Egg YOLK replacement?
I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend.
The non vegan ingredients that the recipe calls for are:
milk (substituting with almond milk)
butter (substituting with Earth Balance)
3 egg yolks
Help!! I can not think or find a good alternative to just 3 egg yolks. I am questioning the consistency of a lot of the suggestions I have found online.
Thank you in advance for all suggestions and ideas!
Best Answer
In an article I with a very quick google search found here, it seems that you can
blend 1 tablespoon of flax or chia seeds with 3 tablespoons of water until mixture is thick and creamy.
However, I suspect that this would add a gritty texture that would be unpleasant in easter sweet breads. You would probably find that a full-fat yogurt is a good alternative, having both protein and fats.
I also found this article, which uses chickpea flour, flour (wheat, rice, sorghum), water and oil.
Pictures about "Egg YOLK replacement?"
Quick Answer about "Egg YOLK replacement?"
- Ground Flaxseeds. Method: Grind whole flaxseeds. ...
- Chia Seeds. Method: Take a tablespoon of chia seeds and soak it in 1 cup of water for about 15 mins. ...
- Soy Protein. ...
- Tofu. ...
- Agar Agar Flakes. ...
- Ripe Bananas. ...
- Peanut Butter.
What can I use in place of egg yolks?
Egg Yolk Substitutes For Thickener- Soft and firm tofu \u2013 Puree \xbc cup of tofu.
- Pureed avocado.
- Agar powder \u2013 This ingredient works like gelatin. Combine 1 tablespoon of agar powder and 3 tablespoons of water.
- Soy flour.
- Chickpea flour.
- Cornstarch.
- Nut butters.
Can you bake without egg yolks?
Your problem is that without the yolks, you need to add another ingredient that will soften the gluten proteins in your flour. Try increasing the sugar, or add a tablespoon of vegetable oil in place of the yolks. If your cake is dry, vegetable oil will also provide moisture to the crumb.Can you use whole eggs instead of yolks?
When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.What do vegans use instead of egg yolks?
To use aquafaba as an egg replacement in vegan recipes (for example, in meringues, marshmallows, ice cream, or mayonnaise), substitute 1 tablespoon of aquafaba for 1 egg yolk, 2 tablespoons of aquafaba for 1 egg white, or 3 tablespoons of aquafaba for a whole egg.Egg Yolk Substitute - What Are Your Options?
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