Egg substitutions in enriched breads
Eggs provide structure, moisture, richness, and color in enriched doughs (like brioche or challah). When replacing eggs for dietary reasons, you’ll need substitutes that mimic these multiple functions: binding, leavening support, and fat/moisture contribution.
Common egg replacers and how to use them:
- Flax or chia "egg": 1 tablespoon ground flax or chia + 3 tablespoons water = 1 egg. Works for binding but doesn’t add much lift or color.
- Applesauce or mashed banana: ¼ cup = 1 egg. Adds moisture and some sweetness; best in mildly sweet breads.
- Aquafaba: 3 tablespoons chickpea liquid = 1 egg. Replicates binding and foaming properties well; useful in enriched doughs to mimic egg’s structure.
- Commercial egg replacers: Follow package directions—these are formulated for binding and leavening.
Adjustments to consider:
- Add a bit of fat (1–2 tablespoons butter or oil per replaced egg) if the substitute lacks richness.
- For color and browning, brush with nondairy milk or a mixture of milk and syrup to emulate an egg wash.
Practical tips:
- Test recipes in small batches as texture and rise will change depending on substitution.
- If eggs contribute significant leavening (e.g., in very light enriched breads), combine a replacer with a slight increase in yeast or a brief additional proof.
Using the right replacer and tweaking hydration or fat keeps enriched breads tender and flavorful even without eggs.