Eggs have been used for baking for centuries, making them a popular food for many. They're especially common in baking, where nearly every recipe calls for them. Fortunately, there are plenty of vegan replacements you we can use instead. This paragraph explores the various ingredients that can be used as egg alternatives. Some egg alternatives are better for heavy, dense products, while others are great for light and fluffy baked goods. You may need to experiment with various egg alternatives to get the texture and flavor you desire in your recipes.
Applesauce is a purée made from cooked apples. It's often sweetened or flavored with other spices like nutmeg and cinnamon. Using one-fourth cup (about 65 grams) of applesauce can replace one egg in most recipes. 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. Unsweetened applesauce is a great substitute for eggs in most recipes. You can use one-fourth cup (about 65 grams) to replace one egg. Mostly used for cakes, brownies and cupcakes.
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. Other puréed fruits like pumpkin and avocado work too and may not affect the flavor as much. Whichever fruit you choose to use, you can replace each egg with one-fourth cup (65 grams) of purée. Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist. This substitution works best in cakes, muffins, brownies and quick breads. You can use mashed banana or other fruits like pumpkin and avocado to replace eggs. Mostly used for cakes, brownies and cupcakes.
Flaxseeds and chia seeds are both tiny seeds that are highly nutritious. They are high in omega-3 fatty acids, fiber and other unique plant compounds. You can grind the seeds yourself at home or buy ready-made seed meal from the store. To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. Grind the flaxseed in a coffee grinder and mix with water. Allow it to rest till it becomes gelatinous, then use. Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.
There are a variety of commercial egg replaces on the market. These are typically made from potato starch, tapioca starch and leavening agents. Egg replaces are suitable for all baked goods and should not affect the flavor of the finished product. Some commercially available brands include Bob's Red Mill, Ener-G and Organ. You can find them at many supermarkets and online. Each brand comes with its own instructions, but typically you combine 1.5 teaspoons (10 grams) of powder with 2–3 tablespoons (30–45 grams) of warm water to replace one egg.
Tofu is condensed soy milk that has been processed and pressed into solid blocks. The texture of tofu varies based on its water content. The more water that is pressed out, the firmer the tofu gets. Silken tofu has a high water content and is, therefore, softer in consistency. To replace one egg, substitute one-fourth cup (about 60 grams) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads and cakes. Process the tofu in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.
Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy. 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.
Arrowroot is a South American tuber plant that is high in starch. The starch is extracted from the roots of the plant and sold as a powder, starch or flour. It resembles corn starch and is used in cooking, baking and a variety of personal and household products. You can find it at many health food stores and online. A mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace one egg.
Aquafaba is the liquid left over from cooking beans or legumes. It's the same liquid that is found in canned chickpeas or beans. The liquid has a remarkably similar consistency to that of raw egg whites, making it an excellent substitution for many recipes. You can use 3 tablespoons (45 grams) of aquafaba to replace one egg. Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons, or nougat.
Nut butters like peanut, cashew or almond butter can also be used to substitute eggs in most recipes. To replace one egg, use 3 tablespoons (60 grams) of nut butter. This may affect the flavor of your finished product, and it's best used in brownies, pancakes and cookies. You should also make sure to use creamy nut butters, rather than chunky varieties, so that everything mixes properly.
Carbonated water can add moisture to a recipe, but it also acts as a great leavening agent. The carbonation traps air bubbles, which help make the finished product light and fluffy. You can replace each egg with one-fourth cup (60 grams) of carbonated water. This substitution works great for cakes, cupcakes and quick breads.
Gelatin is a gelling agent that makes a great substitute for eggs. However, it's an animal protein that is typically derived from the collagen of pigs and cows. If you avoid animal products, agar-agar is a vegan alternative obtained from a type of seaweed or algae. Both can be found as unflavored powders in most supermarkets and health food stores or online. To replace one egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, mix in 2 tablespoons (30 grams) of boiling water until frothy. Alternatively, you can use 1 tablespoon (9 grams) of agar-agar powder mixed with 1 tablespoon (15 grams) of water to replace one egg. Neither of these replacements should affect the flavor of your finished product, but they may create a slightly stiffer texture.
Soy lecithin is a byproduct of soybean oil and has binding properties similar to that of eggs. It's frequently added to commercially prepared foods because of its ability to mix and hold ingredients together. It's also sold in powder form in most health food stores and online. Adding 1 tablespoon (14 grams) of soy lecithin powder to your recipe can replace one egg. Soy lecithin is a great substitute for recipes that call foe egg yolks.