Intolerance, veganism, expired foods, forgetting to add them to the grocery list: there are many reasons why you want to replace an egg in a recipe.
But fortunately, there are many alternatives, which are easily found at the grocery store, or even already in your cupboard. Here are 10 foods – and the quantities needed – to replace an egg in a recipe, depending on its role.
1- Plain silken tofu
Thanks to its neutral taste which camouflages well in a recipe and its texture which approaches that of eggs, silken tofu can be used to replace an egg which should be used to moisten a recipe, with a ratio of a quarter of a cup per egg. , according to Three Times a Day.
It is often used in the preparation of desserts, such as creams or pastries, but also in savory recipes, for example to make mayonnaise.
2- Crushed banana or applesauce
If the role of the egg in the recipe is to leaven the preparation or moisten the ingredients, it is possible to replace it in a dessert with a quarter cup of applesauce or crushed banana.
Simply add half a teaspoon of baking powder to the puree to make the recipe rise, according to Three Times a Day.
3- Potato or avocado puree
Along the same lines, for a savory recipe, it is possible to replace an egg with a quarter cup of mixed potato, sweet potato or avocado, with again, half a teaspoon baking powder to make the preparation rise.
4- Yogurt or fresh cheese
Eggs can also be replaced by yogurt or cream cheese, which helps moisten the recipe to obtain a more airy texture when preparing cakes, for example.
You can replace one egg with a quarter cup of plain yogurt, according to Three Times a Day.
5- Cornstarch
If you want to thicken your preparation, the culinary site suggests mixing one tablespoon of cornstarch with three tablespoons of water or vegetable milk per egg.
6- Chickpea water
Surprisingly, chickpea water, commonly called aquafaba, has the ability to replace stiff egg whites when whipped, particularly for meringue, marshmallow or cake recipes, noted the site health information Doctissimo, in an interview with a French dietitian-nutritionist.
It takes about three tablespoons of aquafaba to replace one egg.
7- Flax or chia seed: a “homemade” egg substitute
Along the same lines, it is possible to thicken a recipe or to bind the ingredients of a recipe by concocting a small mixture of one tablespoon of ground chia or flax seeds, with three tablespoons of water warm, to obtain a gel consistency to add to the recipe.
After mixing the ingredients, let the mixture sit for 10 minutes to achieve the desired effect, Three Times a Day said.
8- Peanut butter
Peanut butter, or the butter of another nut such as almond, which is found in the majority of pantries, can also replace an egg which should bind the ingredients of a preparation, with a proportion of three tablespoons per coconut, according to Three times a day.
Be careful, however, this ingredient could impact the final taste of the recipe.
9- Agar-agar, a subtle algae
Just like silken tofu, agar-agar is a seaweed that is often used to replace an egg for its neutral and subtle taste which is very discreet in a recipe, according to several food sites, including CuisineAZ.
To replace an egg, you must mix around 2 grams of agar-agar powder, which can be purchased for example from Metro, with 50 ml of boiling water, to activate its gelatinous appearance.
10- Sparkling water
Finally, there are several ways to make a preparation without eggs, for example by mixing a teaspoon of baking soda and a tablespoon of vinegar, but the simplest way remains… sparkling water.
In fact, a quarter cup of sparkling water can replace one egg, according to Three Times a Day.
