Have you ever ventured into baking only to realize that you have no eggs left? Or have you had to go eggless due to some restrictions or some allergy? Whichever the reason, baking without eggs can be difficult, however because of the correct substitutes, it is not so dangerous to make delicious egg-less baked products. It’s time to have a look at list five egg replacements that make remarkable contributions towards baking cakes, cookies and other goodies.
1. Applesauce
Another popular, especially for adult cake and muffin recipes, is the use of applesauce. Applesauce makes a good quality egg replacement because it not only serves the purpose of an egg in terms of holding things together but also adds some moisture and sweetness due to its water content.
Research Note:
To replace one egg: use a quarter cup of apple and the fat free. The scientists think this can reduce the fat content in the baked products and also enhance the moisture which makes it suitable for general bakers.
How to use:
In any recipe that requires an egg, one egg can be substituted by ¼ unsweetened applesauce. While cooking for light and fluffier baked goodies, do not include too much applesauce because that might make the baked goodies a bit too heavy.
2. Flax Seeds or Chia Seeds
Flaxseed and chia seed can act as an excellent substitute for eggs in heavy areas of baking like cookies, brownies, bread etc. These seeds when hydrated enlarge into a gel-like substance that comes somewhat close to the texture and the binding ability of eggs.
Research Note
Flax and chia seeds comes enriched with good amount of omega 3 and fibers making them the healthier alternatives for eggs. The soluble fiber gives the mixture gelling property efficiently and helps in holding the constituents together.
How To Use
To use the recipe the mixture consists of one tablespoon of ground flaxseeds or chia seeds and three tablespoons of water left to sit for ten minutes. This mixture can substitute one egg.
3. Mashed Bananas
Cakes, muffins and pancakes can do away with eggs in the recipe because it moistens and sweetens the baked products. Bananas are wonderful in place of eggs in baking although they do make a little difference in taste.
Research Note
A particular research in food chemistry suggests that mashed bananas can be both a binder and leavening agent, though it would change the product’s sweet character due to the strongly concentrated sugar content in bananas.
How to Use
¼ cup mashed banana can be taken as an alternative for the egg based on their ratios. This is an acceptable option if you are recreating a dish which you already know has some bananas in it or banana flavors, like oatmeal cookies or banana bread.
4. Yogurt or Buttermilk
Another effective and tasty egg substitute in baked recipes is yogurt or buttermilk. Being thick and fertilizing ingredients, they bring moisture and softness into the mixture creating nice muffins, cakes, and quick bread of deliciousness.
Research Findings
As it appears, simple, or Greek style yogurt may serve as a moisture and proteins provider, and at times its own is about as good as an egg in a dish such as soy yogurt, devoid of gelatin.
How To Use
For recipes that call for one egg each, replace one egg with about ¼ of yogurt or buttermilk. It will be very different if such a yogurt is used and common sense dictates that skills are likely to be adapted to the new situation.
5. Baking Soda and Vinegar
This reaction creates the ‘rising’ characteristic of the baked foods. It is suitable in cake or cupcake baking where the outcome is expected to be fluffy.
Research Note
As a scientist interested in food science, it has been shown that vinegar’s acidic content interacts with baking soda to yield bubbles of carbon dioxide which helps to make cooked products to expand; this acts the same way as eggs do.
How To Use
Take one tsp of baking soda and one tbsp of vinegar and mix them together and this is where one egg will be replaced. The chemical reaction will produce extra lightness and fluffiness to the baked goods.
Juggling different flavors of the same product is quite easy, especially for baked goods and the most popular of all is the egg. But today you are in luck! I will tell you the five best alternatives you can use instead. When desserts are baked without the use of eggs, there is no need to sacrifice taste or texture.
These five substitutes can be lifesavers for creating wonderful egg-free baked goods whether you use applesauce for moisture or baking soda and vinegar for a fluffy rise. Next time if you are out of eggs or giving in to someone’s dietary need, reach for one of these alternative options and bake without a worry!