. Further, when I’m out of Tapioca, I use it as a replacement for Tapioca, too. Which makes arrowroot super handy to have on hand, unless of course, you cannot tolerate the flavor. Everyone is unique.
Benefits of Arrowroot: 6 Reasons why Arrowroot is Good for You and Your Diet (biscuitpeople.com) and the WebMD version: ARROWROOT: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews (webmd.com)
Recipe for arrowroot biscuits: ARROWROOT BISCUITS – The Grain Free and Happy Kitchen
YOGURT
1/4 cup yogurt = 1 egg. If you are dairy free, or vegan, one tested and true way to use yogurt as a replacement is to use unsweetened coconut yogurt, soy based yogurt, or almond milk based yogurt.
INFO: The image of eggs at the top of this blog post is from Wiki commons. You can find the original image, commons statement and attribution details here https://commons.wikimedia.org/wiki/File:Egg_texture_169clue.jpg
collectedgoodies 
You must be logged in to post a comment.