Eggs are definitely a very useful and versatile product, which is, in fact, what makes them so popular. Especially in baking – every recipe includes them on the ingredient list.
At the same time, some people refuse to use eggs. The reasons can be different: following a vegan diet that excludes all animal products, or an allergic reaction. It may sound rather unexpected, but eggs are one of the most common allergens for young children. Fortunately, baking-wise, there are several ways to substitute them without affecting the end result.
In this article, let’s try to figure out what egg substitutes exist and which ones should be preferred.
Why, in fact, are there eggs in baking?
Eggs in baking have several functions. The first, key one, is actually combining the ingredients thanks to the sticky properties of eggs. This is how the ingredients stick together and form a solid mass.
Second, eggs add moisture to the dough.
Third, it is the addition of eggs that gives the dough a golden brown crust in the oven.
In addition, eggs are a key ingredient for some desserts, such as meringues or souffles. This is why everyone’s favorite cakes swell and rise in the oven and become light and airy.
Egg substitutes for different occasions
One of the most obvious substitutes is applesauce, preferably sugar-free. If you use mashed potatoes with sugar or other sweeteners – be sure to put less sugar in the batter than specified in the recipe. 65g of mashed potatoes replaces one egg. So, if you decide to use applesauce to egg substitute in your brownies, go ahead!
A mashed banana is also a great option. But remember, your baked goods are bound to take on a slight banana flavor. For more neutrality, use mashed avocado – same texture, but no extra flavor notes. The ratio is the same – 65 grams replaces one medium egg. Perfect for brownies, pies and muffins.
What about seeds? This is an incredibly healthy product enriched with omega-3 and fiber. Mix one tablespoon of seeds with three tablespoons of water and let it sit for a while until it completely absorbs moisture and the mixture has the texture of a thick mousse. One serving of such a mixture replaces one egg. It may give a little more nutty flavor in baked goods, so it’s best for adding to waffles, pancakes, and cookies.
Another good mixture to replace one egg is 1 tablespoon baking soda and 1 tablespoon vinegar. Makes baked goods light and airy, perfect for muffins and cakes.
Tofu cheese is condensed soy milk with a high water content, usually pressed into hard rectangular blocks. A 60-gram piece of tofu, shredded into a puree, will replace one egg. The cheese has no distinct flavor or aroma. Of the imperfections, it can make baked goods heavy and dense, so it’s better suited for brownies, dense cookies and cakes.
60 grams of plain yogurt will work, too! Just as good as an egg, yogurt will moisten the dough and act as a sticky liquid to evenly combine all the ingredients. The best option is plain Greek yogurt without sugar, coloring or flavorings.
How about a nut paste? You can choose any kind – peanut butter, almond butter, cashew butter. It’s also a way to add nutty flavor to your baked goods. Choose pastes with a moist, creamy texture rather than buttery options – all the ingredients are guaranteed to mix perfectly.
Gelatin will also do an excellent job. One nuance – it contains animal protein, so for those who follow a vegan diet, this option will not work. Agar-agar can be chosen: per 1 tablespoon – 1 tablespoon of water. To make a gelatin-based substitute, you will need 1 tablespoon of powder and 1 tablespoon of cool water. Mix thoroughly and then add another 2 tablespoons of boiling water and stir until frothy. Both of these substitutes, however, can give the final product a slightly coarser texture.