Eggs are one of the most popular foods and they are amazingly healthy. They are commonly used in baking as they are one of the essential ingredients that are nearly found in every recipe. But what if you are not a big fan of eggs or you are vegan who love cooking and baking and you are looking for a substitute for eggs. If this is your case, below are 7 effective substitutes for eggs.
1. Applesauce: Applesauce is a purée made from cooked apples and it can replace eggs in baked goods that require the use of eggs. Using one-fourth cup (about 65 grams) of applesauce can replace one egg in most recipes. It’s best to use unsweetened applesauce.
2. Banana: Mashed banana is another popular replacement for eggs. Bananas bind and moisten in any baked good recipe. The only downside to baking with bananas is that your finished product may have a mild banana flavor. You can replace each egg with one-fourth cup of banana purée. This substitution works best in cakes, muffins, brownies and quick breads.
3. Silken Tofu: Silken tofu is a great substitute for eggs, but may lead to a heavier, denser product. To replace one egg, use one-fourth cup of puréed tofu.
4. Chia Seeds: They are full of healthy omega-fatty acids and also a great protein source. Use 1 tablespoon chia seeds soaked in 3 tablespoons water for a few minutes to replace 1 egg.
5. Baking Soda and Vinegar: Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes. When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy. This substitution works best for cakes, cupcakes and quick breads.
6. Flax Seeds: These healthy omega-fatty acid rich seeds get super slimy when wet. Use them ground up for best effect in baked goods. Substitute 1 tablespoon flax (mixed with 3 tablespoons water) for 1 egg.
7. Yogurt or Buttermilk: Both yogurt and buttermilk are good substitutes for eggs. It’s best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use one-fourth cup of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.