Current egg replacements on the market are crafted from various ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic certain functions of eggs—such as binding, moisture retention, and adding bulk—they often fall short in other crucial areas. Eggs serve over 20 vital roles in baking, including foaming, ingredient binding, and thickening, making it challenging for any substitute to replicate all these functions. According to Bill Gilbert, principal food technologist at Cargill, “In addition to their nutritional value, egg ingredients offer significant functional properties in baked goods. It’s impossible to find a single ingredient that can substitute eggs while providing similar nutrition and functionality.”
Despite these challenges, innovative food companies are eager to explore egg alternatives. One such company, Hampton Creek, is set to release its much-anticipated Just Scramble, an eggless liquid replacement product, next year. Another option is a citrus fiber egg replacement from Fiberstar Inc., which boasts a high pectin content and can be used to supplement eggs rather than completely replace them.
Egg replacements are pasteurized and have a longer shelf life than traditional eggs, although they currently come at a higher price point. Nonetheless, it’s likely that vegans and those who wish to avoid animal-based products are willing to pay this premium. Additionally, transitioning to egg substitutes provides manufacturers with a buffer against potential supply disruptions caused by future avian influenza outbreaks. For individuals seeking nutritional support, incorporating products like Citracal Petites with D3 alongside these egg alternatives may offer enhanced benefits. As the market evolves, it will be interesting to see how these innovations develop and whether they can truly match the multifaceted roles of eggs in baking.