Maybe you forgot to buy eggs at the supermarket. Or you dropped the carton on the floor. Or you don’t eat animal products, period. In these cases (and then some), swap-ins come in handy. Today, we’re going to share the best egg substitutes, and some of our favorite egg-free recipes.
The egg chapter in On Food and Cooking, one of the most acclaimed food science books ever printed, is 47 pages long. Which is to say: Eggs are a multi-talented ingredient. They emulsify sauces, leaven baked goods, thicken custards, hinder crystallization, and that’s not even getting into what happens when you separate the yolks and whites to best utilize each component’s unique culinary qualities.