Egg Substitutions

Yeah uh...if a recipe calls for eggs, you should use eggs. You are not going to get the expected results just subbing these. If you're trying to make a vegetarian version of something you will be much better off finding a recipe that was designed that way than trying to modify a non-vegetarian recipe.

My peanut butter Benedict was indistinguishable from my regular eggs Benedict so I don't think you have a clue what you're talking about.
- I came hoping for a comment like this and was not disappointed 😂
- Thinking about what a PB benny would actually be... Bread with peanut butter and ham, and a sauce of mixed peanut butter and butter? I almost want to try it.

Without any context of when these substitutions are acceptable, this graphic doesn't seem very useful. Fucking agar vs applesauce is not 1:1

I came to say this needs something to explain what aspect of the egg is being replaced for each one. I mean its a nice launch point to search the web I guess.

No offense to you OP, because I really appreciate the posting you’ve been doing on this community lately.

But this seems to be one of the guides you’d see on Facebook where it’s not actually useful and is ambiguous on purpose to farm engagement instead.

At the very least this guide needs scenarios where you could use the substitutes. Such as applesauce in baking or flaxseed as binding in a meatloaf or something. Because not all these substitutes apply for every situation

I found it useful. I think, it's obvious enough that different substitutes will be suited for different uses and I wasn't aware of most of these. Now I can go and research what they actually do...

sorry, but i am not going to make myself a bacon, 3tbsp of peanut butter, and cheese. these seem like very poor substitutions.

Presumably these are for baking.
- And even then they are moronic. Bananas and eggs are entirely different things and they do not make the same products. Try replacing an egg wash with mashed bananas and see how that works for you.
Yeah no, that's dumb of course. A better breakfast alternative would be wet flax, sunny side up.
For cooking, you can substitute with beans or tofu or such. If you want specifically egg-like taste, you might be able to find Kala Namak in the store, which is basically salt+sulphur.

However, I would very much question the choice to combine three protein-rich foods...
- Why would you question that
Bacon, peanut butter and cheese on a biscuit doesn’t sound that bad to be honest. Kinda a sweet and savory kind of deal

My omelette came out really weird guys...

Yep my peanut butter omlette was kind of just fucking gross...
- But my French toast slaps now.

What's the matter, babe? You've barely touched your devilled (chia seed + ⅓ cup of water).

Most of these are horrible substitutions unless you understand the chemical role the egg plays in the recipe.

Hmm, none of these worked out when I made scrambled eggs this morning.

You can only use these substitutes to make French omelette

someone showed this to my chickens and now the entire coop is covered in 1/2 mashed bananas.

I use the banana one in my peanut butter cookie recipe. I hated standard peanut butter cookies because they had too much flour, not enough peanut butter, and I could always taste the leavening agent.
I started tweaking things and accidentally ended up with a vegan, gluten free recipe that can only not be eaten by people with peanut allergies or carb dodgers. And since you don't need to split an egg to make a smaller batch you can make smaller batches more easily.

Piller's Peanut Butter Cookies.
Servings: 15 three inch cookies.
1 teaspoon baking soda (not powder).
1/4 tsp baking powder
1/2 cup demerara sugar
1/2 cup powdered demerara sugar (half a cup demerara in a spice grinder and remeasured to half a cup).
1/2 a banana
1 cup all-natural chunky or smooth peanut butter.

preheat oven at 350f.
in a small bowl smash the banana with a fork until creamy with no chunks.
In a large bowl mix the the baking soda, baking powder and sugars.
add the peanut butter and banana and mix thoroughly.
Spoon one to three tablespoon amounts onto silicon baking mat in a baking sheet or an insulated baking sheet.
flatten them to about 1/3 inch (1 cm) thick with a fork or meat tenderizing hammer.
bake for 10-15 minutes, they will be very soft.
let cool completely and they will firm up into crispy goodness.

Anyone out there willing to make a cake with whipped banana, please report back.

That one sounds like it might actually be pretty tasty.

Corn starch works as a good substitute in many applications