For bakers and pastry chefs, eggs are often an indispensable ingredient that is very difficult to do away with. Eggs are in most cases the core element of desserts, whether you opt to bake cakes and cookies, or you want to make a quick ice cream, or even if you desire a scoop of smooth pudding. These little protein bombshells, which are used as leavening agents or even binders, can transform any humble sweet treat into a rich and lavish dish. They help separate elements of a dish come together as one, thus facilitating the process of creating the perfect dessert. The creator of ‘Calvin and Hobbes’, Bill Watterson once quipped, “I’m not a vegetarian! I’m a dessertarian!” However, what if you are both a vegetarian and a connoisseur of sweet dishes? Or what if you run out of the so-important-egg at home? Would you compromise on your eating habits, or would you rush to the store to grab some eggs at the most inconvenient time? Well, as the old adage goes, “Where there’s a will, there’s a way,” and even the lack of eggs has a solution. Yes, they can always be substituted, and there are loads of options available. Read the article to explore what could be used as an alternative for eggs.
1. Gelatin
If you love baking, and you’re sitting down to make the perfect cake or a bunch of cookies, any cookbook would ask you to use eggs as a core ingredient. However, what do you do if you’re a vegetarian, or a family member is allergic to egg? Fear not, because you can use a common household ingredient sitting in your pantry, as a replacement for eggs, and still whip up the most amazing cake. Just mix 1 teaspoon gelatin and boiling water as well as 3 tablespoons of cold water. This combination can be used instead of one egg. If you need more eggs, just increase the ratio appropriately.
Photo Credit
http://www.zastavki.com/eng/Food/Cakes_and_Sweet/24/
2. Pureed Fruit
For any health-conscious person, who loves to keep their refrigerator stocked with a variety of fruits, these delightful vitamin bombs are a savior at times. If you don’t like eggs, or you don’t have them at home, just puree a mixture of fruits and use them as a fill-in. Three tablespoons are enough for one egg, and they make your desserts scream decadence till the last speck is swiped. The best fruits for this secret ingredient are apples, prunes, avocado, and pears.
Photo Credit
http://www.annabelkarmel.com/recipes/avocado-banana-puree
3. Tofu
When you want to make a quiche, for instance, you will realize that the recipe calls for loads of eggs. Need something as a proxy? Use tofu, not only because its power packed with proteins, but also for the fact that a small amount is enough to act as a binding agent. To replace one egg, all you require is 1/4 cup of tofu in your bowl of ingredients. Also, if you want a healthy, but delectable substitute for egg in your sandwich, throw in a few tofu pieces inside before you grill them.
Photo Credit
http://freefromharm.org/health-nutrition/groundbreaking-game-changing-vegan-cheese-is-here/
4. Flax Seeds
Flax seeds are a hot favorite with fitness freaks since they’re known for reducing the chances of coronary ailments, strokes, cancer, and diabetes, amongst several other minor diseases. However, did you know that these tiny seeds that were originally grown in Babylon are also excellent alternatives for eggs, when you use them as a leavening agent? All it entails is grinding 1 heaped tablespoon of the seeds into a fine powder, and blending them with a quarter cup of cold water. This mixture would substitute for one portion of eggs.
Photo Credit
http://cooking4fun-cooking4fun.blogspot.in/2011/03/no-egg-non-dairy-oatmeal-flax-seed.html
5. Melted Margarine
Every now and then, a puff pastry here, and a tart there, might demand a glaze that usually comes from egg wash. Usually, egg whites are beaten and then spread on top of the dish with a brush, before it is baked. If you are one of those who prefer not to use eggs, try melted margarine or butter next time you bake a loaf of bread. The shine on your bread won’t give away your secret, that’s for sure.
Photo Credit
http://sewanee.locallygrown.net/market/index/417?items_per_page=50
6. Xanthan Gum
Obtained from a bacterium, xanthan gum is a wonderful gelling ingredient, which not only thickens a mixture but also adds a unique texture to your food. Apart from cakes and cookies, in case you’re making milk and egg-free ice cream, use about a quarter teaspoon of the gum with 1/4 cup water, and let it rest for some time. Soon, you’ll have a perfect egg white substitute to use for your masterpieces.
Photo Credit
http://sweets.seriouseats.com/2014/02/how-to-make-vegan-ice-cream-recipe.html
7. Coconut Milk
Coconut milk works wonders as an alternative for egg yolks, when you make a delectable ice cream or thick creamy custard. If you want to go more experimental, even a crème brûlée or a cheesecake would incorporate coconut milk, which is also a great replacement for heavy cream. For one egg, blend 2 tablespoons and 2 teaspoons of coconut milk along with 1 teaspoon of baking powder. The only thing to remember is that full fat coconut milk should be the choice for a flawless consistency.
Photo Credit
https://www.flickr.com/photos/bettycrockerrecipes/4228753661
8. Cashews
If you want a yummy mousse, and you plan to go vegan, cashews could prove to be the quintessential replacement for eggs. All you need to do is soak raw cashews to make them soft, and then grind them into a smooth paste. They add a rich, creamy texture without tampering with the flavor of the dish. In fact, these versatile nuts can be your forever choice when it comes to a variety of custard based desserts, ranging from bread puddings to ice-creams.
Photo Credit
http://creativewhip.com/chocolate-mousse-express/
9. Mashed Banana
Bananas are extraordinary standbys for eggs when you are baking. Not only does it help bind your cake or pancake mixture, but also helps create a dish packed with flavor. Take a half of a medium-sized banana, mash it well, and you have your substitute for an egg. If you want to experiment with flavors, you could try using a quarter cup of applesauce instead.
Photo Credit
http://meredithsrecipes.blogspot.in/2012/03/crunchy-quinoa-banana-pancakes.html
10. Cider Vinegar
If you experiment with Asian cuisine at home, apple cider vinegar is a must in your kitchen. And in case you don’t eat eggs, but love rustling up dishes that use the protein in abundance, the humble vinegar can come to your rescue. Combine a teaspoon of baking powder with 1 tablespoon of cider vinegar, and you have the perfect leavening replacement for one egg.
Photo Credit
http://www.yourcupofcake.com/2013/08/almond-maraschino-cherry-cupcakes.html
