What can I use instead of eggs?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we learn about eggs and their uses, and explore them in detail. This guide also outlines and explains what you can substitute for eggs if you cannot eat eggs or are unable to procure them.
In the UK, a ban on battery cages was implemented in 2012 and replaced by the slightly larger enriched/colony cages, following a European Union Directive first passed in 1999. In the intervening period the market for free-range eggs grew rapidly in the UK. In Australia, while battery cages have yet to be banned, there has also been a rapid rise in free-range egg production since the early 2000s, and which now constitute over 40% of the shell-egg market (1).
The following are some options you can consider:
- Unsweetened applesauce
- Mashed banana
- Ground flaxseeds or chia seeds
- Silken tofu
- Vinegar + baking soda
- Yoghurt or buttermilk
A brief about eggs
When we refer to eggs, we usually mean chicken eggs, however, there are many different types of eggs available on the market such as duck eggs, quail eggs and turkey eggs to name a few. There are many types of chicken eggs available that vary in size and nutritional value. They may be enhanced to have more vitamins and minerals and also are available as brown eggs (2).
The yolks have high nutritional value as they are a great source of fat, vitamins and minerals and carotenoids. Eggs are cheap, easily available and extremely healthy with a lot of health benefits (2).
Eggs are used in baking and play an important role in it as they act as a leavening agent and add flavour, texture and structure to the dish. Eggs have multi-functional properties, including emulsification, coagulation and foaming (3).
What are eggs used for?
Because eggs are such a great source of bodily nutrients, they are a popular breakfast food. They are also eaten as a source of protein for muscle building and weight loss, however, it is advised to not eat the yolk if it is for the latter. They can be eaten both directly as well as incorporated into dishes. Ovomucin is one of the egg white proteins that is considered a good source of nutrients and has two vital nutrients, protein and carbohydrates. Ovalbumin has the highest amount of egg white protein with good amino acid composition. The rest of the egg white proteins also are considered to be good sources of essential amino acids; thus, egg white can be used as an excellent protein source for many food items (4).
Eggs can be cooked and eaten directly in a variety of different ways. Some of them include being boiled, scrambled, poached or cooked with other ingredients as an omelette.
Aside from being eaten as is, they are an important component in a range of different recipes such as :
- Cakes
- Cookies
- Meringues
- Macarons
- Pies
- Bread
- To bind ( for example in dumplings)
- Used as an egg wash to add a golden glaze and crisp to pastries.
What can be used instead of eggs?
Eggs are sometimes avoided by those who have egg allergies or are vegans, for example. In this case, there are many substitutes that can be considered, especially in baking and cooking;
1. Unsweetened applesauce
Applesauce is made from pureed, cooked apples. You can use the sweetened variety however, you will have to reduce the amount of sugar in the recipe to compensate. This is a healthy substitute that can be used for muffins, cupcakes, cookies and bars that adds moisture. However, keep in mind that using too much applesauce can result in a rubbery texture.
In a study, apple products were found to have very useful emulsifying properties. Apple powder used as an emulsifier agent in oil-water mixtures displayed a high stabilizing potential, and the network created during emulsification remained unchanged over time. A mixed network of particle-stabilized oil droplets and powder particles may have been created (5).
An egg can be replaced by one-fourth cup of applesauce in most recipes.
2. Mashed banana
Mashed, ripened bananas are an excellent, nutritious substitute for eggs. It adds density and moisture to your baked goods, however, it does add a slight banana flavour so make sure that the recipe can afford that.
Studies show that bananas have the ability to form foam and act as egg substitutes. Overripe bananas are an excellent source of dietary fiber, vitamins, minerals and natural sweeteners. However, egg substitutes such as bananas are characterized with high moisture content, which helps lower the viscosity of the batter (6).
This alternative works for quick breads, muffins and cakes. Use a banana of moderate ripeness as the riper it is the sweeter it will be and can change the flavour of your dish. One egg can be replaced by ¼ cup of mashed banana.
