Baking recipes typically require eggs. If eggs aren’t an option, you don’t always have to seek out new recipes. Depending on the dish, you may only need a few simple modifications.
Whether you’re a vegan, allergic or just ran out of eggs, Food52 looked at some alternatives based on the purpose of the eggs in the recipe.
- Binding: Eggs hold ingredients together and give food texture.
- Leavening: Eggs give lift to baked goods, which makes for a lighter texture.
- Moisture: When there are few or no other wet ingredients, eggs increase a recipe’s water content.
- Thickening: In recipes such as custards and crèmes, eggs lend density and creaminess.
- Colour and flavour: Eggs contribute to the final taste and colour of certain breads, pastas and pastries.
Depending on the function of the egg, theysuggest a few different options, including:
- Ground flaxseed
- Vinegar and baking soda
- Silken tofu
- Chia seeds
- Thickening agents like cornflour or xanthan gum
- Mashed fruits and vegetables
Check out the link for the right proportions for substitution.
Vegan Egg Replacers [Food 52]
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