When it comes to baking, eggs are often a key ingredient. They provide structure, moisture, and richness to baked goods.
However, with the current scarcity of eggs in South Africa, or you’re following a vegan diet, have an egg allergy, or simply run out of eggs while baking, you may need to find a suitable substitute.
Luckily, there are several options available that can mimic the properties of eggs in baking. In this article, we will explore the 7 best egg substitutes for baking.
[ Baked Apple Cider Doughnuts Recipe For The Most Traditional Result ]
1. Applesauce
Applesauce is a versatile ingredient that can be used as a substitute for eggs in many recipes. It adds moisture and helps bind the ingredients together. Use 1/4 cup of unsweetened applesauce for each egg in your recipe.
2. Mashed Banana
If you’re looking for a natural and slightly sweet substitute for eggs, mashed banana is a great option. Use 1/4 cup of mashed banana for each egg in your recipe. Keep in mind that bananas have a distinct flavor, so it may alter the taste of your baked goods.
3. Greek Yogurt
Greek yogurt is a protein-rich ingredient that can replace eggs in recipes that require moisture and structure. Use 1/4 cup of Greek yogurt for each egg in your recipe. It works especially well in muffins, cakes, and pancakes.
4. Silken Tofu
Silken tofu is a popular egg substitute in vegan baking. It adds moisture and helps bind the ingredients together. Use 1/4 cup of blended silken tofu for each egg in your recipe. It works best in recipes that require a dense and moist texture, such as brownies and cookies.
5. Flaxseed Meal
Flaxseed meal is a nutritious and versatile egg substitute. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace each egg in your recipe. Let the mixture sit for a few minutes until it thickens and becomes gel-like. It works well in recipes that require a nutty flavor, such as bread and muffins.
6. Aquafaba
Aquafaba is the liquid found in canned chickpeas. It has a similar consistency to egg whites and can be used as a substitute in recipes that require whipped egg whites, such as meringues and macarons. Use 3 tablespoons of aquafaba to replace each egg white in your recipe.
7. Baking Powder and Oil
If you’re in a pinch and don’t have any of the above substitutes on hand, you can use a combination of baking powder and oil. Mix 2 tablespoons of water, 1 tablespoon of oil, and 2 teaspoons of baking powder to replace each egg in your recipe. This substitute works best in recipes that require leavening, such as cakes and cookies.
Conclusion
Finally, as eggs become more and more expensive and in most cases, very difficult to find, it’s important that everyone get ready to do the same thing differently.
From applesauce to aquafaba, each substitute offers its own unique properties and can help you achieve delicious baked goods.
Experiment with different substitutes to find the one that works best for your recipes and dietary needs.
