How to Replace Eggs in Cooking

Eggs serve many purposes when it comes to cooking. Sometimes they act as binders and other times they act as a lightening agent. Whether you are trying to reduce your cholesterol, are a vegetarian or are simply looking for a healthier alternative to eggs, there are many choices when it comes to cooking.

Instructions

1. Identify the function of eggs in the recipe-as a binder or a lightening agent. In casseroles, meat loaves, burger patties and some cakes, the egg serves as a binder. In baked goods, the egg serves as a lightening agent. Know the function of the egg in the recipe to determine the appropriate substitute.

2. Replace the egg when it serves as a binding agent. If you are cooking a casserole, replace the egg with something that helps your recipe stick together. Try using tomato paste, cornstarch, potato starch, whole wheat flour, bread crumbs, mayonnaise, rolled oats, mashed potatoes or sweet potatoes. Substitute each egg in the recipe with 2 to 3 tablespoons of the binding substitute.

3. Substitute the egg when it serves as a lightening agent. If cooking a baked good, replace the egg with something that makes your recipe seem lighter. Try using 1/2 a small ripe banana, 1/4 cup of applesauce, 1/4 cup of tofu mixed with the recipe's liquid ingredients, 1 teaspoon of unflavored gelatin prepared with water or 1 1/2 teaspoons of vegetarian egg substitute.

4. Try it until you get it right. If you aren't satisfied with the way your recipe turned out, use a different egg substitute the next time you cook it. Keep an open mind. Your results may surprise you.

Tips & Warnings

• Some recipes such as salads, call for boiled eggs. Used cubed tofu in place of boiled eggs.