Egg yolks are a great source of iron, folate and vitamins and they are one of the most nutritious foods out there. They are good for eye and brain health and many people use them in everyday recipes.
However, there are people who don’t like eggs, some others are allergic to eggs and a group of people are vegans and they usually look for egg yolk substitutes.
Egg yolks are known for their emulsifying function in many dishes and baked goods. Whether you want to know an egg yolk alternative in baking, cooking or for desserts, here we are to give you great examples of substitutes that work almost the same way.
So, the best substitutes for egg yolks are Soy Lecithin, butter, kefir or matzoon, gelatin, silken tofu, flax eggs or chia eggs, apple cider vinegar and baking soda, avocado, coconut milk or coconut cream, agar agar, mashed bananas or applesauce, aquafaba or chickpea flour as well as cornstarch.
1. Soy Lecithin
There are several types of lecithin offered in health and wellness stores. You can see egg yolk lecithin, soy lecithin, corn lecithin, sunflower lecithin ect.
It’s a food additive and its varieties differ in stability and emulsification properties. You can use soy lecithin as an emulsifier for meatballs, baked goods, souffles, desserts and many more.
It’s flavorless and allows you to combine it with the seasonings and flavors you have in your recipe.
You can use it in eggless baking as well as add to bread and other baked goods to improve dough and batters.
Melted butter is used as a replacer for egg yolks in cakes, creams, desserts and creams. Thanks to its fatty and creamy texture it ideally works with other ingredients and provides a mild flavor.
Use unsalted butter if you want to add it to desserts and sweets.
3. Kefir or Matzoon
If you use egg yolks as egg wash for baked goods, then try kefir or Armenian Matzoon instead. They make the surface of the dough crispy and red in color.
Kefir and matzoon have a mild dairy taste but when you use them instead of egg wash, they lose their flavor.
One small secret: egg yolks tend to make dough tougher, but when you add or replace them with dairy products like matzoon, it becomes softer and gets the necessary moisture.
So, use matzoon in place of eggs in cookie recipes and enjoy a long-lasting softness in your favorite cookies.
This is a good homemade recipe idea especially for moms whose kids have allergies from eggs but they love cookies.
Note, that kefir is easy to find in common stores but matzoon is mainly sold in Armenian stores.
We use gelatin in cooking, baking and in desserts. It’s a delicious food when mixed with compotes, juices and fruits.
Gelatin has an emulsifying and sticky function. If you want to use it in savory dishes then choose the natural flavorless form of it because there are flavorful options that come with fruit flavors.
However, the later ones are good for desserts and sweets that call for egg yolks. They will also provide a pleasant fruity flavor.
Mix 1 tablespoon of gelatin with 1 tablespoon of water and you’ll get a binding ingredient to use instead of an egg yolk.
Vegan Egg Yolk Substitutes
5. Silken Tofu
In many vegan recipes silken tofu is used instead of eggs to bring thickness and creaminess. If you want to replace egg yolks in dairy-free and vegan cheese or mayonnaise, silken tofu is a good idea.
Silken tofu can be used in custard as a thickener and replace egg yolks in chocolate tarts, cakes and mousses. It also serves as a raising agent for baked goods.
If you are not vegan, you can use it to bind ground beef or ground poultry without using eggs or egg yolks.
6. Flax Eggs or Chia Eggs
Flax eggs and chia eggs are other great substitutes to use as raising agents in baked goods. All you need to use them is to crush the seeds and soak them in water for 20 minutes.
Once you see they get a gel-like form and become softer you can use them instead of egg yolks in the bakery.
They have an emulsifying property. While flaxseeds have a nutty flavor, chia seeds don’t have a flavor.
7. Apple Cider Vinegar and Baking Soda
Both apple cider and baking soda are vegan-friendly products and they can serve as leavening agents.
Add a mixture of 1 teaspoon of apple cider vinegar and 1 teaspoon of baking soda to your cake, pancake or brownie recipe and see how amazingly the dough rises.
It’s important to note that this option is suitable for baked goods. It won’t work with savory dishes and raw mixtures that call for egg yolks.
The soft and creamy texture of a mature mashed avocado is all you need to replace egg yolks in savory dishes and sweet recipes. Unlike some other substitutes, avocado comes with a special flavor and color that will be reflected in your dish.
If you like its light green color and slightly nutty- buttery taste then try it once in chocolate puddings, desserts, savory dishes and sauces in place of egg yolks and share your experience with us.
9. Coconut Milk or Coconut Cream
Coconut milk is an amazing replacer of egg yolks in desserts that don’t require cooking. It can be used as a thickening agent as well as add flavor. You can always refer to this option when making ice-creams.
Put the canned coconut milk in the fridge overnight and the liquid will be separated from the milk. As a result, you’ll get a thick creamy texture of the milk which works wonders in ice-creams, custard and pie bases.
For a thicker consistency, you can use coconut cream.
10. Agar Agar
Agar agar is the vegan-friendly version of gelatin. Since both gelatin and egg yolks are used in some meals as emulsifying agents, we may consider agar agar as their vegan alternatives.
It works well in desserts that don’t require cooking. You can use it in ice-creams, pie fillings and custard as a thickening agent in a lukewarm form just like gelatin.
11. Mashed Banana or Applesauce
Cakes and pastries taste awesome with mashed bananas or applesauce. Since we offer this for baked goods and sweets you are free to choose either sweet or unsweetened applesauce.
As for mashed bananas, it carries some sweetness and you need to mind the sugar content in your recipe.
12. Aquafaba or Chickpea Flour+Water
Beaten aquafaba, which is the liquid of boiled or canned chickpeas, usually looks like beaten egg whites and is often used to replace egg whites. You can use it instead of egg yolks too as a leavening agent in doughs.
If you don’t have aquafaba but you have chickpea flour, you can dilute it in water and use it as a leavening, raising and binding agent.
Cornstarch is suitable not only for baked goods but also for savory dishes. It has a thickening nature and can be used to replace egg yolks in soups, stews, puddings, sauces and custard.
Blend two tablespoons of cornstarch with 3 tablespoons of water and use to thicken the mix of ingredients.
FAQs on Egg Yolk
Are egg yolks high in cholesterol?
Yes, egg yolks are high in cholesterol. Each 100 grams of egg yolks contains 372 mg cholesterol.
Can I use egg yolks instead of whole eggs in baking?
In recipes where eggs are combined with milk or dairy products, you can replace whole eggs with egg yolks. The idea is to keep the necessary moisture and fat for the baked good.
While the above-mentioned alternatives for egg yolk serve as great replacers, you still need to choose the most suitable option for your dish.
We offer the possible recipes and ideas for each substitute to help you find out the best one for a particular recipe. Try some of them and share your opinion with us.