Eggs are laid by female birds. Our concern here is chicken eggs which are made up of a protective eggshell, albumen (egg white), and vitellus (egg yolk). Eggs are consumed and used in cookery in every part of the world and as a result of this, chickens are reared in large numbers throughout the world.
Eggs act as binding agents in baking. When their proteins are set, they bind ingredients together for example meatloaves, casseroles, and other baked goods. This is a result of its ability to coagulate and form gels that hold other ingredients together. This binding action helps with the baked product’s structure, texture, and appearance. The proteins in eggs specifically in the egg whites helps with the binding when heated or exposed to acids. It changes form from liquid to semisolid or solid. This new form serves as an adhesive to help hold the ingredients together. For example, an egg wash can be used to hold seeds or nuts on baked goods by brushing it on the surface. The proteins in the egg wash binds the seeds or nuts to the surface of the baked product during baking.
Eggs also have nutritional value. Eggs when boiled can supply different vitamins and minerals in significant amounts. On Daily Value, the nutrients include Vitamin A (19%), Pantothenic Acid (28%), Vitamin B12 (46%), Phosphorus (25%), Vitamin D (15%), and other vitamins. The nutritional value of eggs is affected by the different cooking methods. Even with all these nutritional values, it still has its health defects.
Eggs Nutrition Facts
Uses in Other Recipes
Eggs can be used for different purposes in different recipes. It can be used either as a leavening agent, binding agent, or for moisture. It serves as a leavening agent in making meat pie or cakes, it serves as a binding agent in making meatloaf and it can be used to create moisture for pancakes.
Egg Substitute for Binding
There are many reasons why one might decide to substitute eggs on a recipe. Whether you are a vegetarian, just out of eggs, or allergic, there’s a substitute for you. Below are some substitutes for egg as a binding agent.
Flaxseeds when grounded and mixed with water cans serve as a binding agent in your recipe. It is a very easy substitute for eggs. Mix 1 tablespoon of flaxseeds with 3 tablespoons of water then let it sit till it thickens. It should come out as thick as egg whites and it performs the same function as eggs. If the mixture doesn’t become thick after you let it sit, you can heat it till it becomes thick then let it cool.
This substitute is very similar to flaxseeds. When chia seeds are grounded and mixed with water, the mixture can be used to bind ingredients in a recipe. A mixture of one tablespoon of grounded chai with three tablespoons of water is equivalent to one egg. The mixture should be left to thicken but where it doesn’t thicken, it can be heated to thicken it.
Another fine substitute for eggs in your recipe is nut butter. It works great in pancakes, brownies, and cookies as a binder. To be on the safer side, use creamy nut butter so it can mix properly and not a chunky one. 1 egg can be replaced with 3 tablespoons of nut butter.
Mashed banana has binding qualities like eggs. It is a very good substitute for eggs in a recipe. A whole mashed banana is too much to replace one egg, half of it will do the trick. You should be careful not to use overripe bananas because they can tamper with the taste of your recipe.
No eggs? No banana? Avocado can also do the trick. It serves as a binder just like eggs and mashed banana. One egg is equivalent to a quarter cup of mashed avocado.
Egg Substitute for Binding Meatballs
Eggs are essential in meatballs because they help hold the meat pieces together. When you make your meatballs without eggs, the ingredients just fall apart. There are other ingredients however, that can be used in binding the meat pieces. You can choose from a variety of substitutes, for example, Fruit Puree which can perform the function of egg in your meatball recipe. Examples of fruit puree include mashed avocado, applesauce, and mashed banana. They also add extra flavor to your recipe.
Egg Substitute for Binding Breadcrumbs
For some reason, you might be forced to look for alternatives for your regular binding agent. Whatever your reasons for looking for egg substitute for binding breadcrumbs are, there are substitutes at your disposal. You can opt for milk or yogurt to bind your breadcrumbs to whatever you are cooking. You do this by submerging the food item in the yogurt or milk before applying the breadcrumbs.
Frequently Asked Questions [FAQ]
What can be used instead of eggs to bind?
There are several egg substitutes available for binding. You can choose to use mashed banana as a replacement for the egg to bind your baked food. Grounded flaxseeds or chia seeds are also good substitutes. They can all serve as binding agents in your baked product.
What do vegans use instead of eggs to bind?
Vegetarians have a variety of substitutes for eggs as a binding agent. They can use flaxseeds or Tapioca starch. Tapioca starch can be used as a binding agent by mixing 1 tablespoon of tapioca starch with 3 teaspoons of water as a replacement for one egg. Flaxseed has a nutty flavor attached to it. Use 1 tablespoon grounded flaxseeds with 3 tablespoons of water as a replacement for one egg.
What can I use as a binder in meatloaf instead of eggs?
Eggs in meatloaf as a binder to hold the ingredients together. You can substitute eggs on meatloaf with Mayonnaise, cheese, flaxseeds, breadcrumbs, and olive oil. Whichever substitute you go for among them, they will serve the same purpose as eggs.
Can I use Mayo instead of eggs?
Mayonnaise can be used as a binding agent instead of eggs. It has egg as one of its ingredients so there’s still egg in your recipe when you use mayonnaise. It can serve as a good binding agent and it should be noted that mayonnaise has oil. You get a bit of extra oil when you use which means your baked product might turn out to be dense.
You cannot run out of egg substitutes for binding. The ones discussed are just a few out of many. Eggs serve as biding agents in different recipes and for some, a person might be compelled to not use them. Either because they are allergic to it or they have simply run out of it.