Baking lovers probably know all too good that a lot of recipes demands use of eggs. Because more and more people for different reasons don’t consume eggs anymore, they can quickly end up in confusion how to prepare delicacy they want to make. Namely eggs in baking are most commonly used as binder, often they take care for slight texture, moisture and attractive color. That is why they seem irreplaceable to many people. At this point egg substitutes help.
Egg substitute can be equally effective when it comes to baking.
Luckily there are quite few possibilities for all that are enjoying in baking without use of eggs. In addition to egg substitute that you can buy in a store, you can chose from other ingredients which you probably already have in your kitchen. We are revealing you some of the best alternatives or substitutes for eggs in baking.
In most recipes you can easily replace eggs with apple sauce. For each egg you should use, add approximately 60 grams of sauce. Have in mind how sweetened the sauce is and accordingly add quantity of sugar.
If you love the taste of bananas, you can substitute eggs with mashed banana. Optionally you can also use mashed avocado or pumpkin. No matter which option you use, take 60 grams for 1 egg.
Soaked flax seed or chia seed
Most known egg substitutes are different kinds of seeds that are soaked in water. For substitute 1 egg, you can use 3 table spoons (approx. 45 grams) of grinded and soaked flax seeds. Flax seeds can be replaced with chia seeds. In that case it will suffice 1 spoon of soaked seeds. If you decide to substitute eggs with seeds have in mind that dish you are preparing will have slightly flavor of nuts. But mostly this is not disturbing, in fact it even enriches basic recipe.
Tofu can be very compact or sturdy, but you can also get one that contains more fluids and is therefore much softer. Usually that is “Silky tofu” which can be used as egg substitute. Replace 1 egg with 60 grams of mashed silky tofu. Because tofu has practically no flavor it is excellent alternative in almost most recipes, where you want to replace egg with ingredients of plant origin.
Vinegar and baking soda
Also in most recipes egg can be substitute with a Vinegar and baking soda preparation. For 1 egg substitution use mixture of 1 tea spoon of baking soda and 1 table spoon of vinegar (best apple or white). With that mixture dishes will be very slight, as a result of a chemical reaction between the sodium bicarbonate, a basic substance, and vinegar.
Aquafaba is very popular egg substitute. Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked. The liquid has very similar texture as raw egg white, and that is why is very good replacement in numerus recipes. To substitute 1 egg use 3 tablespoons of Water-Bean. For its texture you can easily use aquafaba to make “snow egg” – procedure is basically the same as if you would use real egg white.
More practical examples
Eggs as a help in rising
If egg is needed as a help in rising you can substitut it with 2 tablespoons of water, 1 spoon of oil and 2 spoons of baking powder or cream of tartar.
Eggs as a binder in cakes and desserts
If you need a binder in cakes and desserts try to substitute egg with flax seeds. For each needed egg use mix of 1 tea spoon (7 grams) of grind flax seeds and 3 tea spoons (45 ml) of water. Leave mixture to soak for a few minutes to form a sort of gelatinous mixture. use this mixture as a substitute in recipe.
Mix flour and water, roll the food in that mixture, then roll it in breadcrumbs and you have food prepared for frying.
Besides the above version for making plant based “snow egg”, you can choose another version. Substitute egg white with 1 table spoon of plain agar powder, dissolve powder in 1 spoon of water, mix, cool and again mix.