Egg prices are on the rise, but fortunately, there are cheaper alternatives available. Vegans and people with allergies are no strangers to egg replacements, and there are many to choose from. Eggs serve different functions depending on the recipe. For instance, they bind ingredients, improve texture, create structure, retain moisture, and cause leavening. Therefore, the replacements may vary depending on the dish, whether it needs to be lifted, moistened, or bound. But one substitute outshines the others when it comes to baked goods.
What are flax eggs?
Flax eggs are made of flaxseed and water mixed until they create a yolky texture. Compared to the original, these “eggs” are cheap and shelf-stable. You can find a bag of flaxseed in the baking aisle of most grocery stores. For example, Aldi sells it at $3.85 a bag, which contains about 60 tablespoons, which equals about 60 eggs. That makes flax eggs about 6 cents each, and they don’t take up as much space in the refrigerator.
How to use flax eggs in recipes
To replace one egg in a recipe, mix one tablespoon of ground flaxseed with 3 tablespoons of water. Let it rest for about five minutes; it should thicken into a slightly gelatinous, egg-like texture. For a recipe that calls for two eggs, use two tablespoons of flaxseed in 6 tablespoons of water. Keep in mind, this substitution works well in baked goods like brownies, pancakes, muffins, quick breads, and cookies, but not in “eggy” dishes like sponge cake or quiche. Essentially, flax eggs make good binding agents.
Other egg replacements
If you dislike flaxseed or don’t have any on hand, here are other substitutes you can try. Some are more well-suited to certain recipes than others. One is a commercial egg replacer, which is a ready-made product often found in grocery stores. They are usually made of starch and leavening agents, and need to be mixed with water, like flax eggs. However, some substitutes still contain eggs since they are meant to help people with high cholesterol levels, but they are unsuitable for vegans and people with allergies.
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Recipes that use eggs to “moisten”
Sometimes, eggs are used primarily to add moisture or creaminess to a recipe. In that case, mashed bananas or applesauce can work as egg replacements. Generally, one banana equals one egg, and one-quarter cup of applesauce equals one egg, reports Healthline. However, because of the added natural sweetness, you may need to adjust the amount of sugar in the recipe.
Recipes that use eggs to “lift”
For fluffy cakes, muffins, and other baked goods, Rob Rubba, a chef and partner at the egg-free restaurant Oyster Oyster, recommends adding a bit of baking soda and vinegar. “We have all made an elementary school volcano experiment to understand why this works in keeping the cake light,” he said to Huffpost. He even uses flavored vinegar to match the recipe, such as ginger vinegar for pumpkin cake, but apple cider vinegar works as a default. Use one teaspoon of baking soda with one tablespoon of vinegar to substitute for one egg.
Aquafaba
Have you ever noticed the thick liquid in cans of chickpeas? It’s called aquafaba and it can work as an egg replacement in meringue, mousse, macarons, and other recipes that call for beaten eggs. “Compared to egg whites, it takes longer to whip aquafaba to stiff peaks, maybe 10 minutes in a good standing mixer, but it delivers. It creates the right lift,” explained Ellen Kanner, a food writer, recipe developer, and cookbook author. She also recommends adding a pinch of cream of tartar as a stabilizer. You can use three tablespoons of aquafaba per egg. But if the recipe calls for egg whites only, use 2 tablespoons instead.
An egg replacement fallback
If you are unsure which type of egg substitute to use, Kanner recommends using aquafaba. “It’s high performance, low waste, and when used in baking, has no beany flavor,” she said. Additionally, “aquafaba from canned chickpeas is standardized, so you can count on solid performance.” If you eat canned chickpeas semi-regularly, you can consider aquafaba a free option.
No eggs? No problem
If you are uncertain about the future of egg prices, you don’t need to worry about missing out on your favorite recipes. Ground flaxseed has a shelf life of a year when stored in the fridge or freezer. And you can keep aquafaba on hand by setting it aside whenever you open a can of chickpeas. Freeze three tablespoons of aquafaba in one square of a silicone ice cube tray, and use one square to replace one egg the next time you bake.
Egg-free recipes
Egg substitution may take a few tries to get right. If experimenting isn’t your cup of tea, you can skip it in favor of egg-free recipes. Many blogs and cookbooks feature dishes that use flax eggs, applesauce, bananas, etc., instead of chicken eggs. You will find many recipes developed to avoid eggs entirely. Vegan diets are becoming more popular, and food establishments are becoming more accommodating to allergies, so more egg-free options may be on the horizon.
Read More: The Benefits of Eating Eggs (Even Everyday)
