Egg Substitutes Recipe
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Ingredients: |
Ingredients: 1/2 of a mashed ripe banana (or other fruit puree) plus 1/4 teaspoon baking powder for each egg.
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1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg
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1/4 cup of applesauce can replace one egg, in most recipes
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Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes.
Applesauce
Applesauce is a purée made from cooked apples.
It's often sweetened or flavored with other spices like nutmeg and cinnamon.
It's best to use unsweetened applesauce. If you're using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.
Mashed Banana
Mashed banana is another popular replacement for eggs. The only downside to baking with bananas is that your finished product may have a mild banana flavor. This substitution works best in cakes, muffins, brownies and quick breads.
Pureed Fruits
Other puréed fruits like pumpkin and avocado work too and may not affect the flavor as much.
Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist.
Vinegar and Baking Soda
Apple cider vinegar or white distilled vinegar are the most popular choices.
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. This combination works especially well in baked goods that are meant to be light and airy.
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Directions: |
Directions:Why Are Eggs Used in Baking?
Eggs serve several purposes in baking. They contribute to the structure, color, flavor and consistency of baked goods in the following ways:
Binding: Eggs help combine ingredients and hold them together. This gives food its structure and prevents it from falling apart.
Leavening: Eggs trap pockets of air in foods, causing them to expand during heating. This helps foods puff up or rise, giving baked goods like soufflés, angel food cake and meringues their volume and light, airy texture.
Moisture: The liquid from eggs is absorbed into the other ingredients in a recipe, which helps add moisture to the finished product.
Flavor and appearance: Eggs help carry the flavors of other ingredients and brown when exposed to heat. They help improve the taste of baked goods and contribute to their golden-brown appearance. |
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