Many vegan cooks already know about the two most popular ways to replace eggs in a dish: using Ener-G Egg Replacer for baking, and using tofu for scrambles, quiches, or custards. But there are many other options out there that may perform better, depending on your recipe.
Here’s a quick rundown on other egg replacement options:
•1 egg = 2 Tbsp. potato starch: Try this when you need an egg replacer that binds.
•1 egg = 1/4 cup puréed prunes
•1 egg = 1/4 cup applesauce: Great in desserts.
•1 egg = 1 mashed banana: Also good in desserts, but will make the final product more dense. Add 1/2 tsp. baking powder for a lighter texture.
•1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
•1 egg = 1/4 cup mashed potatoes: Works as a binder in appropriate recipes.
•1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water: Great for adding healthy omega-3 fatty acids to a dish.
•1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again.
Remember that it’s important to choose the appropriate replacer for each dish. Puréed prunes won’t work in an “omelet,” and mashed potatoes probably won’t make the most convincing angel food cake. It’s important to think about the function of the egg you are replacing—is it there for binding or leavening—and think about the flavors of the dish. And after a little trial and error, you’ll find at least one way to replace the eggs in just about any dish.