Since the egg shortage in 2022, households worldwide have had to adapt to new cooking practices. I have sorely missed using eggs in the kitchen, but have since learned a few tricks to still have my cakes and mousses. And now that we are climbing out of this egg shortage, these egg substitutes have actually become my preferred cooking ingredients. It keeps my grocery bill down, and means I have more eggs for poaching and frying. I encourage you to get excited about this new way to cook, and redefine your kitchen experience with these essential egg replacements.
The Need For Egg Substitutes: Crisis In New Zealand
Now I love me some eggs, probably more than your average Joe. I love the way that golden yolk oozes onto my crusty, holey Sourdough bread when I poke it with my knife. I love the way those whites fluff up so magically and stoically when whipped.
So, you can imagine my dismay when, 2 years back, we walked into the supermarket and saw the shelves completely devoid of eggs.
Coming home, and I Googled to confirm the worst: New Zealand was in the clutches of an Egg Shortage.
I mean, come ON!
I am nothing if not passionate in the face of a challenge. This Baker was determined to make do, but in such a way that the fam would not even mourn the loss of the egg in our fridge.
And so, even now, when the eggs are back in *limited* supply, I save them for poaching and frying, and stick to these substitutes for baking. In my humble opinion, eggs are just too good to be hidden!
Handy egg Substitutes to Fill your pantry:
Here’s a snapshot of the special ingredients that will become your new best friend when there is an egg shortage:
- Tofu – can be used in cheesecakes, meat loaves or patties,
- Aquafaba – do not pour that stuff down the sink! Whip it up into mousse, Pavlova or meringues, and mayonnaise. Superb stuff!
- Custard Powder (or corn flour) – can be used to thicken sauces and make them a custard like texture. So much easier to use than the risky egg!
- Gelatin can be used as a setting agent for custards, cheesecakes and pudding-type desserts.
- Baking soda, baking powder and apple cider vinegar are the egg replacers in cakes and other baked goods.
- Flax seeds or chia seeds can replace eggs as a binder in baking.
- Applesauce or mashed banana has been known to replace eggs as a binder in baking.
egg substitutes in Cake Baking:
If you want to bake a cake when there aren’t any eggs to be had, then you should check out my vegan cake recipes. There are so many options out there that all taste amazing. The trick to an egg free cake is baking powder, soda and vinegar. These raising agents puff the cake up and give it a lovely fluffy texture.
Here’s a list of my favourite egg-free cakes (all made with sourdough discard, too!):
- Peach Cake
- Strawberry Cake
- Vanilla Cake
- Lemon Cake
- Plum Cake
- Chocolate Cake
- Tropical Cake
- Apple Cake
- Pineapple Cake
egg substitutes in mayonnaise:
For some time now, I have been making my own mayonnaise. But the crucial ingredient in thick, creamy mayonnaise is that boxed treasure, the egg.
When there are no eggs to be had, what is a girl to do?
If you want to have mayonnaise on hand when there are no eggs, you can use Aquafaba to replace the egg. You will not even know that the mayonnaise has not used egg. I love the zero-waste factor, and making a delicious condiment out of a by-product.
This is my go-to recipe for mayonnaise, as I actually prefer it to the egg counterpart.
Egg substitutes in Cookies:
A LOT of cookie recipes require eggs, and I do not know why, because they are actually fine without. I much prefer the texture and crunchiness of egg-free cookies.
I find that if they contain eggs, they are too cakey in texture, which in my (not-so-humble) opinion, is out of place for a cookie.
My Sourdough Choc Chip Cookie recipe is egg free, plus has the added benefit of being fermented overnight. Or my Nut Free No Bake cookies are bound using the simple oils released from blended desiccated coconut. Not an egg in sight!
Egg substitutes in Mousse:
Aquafaba, step right up to the podium! Do not be shy!
I made an aquafaba-based mousse last night and it was amazing! I will admit, licking the bowl wasn’t too pleasant, but after 4 hours of setting in the fridge, the mousse did lose that chickpea taste (yes, it did!).
