Pastry, quiche, mayonnaise: how to replace eggs in your sweet and savory recipes

From cookies and cakes to mayonnaise and quiche, eggs are a fundamental ingredient in both sweet and savoury recipes. They provide structure, moisture, flavour, and colour to our dishes. However, due to dietary restrictions or personal preferences, there’s an increasing need for egg substitutes. This article explores various alternatives that can replace eggs in your recipes while ensuring the taste and texture remain intact.

The importance of eggs in cooking: roles and functions

Unveiling the versatility of eggs

Eggs play several crucial roles in cooking. First, they act as a binding agent, helping ingredients stick together. Second, they contribute to leavening by generating steam that lifts baked goods up. Thirdly, they’re used for their emulsifying properties – in sauces such as mayonnaise, eggs help oil and water mix for a uniform consistency. Lastly, eggs add colour to dishes when used for glazing.

Why we need alternatives

The demand for egg substitutes is on the rise due to various reasons like veganism, allergies or simply dietary preferences. Fortunately, there are effective replacements that can mimic the functions of eggs without compromising on taste or texture.

Let’s talk about these alternatives next.

Plant-based alternatives: aquafaba and fruit purees

Aquafaba: the miraculous bean water

Aquafaba, the liquid left over from cooked chickpeas has been gaining popularity as an excellent egg replacement. It can be whipped into peaks just like egg whites making it ideal for meringues and mousses.

Fruit Purees: sweet solutions

Fruit purees like banana or applesauce can replace eggs in sweet recipes. They add moisture and sweetness, but be aware that they might also bring their fruity flavor to your dish.

Next, let’s move on to some gluten-free options that can replace eggs in recipes.

Gluten-free options: starches and seeds as binders

Cornstarch and other substitutes

Starches such as cornstarch, arrowroot or potato starch are excellent for replacing the binding properties of eggs. When mixed with water, they form a gel-like texture similar to beaten eggs.

Seeds: a healthy alternative

Seeds like flaxseed and chia seeds can also serve as egg replacements. When mixed with water, they form a thick, gelatinous mixture acting as perfect binders in baking recipes.

From ready-to-use solutions to homemade substitutes, let’s explore the revolution YUMGO has brought about.

Ready-to-use Egg Substitutes: the YUMGO Revolution

An innovation for convenience

YUMGO, a ready-to-use egg substitute is a game-changer for many home cooks and professional chefs alike. It mimics all functions of an egg – binding, leavening, emulsifying, and colouring, making it an efficient replacement in all cooking scenarios.

Let’s now delve into some delicious examples of reimagined dishes without eggs.

Reimagined Recipes: eggless quiches and pastries

The classic Quiche goes eggless

A traditional quiche gets its signature custardy texture from eggs. However, with creative use of tofu or chickpea flour combined with plant-based milk, you can create an equally delectable eggless quiche.

Sweet Indulgences: pastries sans eggs

Eggless pastries are no longer a challenge. With smart substitutes like vinegar and baking powder, or yogurt and baking soda, you can bake mouth-watering cakes and muffins without using any eggs.

The world of cooking is ever-evolving, constantly adapting to dietary needs and preferences. Whether it’s due to allergies, dietary restrictions, or personal choices, there are numerous ways to replace eggs in your favourite recipes. With a bit of creativity and willingness to experiment, you can create delicious dishes where one wouldn’t even miss the eggs. Happy cooking !