Egg substitutes

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Close-up view of an omelette prepared with an egg substitute An omelette prepared with egg substitute.jpg
Close-up view of an omelette prepared with an egg substitute
Just Egg brand egg substitute, cooked like scrambled eggs Just Egg 3.jpg
Just Egg brand egg substitute, cooked like scrambled eggs

Egg substitutes are food products which can be used to replace eggs in cooking and baking. Common reasons a cook may choose to use an egg substitute instead of egg(s) include having an egg allergy, adhering to a vegan diet or a vegetarian diet of a type that omits eggs, having concerns about the level of animal welfare or environmental burden associated with egg farming, or worries about potential Salmonella contamination when using raw eggs. There is a growing movement to address some of these concerns via third-party certifications, but because many labels in the industry remain confusing or intentionally misleading, [1] some consumers distrust them and may use egg substitutes instead.

Contents

Types

Commercial

There are many commercial substitutes on the market today for people who wish to avoid eggs. Most of these products are devoid of all animal products, and thus are vegan and contain no cholesterol.

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

Tofu may be used for creating egg-like dishes. Ganmodoki.jpg
Tofu may be used for creating egg-like dishes.

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), chickpea flour, and plant milk.

One large egg (the size almost every recipe uses) equals 1/4 cup (~60 mL) when whisked. [14]

See also

References

  1. "How to decipher egg carton labels". The Humane Society of the United States. Retrieved 2021-10-05.
  2. Southey, Flora (9 February 2021). "Cracking the 'world's first' animal-free egg white through fermentation". Food Navigator. Retrieved 21 April 2021.
  3. Woollacott, Emma (23 March 2021). "Making honey without bees and milk without cows". BBC . Retrieved 21 April 2021.
  4. Sydney Brownstone (2014-02-14). "Why Silicon Valley wants to hack the food industry". the Guardian.
  5. Cappello, Nile (23 September 2013). "Vegan Eggs vs. Real Eggs: Can You Tell The Difference?". HuffPost. Retrieved 14 May 2019.
  6. "Khosla-Backed Hampton Creek Foods Launches Beyond Eggs, A Genuinely Convincing Egg Replacer". TechCrunch. AOL. 13 February 2013.
  7. "FAQ: Ener-G Egg Replacer". Archived from the original on 2018-02-16. Retrieved 2013-06-19.
  8. Egg replacer Archived 2018-06-09 at the Wayback Machine , Ener-g.com
  9. "Home". Vegg. Archived from the original on 23 October 2019. Retrieved 14 October 2019.
  10. "Our Ingredients". FUMI Ingredients. Archived from the original on 2020-11-30. Retrieved 2020-03-21.
  11. FUMI produces proteins for growing vegan market [ permanent dead link ]
  12. "FUMI Ingredients - World Food Innovations". www.worldfoodinnovations.com. Archived from the original on 2021-04-18. Retrieved 2020-03-21.
  13. "Integrated Biorefineries for Algal Biomolecules".
  14. Freya Berg. "The Best Egg Substitutes for Baking and Cooking" . Retrieved 10 July 2022.
  15. "Egg Substitutes 101 | Top 31 Substitutes For Eggs | Egg Replacements". Madhuram's Eggless Cooking. 25 October 2008. Retrieved 14 October 2019.