Dairy & Eggs
Substitutes for Whole Egg in gelato
Whole egg is a natural custard-base ingredient that supplies fat, protein, and yolk phospholipids (lecithin) to gelato. It adds body, a rich flavor, and acts as an emulsifier, but contributes no sugar and therefore no sweetening or antifreezing power. If you're out of whole egg or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then +7% fat — adjust to compensate.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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