There are a million and one egg substitutes that can be used in recipes that call for eggs. However, finding the right one for the recipe you're making can be incredibly frustrating. Replacing eggs is by far the most difficult in making a recipe vegan, or allergy free.
When substituting an egg in a recipe, we first need to figure out the roll that the eggs are fulfilling. The most common use of an egg is to bind, meaning to hold everything together. They are also used to leaven and to add moisture and richness to a recipe.
How: 1/2 a mashed or blended (ripe) banana = 1 egg.
When: Bananas are best used in breads, muffins, cakes and pancakes.
Flaxseed or Chia 'Egg'
When: Best used in 'earthy' whole grain items like bran muffins, pancakes, and oatmeal cookies. I've used flax eggs in chocolate chip oatmeal cookies and it went completely undetected. Flax eggs for the win!
Flax and chia are a great source of fiber and protein, and can be added to many dishes for a nice crunch and added texture.
How: 1/4 cup blended silken tofu = 1 egg. Blend the tofu really well until smooth and creamy.
When: Silken tofu is heavy, and works best in dense desserts such brownies, cheesecakes and dense cakes. It's not recommend for use in cookies, since it can cause them to be fluffy and cake-like.
** On a non-baking note: Silken tofu is a great substitute for eggs in mayonnaise and a perfect for creating creamy salad dressings.
How: 1/3 cup applesauce = 1 egg. If your applesauce has chunks, blend until smooth before using.
When: Best used in breads, muffins, chocolate cake and brownies. The chocolate flavor most often overpowers the applesauce and the flavor will go undetected.
Almond, Soy or Coconut Yogurt
When: Best used in breads, muffins, cakes and pancakes. I recently tested soy yogurt in this strawberry coconut milk cake, and it came out delicious.
Egg Substitute Powder
Amazon Price: Buy Now
(price as of Aug 14, 2016)
How: Use according to package instructions.
When: Can be used in cakes, breads and cookies. Depending on which brand you use, this can sometimes leave a 'chalky' aftertaste. If the recipe calls for more than a couple eggs, I would use another substitute.
Do you have any additional egg substitutes to add?
Which is your favorite to use?