No, you don’t need eggs to bake — use these substitutes instead
Whether you’re allergic to eggs or are just a baking fiend who can’t seem to keep enough huevos stocked up in the fridge, you probably know by now that whipping up baked goods sans eggs is a serious problem. Yup, it seems like pretty much every recipe under the sun calls for the suckers, which means you may be stuck running to the grocery store when you get a late-night baked goods craving.
However, there are alternatives to eggs that you can use to pull off your culinary endeavors. Next time you’re knee deep in a baking project that calls for eggs, give these substitutes a try.
Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.
Use 1/4 cup of mashed banana (from about half a banana) instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking, which could be a good thing.
Believe it or not, hearty-healthy flaxseeds can be used as an egg substitute! Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.)
4. Vegetable oil
Typically 1/4 cup of vegetable oil can be substituted for one egg when baking. If you are short more than one egg, you will want to try another method, as any more vegetable oil may make the recipe too oily or greasy.
5. Water, oil and baking powder
Whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Use this in place of one egg. When used in cookies and other baked goods, it works so well no one would ever know.
The hot new egg replacement is bean juice — specifically the liquid that comes in your can of chickpeas. It may not work for everything, but if your recipe calls for egg whites, whip up some aquafaba instead (about 3 tablespoons per replaced egg). For best results, use an unsalted variety.
After successfully using these food substitutions, you may employ them for more than emergency backup in the future. They are all vegan alternatives and, with the exception of the vegetable oil, are more heart-healthy than eggs. Using banana, applesauce or other puréed fruit in baked goods is a wonderful tactic to boost flavor and make them incredibly moist. Talk about a happy accident!
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