Substitutes for Egg Yolk: 13 Best Alternatives!

Egg yolks are an excellent ingredient for sauces and pastries because they provide thickness, flavor, and color to a dish. They serve various purposes in recipes, including thickening, binding, and helping something rise, like a cake.

So the first step is to figure out what you’re trying to replace.

Although eggs are commonly thought of as a necessary component of baking and cooking, You may use some replacements to get the same outcomes.

Silken tofu, chia eggs, flax eggs, wheat, and oil are just a few examples of replacements. You can use several substitutions if you’re vegan, have an egg allergy, or want to lower your cholesterol.

Let’s have a look at some of them.

Substitutes for egg yolk

The egg yolk alternatives listed below can help you properly replace this distinctive component and save your recipe. So, let’s look at each one and see which one is best for you.

No. 1 Egg made from flax

If a recipe requires an egg for binding, such as in a cake mix, you can use a flax egg instead of the yolk and shite.

All you need to do is combine one tablespoon of flax seeds with three tablespoons of water. You may also microwave it for around 20 seconds to get the consistency you want.

It should have the consistency of a beaten egg after 10 minutes, and this will aid in binding your ingredients together. You should only use it in cake and brownie baking recipes.

No. 2 Chia seed egg

A chia seed egg serves the same purpose and has the same ratio as a flax egg. Allow one tablespoon of chia seeds to soak in 3 tablespoons of water for 10 minutes. The mixture will quickly become gelatinous, resembling an egg, and can be used to bind any recipe. All baked goods and mixtures that will be cooked, such as cakes, brownies, cookies, and pancakes, can be made with chia eggs.

No. 3 Caramelized apples

Applesauce is a popular egg yolk substitute because it contains no fat or cholesterol. It can be used in cakes and cookies as both a raising and binding agent. However, You cannot use it to make ice cream or custard.

The applesauce doesn’t have much flavor after baking, so it’s an excellent substitute for egg yolks.

No. 4 Water and oil

Combine one tablespoon each of oil and water, as well as one teaspoon of baking powder. It is a suitable substitute if you don’t have a flax or chia egg. You can also use it in recipes that you will cook, as the oil and water will help the battered bond, and the baking powder will help it rise.

No. 5 Chickpea flour (a type of flour made from chickpeas)

It is a fantastic vegan egg substitute that you can use for binding and leavening in savory and sweet recipes. All you have to do is make a paste with a spoonful of chickpea powder and water, then add it to the mix. It ensures that your battery is appropriately leavened. It’s also an excellent technique to keep your mixture together.

No. 6 Tofu that is silky smooth

Silken tofu, which you can use in place of egg yolk in baked products and batters, will help a cake mix rise. You’ll need to puree the silken tofu until it’s smooth, then add a few teaspoons to your mixture.

Vegans can use silken tofu in place of egg yolk. Many eateries manufacture their own ‘egg yolks’ by combining silken tofu with agar and spices and allowing it to solidify.

No. 7 Soda or carbonated water

If you’re baking a cake and you’ve run out of eggs, carbonated water or soda is the ideal substitute. Replace one entire egg with around half a cup of carbonated water and avoid overmixing; the carbonation will help your cake rise. You may also enhance the flavor of your baked products by using flavored sodas. Cakes and pancakes can benefit from the addition of carbonated water. It should not, however, be used in other recipes.

No. 8 Baking soda with apple cider vinegar

It is another excellent leavening agent that you can use for egg yolks.

For a concoction by combining a teaspoon of apple silver vinegar and a teaspoon of baking soda in a small bowl. Then, to assist the mixture with rising, add the concoction to it. You can also use half a teaspoon of baking powder in place of the baking soda.

The combination of the vinegar and the raising agents will aid in the rise of your cake, pancakes, or brownies, resulting in a fluffy outcome without the use of eggs. It’s not suitable for savory dishes.

No. 9 Avocado 

As a thickener, it works well in both savory and sweet dishes.

You can use mashed, ripe avocado instead of egg yolks to thicken sauces or mixes, but keep in mind that it may impart a flavor that would be more suited to savory foods. On the other hand, many chocolate puddings are thickened with avocado, which contributes to the pudding’s smooth consistency so that you may play about with it.

No. 10 Cornstarch 

As a thickening agent, cornstarch can be used in place of egg yolks in sauces and puddings like hollandaise sauce and custards.

Heat activates cornstarch, making it a thickening agent. As a result, when combined with water and put into a mixture, it begins to thicken rapidly.

It’s also easy to come by and can be used in place of egg yolks to thicken a variety of soups and stews. It has no flavor and will not change the taste of the finished meal, making it an ideal egg yolk substitute when thickening.

No. 11 Butter 

When taste is needed, you might use butter in place of egg yolks.

You can also use butter instead of egg yolks to give cakes a deeper, buttery flavor. Suppose you’re preparing vegan hollandaise sauce, for example. In that case, this butter is ideal since it retains the creamy, rich flavor of egg yolks while omitting the egg yolks.

However, butter should not be used as a raising agent instead of eggs. If you don’t, your cake will be dense and flat, rather than moist and airy.

No. 12 Coconut milk 

Coconut milk may seem strange, but it may be substituted for egg yolks when thickening anything that does not require cooking. All you have to do is chill the coconut milk overnight, then scoop out the solids and whip it up before adding the rest of the ingredients. It’s a terrific vegan ice cream option too.

If you want an even thicker custard or ice cream, look for coconut cream in a can, it’s usually much thicker. It’s also great for thickening custards and pie crusts. It works well, but it cannot be substituted for a raising agent and should not be used in cakes or biscuits.

No. 13 Agar-Agar powder 

A vegetarian alternative to gelatin is agar-agar. It’s a terrific technique to thicken custards, pie fillings, and even ice cream that no longer needs to be cooked. When it is warmed up, it becomes active. As a result, you can add it to a custard base while it’s still cooking. And as it cools, the entire combination thickens. It isn’t suitable for baked items like cakes and cookies, but it’s perfect for pies, custards, and ice creams.

Substitutes for Egg Yolk

FAQs

What is a vegan egg yolk substitute?

There are a variety of vegan egg yolk alternatives available, depending on the recipe.

Silken tofu is by far the most popular. When combined, it can thicken custards. Flax and chia eggs work well as binders in baked goods like cakes and cookies.

Is it possible to bake without using egg yolks?

Yes, it is possible to bake without the use of egg yolks.

While egg yolks have a lot to contribute in terms of binding, rising, and flavor in baking, you can also use butter, baking soda, the flower of flax, or chia eggs to get the attributes you need for a good product.

Consider the chart above to ensure you’re using the correct substitute.

In baking, what is the function of the egg yolk?

In baking, egg yolks serve many purposes.

Eggs can be used as a thickening and leavening agent in various dishes, most notably custards and cakes. When broken down, their proteins aid in the formation of structure and help to bond cake or cookie mixes. Egg yolks also add fat to a batter, adding taste and moisture to a cake. Although they are an essential baking ingredient, you can still make a successful baking dish with the appropriate substitutions.