Most of us grew up eating eggs for breakfast. I personally loved my eggs scrambled with cheese! When I transition to vegetarian it was difficult finding an egg replacement that was appeasing. Below are egg substitutes that genuinely give you options that you may not have thought you had when you went eggless.
This is my favorite egg substitute! “JUST Egg is free of cholesterol, requires less water and fewer carbon emissions. And yes, it tastes like an egg, but it’s more than that,” according to JUST, Inc. Now days, you can find this popular egg substitute at most groceries stores in the refrigerated section. With the right seasoning this tastes very similar to eggs.
Follow Your Heart introduced their VeganEgg and became the first mass-produced scrambled egg substitute to ever hit store shelves. It’s made using black salt, which offers a sulfur-like flavor that’s extremely similar to that of real eggs. It also includes two new ingredients: whole algal flour and whole algal protein, both derived from natural micro-algae containing essential amino acids, dietary fiber, and high levels of lipids, carbohydrates and micronutrients. This egg sub can be scrambled, cooked into frittatas and quiches, and used in baked goods. You can buy this in most grocers and on Amazon.
Bob’s Red Mill Egg Replacer
This gluten-free vegan egg replacer is a simple, clean, and easy-to-use vegan baking essential. Great for muffins, cakes, cookies, quick breads and more.
Ingredients like soy protein isolate can work as an egg replacement in terms of helping bind and thicken ingredients. However, they’re more expensive options than eggs or some of the other egg substitute options. Having said that, they work best, which is why they’re used in manufacturing even if vegan isn’t the intended outcome. And while they’re mostly used in manufacturing, they’re starting to appear in specialty stores too.
Ok, so it’s not an identical replica of the eggs your mother made, but a tofu scramble can be surprisingly similar to the real thing. Use firm tofu, crumble it into pieces, and sautée it with nutritional yeast, diced veggies, turmeric (for color and nutrients) and anything else that pleases your palate. It offers an excellent protein profile and similar mouthfeel to the breakfast dish you remember.
This is a popular egg replacer that vegans like to use. It’s essentially the thick water that’s in the can with the beans. The liquid that is in the canned chickpeas is great for making meringue, mayonnaise, macarons, and other baked goods.
You can use the aquafaba that is in the canned beans, but you can make your own too. The one most people use in canned chickpeas, but technically you can use any the liquid from any type of legume. The reason people like the liquid from chickpeas is the color.
Use as an ingredient, but don’t try to eat it just as it is. Always choose unsalted beans for best results. If you do use the salted kind, just use less salt than your recipe calls for to adjust for flavor. It will not affect the outcome in any meaningful way. You can use it whipped or not whipped and – surprise – you don’t need to chill it to whip it. Just whip it with your high-speed stand mixer until it whips up. Be patient. It will take 10 minutes or more.
You can save the aquafaba from the can by pouring into an ice cube tray, freezing, then popping them out into another container. Just grab it and thaw it before you use it. It takes 2 to 3 tablespoons to replace an egg.
You can also use pulse flours in baking instead of egg whites or aquafaba. If you choose to use pulse flours in your baking to replace eggs, try using whole navy bean flour mixed with water. It’s the best vegan egg replacer out there for baking bread, cakes, cookies, and even as a binder for recipes like vegan meatballs.
Using plant-based alternatives to eggs in your cooking is a great way to cut down on the negative aspects of eggs while still enjoying the delicious dishes you’re used to having.
Some of the best pulse flours include pea hull fibers, whole or split yellow and green pea, navy, pinto, and black bean, chickpea, and all colors of lentil flour. The trick is to buy whole flours and not split ones.
To use as an egg replacer, you’ll need to mix the pulse flour with water to reconstitute. Usually, it is just equal amounts of flour and water. 1/4 cup flour and 1/4 cup water equal one egg.
There are so many egg substitute options available for baking, including:
To replace eggs in cooking, just make sure that you’re using the substitute that provides the nearest scientific reaction you’re looking for. Whether it’s binding, foaming, or flavor, using the right ingredient at the right time in the way the directions state is vital to ensure that your recipes turn out well. But don’t shy away from using these egg replacers because they’re amazing, healthy, and you’ll fall in love with them.