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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then +7% fat, adjust to compensate.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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