So Aquafaba is definitely a reliable egg-substitute in the context of mousse. You could also make a simple two-ingredient mousse out of melted chocolate and coconut cream. Rich, luscious and creamy, you will not miss those eggs!
egg substitutes in a savoury Breakfast:
This one is a toughie, because eggs do tend to take center stage with a savoury breakfast. Fear not, because there are one or two options you can try to get your savoury kick.
If you want to have a large savoury breakfast with no eggs on hand, Scrambled Tofu is actually YUM, and it really does have the consistency of scrambled eggs. Tofu carries whatever flavour it is paired with, so you can be really creative with the flavours you use. You could do curried, Italian, Asian or just simple buttery goodness!
There are many other options for savoury breakfast without specifically substituting egg. Toast with Avocado, or mushroom, or tomato, or cheese, or baked beans….you could even have the the whole lot!
egg substitute for Egg Wash:
Scones, pies, and pastries all have that classic sheen with an egg wash. While these things are fine without an egg wash, some baked goods are simply begging for it.
Pinwheel scones can have a glaze of melted butter. Hot cross buns will blossom with a coating of warmed apricot jam. Pies and plain scones or biscuits could be brushed with milk.
When I made these Danish pastries, I heated some sweet apricot jam until it was runny. I brushed that over the pastries just after they emerged from the oven. It gave them that lovely sheen, plus a slight sweetness that was very welcome!
egg substitute in Custard:
Lately I have been aboard a pleasant bandwagon of making custard-filled slices. I know. Timing, right? In the middle of an egg shortage??
But, when I was making the aforementioned Danish pastries, I discovered that they are actually filled with custard. What was a girl to do when no eggs were to be had?
Well, one thing I did have lurking in the back of my pantry (and it must have been there for close on a million years) was (drumroll, please!)….Custard Powder!
Okay, okay, I know it is not the most glamourous of ingredients, but it quickly became my hero and now I want to always have it in stock!
Why? Well, all you need to do is add a little bit of sweetener and liquid (any liquid is fine, it doesn’t have to be milk) and custard powder magically transforms it into this thick, creamy, and yes, custardy sauce.
It is amazing! Such an inexpensive and easy way to have a gratifying dessert in your fridge. With it I have made a luscious lemon curd slice, and a cardamon custard (for the Danishes), and a caramel slice (using dates). It’s quickly becoming my best friend!
egg substitute in Cheesecakes:
A lot of cheesecake recipes do not call for eggs (these tend to be unbaked), especially if they are vegan.
Cheesecakes without eggs need some form of corn flour or gelatin to set, so these ingredients are good to stock for when you are in a cheesecake-y mood! Corn Flour and Gelatin are also great for puddings, trifles, and any other kind of cool dessert that needs to be set.
If you’re curious about egg-free cheesecakes (without cashews or tofu), I’ve a few right here on the blog!
- Peach and White Chocolate Cheesecake
- Vanilla Cheesecake
- Plum Cheesecake
- Biscoff Caramel Cheesecake
- Caramelised Apple Cheesecake
- Peanut Butter Cheesecake
- Low Fat Yoghurt “Cheesecake”
Egg Substitutes for Meatballs and Patties:
If you want to bind that meat loaf or meat patties, and you are in a no-egg bind, then there are a few options for you.
You could use bread crumbs, or cheese. Or, my vegan friends use tofu to make a DELICIOUS meatloaf. I have also heard of cooked rice being used as a binder. Or, pure meat on it’s own, holds itself together perfectly. It’s just that good!
Conclusion
It’s always interesting to see alternatives to how we usually do things. My own personal journey with egg substitution has shown me that eggs are not the holy grail of baking, and one can do quite well without them. Egg substitutes are becoming less of a novelty, thanks to the shortage and to an increasing aversion to egg. It’s great to know that we can create delicious treats that everyone can enjoy, with what we have. Happy baking, and may your kitchen continue to be filled with warmth, love, and scrumptious delights!
