Egg substitutes

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Egg substitutes are food products which can be used to replace

• The EVERY Company, a venture-backed company, produces bioidentical egg whites through a fermentation process.^[2][3]
• JUST, Inc., another venture-backed company, produces and markets egg-free products, including cookie dough and a mayonnaise substitute, based on pea protein from the yellow pea.^[4][5][6]
• Egg Replacer
  cellulose gum, modified cellulose".^[8]
• The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. It is made of "
  beta-carotene".^[9]
  The Vegg was first sold in 2012, and is available in a variety of online and in-store retailers in the United States, Europe, United Kingdom, Australia, New Zealand, and South Africa.
• FUMI Ingredients produces
  brewer's yeast and baker's yeast.^[11][12][13]

The product called Egg Beaters is a substitute for whole/fresh eggs (from the shell) but is not an egg substitute; it consists mainly of egg whites.

Homemade

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Simple homemade egg substitutes can be made using many different ingredients, depending on which aspect(s) of an egg must be replicated. Some commonly used substitutes are tofu, various fruit purées, potato starch, mashed potato, baking powder, ground seeds (especially flax and chia),

• macarons, lemon meringue pie, or homemade mayonnaise
  .
• silken tofu
  may be used.
• In sweet, baked foods and desserts, many different fruits can be used to serve the same purpose as eggs. These act by replacing the moisture and structural "binding" for which recipes often call for eggs. However, these will also add some flavor to the recipe. To replace one egg, the following fruits can be substituted:
  • ¼ cup banana
  • ¼ cup canned pumpkin or squash
  • ¼ cup applesauce
  • ¼ cup puréed prunes

Cup refers to either US cup (8 ounces) or metric cup (8.5 ounces)[14] One large egg (the size almost every recipe uses) equals 1/4 cup when whisked.^[15]

• Ground
  binding agent
  . If it is important to maintain the colour of the recipe, use white chia seeds rather than the dark ones, which would darken the final product.
• Sometimes eggs are also used solely to provide moisture, in which case they can be substituted with ¼ cup of water, milk, plant milk, fruit juice or fruit puree per egg.^[16]
• Chickpea flour
  can be used in many recipes to provide both the texture and colour that eggs would otherwise provide, as well as nutritional benefits including protein, folate, iron, calcium, and many other vitamins and minerals. 1/4 cup chickpea flour combined with 1/4 cup water or other liquid is equivalent to one egg. Veganbaking.net notes that the only drawback to chickpea flour is that it tastes terrible prior to cooking, so if unbaked batter will be eaten, it is advisable to use a different option, like flax or chia seeds, which does not alter the taste of the recipe.

References