Egg Substitutes

As egg prices continue to rise and shortages persist, finding reliable substitutes can help keep your cooking and baking on track. Fortunately, several alternatives work well in recipes and are also freeze-dryer friendly.

Mashed or pureed pumpkin, avocado, and banana are excellent options for adding moisture and binding ingredients. Applesauce is another fantastic alternative, especially for baking, as it helps create a soft and dense texture.

For a plant-based option, consider using flax or chia seeds mixed with water. These seeds form a gel-like consistency when combined with liquid, making them an excellent egg replacement. To use this method, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let the mixture sit for 5-10 minutes before incorporating it into your recipe for the best results.

Two lesser-known but effective substitutes are tofu and aquafaba. Silken tofu, when pureed until smooth, works well in recipes that require a creamy texture, such as custards, puddings, and dense baked goods. Aquafaba, the liquid from canned chickpeas, is an excellent replacement for egg whites. When whipped, it becomes light and fluffy, making it a perfect substitute for meringues, mousses, and even vegan mayonnaise.

By incorporating these simple and effective substitutes, you can continue creating delicious meals and baked goods without relying on eggs!