What effect does egg substitution have on sodium content in recipes?

Egg substitution can decrease the sodium content in recipes, especially when the substitute used is inherently lower in sodium than eggs. Whole eggs naturally contain around 70 mg of sodium per large egg, and using alternatives such as applesauce, mashed bananas, or commercial egg substitutes—which often have little to no sodium—can lead to a significant reduction in the overall sodium content of the dish.

When substitutions with lower sodium content are made, it allows for more control over the dish's sodium levels, which can be particularly beneficial for individuals aiming to reduce their sodium intake for health reasons such as hypertension or heart disease. Moreover, many egg replacements are not only lower in sodium but also contribute moisture and binding properties to recipes, effectively maintaining the quality of the dish while improving its nutritional profile.

It’s also important to consider that some egg substitutes may contain added sodium, so the specific choice of substitute matters in determining the final sodium levels. However, many common substitutes tend to be more advantageous in reducing sodium levels compared to using whole eggs.