When shoppers started panic-buying at the very beginning of the Covid-19 crisis, eggs were one of the first staples to be swept off the shelves at an alarming rate. Now – unless you’re lucky enough to have a constant supply of fresh eggs from your own personal chickens – you might be struggling to get your hands on the precious food commodity.
But fear not, as there are plenty of egg substitutes that work just as well, if not better, for most dishes! Eggs are mostly used for binding ingredients together, leavening, giving moisture and helping out with flavour, which are all things that these easy alternatives can also do.
Not only are these great for when you’re running low on eggs, but they’re also good for vegan recipes or catering for those who suffer from egg allergies.
The puree that’s made from cooked apples can often be sweetened or flavoured with other spices such as nutmeg or cinnamon. But to maintain a plain flavour that is similar to that of raw eggs, it’s best to use the unsweetened version of apple sauce.
If using the sweetened variety, simply reduce the amount of sugar in the recipe itself to even out the flavour. About 1/4 cup or 65g should replace one egg in most recipes.
Mashed banana is a popular choice, however the downside to this option is that the powerful flavour will generally shine through in whatever dish you cook it in. Pureed pumpkin or avocado will also work and might not affect the flavour as much as banana.
This substitution is best used in cakes, muffins, brownies and quick breads with 1/4 cup or 65g of any pureed or mashed fruit replacing a single egg in most recipes. However, using fruits in baked goods may stop it from browning as deeply although the end product will still be impressively dense and moist.
These are typically made from potato starch, tapioca starch and leavening agents to create an almost identical egg replacement. They are suitable for all baked goods and rarely affect the flavour of the finished product.
While they all come with instructions on the packet, you would usually combine about 1 and a half teaspoons of the powder with around 2-3 tablespoons of warm water to replace one egg.
This switch is probably best used for cakes, cupcakes and quick breads with either apple cider vinegar or white distilled vinegar being the most popular choices. When mixed together, vinegar and baking soda create carbon dioxide and water which makes baked goods light and airy – meaning you shouldn’t be using this option for any baked goods that require a dense texture.
Mix together 1 teaspoon of baking soda with 1 tablespoon of vinegar to replace one egg and you’re good to go.
This option is best for muffins, cakes and cupcakes however it’s always best to use plain yoghurt to avoid altering the flavour of the end product too much. Use 1/4 cup of either yoghurt or buttermilk to replace one egg.
Any nut butters like peanut, cashew or almond butter can also be used in most recipes as a replacement for eggs, however, the overall flavour might be changed. Use 3 tablespoons or 60g of creamy nut butter (not chunky) and stir in accordingly.