Whether you’re vegan, allergic or you just ran out of eggs, there are plenty of reasons why you might look to replace this natural binder in a recipe. What makes the ingredient perfect for holding others together are the proteins found within, and how they behave when heated or exposed to acid, according to the . That means when you use an egg wash to stick seeds or sugar to the top of a pastry, or mix an egg into your , it’s the molecular structure that’s getting put to work.
This reaction can be pretty essential, depending on what you’re making. So for when you find yourself in a pinch (like, you just realized you only have one egg but your recipe calls for three) or you’re practicing , we turned to James Beard Award semifinalist for advice. Freeman is the executive chef at two plant-based restaurants, (New York City) and (Los Angeles), so she knows a thing or two about working without the age-old go-to.
“Flaxseed is one of the most popular replacements for eggs,” Freeman tells TODAY.com. If you’re going this route and want to incorporate the seed into your recipe, the chef says She calls this replacement “ideal for baking.
” While it’s a great binding agent, Freeman says flaxseed gel can lack moisture and emulsification, so depending on the application, she might opt for something else instead. Chickpea water (aka aquafaba or the leftover liquid you get from cooking chickpeas) is one of Freeman’s favorite replacements as it not only acts as a binder,.
