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  2. The 8 Best Substitutes for Eggs in Baking—Plus Tips for ...

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    For a protein-rich vegan egg substitute, reach for silken tofu, also called soft tofu. Puree silken tofu in a food processor or blender, then use 1/4 cup per egg. Puree silken tofu in a food ...

  3. Not Into Eggs? These 10 Foods Pack More Protein - AOL

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    Thankfully, there are a surprising number of protein-packed foods that have more protein than an egg per serving. Here are 10 of the best, according to dietitians. 1. Shrimp. Grams of protein per ...

  4. No Eggs? No Problem! There Are Plenty of Substitutes in Your ...

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    For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder .

  5. Egg substitutes - Wikipedia

    en.wikipedia.org/wiki/Egg_substitutes

    JUST, Inc., another venture-backed company, produces and markets egg-free products, including cookie dough and a mayonnaise substitute, based on pea protein from the yellow pea. [4] [5] [6] Egg Replacer [7] is a mixture of "potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, cream of tartar), cellulose gum, modified ...

  6. Egg Beaters - Wikipedia

    en.wikipedia.org/wiki/Egg_Beaters

    Egg Beaters is a product marketed in the United States as a healthy substitute [3] for whole eggs.It is a substitute for whole/fresh eggs (from the shell) that contains less cholesterol, but it is not an egg substitute (in the sense of a food to replace eggs for people with egg allergies).

  7. 14 Substitutes for Eggs That Totally Work - AOL

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    Meat, poultry, eggs and dairy products have skyrocketed most due to labor shortages, transportation issues, recalls and production costs. As a result of rising prices and limited inventory, you ...

  8. 5 egg substitutes for cooking and baking that are, well ...

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    Freeman suggests applesauce, other fruit (bananas and soaked and dried cranberries) or black beans, and says roughly 1/4 cup will equate to one egg when it comes to baking.

  9. Chickpea protein - Wikipedia

    en.wikipedia.org/wiki/Chickpea_protein

    The product can act as a substitute for animal-based protein such as egg protein, dairy protein, meat. [3] It is gluten-free and is not a listed allergen. The protein acts as an emulsifier that combines water and fat contributing to the creation of a stable viscous mass. [4] It can be used as a raw material in, hot or cold applications. [4]

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