What You Need to Know About Eggless Cooking

When running a restaurant, it’s always important to accommodate guests with allergies or restrictive diets. From diners to bakeries, eggs are an ingredient most chefs can’t live without. But with eggs being one major food allergy, it’s imperative your restaurant find and use suitable alternatives without sacrificing taste or quality. Below are a few egg substitutes that can be used to add moisture, leaven, and bind ingredients together.

Function of Eggs in Cooking

egg substitution

Eggs are generally used for the following reasons in cooking:

  • Moisture: The liquid from eggs helps keep your final product moist.
  • Leavening: Because eggs trap air in foods, it can help your recipe to rise during baking.
  • Binding: Eggs provide structure by holding ingredients together to prevent your final product from falling apart.

To determine why eggs are being used in a particular recipe, simply take a look at the other ingredients. If there are no other liquids, they’re used to add moisture. If your baked goods are void of other leavening agents such as baking powder or soda, then the eggs are most likely being combined with acidic ingredients to make your recipe rise. And if your recipe is short on flour, nuts, or breadcrumbs, the eggs are being used to bind ingredients together.

What Is Egg Replacer?

Egg replacement powders contain binding ingredients such as potato starch or soy powder. These replacers can be mixed with water and react the same way as an egg would when used as a binder or leavening agent, though it is designed for use in baked goods.

This powder doesn't have a flavor, so this option won't affect the appearance or taste of your final product. A single box has the equivalent of over a hundred eggs for about the price of two dozen regular eggs, so this is an easy means of cutting costs.

Effective Egg Substitutes

substitutions for eggs

The following ingredients can be used for eggless cooking and baking in your kitchen. We’ve broken them down by purpose, including moisture, leavening, and binding.

Egg Substitutes for Adding Moisture

When your recipe needs moisture added, but you don’t have the eggs, you’ll need another liquid. Fruit juices or purees are good replacements when making baked goods like cookies, muffins, and quick breads.

If you’re looking to add moisture to a recipe, incorporate ¼ cup per egg when using the following egg substitutes:

Egg Substitutes for Leavening

Eggs are used as leavening agents in recipes for cookies, cupcakes, and cakes. If that's what you're making, you can try one of these for a similar result:

  • Buttermilk (1/4 cup)
  • Yogurt (1/4 cup)
  • 2 Tbsp. of baking powder, 3 Tbsp. of water, and 1 Tbsp. of oil
  • 1 Tbsp. of vinegar and 1 Tbsp. of baking soda

Egg Substitutes for Binding

egg leavening

Eggs are used as binders in many recipes, like meatloaves, casseroles, burgers, and drop cookies.

Use the following egg substitutes when making savory dishes:

  • Mashed potatoes (2 Tbsp.)
  • Nut butters (3 Tbsp.)
  • Silken tofu (1/4 cup)
  • Soy lecithin (1 Tbsp.)

The following egg substitutions are ideal for sweet dishes:

  • 1 Tbsp. of custard powder and 2 Tbsp. of water
  • 1 Tbsp. of gelatin and 1 Tbsp. of water
  • 1 Tbsp. of ground flax seed with 3 Tbsp. of water
  • 2 Tbsp. of arrowroot powder with 3 Tbsp. of water

Substitutions for Egg Whites or Egg Yolks

Many recipes may call for a specific part of the egg, either the whites or the yolk. If a recipe calls for egg whites, aquafaba is the best substitute to use. Aquafaba refers to the juice left over from cooked beans such as chick peas, lentils, black beans, or kidney beans. The mixture of proteins, sugar, and starch mimics the same effects when whipped like egg whites.

On the other hand, soy lecithin is an ideal substitute for mimicking the thick, rich texture of egg yolks. It is recommended you use 1 Tbsp. of soy lecithin per egg in a recipe.

There are limitations to the dishes you can use these substitutions on. For instance, you wouldn’t be able to make an angel food cake, where eggs are the base. However, if your restaurant or bakery is trying to cut costs on egg usage in foods like burgers and chocolate chip cookies, these egg substitutes are an ideal solution.

Posted in: Kitchen & Cooking Tips|By Rachel Jenkins
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
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