Start a Egg Substitutes Making Business
What is Egg Substitute ?
What else in is
egg substitute?
What is Egg Substitute ?
Egg Substitute is listed in
many low fat or low cholesterol recipes as an alternative to whole eggs. Egg
substitute looks a lot like beaten eggs, but what’s it made of?
Most egg substitute
products—fresh, frozen or powdered—contain mostly egg whites, so if you have an
egg allergy, these are not suitable as egg alternatives. But egg substitute is
an excellent alternative to eggs if you want to cut your intake of fat and cholesterol,
which are concentrated in the egg’s yolk.
Although whole eggs are not
especially high in fat—just 5 grams of total fat and less than 2 grams of
saturated fat per egg—they are notoriously high in dietary cholesterol,
containing more than two-thirds the daily recommended total. So multi-egg
dishes such as omelets and frittatas, which often contain cheese or other
high-fat, high-cholesterol ingredients, are good candidates for using egg
substitute.
Well, egg substitute products
such as Egg Beaters brand, contain 99 percent egg whites. The other one percent
comprises undefined “natural flavor,” coloring, spices, salt, onion powder,
xanthan gum and guar gum. Many nutrients are added to make up for the ones lost
from the yolk, so egg substitute will usually contain varying amounts of iron,
zinc, folate, thiamin, riboflavin, vitamins A, E, B6 and B12, and have an
equivalent amount of protein as whole eggs. While some brands, like Egg
Beaters, contain no fat or cholesterol, others use vegetable oil as an
ingredient, which adds to the fat content again—though the fat is largely
unsaturated.
Check the label on the
egg-substitute product to see if it’s low enough in fat, and also to see
whether the egg substitute is suitable for all your needs. Some
egg-substitute products are great for adding leavening qualities to baked
goods, but unless the egg-substitute also contains added lecithin, which is
normally found in egg yolks, it can't act as an emulsifier, or thickener. This
also makes egg substitute unsuitable for custards. In these cases, it's wiser
to replace some rather than all whole eggs if you need to lower the fat and
cholesterol content of a recipe. Powdered egg substitute may work very nicely
in baking but not at all in scrambled eggs. If you need an egg-free alternative
for this, then tofu would be your best bet.
There are plenty of egg
substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable
egg substitute for use in baking. It is available at health food stores and
most grocery stores.
Tofu: Tofu is great for egg
substitutions in recipes that call for a lot of eggs, like quiches or custards.
To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to
keep in mind that although tofu doesn't fluff up like eggs, it does create a texture
that is perfect for "eggy" dishes.
Tofu is also a great substitute
for eggs in eggless
egg salad and breakfast
scrambles.
In Desserts and Sweet, Baked
Goods:
Try substituting one banana
or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked
desserts. These will add some flavor to the recipe, so make sure bananas or
apples are compatible with the other flavors in the dessert.
Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
• If a recipe calls for three or
more eggs, it is important to choose a replacer that will perform the same
function (i.e., binding or leavening).
• Trying to replicate airy baked
goods that call for a lot of eggs, such as angel food cake, can be very
difficult. Instead, look for a recipe with a similar taste but fewer eggs,
which will be easier to replicate.
• When adding tofu to a recipe as
an egg replacer, be sure to purée it first to avoid chunks in the finished
product.
• Be sure to use plain tofu, not
seasoned or baked, as a replacer.
• Powdered egg replacers cannot
be used to create egg recipes such as scrambles or omelets. Tofu is the perfect
substitute for eggs in these applications.
• If you want a lighter texture
and you're using fruit purées as an egg substitute, add an extra 1/2 tsp.
baking powder. Fruit purées tend to make the final product denser than the
original recipe.
• If you're looking for an egg
replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each
egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed
potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed
with 1 Tbsp. flour.
Fruit makes an excellent replacement for eggs - try bananas,
apple puree or any high protein content fruit. Usually 1/4 cup of banana will
replace 1 egg.
Grind 1 tbsp whole flax seeds (or use 2 1/2 tbsp pre-ground
flaxseed) and combine with 3 tablespoons of water to replace one egg
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