You wouldn’t think a product called “egg replacer” could cause any confusion, but in fact this stuff does require a little explanation. Ironically, egg replacer is not intended for making dishes that have an eggy consistency, so forget about using it for scrambled eggs, omelets, or even flan. Instead, the whole point of egg replacer is to provide the binding properties needed for foods like cakes, cupcakes, muffins, and pancakes.
There are several companies that make this product; the two most popular versions are made by Ener-G and Bob’s Red Mill. The stuff comes in powder form, and the package will instruct you that a certain amount of product mixed with water is equivalent to one egg.
In 2014, Neat Foods released “The Neat Egg,” which is formulated from garbanzo beans and omega 3-rich chia seeds.
It’s fair to say that Egg Replacer was a lot more valuable back in the day when there was a scarcity of vegan cookbooks. Back then, the product opened all sorts of new possibilities by providing an easy and painless way to get the eggs out of your favorite baking recipes. But today, there are countless vegan cookbooks devoted to splendid egg-free baked desserts, so there’s a lot less need for vegans to keep egg replacer on hand.
Eggs can also be replaced in baking with the following ingredients:
- Ground Flax Seeds: 2.5 tablespoons ground flaxseeds soaked in 3 tablespoons water. Mix well.
- Banana: 1/2 mushed banana per egg. Ideal for baked goods that can benefit from banana flavor, including muffins, cakes, and pancakes.
- Chia Seeds: 1 tablespoon chia seeds (ground or whole) mixed with 1/3 cup water. Let sit for 15 minutes until it gels.
- Applesauce: 1/4 cup unsweetened applesauce
- Peanut Butter: 3 tablespoons natural peanut butter.