7 Egg Substitutes That Work Perfectly For Baking

Egg Substitutes

One of the major differences between becoming a vegetarian or vegan or looking at a vegan vs. paleo diet is whether or not you consume eggs. Vegan lifestyle sticks to a plant-based diet which means eating plenty of fruits and vegetables, grains and nuts. Vegans don’t eat meat, dairy products, eggs and anything that comes from animals. There are a lot of nutritious and delicious foods that vegans enjoy but when it comes to eggs it is much trickier. Egg substitutes and replacements are often packed with additives and unhealthy ingredients dressed in vegan packaging. And if you don’t see the “non-GMO” label, or if they include corn, soy or wheat, more than likely they’re made with GMO ingredients.

Eggs are a crucial ingredient of almost every baked good. For French toast, homemade breads, waffles, and brownies, eggs add structure, moisture, and fat and also work as a powerful binder.  So it is necessary to have egg substitutes.

Try these egg substitutes and experiment with them to achieve the best results. Some of these work better in certain types of recipes than others.

Applesauce

Best works for: muffins, cakes, quick breads

1 egg = 1/4 cup applesauce

Always use organic and unsweetened, applesauce. It works as a binder and keeps muffins and cakes moist.

Baking Soda and White Vinegar

Best works for: muffins, cakes, quick breads

1 egg = 1 teaspoon of baking soda mixed with 1 tablespoon water and 1 tablespoon white vinegar

This combination is best if you want to keep treats fluffy. It’s especially useful in recipes where more than one egg is needed.

Banana Puree

Best works for: muffins, cakes, quick breads

1 egg = 1/4 cup mashed banana

Bananas add plenty of moisture to baked goods. They might add extra sweetness depending on how ripe the banana is, so keep on mind to adjust sugar levels. Besides bananas, you can use any type of fruit puree.

Flaxseeds and Chia Seeds

Best work for: muffins, cakes, brownies, cookies, quick breads, yeast breads,

1 egg = 1 tablespoon ground flax or chia seeds and (after grinding) 3 tablespoons water

Use flax seeds or chia as your egg substitute and get an extra nutritional boost. First grind flax/chia seeds in a coffee grinder, then mix in the water and let the mixture in the refrigerator for about 15 minutes. This egg substitute gives a texture that is surprisingly similar to an egg.

Flax is great in muffins, whole-grain breads, and pancakes because it adds a slightly nutty flavor.

Commercial Egg Replacer

Best works for: muffins, cakes, brownies, cookies, quick breads, yeast breads

1 egg = see box instructions

This egg substitute is made from tapioca and potato starch. It’s free of gluten, casein, wheat, dairy, soy, peanuts or tree nuts. Besides for vegan, this substitute is great for those who suffer from food allergies. You can find it in the supermarkets and keep on mind that it is a processed product.

Aquafaba

Best works for: cakes, macaroons, marshmallow, meringues

1 egg white = 3 tablespoons of aquafaba

Aquafaba is the liquid from cooking legumes. It is the liquid from beans cooked at home, or liquid from a can of chickpeas. It works wonderfully as an egg substitute since it has very similar consistency to the egg white.

For brownies or chocolate cakes you can use the liquid from black beans or red kidney beans. On the other hand liquid from white beans or chickpeas is clear and transparent.

The consistency of the aquafaba should be right. If it is thin reduce it with heating the liquid. If it is too thick add some water and heat it. Always use it at room temperature.

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