Happy Herbivore Blog

July 24, 2012

How to Replace Eggs (And What to Use as a Binder!)

I'm often asked how to replace eggs in recipes. I usually have to tell people that it really depends on what they're trying to make! Sometimes eggs are part of the fat content in a recipe, sometimes they're used as a binder, and occasionally they're used as a leavener or thickening agent.

If you're replacing eggs in baked goods, these are my go-to options:

1/4 cup applesauce: add in with wet ingredients but avoid using more than 1 cup total. It works best in breads, muffins, and cakes

1/2 mashed banana: cream banana with sugar to add, although very ripe bananas will increase the sweetness and leave a little flavor. It works best in fat-free cookies, breads, muffins, and pancakes.

2 1/2 tbsp ground flax seeds mixed in 3 tbsp water: can be added as original egg in recipe but can add an earthy or nutty taste. Works great in chocolate recipes, granola bars and oatmeal cookies

Canned pumpkin works similarly to applesauce.

There is also vegan egg replacer available at Whole Foods and many health stores. You add water to the mixture and add it straight to your batters.

If you're replacing eggs in a recipe that needs a binder (like in veggie burgers), try these options:

Oats: Add some oats to your batter until it thickens enough to form a patty

Potatoes: Smash potatoes and add to whatever you're making, this works great in veggie burgers or loaf recipes, I like to use sweet potatoes this way as well. Don't create a mash, leave them just a little chunky

Breadcrumbs: You can make your own by putting some bread into the oven and smashing it into pieces, or you can use store bought. This holds things like burgers and lentil loaves together

Flour: You can add whole wheat flour to many wet recipes to get them to thicken up and work better for shaping/forming. Be sure not to add too much or you'll make your recipe very dense!

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