Eggs are in almost everything we bake or cook. They have so many uses whether whole, just yolks or just whites. And replacing them can be a bit of a challenge if you don’t know what to do. With eggs hitting $8 a dozen and possibly going higher, and with Passover fast approaching, let me share some kitchen-tested secrets about egg replacers that’ll save you money and might even improve your baking. After 40 years in professional kitchens, I’ve learned a few tricks.
Having grown up with an egg allergy, my mother used to replace eggs with applesauce or bananas. Both work great in cakes but the result is somewhat denser than the same cake made with eggs. They don’t work so well in kugels or other savory items. Fortunately, there are many other great options.
In 2014 a French musician discovered that the residual water in a can of chickpeas could be used as an egg or egg-white replacer. Called aquafaba, it really is a miracle ingredient and I’ve used it to make meringues, mousse and angel food cake. It freezes well and will keep for months. And it’s so easy to use. Just whip it up with beaters or your KitchenAid. I add a touch of cream of tartar to help keep the stiffness. It can also be used as a total egg replacer.
Your supermarket carries several options. Bob’s Red Mill Egg Replacer, JUST Egg and Follow Your Heart VeganEgg are a few common brands that work well and are readily available and pareve. Another alternative is Egg Beaters which are made from egg whites with some added thickeners and color to resemble whole eggs.
Another great option to replace eggs is in your health food store. Ingredients like flaxseed, chia and psyllium husk all make great egg substitutes. They all work best when ground to a fine meal and mixed 3:1 water to powder. For an even closer resemblance to eggs, try mixing these ingredients together as they each work slightly differently. Just make sure you beat them well.
Different bakes need different replacers. For moist cakes, applesauce or mashed banana work beautifully. Use a quarter cup to replace each egg but match the flavor—banana for chocolate or spice cakes, applesauce when you want neutrality. Cookies and brownies need structure. Bob’s Red Mill is great for that, but try my favorite trick: Combine one real egg with flax or chia (one tablespoon dry powder mixed with three tablespoons water). For bread baking, eggs provide crucial protein structure. In recipes calling for multiple eggs, use half real eggs and half replacer. This gives you perfect texture and better shelf life than using all real eggs or all replacers.
Always remember that a large egg is 2 oz. And every recipe in every cookbook or website is based on a large egg. An egg substitute made of 1 Tablespoon powder and 3 Tablespoons water will weigh 2 oz., the size of a large egg.
With Pesach coming, other options are needed. Some kosher-for-Passover options include psyllium husk and chia seed (3:1 water to powder), but don’t use them as total egg replacers. Instead, I suggest cutting between one half and one third of the eggs in your cake or kugel with a replacer. Always test your egg replacer on a small batch before doing your full cooking. You’ll know the results and be able to adjust as needed to make delicious foods for your friends and family.
Stuart Reichman is a retired chef and a chef consultant.
