‘Eggilicious’ Substitutes

Egg Substitutes are Used in Baking & Cooking

Given below are top notch replacement ingredients for eggs in recipes. Remember that one large egg is about ¼ cup and use this as a benchmark during cooking or baking.
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• Scrambled egg option: Replace every egg with 85 grams of firm tofu. Sauté and smash the tofu slightly to make it look like scrambled egg. Add a pinch of turmeric powder to bring in the yellow tinge to look egg-like. Flavor the tofu using a pinch of nutritional yeast, which is optional.
• Boiled egg option: Here again, use 85 grams of extra-firm tofu for every boiled egg replaced in salads and sandwiches, for acquiring all the essential proteins and to maintain the texture of hard-boiled egg. Use it in a similar way as you would use chopped hard-boiled eggs. Ready-to-eat baked tofu and white beans are other great options.
• Binding in baking: Chia seeds, when mixed with water, juice or other liquids, act as a recipe-ready gel playing the role of a binder and holding all the ingredients together in a baked item. Use this standard measurement to replace one large egg: Stir 1 tablespoon of chia seeds with 3 tablespoons water and leave it aside for 20 minutes. You can also use ground flaxseeds instead, in the same proportion, and leave it aside for 15 minutes to mimic an egg. Want to use nuts? Try 3 tablespoons of any nut butter in place of a large egg. Confused about which nuts can be used for the best nutritional value? There are various nuts available out in the market each having different nutrients. You can check out on these nuts at www.firsteatright.com.
• Leavening in baking: To make any baked good to rise, add ½ teaspoon baking powder to the batter along with the chia gel prepared as given above. Use proportionally as per the number of eggs in the original recipe. Powdered egg replacers are also popular and easy to use — follow the manufacturer’s instructions blindly and mix the powder with water.
• Moistness and richness in baking: Whatever the recipe maybe, sweet or savory, the egg substitutes are versatile in baking and provide you with the right mix of moistness and richness: applesauce, pureed avocado, mashed banana, garbanzo beans or silken tofu. Use ¼ cup of any of these plant-based ingredients to replace every egg mentioned in the recipe.
• High-quality protein source: Plain yogurt is the best replacement to egg as a high-quality protein source. Consuming ¼ cup of plain fat-free Greek yogurt furnishes you with the same quantity of protein as a large egg.

The substitutes available for egg in cooking and baking is boundless. Try experimenting various fruits and veggies like prune puree, apple butter, pumpkin puree and mashed potatoes or sweet potatoes — which play a two-in-one role of providing moistness as well as fulfilling the plant-based nutrients required by your body. Add ½ teaspoon baking powder as a leavening agent for every egg replaced.