Which Egg Substitute Is Actually Worth Buying? | America’s Test Kitchen
Can you really bake a cake without real eggs? Jack Bishop and Julia Collin Davison test popular store-bought egg substitutes as used in cakes, cookies, and popovers, to find out which egg replacements actually deliver on taste, texture, and rise.
The Best Egg Substitutes:
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So many egg replacements or vegan "dairy" products contain legumes. My grandson is allergic to soy, peanuts & legumes, dairy, and most nuts. It really can be challenging to find stuff to use that don't contain those items. I've figured it out for most baking, using flax seeds, bob's egg replacer, and sometimes applesauce or banana. They're not interchangeble and different egg subs work in different recipes. And forget vegan "ice cream" or 'whipped cream." 99% of them contain pea protein, which is verboten. I've been seeing more whipped coconut cream without pea protein lately, which helps.
Give me a real egg, no fake foods for me. . . . maybe that is why so many people are always sick, . . eating fake foods!!~!
I made a decent "egg" nog with Bob's Red Mill.
For those who believe egg industry is harmless, look up what happens to the male chicks that are born in egg industry hatcheries.
I tried plant-based mayo on a whim and my cake came out perfectly moist & delicious!
Just a tip to my friends… the "Just Egg" egg replacer has a pretty short shelf life refrigerated… and if you are only baking, you'll find yourself baking a cake or two a day to use it in time.
My tip… shake the container well and pour the replacer into simple ice cube trays. Measure how much to fill one with a tablespoon. My trays, when filled, I know that two cubes makes the equivalent of one large egg (but yours may be different).
There are time also when I'll combine just egg with some tapioca starch and water… this thins out the mung bean with turmeric flavor so that once a sweetener is added to your dish, you'll never taste that "eggy" flavor in your more subtlety flavored bakes
JUST makes amazing products, I miss their cookie dough!
I love that the testing included egg. Way to be scientific about it! Great little episode.
The only one I have used personally is Ener-G Egg Replacer, which is made with potato starch and tapioca flour and does have both baking soda and cream of tartar. Obviously, it is one of those you can bake with but not scramble, and I found it quite acceptable for baking.
When I was vegan I would use ground flax and warm water. You let it sit a bit and it gets quite gooey, like and egg. It worked pretty well!
YIKES…its not an egg. Frankenfood…
It's interesting that for her the best egg substitute was not the actual eggs. That might say something about 'the real thing' when you don't know something is the real thing.
I've had many people show a preference for stuff baked or or prepared with plant milks over cow milk when they didn't know it was plant milk, and almost everyone I've introduced to chocolate plant milk find that they prefer it over chocolate milk.
What?
I love how Jack tried to save the segment after Julia said she didn't like Judees.
No applesauce as a comparison?
I'm allergic to chicken egg whites [no other poultry eggs set off my immune system!] and use Just Egg sometimes, I do like their products. I prefer to buy the frozen egg patties because they last longer and I don't eat "eggs" very often.
I don't think it's healthy to eat any food pretending to be another food. Just eat it in it's original form.
NONE OF THEM.
It's always funny when the traditional one doesn't win.
There is no egg subsitute.
Just say no to fake food.
1 tbsp of ground flaxseed with 3 tbsp of water works well, as does whipped silken tofu. I’ve also had good luck with apple sauce depending on the recipe. I’d love to see a comparison of how those compare. 🙂
It's your choice if you want to spend more money on a materially worse, ultra processed food product compared with the OG.
The correct answer is "none."