Yogurt is a suitable alternative to eggs. The flavor of your dish may change if you use flavored or sweetened yogurt, therefore plain yogurt is recommended.
Regular or Greek yogurt is an ideal egg alternative if dairy can be used in the recipe since they include both protein and fat. Use any flavor you choose. Vanilla particularly goes well with sweet items. However, although non-fat yogurt can also be used, some use plain yogurt with added full fat for some richness.
Yes, yogurt may be used in replacement of eggs in recipes. The ideal baked goods for this replacement are muffins, cakes, and cupcakes. Most recipes may utilize it in a 1:1 ratio, but some that rely on the structure of eggs, such as meringues or angel food cake, do not perform well when it is substituted. Additionally, yogurt may impact the final dish’s texture and flavor, thus it is advised to first try with small amounts to see how it will change the recipe.
Egg and Greek yogurt nutrition difference
- Calories: egg – 142% more than Greek yogurt
- Carbohydrates: Greek yogurt – 400% more than egg
- Fat: egg – 2338% more than Greek yogurt
- Protein: egg – 23% more than Greek yogurt
- Water: Greek yogurt – 12% more than egg
Egg vs. Yogurt
Yogurt and eggs are both often used ingredients in cooking and baking, yet they each have unique qualities and applications.
Eggs are a flexible component that may be employed in several meals as a binder, thickening, emulsifier, and livener. In foods like meatloaf or meatballs, they serve to bind the components together and give baked items structure and shape. They may also be used to make custards and sauces.
Conversely, yogurt is a fermented dairy product that is rich in calcium and protein. It may be used in both savory and sweet meals and is frequently used as a sour cream or mayonnaise alternative. It can be used in baking as well, although because it has less fat than eggs, the product can be drier.
Overall, though they are not always interchangeable in recipes, eggs and yogurt are both valuable ingredients. Here is a short rundown of the key nutrients and variations between yogurt and eggs:
- Yogurt and eggs are both rich sources of calcium
- Yogurt has 11.5 times as much sugar as an egg
- More riboflavin, pantothenic acid, folate, and vitamin B12 are present in eggs
- Yogurt has far less iron than an egg
- A significant source of vitamin D is the egg
- Protein and vitamin A are both abundant in egg
- Yogurt provides fewer DHA than eggs do in terms of omega-3 fatty acid
Greek yogurt has a thicker and creamier consistency than conventional yogurt since the whey has been removed during the straining process. It tastes acidic and a little bit sour. Greek yogurt is preferred by athletes and health-conscious people because it contains more protein than normal yogurt.
In many recipes, Greek yogurt may be used in place of sour cream, mayonnaise, or even cream cheese. Additionally, it may be used in baking in place of eggs, oil, and butter. It may be used in both savory and sweet meals, including desserts, smoothies, and breakfast bowls. Savory foods that employ it include dips, marinades, and sauces.
Greek yogurt is available in plain and flavored types, and it may be eaten by itself or with fruit, granola, or nuts.
¼ cup Greek Yogurt = 1 Large Egg
When used in baked products that need a lot of moisture, Greek yogurt works well as an egg substitute. Pancakes, fast bread, muffins, and cakes are a few examples. Greek yogurt may be used in almost any baked food, but because it keeps the moisture that cocoa powder generally absorbs, it is especially wonderful in a chocolate vegan cake. Use plain yogurt rather than flavored yogurt.
Substituting Yogurt for Eggs in Recipes
The largest biological protein value is found in eggs, along with milk, and they are inherently nutrient-rich. They perform a multitude of functions in culinary processes, making them extremely functionally diverse. Binding, thickening, emulsifying, raising, adding taste and color, etc. are a few of these tasks.
Utilizing eggs has a lot of advantages, possibly too numerous to count. Given their wide range of advantages and uses, it is not unexpected that they are among the most often used cooking ingredients.
Despite these benefits, you could avoid eating eggs because of an allergy, a medical condition, or a personal lifestyle preference. If this is the case, it should be encouraging to know that there are good egg alternatives available if you do not have any eggs on hand or if you want to try something new. Yogurt is one of these alternatives, and there are many ways to utilize it in place of eggs in recipes.
What you should know about substituting yogurt in your favorite recipes
You may increase the protein and calcium content of your meal while lowering the fat and calorie content by using yogurt as a healthy substitute in your cooking. Check out some essential yogurt cooking techniques before you start substituting ingredients.
It is not always an even exchange
It is not always an exact cup-for-cup swap when using yogurt in place of fats and liquids in cooking. Generally, start by adding the smallest quantity you anticipate using, and then gradually add additional yogurt. You will benefit from not thinning down your recipes.
Plain is paramount
It is crucial to use plain yogurt when cooking with yogurt. The result of accidentally mixing vanilla yogurt into your chicken salad will be a dish you would rather forget. You can opt to cook with Greek yogurt, plain yogurt, low-fat yogurt, or non-fat yogurt depending on the recipe. Greek yogurt lends itself particularly well to meals like meat marinades, salad dressings, dips, and potato dishes since it is a little tangier than plain yogurt. When baking, plain yogurt usually works well as a replacement. The most important thing to bear in mind is that your recipes will be affected differently by their somewhat diverse preferences.
Use yogurt wisely
Here are some tips for using yogurt to get the most flavor out of it in your recipe before you go crazy in the kitchen with it as your new favorite ingredient.
- Yogurt will thin down and break down if it is over-stirred. Never beat, whisk, or mix yogurt violently. To keep its rich and creamy quality, incorporate it into your recipes instead.
- Yogurt will curdle and separate into whey if heated too rapidly. Make sure yogurt is at room temperature before adding it to a hot meal to avoid this unpleasant issue.
- Speaking of heating, it is crucial to be aware that yogurt loses its helpful bacteria when it is cooked above 120 degrees F.
- Yogurt’s acidity can potentially hurt aluminum. When cooking with yogurt, stay away from aluminum foil and baking pans to prevent a possibly unpleasant response.
Eggs and yogurt are similar in different ways that yogurt may be a substitute for eggs. You can try it on your recipes, however, put it in mind that not all egg ingredients can be substituted by yogurts.