“Eggie! Eggie! on the plate? What will be my next meal’s fate?” Corny little rhyme right there. However, eggs are not everyone’s cup of tea. Sorry for sounding nonsensical there. Sufferers of egg allergies or vegans who do not consume eggs have a pretty tough task on their hands when it comes to selecting food options. Luckily, a quick browse through the internet can help one zero in a number of interesting egg alternatives. According to Good Housekeeping’s The New Cookery Encyclopedia eggs are mainly utilized for three purposes:
(What is that, you ask?) Well preparations such as mayonnaise make use of egg yolk as an emulsifying agent. We have the perfect substitute to make the job easier for those who prefer the eggless variety of mayo. It’s called Xanthan Gum and it does a bang up job as an emulsifying agent. You can use about a teaspoon in each recipe or as indicated otherwise.
On a side note, Xanthan Gum is available in halal certified varieties.
As a Binder
Now, this one is a toughie. Ever watched food fiends such as croquettes, fritters or fishcakes dissolve into a flaky mess in your frying pan? Eggs are the glue that coat and keep these flaky frenemies intact. Can’t use eggs? Thanks for reminding us. Without further ado, let’s dive into substitutes!
It’s peanut butter to the rescue! Provided that no one suffers from nut allergies, use 3 tablespoons of this gooey substance to replace one egg. Flaky ingredients will be bound for life. You can also use another nut butter such as almond butter.
Avocado ahoy! Yes one medium avocado can do the job without leaving a funny taste in the mouth. Don’t mind the pun.
Other combos include:
Wikipedia describes Agar Agar as “a natural vegetable gelatin counterpart.” Combine 1 tablespoon of Agar Agar with a tablespoon of H2O (that’s water for non -scientific folks out there). On this blog, we have a sense of humour.
And now a joyous desi option. Here is the magic formula: 3 tablespoons of chickpea flour+ 1 tablespoon of water. ‘Nuff said.
This is self- explanatory. Let us elaborate. Eggs are added to cake batters and other desserts to pump up the volume. In short, they act as raising agents. Let’s cast a look at some multipurpose alternatives which are used as egg substitutes in desserts and baking. Some subs act as binders, others as raising agents.
Add beaten egg whites to mousse and souffles and viola! These yummy desserts fluff up like there is no tomorrow. To whip up an eggless version of sinful soufflé, try adding condensed milk. It makes a fantastic egg substitute. Take note: ¼ cup of sweetened condensed milk can replace one egg.
For melt in your mouth cookies, use 1/4 cup of sweetened condensed milk to replace 1 egg.
Chickpea Liquid or Aquafaba
In order to achieve that deliciously creamy texture with your chocolate mousse, use chickpea liquid! This magic ingredient also known as Aquafaba adds that fabulous floaty feel to your delightful dessert. Just make sure you are using organic canned products or those free from preservatives. Use as indicated in the recipe.
Let’s go bananas! A ripe mashed banana works quite well when added to batter. Use ½ of a banana to replace 1 egg. Your batter will be all the better for the binding!
The mashed banana trick works well with brownies too. Another good egg substitute for brownies is yoghurt. Opt for the vegan or plain variety. 4 tablespoons of the wholesome white stuff can easily replace 1 egg.
Combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. This makes a radical egg -free raising agent for cakes, cookies and brownies!
Bask in the magic of your egg-less baking (and cooking) glory!
References: 1995. The New Cookery Encyclopedia. London: Leopard Books.