Readers Write: Unique Egg Replacements to Combat the Rising Price of Eggs
I saw your article on the rising cost of eggs yesterday, and I wanted to help people save money with the following suggestions I have researched.
Although they play a vital role in baking, you are not limited to using eggs in all recipes that call for them. There are ways to mimic the function of eggs with other ingredients.
Eggs impact baked goods' flavor and help bind, emulsify, and contribute tenderness to the final product. Without these properties, baked goods can be dense and flat. There are a variety of egg replacements, but choosing the best one will depend on the recipe you are using.
Jolinda Hackett from Spruce Eats has a great rule, "The fewer eggs called for in the recipe, the better results you'll get with a substitution. Recipes with three or more eggs generally rely on the flavor of the eggs, which can be hard to replicate."
Here are the top options and the best way to use them, according to Fraya Berg from the Food Network Kitchen
Ground Flax Seed or Ground Chia Seed
This egg replacement will have the best results in baked goods like muffins, quick bread, waffles, cookies, and brownies. It will not be as successful in cakes or other lighter and fluffier recipes since the flax or chia will add more density to the batter.
Replace one egg by mixing 1 tablespoon of ground chia/flax and 3 tablespoons of water. Allow the mixture to sit for at least five minutes before adding it to your recipe.
Unsweetened Applesauce or Banana
Fruit replacements like applesauce or mashed banana will work best in baked goods like muffins, quick bread, and waffles. These recipes use eggs as a source of moisture, which applesauce and banana provide.
Replace one egg with 1/4 cup of unsweetened applesauce or mashed banana.
The Kitchen Whisperer recommends adding an extra 1/2 teaspoon of baking powder when using fruit purées to make the final product less dense.
The thickening agent, arrowroot, can be a helpful egg substitute in recipes that call for eggs to bind and stabilize the product. Cookies, muffins, and quick bread are good choices.
Replace one egg with 2 tablespoons of arrowroot powder whisked into 3 tablespoons of cold water will replace one egg.
This protein-rich egg replacement will have the best results in heavy or more dense baked goods like brownies and cookies.
Replace one egg with 1/4 cup of pureed silken tofu.
Vinegar and Baking Soda
The combination of vinegar and baking soda will have the best results in
baking recipes that need to be light and airy - like cakes or cupcakes). The two ingredients react when paired together, forming bubbles.
Replace one egg with 1 teaspoon of baking soda mixed with 1 tablespoon of vinegar.
Plain Yogurt or Buttermilk
These dairy replacement ingredients, yogurt or buttermilk, will have the best results in cake, muffins, and quick bread. Both yogurt and buttermilk are slightly acidic and can act as leavening agents while providing moisture simultaneously.
Replace one egg with 1/4 cup of plain yogurt or buttermilk.
Aquafaba, the protein-rich liquid from canned chickpeas, is a great replacement for whipped egg whites in recipes like meringues and macaroons.
Replace one egg white with 3 tablespoons of aquafaba.
Nut butters, such as peanut, almond, or cashew butter, are excellent egg substitutes and provide an additional unique flavor to baked goods. This substitute works best for quick bread, where it will complement the other flavors.
Replace one egg with 3 tablespoons of nut butter - like peanut, almond, or cashew.
Carbonated Water and Beer
Another surprisingly effective egg replacement is carbonated water and beer. In addition to providing moisture, the bubbles in these carbonated beverages will help baked goods rise and become light and fluffy.
Replace one egg with 1/4 cup of carbonated water or beer.
Experimenting with egg substitutes might be such a success that when the price of eggs comes back down, you won't even notice.
All the best!
Photo Credit: Flickr