By now you know that the price of eggs has skyrocketed, grocery stores have put even put a limit on how many cartons you can purchase. DON'T PANIC, you can still make recipes that call for eggs with the following substitutes. There are some instances where an egg substitute won’t work, i.e. egg casserole, fried eggs etc, Easter Egg Hunt. (ha ha)
There are 10 different culinary functions of eggs. They coagulate, for scrambled and hard boiled eggs. Eggs foam, expanding up to eight times in volume. They thicken, emulsify, leaven, or provide structure or moisture. Eggs can also add color and shine.
When choosing an egg substitute for cooking or baking you should base the choice on the specific culinary function of the eggs in a particular recipe or dish.
1. Aquafaba: The liquid found in a can of unsalted chickpeas, can be whipped to use in a meringue substitute. My favorite aquafaba recipe: Chocolate Mousse
This is a great option for an egg whites substitute or meringue.
2. Firm or Extra FirmTofu: Mash tofu to make scrambled eggs, add ¼-½ teaspoon of turmeric to replicate the golden color of eggs.
3. Greek Yogurt: Just ¼ cup of yogurt = 1 egg. Yogurt provides moisture and structure.
This is a great option for cakes, brownies, and quick breads.
4. Applesauce: Just ¼ cup of applesauce = 1 egg. Applesauce provides moisture and structure.
This is a great option for quick breads, muffins, and cookies.
5. Ground Flax Seed: This works well with oat flour, all purpose flour, whole wheat, or gluten free flour — but NOT with nut flours. 1 tablespoon ground flax seed + 3 tablespoons water = 1 Flax Seed Egg
6. Maple Syrup or Agave Nectar with avocado or mild olive oil.
We use this one as a substitute for egg wash!