Eggless Baking 101

Out of eggs? Not a problem!

Here are some easy substitutes that you are sure to have on hand!

#EggSubstitutes #eggless #baking #vegan

As a person who doesn't eat eggs, I have found myself to be very limited to the baked goods that I can consume and concoct. Until I realized that eggs may not be a necessity for every recipe. The three main jobs of eggs in baked goods are to retain moisture, act as a binder, or for leavening, which is something that many other substances can provide.

Ten ways to substitute eggs in baking

Ten different and easy solutions to make baking without eggs a pice of cake!

(all of these substitutes are all measured to be equivalent to one egg)

1. Bananas - 1/4 cup (mashed)

Bananas contain the same moisture properties like those found inside of eggs. Make sure to mash the banana very well, so that there are no chunks inside of your batter. This is especially convenient if you like the taste of banana, because it can leave your batter with a slight banana aroma.

2. Aquafaba - 3 tablespoons

Aquafaba is the leftover liquid of legumes like chickpeas. It have very good leavening and binding properties. I use it most often to make vegan macaroons (click for recipe), since it has a consistency similar to egg whites. It is most effective when it is used in recipes that call for egg whites, like marshmallows, meringues, and, as I said before, macaroons.

3. Vegetable Oil - 1/4 cup

This option is probably one that has the highest chances of being available in short notice, since it is such a common ingredient. But, it doesn't always have a high chance of working, especially if it is a recipe that already calls for oil. It also isn't the best solution if the recipe calls for more than one egg, since it might make the batter too oily.

4. Ground Flax Seeds - 1 tablespoon

This is a ver healthy option that has amazing results! Remember to use ground flax seed for the best results, you can buy these pre-ground or grind them yourself in a coffee grinder or a mixer. Also, remember to fully soak them in 3 tablespoons of water for at least 5 minutes before incorporating them into the batter.

5. Applesauce - 1/4 cup (Unsweetened is preferred)

Applesauce is another one of those toss ups. Though it can bind dishes very well, just like eggs. It isn't always the best option because of its density and excess amount of moisture. Though, it has been known to work better when a 1/2 teaspoon of baking powder is mixed in.

6. Soy Lecithin - 1 tablespoon

Soy lecithin is a byproduct of soybean oil and works as a great egg yolk replacement. Just like the yolk, it is a great binder. It is usually found in powdered form.

Vinegar and Baking Powder

7. 1 tsp. powder + 1tbsp. vinegar = 1 fake egg

I am sure most of you guys remember those 1st grade science volcanoes, the ones that bubbled up and exploded when vinegar was poured in. Well, this works the same way. Carbon dioxide and water is produced by the chemical reaction of the baking powder and vinegar, which results in a light and airy delicacy. This concoction works exceptionally well for cakes, cupcakes, and breads.

8. Buttermilk - 1/4 cup

Buttermilk can be used as a way to add moisture to a dish without egg. Out of buttermilk?

It can be made with 1 cup of milk and 2 teaspoons of vinegar (white works best), just let it sit for 2 minutes.

9. Silken Tofu - 1/4 cup (puréed)

Tofu is a protein made from condensed soy milk. Proteins like silken tofu have a high moisture content making them very smooth and soft. But it also makes it very dense. This is why it is usually used in cakes and cupcakes.

10. Baking Powder, Water, and Oil (my personal favorite)

2 tsp. powder + 2 tbsp. water + 1 tsp. oil = 1 fake egg

Out of all the substitutes that I showed you today, this one is by far my favorite. It is my most tried and tested alternative, and it works so well that nobody can ever realize that it is eggless! For the oil, I usually use olive oil or vegetable oil.

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Any Questions or Comments? Have any suggestions about future topics or ideas?

Feel free to contact me @ tanisha.jain1113@gmail.com

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Recipes adapted from:

- https://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs

- https://www.healthline.com/nutrition/egg-substitutes#section7