Egg substitutes?

last year

last modified: last year

I ran across this recently: Supposedly one can mix chia seeds or ground flax seeds with water, let the mixture sit a few minutes and use it as a substitute for eggs in baking. Has anyone actually done this and did it work for you?

Also, similar claims are made for aquafaba, the water left after cooking chick peas.

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Comments (9)

Elmer J Fudd
last year
Is this to make something for someone who's allergic to eggs? I don't know why one would otherwise sidestep what's usually an important ingredient when included in a recipe.
nicole
last year
last modified: last year
So right now I'm OUT OF EGGS. I'll drive to Whole Foods later today....but...it would be nice to have a substitute in case I wanted to make ...say...bread from scratch. (I have other recipes that don't use egg, I Iike the one that has an egg in it)

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lisaam
last year
I’m familiar with the mucilaginous subs you mention, lucille, but I’ve never needed to try them. Their purpose is to be the glue that eggs provide for those who cannot or do not want to eat them.

As far as bread, I think the role of eggs is enrichment, so I would not expect you’d get the desired results, nicole.

As an experiment I would like to play with aquafaba meringue.
foodonastump
last year
I’ve used flax and water as an egg in baking just because that’s what the recipe called for, but it wasn’t a normal consistency cookie so I can’t vouch for what it did or didn’t actually do. So I guess I’m no help.
foodonastump
last year
Ok here’s what AI says eggs do for oatmeal cookies:

"In oatmeal cookies, eggs act as a binding agent, adding moisture, and contributing to structure and texture, resulting in a chewy and cohesive cookie."

My cookies, which were more of a cluster consistency: binding yes, moisture no, structure and texture not so sure, chewy no, cohesive not sure what that means.
Fun2BHere
last year
I've used flax seed and water as an egg substitute in vegan baked goods for friends. I always tried to find an actual vegan recipe to ensure success rather than just substituting one-for-one in a regular recipe. I've also used applesauce to replace oil in baked goods. My forays into using aquafaba have not been as successful.
floral_uk z.8/9 SW UK
last year
last modified: last year
I failed miserably with aquafaba meringue. I have no reason to avoid eggs. I just did as an experiment when using canned beans. It sort of produced a vaguely meringue-like item but did not have the flavour of a real one. I don't bake much so have no inclination to mess with recipes.
lisaam
last year
Thanks for sharing, floral. Did the aquafaba meringue get nicely stiff for piping? What if you had flavored it with espresso powder?
chloebud
last year
This was part of an email I received today, FWIW.

https://www.foodandwine.com/best-egg-substitutes-8778007?hid=c6131b0bafc5342f50a3b9be6604ae0e04cf179a&did=16665092-20250315&utm_campaign=faw_relationship-builder&utm_source=faw&utm_medium=email&utm_content=031525&lctg=c6131b0bafc5342f50a3b9be6604ae0e04cf179a&lr_input=7e5eb1b3949cde5d4fe45d145567a2dcfbb82879f966f476c3c76070a10881a0

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Egg substitutes?

Comments (9)

Elmer J Fudd

nicole

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lisaam

foodonastump

foodonastump

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floral_uk z.8/9 SW UK

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