If only there was a one word answer to this question! Eggs play so many roles in baking and cooking, that it entirely depends on what you are making as to what egg substitute will be the best for that recipe. Eggs are used primarily in baking as binding and leavening agents, but eggs also add color, texture, flavor and richness. They can be used as a thickener in custards and creams and even to glaze bread.
Below is a list of common egg substitutes used for baking:
- Egg Replacers (Ener-G Foods, Orgran No Egg, or Bob’s Red Mill )
- ¼ cup applesauce (or 2 tbsp applesauce + 1 tsp baking powder)
- 1 tbsp ground flax +3 tbsp water (let sit until thick)
- 1 ½ tbsp oil + 1 ½ tbsp water +1 tsp baking powder
- 1 tsp gelatin +1 tbsp water
- 1 tsp yeast + ¼ cup warm water
- ½ mashed banana
- ¼ cup silken tofu
- 1 tsp baking soda +1 Tbsp water + 1 Tbsp vinegar
While it is wonderful to have so many options, it can be a little overwhelming to choose which egg substitute will be best for your recipe. In the next several posts, we’ll explore the benefits and limitations of each of the above egg substitutions so you can feel empowered to try altering your favorite recipes!
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