The Best Alternatives to Eggs for Every Recipe

Many other ingredients can be used as good egg substitutes in a variety of recipes if you are out of eggs, don't want to eat them, or just can't bring yourself to pay the high price of eggs these days. It is essential to select the appropriate substitution because different recipes use eggs for different purposes. Everything you need to know about and how to use egg substitutes can be found here

Purpose of Eggs in Cooking and Baking

Eggs are used in a variety of ways in the kitchen, including as a leavening agent, a binding agent, and the primary source of protein (such as in a sandwich or salad). Eggs serve three primary purposes in baking:

According to Yasmin Lozada-Hissom, chef and partner at Izzio Bakery in Denver, "eggs act as a leavening agent, as an emulsifier, and as a coagulant [or a thickener]." "They also add moisture and provide richness, structure, color and flavor to the final product."

Different substitutes mimic eggs in different ways—some leaven without thickening, others add moisture and richness without leavening, etc. "In general, when you are selecting what to use as an egg replacer, you need to consider the functions of the egg in the original recipe, says Andrea Tutunjian Heaney, Chief of Staff for Urbanspace.