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Replacing Eggs in a Recipe

To best understand how to replace an egg, isolate what it’s doing in the recipe—or at least its main function. In a cookie, it’s binding; in most cakes, it’s leavening; in challah and other egg breads, it’s adding flavor and texture.


Vegan Egg Substitutes Plant-based yogurt: Use yogurt in cakes, loaves, quick breads, muffins, custards, cream pies, cheesecakes—anything that’s cake-like or that relies on a creamy foundation. Use your favorite. Just make sure it’s unsweetened and unflavored.

¼ cup plant-based yogurt = 1 egg Vinegar and baking soda: This is a miracle of science and leavens cake like a charm. 1 tsp. baking soda + 1 Tbsp. vinegar = 1 egg

Apple sauce and other fruit/veg purées (pumpkin, squash, banana, etc.): Great for adding moisture to those snacking cakes, quick breads, and brownies. ¼ cup = 1 egg

Ground flaxseed: When you want a chewy cookie. 1 Tbsp. ground flaxseed + 3 Tbsp. water = 1 egg. Whisk together in a bowl (it should coagulate in a couple of minutes) before adding to the general mixture

Starches (tapioca, corn, arrowroot): These add fluff to a cake and are essential when making anything like custards, curds, or puddings that rely on eggs for thickening. Cornstarch behaves well heated, the others not so much. 2 Tbsp. + 3 Tbsp. of water = 1 egg

Aquafaba: Also called chickpea brine. It’s pretty impressive where it’s the main ingredient, like for topping lemon meringue pie, making macarons, or acting in place of egg whites in macaroons. 1 Tbsp. aquafaba = 1 egg yolk 2 Tbsp. aquafaba = 1 egg white 3 Tbsp. aquafaba = 1 whole egg

Silken tofu: It’s heavier than yogurt and results in a denser bake, but it’s great for things like cheesecake or if you want a fudgier brownie. ¼ cup = 1 egg


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