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Best Substitutes for Egg Yolks — What to Use Instead
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Soy Lecithin: 1 tbsp per yolk — Provides emulsification like egg yolks.
Silken Tofu: 1/4 cup per yolk — Blended. Works in custards and sauces.
Overview
Top substitute for egg yolks: Soy Lecithin (1 tbsp per yolk). Provides emulsification like egg yolks. Plus 2 more alternatives.
Key Details
- Soy Lecithin: 1 tbsp per yolk — Provides emulsification like egg yolks.
- Silken Tofu: 1/4 cup per yolk — Blended. Works in custards and sauces.
- Mashed Avocado: 2 tbsp per yolk — Adds richness and fat. Works in brownies.
Why This Matters
- Egg Yolks is a common ingredient that may need substituting
- Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
- Sometimes you simply run out of an ingredient mid-recipe
- Allergies or intolerances may necessitate a swap
How To
- 1Best overall substitute: Soy Lecithin at 1 tbsp per yolk
- 2Consider the role of the ingredient (flavor, texture, binding, leavening)
- 3Test substitutes in small batches first
- 4Adjust other ingredients as noted for best results
- 5Some substitutes work better in certain recipes than others
Tags
substitutesegg-subegg-yolksingredient-swapcooking-tips
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UsefulFrequently Asked Questions
The best substitute for egg yolks is Soy Lecithin at 1 tbsp per yolk. Provides emulsification like egg yolks.