Best Egg Yolk Substitute – It is without a doubt that eggs are important in the culinary scene. They are widely used in a lot of sweet and sour dishes, such as desserts. The yolk of the egg is utilized as a food emulsifier and thickener, such as custard, mayonnaise, and crème brûlée. It is a major source of minerals and vitamins, fat and cholesterol, and protein.
The Best Egg Yolk Substitute
In some cases wherein an individual does not want to consume eggs, like vegans and health-conscious individuals, finding a healthier egg yolk substitute is a bit of a challenge.
One should look for a vegan egg yolk substitute that helps in binding materials and has other rising agents, specifically in baking. It is also important to find one that contains almost the same proteins, vitamins, and minerals as yolks and that has fewer calories and fats.
In cases where you only need an excellent binding ingredient and does not care much about the taste, a lecithin is a great option. Lecithin—a phospholipid that comes from soybeans—is beneficial to your health since it contains high HDL levels, which is a good cholesterol. Also, its calorie level is far less than a yolk.
However, unlike egg yolk, it is odorless and tasteless. The oil from the soybean acts as the binding agent. This alternative has already been used as an emulsifier in many commercial products. Whether, refrigerated, processed into granules, or not, lecithin is always good to go. Note that when using it, a tablespoon of its granules is equivalent to a large yolk.
#2. Starch-Based Egg Yolk Replacements
A starch-based egg yolk substitute, although it does not have much protein, is healthier, especially that it contains fewer calories. Also, this recipe won’t alter the taste of your dish, and same as an egg, it gives off similar moisture and fat. In preparing this homemade alternative, you will need to sift together the following:
- A tablespoon of cornstarch or tapioca.
- A tablespoon of potato starch.
- One-Fourth tablespoon of baking powder.
- One-eight tablespoon of Xanthium gum.
After sifting everything, add a half cup of water and two teaspoons of soybean oil into the mixture. The baking powder in this recipe allows it to rise.
Flax seeds are packed with omega 3 fatty acids along with other nutritious benefits. Taste-wise, flax will provide a nutty flavor to your dish; hence, it is best used in baked goods. In order for it to successfully copy the jelly-like consistency of an egg yolk, it must be finely ground and mix with water. Take a note that it should not be exposed to light and air for too long as it will turn sour. You must store it properly in the freezer.
Ener-G is one of the popular egg replacers which is commercially available in most supermarkets and grocery stores. It is in a powder form. This product is made from leavening agents, tapioca and potato starch, and other chemical ingredients.
It is completely free of gluten, wheat, dairy, and soy. In substituting a whole egg, mix one and a half teaspoons of powder with 3 tablespoons of water. To replace the yolk alone, mix a half teaspoon of powder with two tablespoons of water. Depending on the dish’s moisture requirements, you might need to add more water.
#5. Baking Soda and Vinegar
The combination of baking soda and vinegar will give a light and fluffy consistency/texture to baked goods. Mix one tablespoon of vinegar and one teaspoon of baking soda together to replace a yolk or a whole egg.
Tofu can be used as an egg yolk replacement in foods like an omelet, puddings, custards, and mayonnaise. While silken tofu can be utilized as a binding agent in baked goods such as cake. It is advisable to use tofu on heavier cakes since it is high in density.
Take note that one yolk is equivalent to one-eighth to one-fourth of tofu. In other recipes, you just have to add a cup of tofu and mix them well.
#7. Soya Yogurt
Soya yogurt is a good substitute when you are particular with your dish’s moisture and texture. It works as a binding agent, and like baking soda and vinegar, it also makes cooked or baked dishes lighter and fluffier.
Nutrition-wise, it is a water-soluble substance that is rich in protein and healthy fatty acids. Take note that to replace a whole egg, one-fourth cup of soya yogurt is needed. To substitute the yolk, a lesser amount of soya yogurt should be used.
Other popular vegan egg yolk substitutes are bananas and applesauce, although their protein content may not be that rich. These 2 ingredients must be added with soya milk and baking powder if you want it to function as a binding agent and improve the texture of your food.
There are also a lot of powdered egg and yolk substitutes that are free of eggs in supermarkets and grocery stores. Furthermore, you can also opt to follow some recipes on vegan cookbooks for better reference.
All the listed alternatives for egg yolk substitute share almost the same function and properties with an actual yolk. It is best to know your taste, texture/consistency, and nutrient requirements first before picking which of the alternatives you will include in the recipe.