Material prepared by moderator Roma
When preparing a culinary product, the egg can be replaced with the following ingredients: Egg substitutes in baked goods
Eggs in baked goods act as a binder and give the baked dough fluffiness and lightness. Therefore, an egg substitute is chosen depending on what they want to get at the output:
Role in the recipe: Raises the dough and gives it a fluffy texture
Substitute: Vinegar + soda
Instead of 1 egg - 1 tsp. soda dissolves in 1 tbsp. l. vinegar.
What recipes are used: for baking biscuits, airy muffins, fluffy pancakes. For example, in a recipe for pancakes without eggs in milk, only sour cream acts as vinegar. In addition, vinegar can be successfully replaced with kefir or lemon juice.
OR
Role in the recipe: Raises the dough and gives it a fluffy texture
Substitute: Baking powder + water + oil
2 tsp baking powder is added to the flour, 2 tsp. water and 1 tbsp. l. vegetable oils are mixed with liquid components of the dough
What recipes are used: For muffins, pancakes and soft biscuits such as lean chocolate gingerbread
OR
Role in the recipe: Acts as a link for all ingredients of the dough or filling
Substitute: Banana
One small banana is mashed
What recipes are used: Useful for baking pies or muffins that already contain baking soda or baking powder, like the eggless multifruit charlotte recipe
Role in the recipe: Acts as a link for all ingredients of the dough or filling
Substitute: Applesauce
3 tbsp. l. applesauce
What recipes are used: In tough, "wet" baked goods such as egg-free chocolate cake with raspberries
Role in the recipe: Acts as a link for all ingredients of the dough or filling
Substitute: Oatmeal + water
2 tbsp. l. oatmeal is soaked in 2 tbsp. l. water
What recipes are used: Prevents the filling from unstuck in the eggless pumpkin pie recipe
Role in the recipe: Acts as a link for all ingredients of the dough or filling
Substitute: Flour + baking powder
2 tbsp. l. flour, 1 tsp. baking powder, 2 tbsp. l.
What recipes are used: Suitable for recipes that do not require raising the dough, such as crumbly gingerbread cookies
Role in the recipe: Acts as a link for all ingredients of the dough or filling
Substitute: water + oil
water and 1.5 tbsp. l. vegetable oil mix well
What recipes are used: Suitable for recipes that do not require raising the dough, such as crumbly gingerbread cookies
Role in the recipe: Acts as a link for all ingredients of the dough or filling
Substitute: Ground flaxseeds + water
2 tbsp. l. flaxseeds are ground in a coffee grinder, 6 tbsp. l. water, brought to a boil and infused for a couple of minutes
What recipes are used: For breads, rolls, wholemeal flour products. Replaces eggs in nut baked goods and pumpkin pancakes with whey
Role in the recipe: Acts as a link for all dough or filling ingredients
Substitute: Potato or corn starch
1 tbsp. l. starch added to dough or filling
What recipes are used: Used as a "glue", for example, in pancakes without eggs on kefir or in a berry filling of crumbly blueberry pie
Role in the recipe: Serve as "lubricant
Substitute: Very sweet tea
1 tbsp. l. sugars dissolve in 1/4 cup of tea
What recipes are used: When making pies, to grease the top of the dough just before baking, for example, to add beauty to the finished apple and cinnamon pie
Egg substitutes for vegetarian cutlets and casseroles.In the case of vegetarian cutlets and casseroles, the egg substitute has only one purpose - to tie the mass into a single whole so that as a result you get exactly cutlets or casserole, and not crumbly porridge.