3. Ground flaxseeds/chia seeds
These seeds are highly nutritious seeds containing omega-3 fatty acids and fibre. This is quite a healthy option. You can mix a tablespoon of ground seeds with 3 tablespoons of water to create a thick paste that will easily substitute one egg.
Chia can form gum, which has good functional properties. Thereby, they improve the functional properties of its food products as emulsifiers and stabilizer agents (6).
Water-soluble flaxseed polysaccharides, commonly referred to as flaxseed gum, are of special interest due to their functional properties when included in aqueous solutions. Solutions of flaxseed gum have considerable viscosity and readily form stable emulsions, gels and foams (7).
Keep in mind, however, that this option makes your dish dense and can also leave a nutty flavour. It is hence advised to be used for savoury baked goods like pancakes, waffles, muffins, breads and cookies.
4. Silken tofu
Tofu is the result of pressing processed, condensed soy milk into blocks. Silken tofu has higher water content and is hence softer. ¼ cup of silken tofu can be pureed to replace an egg. It is flavourless in comparison with the other alternatives however can make the dish denser so is better used in brownies, cakes and breads and other recipes that call for only a few eggs.
Soy protein ingredients are used to aid formation and stabilization of emulsion for many food products including cake batters. Generally, the emulsifying capacity of soy protein products increases with increasing solubility and interfacial tension is progressively reduced as concentration is increased (8).
5. Yoghurt or buttermilk
This option adds a good amount of moisture and texture to the dish. Be sure to use plain and unsweetened yoghurt so that it does not add any further sweetness or flavour to the recipe. You can replace one egg with ¼ cup of yoghurt or buttermilk.
This can be a heavy substitute so beating it before adding can be helpful. It is best used for muffins, cupcakes and cakes.
Buttermilk can be used to replace eggs due to its good emulsification and good water-holding capacity. Whey proteins and milk fat globule membranes in buttermilk possess inherent emulsifying properties. Buttermilk has been used in bakery, chocolate, cheese, yogurt, and for the delivery of bioactives as wall material for encapsulation. Buttermilk improved crumb texture and enhanced water-holding capabilities of yogurt (9).
Yogurt contains casein. Sodium caseinate is a valuable food ingredient with its high protein content and functional properties of emulsification, water binding, and texture improvement (10).
Other FAQs about Eggs that you may be interested in.
What can I substitute for eggs in cakes?
Conclusion
As you have seen, this guide has explained why eggs are important in our diets and our cooking and how they can be substituted by different ingredients that also include vegan options.
Citations
- Scrinis, Gyorgy, Christine Parker, and Rachel Carey. The caged chicken or the free-range egg? The regulatory and market dynamics of layer-hen welfare in the UK, Australia and the USA. J Agric Environ Ethics, 2017, 30, 783-808.
- Réhault-Godbert, Sophie, Nicolas Guyot, and Yves Nys. The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients, 2019, 11, 684.
- Kohrs, D., et al. Evaluation of egg replacers in a yellow cake system. Emirates J Food Agric, 2010, 340-352.
- Lotfian, Fahimeh, et al. Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties. Food sci nutr, 2019, 7, 1466-1472.
- Huc-Mathis, Delphine, et al. Emulsifying properties of food by-products: Valorizing apple pomace and oat bran. Colloids Surf A Physicochem Eng Asp, 2019, 568, 84-91.
- Saleh, Samaa. Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes. Alexan Sci Exch J, 2022,43, 219-228.
- Liu, Jun, et al. Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties. Food Hydrocoll, 2016, 52, 963-971.
- Jideani, V. A. Functional properties of soybean food ingredients in food systems. Soybean-Biochemistry, chemistry and physiology, 201, 345-366.
- Zhao, Lili, Ran Feng, and Xueying Mao. Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt. Food Sci Nutr, 2020, 8, 3061-3069.
- Isleten, M., and Y. O. N. C. A. Karagul-Yuceer. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. J dairy sci, 2006, 89, 2865-2872.
