The one thing I frequently struggle with as a vegetarian is replacing eggs in desserts. When I first started experimenting with making homemade cakes, cookies, brownies and more, the end result was always a bit underwhelming. So for a while I found myself sticking with easy recipes that didn’t require eggs such as crisps, puddings and tarts. Lately, because of all of you who are trying and loving the new things on GalaKitchen, I have been re-inspired to do a little baking… I’ve done a little research and below have listed the best egg replacers other fellow vegetarians have come up with and use frequently… so over the next few months, let’s put some of these to the test…
In recipes for baked goods that have a light, airy texture, it is crucial to replace eggs with a ingredient that provides lift. From what I have read most of the following substitutes can do the trick. The key is using the right one with the right recipe.
The following ingredients replace one whole egg in a recipe:
- Half a small, ripe, mashed banana. This substitution flavors the food with a mild banana flavor, which can be nice in recipes for muffins, cookies, pancakes, and quick breads
- 1/4 cup any kind of tofu blended with the liquid ingredients in the recipe. Although I have not experimented with tofu too much, in my experience sometimes the soy flavor will insidiously find its way into the final product. However, my cousins and others use this substitute and they says it works wonderfully. The effect may be somewhat dependent upon the type of tofu and the amount.
- 1-1/2 teaspoons of a commercial vegetarian egg substitute such as Ener-G Egg Replacer, mixed with 2 tablespoons of water. This product is a combination of vegetable starches and works wonderfully in virtually any recipe that calls for eggs. This one is my personal favorite, so far I have found it is the closest thing to using real eggs.
- 1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes. If you use these foods, know that, depending on the recipe, they may add a hint of flavor. If you want to give the food a lighter texture, add an extra 1/2 teaspoon of baking powder, because using fruit purees to replace eggs can make the finished product somewhat denser that the original recipe. I would not recommend this replacer for recipes that require a large rise such as cakes and brownies.
- A heaping tablespoon of soy flour or bean flour mixed with a tablespoon of water. This mixture works similarly to vegetarian egg replacer.
- 2 tablespoons of cornstarch beaten with 2 tablespoons of water. This too, works much like vegetarian egg replacer.
- 1 tablespoon finely ground flaxseeds whipped with 1/4 cup water. The flaxseeds gel and bind with the other ingredients. While you have to carefully chose this replacer as it does not work in all recipes, I love using flaxseeds because of it’s heath benefits. Some may even call it the most powerful plant food on earth. Flaxseeds work particularly well in things like veggie burgers…I have also seen it in some Vegan brownie recipes.
