Well, for quite a few reasons, actually. Reasons to replace eggs include:
- Economics: considerable fluctuations in global egg supply and pricing
- Health concerns: cholesterol content, avian influenza outbreaks, etc.
- Lifestyle: vegan/vegetarian diets
- Shelf-life and handling: egg products have a limited shelf-life and can lead to HACCP issues
- Allergen: egg is considered a top allergen in the U.S., creating a challenge for food producers
Another great reason? Most egg replacers are entirely cost effective and may even end up saving you money.
What can I use to replace eggs?
In the baking industry, most egg replacers are made of:
- Protein concentrates and isolates: milk, whey, soy, pea, lupine
- Polysaccharides (gums, hydrocolloids): xanthan gum, guar gum, fibers
- Cyclic oligosaccharides: cyclodextrins
- Emulsifiers: soy lecithin, sucrose esters
Ideally, egg replacers should be able to substitute for up to 100% of the egg content, while providing the same physical and sensory attributes equivalent so your consumer won’t tell the difference. Each comes with its advantages and disadvantages: