What can replace eggs in a cake, pancakes, quiche or omelet, among others?
Wanting to avoid this or that product in a recipe is extremely common, especially if we are talking about an allergen, a product of animal origin or one that is high in calories. In fact, our motivation can be quite varied and include other types of dietary restrictions, cultural, religious reasons, etc. Sometimes one simply runs out of the food in question and is prevented from going shopping immediately. Whatever your own situation, you’ve come to the right place if you’re wondering what to replace eggs with. Even more, if it’s a pastry or bakery recipe you want to make, but not only…
You can’t make an omelette without breaking eggs, right? In fact, yes. If you want to make a vegan omelet, just whisk together 100g chickpea flour, 200g silken tofu, 3 tbsp. tablespoons of extra virgin olive oil and 150 ml of water and you will have vegan eggs! Season with pepper, salt and turmeric powder to enhance the color, and you’re good to go. The trick is to cook it covered, in an oiled pan preheated to medium heat. Usually 10 minutes on one side and another 5 on the other is sufficient. Here is !
What can I substitute for eggs in pastry?
“Okay, the eggless omelet is easier than I thought, but what if I want to bake a cake?” “. Well, that’s not too complicated either. First, know that a medium egg weighs about 60 g (2 oz), which is equivalent to 4 tablespoons or 1/4 cup. This is the volume of substitute you will need to use in your recipe, per egg.
Likewise, what to replace eggs with is critically dependent on their role in a recipe. An egg can be used as a binder or thickener, to enrich the flavor of the final product or to contribute to its behavior, among other things. So, here are some good pastry/bakery egg substitutes that are shelf stable and most of which you’ll likely have in your own kitchen pantry.
What to replace eggs in a cake or cupcakes
To make a cake or cupcakes, replace each whole egg the recipe calls for with one of the following:
½ medium ripe banana, mashed
¼ cup (4 tablespoons) applesauce
¼ cup (4 tablespoons) blended silken tofu*
¼ cup (4 tablespoons) buttermilk
Tip: If you’re going to use bananas, make sure they’re ripe – in fact, the riper the better.
*To use silken tofu as an egg substitute, it’s best to blend it for a smooth, creamy, grain-healthy consistency. The ratio is 1/4 cup blended silken tofu = 1 egg and it works great for pancakes.
Regarding the preparation of cookies, you can replace each original whole egg with one of these products:
1 tablespoon ground flax seeds + 3 tablespoons water**
¼ cup (4 tablespoons) sweetened condensed milk
**Grind the flax seeds in a coffee grinder and mix them with water. Let the mixture sit until it becomes gelatinous. The equation is 1 tablespoon of ground flax seeds + 3 tablespoons of water = 1 egg.
Egg Replacements for Brownies
The brownie is a gorgeous chocolate cake that allows a lot of freedom in what to substitute for the eggs in its original recipe. You have the choice between:
1 tbsp ground flax seeds + 3 tbsp water
½ medium ripe banana, mashed
¼ cup (4 tablespoons) applesauce
¼ cup (4 tablespoons) blended silken tofu
¼ cups (4 tablespoons) yogurt (vegan or regular)
¼ cup (4 tablespoons) buttermilk
What can you substitute for eggs in a quiche?
In quiches, savory or sweet pies, cheesecake type cheesecakes and creams, eggs are mainly used as a thickening agent. Therefore, they can be substituted for:
2 tbsp cornstarch + 3 tbsp water (or other liquids that go into the recipe) = 1 egg
2 tablespoons arrowroot powder + 3 tablespoons water
Ovo-replacements for American pancakes and breads (rising agent)
1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg
1 ½ tbsp oil + 1 ½ tbsp water + 1 tsp baking powder = 1 egg
Finally, for yeast breads, cookies, and brownies where eggs are a binding agent as well, use a jelly of 1 tablespoon crushed chia seeds plus 1/4 to 1/3 cup of water for each egg.
