What Are Common Egg Substitutes Video
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Video:What Are Common Egg Substitutes

with Jennifer Damore

Whether you're vegan, have an egg allergy, or are just looking for a low-cholesterol option, you'll find many common egg substitutes for your cooking and baking needs. Learn more about common egg substitutes.See Transcript

Transcript:What Are Common Egg Substitutes

Hi, I'm Jen D'Amore for About.com, and this video is all about common egg substitutions.

There are plenty of reasons to substitute eggs when you can. Whether you're vegan, have an egg allergy, or are just looking for a low cholesterol option, you'll find just as many ways to replace the eggs in your diet.

Tofu is a Common Egg Substitute

Tofu is great for imitating egg texture, like quiches and scrambled eggs (or tofu scramble). It absorbs the flavors of whatever it's cooked with. So scramble up a breakfast scramble with potatoes, veggies and spices…and you won't know the difference.

Except, of course, for the color. Though the texture is a match, the color is a dead giveaway. Not to worry, you can add a mild yellowing spice, like turmeric to fool the eye.

Like most egg substitutes, tofu doesn't have the elevating properties of egg, or beaten eggs. In other words, they're great for something that you expect to be more dense, like brownies, but a cake will lack that airy quality.

Ground Flax Seeds are Healthier Common Egg Substitutes

Probably the healthiest way to substitute eggs is with ground flax seeds. While eggs take a beating for raising cholesterol, the omega-3s in flax actually helps to lower it. Its earthy, nutty flavor works best in baked goods, like muffins. Flax also is loaded with fiber and antioxidants. To use, mix one tablespoon of flax seed powder with 3 tablespoons of water to replace one egg.

Mashed Fruits and Vegetables are Common Egg Substitutes

Another popular substitution is smashed fruit like bananas or applesauce. These mostly provide moisture, and will add their own flavor to your dish, unless a more dominant flavor takes over. You probably won't taste the applesauce in a chocolate-y chocolate cake, but you'll taste the banana in brownies. Why not embrace the banana flavor and throw in some walnuts? you'll have banana-walnut brownies!

Using fruit will make your baked goods denser. Adding an extra 1/2 tsp of baking powder may help. Mashed potato will also make your baked goods denser, but won't over power them with flavor. A quarter cup of mashed potatoes can substitute one egg.

Use Pre-Packaged Common Egg Substitutes to Provide Leavening

These egg replacements take care of the moisture and the binding that egg provides, but none of these they have the raising or air-trapping properties of egg. Trying to achieve that without using egg is an ambitious undertaking.

For this you can try some commercial egg replacement powders with built in leavening agents. They won't change the flavor, but also won't promote browning or add any nutrition. But you'll probably find the most success when sticking to dishes that are just fine staying flat.

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