by Gail Kavanagh

Created on: July 28, 2010

An egg substitute is something that replaces the need for eggs in a recipe. Eggs are used in recipes for many purposes, one of the main ones being to help a cake to rise. Sponge cakes need eggs because of their lightness, which eggs beaten into the recipe provide. But eggs are also used in other ways, such as binding ingredients together. Eggs are often used in hamburgers and meatloaves to bind the ground meat and other ingredients so that it does not fall to pieces when serving.

Eggs are used to thicken sauces, and to help coating stick. Breadcrumbs will stick easier to a rissole or crumbed fish is you dip them in beaten egg first. There are also a variety of dishes that have eggs as an essential ingredient, such as omelets, souffles, baked custards, and quiches.

But what do you do if you can't use eggs in your cooking? This is where the egg substitute comes in. Using a substitute for eggs allows you to create a similar dish to that requiring eggs. This is particularly important if you or someone you cook for has an allergy to eggs, or has been advised by a doctor to avoid eating eggs.

However, if you think an egg substitute is just something that doesn't contain eggs, think again. Most commercial egg substitutes do contain egg white, which give cakes the lift they need without the use of egg yolk. Egg substitutes like Egg Beater are fine if you just want to cut out egg yolks, but if you have an allergy to eggs, or are vegan, and want to cut out both parts of the egg, then these egg substitutes are not for you.

Happily, there are other ways to substitute for real eggs, if you need to avoid the whites as well. One commercial brand that you can safely use is Ener-G, which contains no egg whites. But you can also use products you already have on hand, or can easily buy. 

Tofu is a handy egg substitute, because it adds bulk, so you can use it for flans and quiches that require a lot of eggs. You can crumble regular tofu and replace the egg in a recipe, or blend silken tofu with soy milk, water or fruit juice for a custard or flan. Either will work well, as it gives the dish a familiar texture. If you don't like it so pale, use a coloring agent like saffron or turmeric to give it that familiar yellow color.

For many dishes, fruit can be an effective egg substitute. Applesauce is often used, and it adds great flavor to cakes and muffins, as does mashed banana. There is no ability in these fruits to make your baked goods lighter, but what they take away in lightness, they more than repay in texture and flavor.

To make binders and sauces, arrowroot or cornstarch is the best substitute. A little of either mixed with a tablespoon or two of water will thicken gravy or sauce, and to make it creamy you can just add plain yogurt, cream, or soy milk. The same simple mixture will help bind a meatloaf or hamburgers. To make breadcrumbs stick, just dip the food to be coated in milk or soy milk. 

Some properties that eggs give to cooked dishes cannot exactly be duplicated with a substitute. But what you will find is that your food can be more interesting, and you may not actually miss eggs at all!

Learn more about this author, Gail Kavanagh.
Click here to send this author comments or questions.