Egg Substitutions: The What and Why

EggsHow do you swap out eggs to veganize a non-vegan recipe? There are dozens of egg substitutions for a vegan baker, but it wasn’t until I moved to high altitude that I discovered that they each have different results. Baking science at altitude is tricky, so the properties of each substitute should be examined to find the right one for your baking project.

Eggs are used in baking for several functions – binding, leavening, and adding moisture. Adding eggs for proper binding ensures that your treat doesn’t fall apart after it’s baked. A leavening agent makes things rise during baking, and when the proteins in egg whites are heated they explode and make the baked good light and fluffy. The yolk of the egg adds richness and moisture when used in baking.

In a previous post, I discussed how baking at altitude causes problems such as coarse texture or a fallen cake due to excess rising. The decreased air pressure causes a quicker rise and then a subsequent fall from a weakened protein structure. With an already weaker structure, it’s almost inevitable that the removal of the protein-filled egg will wreak even more havoc. Thus, I decided that my egg substitutes should not be starch based, like commercial egg replacers. I needed extra protein in my baked goods.

Armed with that knowledge, I looked to replace eggs in standard recipes with protein-rich substitutes. I searched The Complete Guide to Vegan Food Substitutions for these suggestions:

  • If the original recipe is for baked goods like cookies and cakes, then eggs can be used for binding. To replace 1 egg, use:
    1/4 cup blended silken tofu OR
    2 1/2 TBS flaxseed meal whisked with 3 TBS warm water
  • If the original recipe is for baked goods like fluffy cakes or quick breads, then multiple eggs are used for leavening. To replace 1 egg, use:
    1 TBS mild-flavored vinegar combined with nondairy milk to curdle and make 1 cup OR
    1/4 cup non-dairy yogurt
  • If the original recipe is for baked goods like muffins and cookies, then eggs can be used for moisture. To replace 1 egg, use:
    1 tsp nut butter combined with non-dairy milk to make 1/4 cup
  • I also found out that bananas hold air bubbles well, which makes a baked item airy and moist. 1/4 cup mashed bananas can sub for 1 egg when used to leaven or add moisture.

When choosing a substitute don’t forget to take into consideration that some substitutions will alter the flavor of your baked treat. I have dabbled with the idea that higher-protein flours (such as soy or garbanzo) might offer high altitude help but they, too, will affect the flavor profile. Experiment ideas for another day.

Now that you know the whys of high altitude egg substitution, you can figure out the what for your next recipe.

Advertisements

3 comments on “Egg Substitutions: The What and Why

  1. […] the past I brought up the topic of egg substitutes, notably the two choices of flaxseed meal and aquafaba. The flaxseed egg (aka flegg) is a common […]

    Like

  2. Laura in Longmont says:

    Hi. Have you tried aquafaba as an egg substitute yet? I’m just learning about it and I’m curious as to whether or not you’ve tried it.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s