You can thus replace the egg in your cooking recipes

There are many reasons why you want to replace the Egg in food, or allergicintolerances or because one follows a vegan dietthe important thing is to choose the right ingredient for your dishes to be successful.

Believe it or not, there are many alternatives, these depend on the function you want to cover, since the Egg plays various roles in the world of gastronomy. It is often used as a binder, that is, to combine compact ingredients and create a uniform structure.

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It is also used as a leavening agent, we see it in particular in confectionery. Other ways are to add color and shine to foods, as well as to unify dry ingredients. Once you understand this, knowing the substitutes is easy.

How to replace egg in your recipes

  • Chia and flax seeds: These ingredients, in contact with water, acquire a moist, dense and sticky texture. They are ideal for use in pastries and sweet breakfasts such as hot rolls.
  • plain yogurt: Although not a vegan alternative, it is an effective substitute. One egg is equivalent to 60 grams of yogurt. It is important that it is natural and, preferably, that it does not contain sugar so as not to alter the flavor of your dishes.
  • apple cider vinegar and baking soda: These ingredients, in contact with each other, form a chemical reaction that makes baked goods soft, light and fluffy. You should mix 7 grams of baking soda with the dry ingredients and 15 milliliters of apple cider vinegar with the liquid ingredients then incorporate them as directed by the instructions. These measurements are equivalent to one egg.
  • Oil: You can use both olive oil and coconut oil (50 milliliters) to replace one egg. This alternative has its limits, since you can only use it as a replacement for a single egg, otherwise your dish will be very greasy. This option is also very good if you want to brush your preparations before putting them in the oven.
  • Tofu: It is ideal for recipes that call for a lot of eggs. It helps thicken mixtures although it does not impart a spongy texture.

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  • water and flour: This mixture is the perfect substitute for pasta.
  • Peanut Butter: This will help you with sweet recipes like cookies, just take the recipe into account as it will affect its taste. For each egg, use 60 grams of peanut butter, you can also use other nuts.

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Cristina Meza

Graduated in Hispanic Literature from the University of Guadalajara. Author of the collection of poems Nada se mueva des Ediciones el Viaje. In 2019 he presented his first solo painting exhibition with the name Variations de l’intime in Ciudad Guzm├ín, Jalisco and in 2021 he presented his second solo exhibition titled Maladie et mort at the Museum of Anthropology and History of ‘Ocotlan, Jalisco. He has published in magazines and electronic media such as DADA, Marcapiel, El Humo magazine, Tierra Adentro, Levadura magazine, Engarce, among others. Writing for Liberoamerica since 2017 and since January 2021

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