With many people embracing veganism and vegetarianism, leaving behind eggs can be tough, especially if you like baked goods. Eggs have several functions in baking. For instance, it adds structure to the baking ingredients by incorporating air and moisture into them and even acts as a binder for ingredients. Eggs contribute to the fluffiness, chewiness, flavour, texture, and colour of baked goods. However, through much trial and error, food enthusiasts and professional chefs have been able to come up with ways to substitute eggs with.
Let’s take a look at the best egg substitutes and their properties.
Mashed bananas- Mashed bananas can substitute eggs in a certain cake, muffin, brownie, and quick bread recipes. However, it will leave your finished product with a mild banana flavour.
Applesauce- Recently unsweetened applesauce has become a popular substitute for eggs in recipes. By adding half a teaspoon of baking powder to unsweetened applesauce, you can ensure that the end product will be light and fluffy in texture. You can use applesauce as an egg substitute in any recipe where apples will complement the rest of the ingredients. Also, if you use sweetened instead of unsweetened applesauce, then make sure to reduce the recommended sugar in the recipe.
Flaxseed meal- Ground flaxseed when mixed with water is similar in consistency to a beaten egg because it becomes extremely elastic and sticky in texture. Flaxseed is also rich in omega 3-fatty acids and adds a nutty and earthy flavour to the end product. However, it does not assist with leavening.
Aquafaba- Aquafaba or chickpea cooking liquid is one of the most popular substitutes for eggs as it mimics eggs because of its composition of proteins, carbohydrates, and other soluble plant solids. It does not have a noticeable flavour and can emulsify, foam, gelatinize, thicken, and bind just like an egg.
Silken tofu- Silken tofu has higher water content than normal firmer tofu, therefore, it has a softer consistency. It is best to use silken tofu in recipes that are meant to be dense and fudgy. For example, brownies, cookies, cakes, and quick bread. Fresh silken tofu is also relatively flavourless, rich in protein, and easy to prepare.
Yogurt- Yogurt made from cow milk is commonly used as a substitute for eggs because of its high protein and moisture content. A quarter of a cup of yogurt is equal to one egg. Yogurt is best suited for recipes where the end product is moist and gooey.
Chia seeds- Chia seeds or ground chia seeds are used in vegan baked goods to add structure to baked goods such as quick bread. It has a mild flavour and is a great source of protein, fibre, and omega 3-fatty acids. However, chia seeds do not contribute to leavening.
Water, oil, and baking powder- Pantry staples such as water, oil, and baking powder have been used as egg substitutes to make cakes for a long time. Cakes and muffins made using these ingredients are light and airy and make no visible difference to either the taste or structure of the cake.
Carbonated water- If you wish to add air and leavening to your cakes and muffins, then carbonated water is the best egg substitute. The end product carbonated water yields are almost indistinguishable from the baked products made with eggs. Carbonated water also adds moisture and tenderness to cakes and water.
Vinegar and baking soda- Vinegar mixed with baking soda starts a chemical reaction that rapidly produces carbon dioxide and water. Therefore, it can be used as an egg substitute in cake, cupcake, and quick bread recipes because it makes the end products light and airy.
