Nowadays many consumers do just fine without the egg. Either because they are allergic to egg products or because they prefer a vegan lifestyle. Other people just want to reduce their egg consumption.
It is possible to bake and cook without eggs thanks to various alternatives. However, since this ingredient is used for different purposes in bakery and in the kitchen, the mode of operation that need to be simulated must be considered beforehand. After all, eggs serve as binders as well as color and flavor enhancers. In addition, they loosen, moisten and thicken the end products.
Binder without egg
If you want to benefit from the binding properties of eggs without actually adding them, you can replace them with apple sauce or ripe bananas, for example. These fruits are particularly suitable for the production of cakes. An egg is replaced by 60 grams of the respective product. While the taste of the apple almost disappears during the baking process, the banana aroma is more clearly preserved; this should be considered in advance.
Bakers and cooks can also take advantage of the binding properties of various flours made from legumes and the like. Lupin, soy and chickpea flour bind twice as much water when mixed. Their high protein content compensates for the properties of eggs quite well. You can also weigh the flour into the dough without soaking it.
Adding thickeners such as locust bean gum or psyllium seed shells also has some advantages. Here the previously mentioned smooth stirring with 10 times the amount of water makes sense, as a certain gel structure forms in the process. This pre-mixed mass can be included in a recipe with the same weight as the egg.
A further alternative to chicken eggs is almond paste or nut paste. The right consistency, however, is also the basis for good results here: one egg is replaced by 50 grams of almond or nut puree. While almond puree tends to have less taste on its own, nuts are much more aromatic. The purée can be used well in cakes, but is also suitable for the preparation of savory dishes.
In addition, pureed tofu can be used to make quiches and scrambled eggs. The much softer silk tofu, 60 grams instead of an egg, is used in (yeast) doughs or mousses. Due to its special texture, it ensures a smooth consistency. You can even use it for the production of “egg stitch”.
Savory dishes also work well with tomato paste as a binding agent: in many dishes it is considered a good alternative to eggs. The vegetable concentrate is rather neutral in taste, but it gives the products a strong color. Bratlinge & Co can be stabilized with potato flakes or potato flour. In this case the following rule applies: 20 – 30 grams replace an egg.
Finally, the binding properties of linseed or chia should also be mentioned here. When ground, they can replace eggs very well. Whether we are trying to prepare bread, sponge cake or raisin rolls, the seeds should be mixed with three to four times the amount of water and then added as a binding agent. Stored in a closed container and in the refrigerator, this mixture will keep for about a week. Chia is excellent because mixing the seeds with water produces a natural, gel-like substance called chia gel.
Loosening without egg
Eggs are also often used to loosen doughs. A mixture of 50 grams of vegetable milk and 10 grams of baking powder also does the trick here. Vegetable yogurt is a good alternative to vegetable milk. In both cases, the baking powder is mixed with the flour. The use of sodium bicarbonate as a dough loosening agent is simply part and parcel of a baker’s work. However, it is worth mentioning here. The loosening achieved by eggs can be replaced by baking powder or pure sodium bicarbonate.
Egg taste without egg
Anyone who wants to simulate the taste of eggs can use the so-called Kala Namak, also known as Sulphur salt. This is a salt that imitates the flavor of eggs. A small amount is simply added to the recipe. With a little experimentation you can imitate the taste of scrambled eggs or omelets.
Wipe without egg
Soy cream, for example, helps to replace a beautiful, shiny crust when baking. Before the baking process, the dough pieces are spread with a 1:1 mixture of oil and soy cream.
Beaten egg white without egg
The water contained in a can of chickpeas is an interesting alternative. About 25 to 30 milliliters of this liquid, also called “Aquafaba”, replace the amount of protein in an egg. This beaten egg white is not as firm as conventionally, but still a good compromise.
Egg color without egg
It is well known that saffron is not the only color accent that can be achieved without the use of eggs. Coloring can also be done with turmeric or carrot juice. These two ingredients can be mixed together and added to the final product.
Powder as egg substitute
There are various egg replacement powder products on the market, each with its own individual advantages and disadvantages. They mainly consist of a mixture of starches, thickeners (e.g. locust bean gum) and protein-rich flours (soya flour, lupine flour and others). Numerous suppliers offer these products from the “egg replacement” segment – the increased demand also justifies this. This binder can be bought in natural markets, organic shops and health food stores.
The instructions on the packaging should always be followed, as there are differences when it comes to preparation. When buying, be sure to look carefully at the list of ingredients: chemical-synthetic emulsifiers or modified celluloses may also have been used in the powders.
And something else: Finished recipes that are already “egg-free” form a good basis for all those who want to try something new when designing. Nobody has to start from scratch. However, you should also not regard unchecked recipes from baking books or the Internet as “no longer in need of improvement”. A few attempts and the appropriate know-how can make a lot out of it.
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