When eaten in moderation, eggs can be a healthy addition to any diet, but there are a great variety of egg substitutes you can use if you’re interested in lowering the cholesterol and calories of the foods you make.
Sometimes commercially available egg substitutes are less moisture-rich than real eggs so additional modifications to recipes that use egg substitutes might be required. Margarine or vegetable oil (depending on the type of food you are creating) are suitable additions.
It is also important to remember that eggs are very often used as a way to bind the ingredients of a recipe, so using egg substitutes in recipes that call for several eggs may be difficult since egg substitutes do not always behave in the same way as real eggs.
Mimicking well the texture of eggs, tofu is a fine egg replacement for recipes that call for cooked eggs such as quiche. You’ll want to use plain tofu that is unseasoned for a proper egg substitute. Recipes that call for cooked eggs are the perfect platform for using tofu.
Although it’s not a widely known technique, bananas can serve as a substitute in many recipes that call for eggs. One half banana is equivalent to one egg so if your recipe calls for two eggs, you’ll want to use one regular sized banana. Bananas do have a very specific taste so if you employ them as an egg substitute, you’ll want to make sure the other ingredients in your recipe are compatible with the flavor of a banana.
Often substituted in place of sugar in cookie recipes, applesauce can also serve as an egg replacement in many recipes and baked goods. For each egg required in a recipe, 1/4 cup applesauce can be substituted. Like bananas, applesauce is a great replacement in desert recipes.
4. Potato Starch or Cornstarch
Two tablespoons of potato starch or 2 tablespoons of cornstarch are equal to one egg and are helpful egg replacements in recipes where the eggs are used as binding agents for the mixture.
5. Agar Powder
Created from a variety of species of red algae, agar powder can be used as an egg replacement in recipes that require egg whites as stabilizers, such as whipped toppings and meringue. To create a substitute egg white, you’ll want to dissolve 1 tablespoon of plain agar powder in 1 tablespoon of water. Whip the mixture together, chill it, and then whip it again.
6. Making Your Own Egg Substitute from Egg Whites
Although there are a variety of egg substitutes available in many grocery stores, you can also create an egg substitute at home which can generally be made more cheaply than store-bought versions and may even contain fewer calories. To create your own egg substitute, collect the following ingredients:
- 2 egg whites
- 1 tablespoon nonfat dry milk powder
Beat the egg whites and milk powder together with a fork until they are blended to create egg substitute. You can also add yellow food coloring to these ingredients so that the egg substitute will appear the same as complete eggs.