Replacing eggs is no longer a problem exclusive to those who follow a vegan diet. Currently, it is also a solution for those who have allergies, prefer to avoid animal products or want to try different recipes. There are several ingredients of plant origin capable of performing the same functions as eggs, whether to bind the dough, give structure or give texture to dishes, whether sweet or savory.
The topic gained prominence because plant-based products are increasingly present on shelves. Cooking without eggs is no longer complicated and has become a practical alternative, both for everyday life and for special occasions.
According to Women’s Health magazine, which specializes in lifestyle, there are at least seven ingredients that can replace eggs in different recipes. The choice of substitute always depends on the dish and the function that the egg would originally have.
Turn on the mass
In cakes, pancakes or muffins, the egg helps to bind the ingredients together. In this case, flaxseed or chia seeds mixed with water form a kind of gel that fulfills this function. Banana or apple puree also works, bringing moisture and a slight sweet flavor, making it particularly useful in pastry recipes.
Another substitute for pasta is pumpkin or sweet potato puree. In addition to binding the dough, these ingredients add creaminess and a smooth texture. They are ideal for dense cakes or muffins, also providing a touch of natural flavor that combines with spices such as cinnamon or nutmeg.
Structure and volume
To add structure and lightness, silken tofu appears as a versatile option. It is suitable for pies, vegan cheesecakes or dense creams, where a uniform texture is essential. According to the same source, aquafaba, the water used to cook chickpeas, has become very popular. Beaten, it works like egg whites and allows you to prepare mousses, meringues or vegan mayonnaise with a consistency similar to the traditional recipe.
Using natural vegetable yogurt can also replace eggs in cake or muffin recipes. It helps maintain moisture and gives some structure to the dough, making the end result soft and consistent. A small amount is enough, depending on the type of recipe and desired texture.
Savory recipes
In savory dishes, such as vegetable burgers, meatballs or vegan frittatas, the egg essentially fulfills a structural function. Ingredients such as grain flour, cornstarch or mashed potatoes allow it to maintain its shape during cooking.
For savory pasta recipes, chickpea flour is an effective alternative. It helps bind the ingredients together and adds a firm texture. It can also be combined with aromatic herbs to enhance the flavor of the dish, creating more complex recipes without using eggs.
Additionally, some seeds, such as flaxseed or chia, can also be used in savory dishes. Mixed with water, they work as a binder and maintain the shape of dumplings or vegetable burgers. They are simple and natural solutions for everyday recipes.
Practical adaptation and creativity
These alternatives show that cooking without eggs does not compromise the quality of the recipes. Choosing the right substitute depends on the type of dish, the texture you want to achieve and the final flavor. As the same source states, there is no single solution, but several options that allow traditional recipes to be adapted to new needs.
With some creativity, it is possible to use the same ingredients in different combinations. For example, banana or apple puree can be used in both cakes and creamy desserts. Aquafaba works in sweets and sauces, while seeds or flour can be used in savory dishes or snacks.
These solutions make the kitchen more inclusive and versatile. Replacing eggs is no longer just a necessity for vegans and has become a practical alternative for everyone, allowing you to try new flavors and textures without complications.
According to , the trend of using egg alternatives is expected to grow in the coming years, following the search for more sustainable recipes adapted to different dietary restrictions. The practice is no longer an exception and is increasingly becoming part of culinary routines in Portugal and abroad.
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