Replacement For An Egg As A Binder
Chia or Flax Eggs
Flax and Chia eggs are simple replacements for eggs when used in baking or cooking. They’re simply a seed mixed with warm water and left to thicken for about 5 minutes. If you’re making a flax egg, make sure to grind up the flax seeds first or use store-bought flax meal. For a chia egg, regular chia seeds are fine but you can also use ground chia seeds for a smoother texture. You can use chia eggs when you need more binding (it’s a bit more gelatinous), and flax for most other needs. Flax Egg: 1 tbsp ground flax seed + 3 tbsp water = 1 ‘egg.’ Let sit for 5-15 minutes before using. Chia Egg: 1 tbsp chia seeds + 2.5 tbsp water = 1 ‘egg’. Let sit for 5-15 minutes before using.
Applesauce
Applesauce is a cheap and accessible replacement for eggs when it comes to baking. Use ¼ cup of unsweetened applesauce to replace one egg. As well as reducing calories, apple sauce also adds moisture and flavor to baked goods like cookies, cakes, muffins, and breads.
Ripe Bananas
Ripe bananas add moisture to plant-based recipes, while also imparting sweetness. However, be sure to add more of the raising agent (such as baking powder) to avoid dense baked goods. Ripe bananas are best suited for cakes, pancakes, and brownies. Use one medium ripe banana, mashed up, to replace one egg.
Aquafaba
Aquafaba is just the thick water that’s leftover from soaking legumes. It’s super affordable, and you can also make it yourself simply by draining the liquid from canned beans. To use aquafaba as an egg replacement, substitute 1 tablespoon of aquafaba for 1 egg yolk, 2 tablespoons of aquafaba for 1 egg white, or 3 tablespoons of aquafaba for a whole egg.
Chickpea flour
Chickpea flour (aka garbanzo bean flour), once it’s mixed with water, acts as an excellent binder, as well as a leavening agent just like eggs. Also like eggs, chickpea flour is packed with protein. To replace one egg, mix 3 tablespoons of chickpea flour with 3 tablespoons of water until you have a thick and creamy mixture. If replacing an extra large egg, use 4 tablespoons of each. To make an extra thick egg substitute, mix the chickpea flour with milk or a plant-based milk instead of water.
Replacement for a Cooked Egg
Scrambled Tofu
Tofu is high in protein, just like eggs, and you can cook it the same way you cook scrambled eggs– very simply! You can keep leftovers in the fridge for up to a week. 1 Scrambled Tofu ‘Egg’: Chop 3-4 ounces firm tofu and use a fork to crumble it into bite-sized pieces. Add some oil to a frying pan at medium-high heat and when it’s hot, add the tofu. Stir until well combined and cook for 5 to 10 minutes. Stir occasionally. Add these seasonings to give it a more savory, egg-like taste: salt, black pepper, turmeric, and nutritional yeast.
Black Salt
Black salt, also known as kala namak, is a volcanic salt traditionally used in Asian cuisine. Due to its high sulfur content, black salt has a strong flavour that mimics the taste of eggs. If your recipe just needs a good eggy flavor, black salt would be a great addition.
Just Egg Vegan Substitute
JUST Egg made from plants uses mung bean protein to create a viscous texture similar to eggs. It can be used for pretty much any method of cooking regular eggs– fried, scrambled, in an omelette, or for baking.