First we brought you Food Replacement Hacks and then Sugar Swaps. Now we want to continue with our efforts to expose the simplicity and “how to” of how to make the chosen (or necessary) swaps in your diet for commonplace staples. So let’s take a look at what to do with eggs.

Top 7 (Vegan) Egg Substitutions:

All of the substitutions below replace one egg. (Double, triple, quadruple, etc., if necessary to follow your recipe.)

1. Ground Flaxseeds – Mix 1 Tablespoon of ground flax with 3 Tablespoons of water. Stir with a fork until mixture is thick, creamy and egg-like.

1. Chia Seeds – Put 1 Tablespoon of chia seeds in 1/3 cup of water. Stir and then let sit for 15 minutes, until it becomes gelatinous. Learn more about chia seed uses.

1. Soy Protein – Mix 1 Tablespoon of soy protein powder with 3 Tablespoons of water. Mix thoroughly.

1. Agar Agar Flakes – Mix 1 Tablespoon of agar agar with 3 Tablespoons of water.

1. Ripe Bananas – Take 1/2 of a ripe banana and mash with a fork.

1. Applesauce – Measure out 1/4 cup of unsweetened applesauce.

1. Peanut Butter – Use 3 Tablespoons of organic peanut butter.

Why Would You Substitute Eggs?

There are many reasons people choose to eliminate eggs from their diet: they’ve chosen to lead a more plant-based lifestyle (veganism and some forms of vegetarianism), concerns with environmental and human contaminations, conditions chickens are raised in, cholesterol concerns, or allergies. Regardless, we’re here to help make sense of how to replace eggs in your recipes. This post is going to be especially beneficial for vegan baking, as converting a non-vegan recipe to vegan is usually going to involve substituting the egg with another ingredienct.

Before we go to far, let’s examine exactly what an egg does in a recipe.

What Role Does the Egg Play in Your Recipes?

In a typical recipe for baked goods, eggs play the role of a binder or a leavening agent. A binder helps hold the recipe together, while a leavening agent helps your baked goodies to rise.

And as you can probably guess, in a lot of recipes the eggs play both the role of the binder and the leavening agent. (Is it starting to make sense why people are wary of replacing them?)

And let’s just be straightforward and say that if a recipe calls for a lot of eggs (like 3 or more) a replacement is going to be very difficult to find because the consistency of the finished product can come out pretty poorly.

I bet you thought we didn’t have a solution! Oh, we do.

Replace Eggs Using the “Silken Tofu Method”

Purée that tofu! Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. So if you’re replacing, say, three eggs, puree 3/4 cup soft tofu! It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfectly “eggy.”

Not in a DYI Mood? Try These Popular Egg Replacers “In a Box” Don’t worry, there are commercial egg replacement products (that we sell, of course!) which are especially simple and really geared toward vegetarians and vegans, as opposed to people who are allergic to eggs. These will work as a binder, or leavening agent.  Try these popular egg replacements: Bob’s Red Mill All Natural Egg Replacer and Ener-G Foods Egg Replacer.    Be Smart With Your Egg Substitutions It’s important to note a lot of these replacements will need to be experimented with to ensure you’re choosing the right replacement for the right recipe. For example, unsweetened applesauce and mashed bananas may be the perfect egg replacers in your sweet baked goods, but those may not be the best choice for your more savory recipes.

Original article here

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