INSTEAD OF 1st eggSubstitute: Flour
3 tbsp. l. flour is added to the cutlet mince
What recipes are used: It is successfully used in the preparation of squash cutlets or bean cutlets with mushrooms
Substitute: Red lentils, kidney beans or chickpeas (chickpeas)
About 60 grams of legumes are boiled and mashed
What recipes are used: Ranked not least on the Lean Buckwheat Burger Ingredient List
Substitute: Semolina
3 tbsp. l. semolina is added when cooking
What recipes are used: Applied in vegetarian beetroot casserole recipe
Substitute: Hard cheese
About 50 grams is grated and added to the cutlet mince or casserole mass
What recipes are used: Handles the challenge of an egg replacer in a cornmeal casserole and broccoli brown rice casserole
Complementary List of Egg Substitutes60 grams of mashed potatoes mixed with a little water;
1/4 cup soft tofu, mashed with water
3 tbsp. l. peanut butter;
2 tbsp. l. milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda;
3 tbsp. l. chickpea flour + 3 tbsp. l. water;
1 tsp soy flour, diluted in 1 tbsp. l. water.
1 egg = 2 tbsp l. milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda
1 egg = 2 tbsp l. milk + 1/4 tsp. baking powder
1 egg = 2 tbsp l. water + 1 tbsp vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp water + 2 tsp baking powder
1 egg = 2 tablespoons corn or potato starch
1 egg = 1 tablespoon milk powder + 1 tablespoon cornstarch + 2 tablespoons water
When cooking sweet pastries, the replacement is as follows:1 egg = 1 tbsp l. corn starch + 2 tbsp. l. water
1 egg = 1 mashed banana
2-3 spoons
soy flour beat the whisk with a little water (you should get foam) and pour into the dough.
Banana, apple, pumpkin pureeHalf a mashed banana, or ¼ cup blended apple, or the same amount of pumpkin, replaces an egg in yeast-free baked goods such as pancakes, muffins, banana bread or pumpkin muffins, oatmeal cookies.
1 egg = ½ banana, ¼ cup applesauce or pumpkin puree
Fruit puree will add density to the dough, but for optimal density and a light dough, include a little Ener-G, baking soda or baking powder.
TofuThere are 2 types of tofu, and both can be found in stores in Russia: tofu with a dense, "cheesy" structure, and tofu with a crumbly, curdled structure (called "silk" tofu in the USA and Europe).
Tofu cheese is an excellent substitute for eggs in custard recipes, suitable for fritatt, scrambled eggs, mayonnaise or salads with the traditional use of eggs. The texture of the crushed tofu is surprisingly similar to boiled eggs, and by adding a little mustard, nutritional yeast, and turmeric to give the dish a yellow hue, you are fooling not only your taste buds, but also your eyes!
If using
tofu curd, stir ¼ cup soft tofu with liquid recipe ingredients and stir until smooth, smooth and creamy. This egg substitute won't change the flavor of your baked goods, but it will add the density that an egg gives to the dough. However, if you want to bake an airy cake that melts in your mouth, the method is not perfect.
Egg substitute-
baking mix Soy 100gr
Nutritional value of 100 g of dry product:
proteins - 0.59 g,
fats - 0.6 g,
carbohydrates - 80.5 g,
energy value - 343 kcal.
Cooking method:
when baking bread, pies, rolls, pancakes, etc. add 1-2 teaspoons to the baking mixture.
When preparing an omelet, pre-fry the vegetables, add 100 ml of water or milk to 30 g of the mixture, beat and fry on low heat on both sides.
If you have your own proven way to replace eggs in baked goods and other vegetarian dishes, share it in the comments - and I'll add it to the general list. The more options for egg substitutes we know, the better.
And finally, the most important thing is that no egg substitute will save the situation if there are more than two eggs in the original recipe. An unbreakable rule, nothing can be done.
CHEMICAL EGG SUBSTITUTESGluten Free Egg Substitute "Bezgluten" 200g
Ingredients: Corn starch, thickener: E-464 and E-466; dye: beta caratin
Ener-G Is one of the most important ingredients in a vegan pantry.
The instructions are attached to the substitute. You may need to stir the powder with more than 2 tbsp. l. water, but with more, so that the dough is light. Ener-G is good for any baked goods - cookies, muffins, cakes. In addition, it is convenient to use in the preparation of other dishes for binding ingredients.
