Ingredients and products
How do you replace eggs in cooking and baking?
Short answer
It depends on the job the egg was doing. For scramble: crumbled tofu. For baking: aquafaba (chickpea liquid), ground flax mixed with water, or ripe banana. For coating: plant milk with flour, or aquafaba.
Eggs bind, leaven or add moisture — one swap does not cover all three. Aquafaba (about 2 tablespoons = 1 egg white, 3 tablespoons = 1 whole egg) works in meringues and cakes. A tablespoon of ground flax plus 3 tablespoons of water gels and binds muffins. Banana and applesauce add moisture but change the flavour.
Silken tofu blends into quiche and sauces; firm tofu crumbles into a breakfast scramble with turmeric and kala namak for a sulphur note. Ready-made egg replacer powders sit in discounters — still check for dairy.