Vegan cooking tip: egg alternatives


Finding substitutes for eggs is a little tricky but here are some tips to get you started.

+ Egg Alternatives from Livevegan.org

Eggs are used primarily for two reasons in cooking and baking:

  1. As a binder to help hold other ingredients together.  Used in foods meant to be dense and chewy like in a “meat” loaf or for sweet treats like cookies.
  2. As a leavening agentto help light and fluffy foods “rise” as in cakes and some breads.

VegWeb.com offers this extensive listing of dozens of egg substitutes for cooking and baking:

Egg Substitutions:
Ener-G Egg Replacer is a popular egg replacement made from potato starch, tapioca flour,
leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed.

It’s primarily intended to replace the leavening/binding characteristics of eggs in baking (cookies, baked goods, etc.).

Eggs are used primarily for two reasons in cooking and baking:

  1. As a binder to help hold other ingredients together.  Used in foods meant to be dense and chewy like in a “meat” loaf or for sweet treats like cookies.
  2. As a leavening agentto help light and fluffy foods “rise” as in cakes and some breads.

VegWeb.com offers this extensive listing of dozens of egg substitutes for cooking and baking:

Egg Substitutions:
Ener-G Egg Replacer is a popular egg replacement made from potato starch, tapioca flour,
leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed. It’s primarily intended to replace the leavening/binding characteristics of eggs in baking (cookies, baked goods, etc.).

Alternative replacements:
Baking Powder & Baking Soda
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)

Flour
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)

Fruit
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)

Nuts & Seeds
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes) (use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water(let stand 10 minutes; use: leavening)
1 egg = 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 mintues; use: binding and moisture) [u]Soy[/u]:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture)

Starch
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoons tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
+ pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)

Other
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)

Egg White Substitutions
1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)

Egg Yolk Substitutions
1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)
Vegg is a relatively new, pre-made egg yolk replacement with the look, taste, and texture of egg yolk

Breakfast Favorites
In place of eggs for breakfast, tofu makes an yummy vegan scramble similar to scrambled eggs.  Explore VegWeb.com and other sites the internet for recipes for omelets, French toast, quiche and more!

source: http://www.livevegan.org/index.php/all-about-food#cooking-tips

when-and-how-to-use-egg-substitutes

thanks to Victoria Foote-Blackman for contributing this post

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