15 Home-found Egg Substitutes For Baking And Cooking
Hey there! Are you looking for egg substitutes for your cooking and baking needs? Don’t worry; you don’t have to run to the store! Many egg substitutes can be easily found in your own kitchen. This post will look at some of the most common egg substitutes and how you can use them in your recipes.
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Unsweetened Applesauce
Unsweetened applesauce is a great egg substitute for adding moisture to baked goods. Use it in a 1:1 ratio for each egg in your recipe. For example, if your recipe calls for two eggs, use 2/4 cup applesauce instead. It also adds natural sweetness, making it a great option for recipes that rely on eggs for both structure and sweetness.
Silken Tofu
Silken tofu is another great option for adding moisture and protein to your baked goods. Simply blend the tofu until it’s smooth and use it in a 1:1 ratio for each egg in your recipe. Tofu is flavorless so it won’t affect the taste of your final product. It’s a great option for recipes like vegan cakes and brownies.
Yogurt
Yogurt is a great substitute for eggs in recipes that call for eggs as a binding agent. Use plain, unsweetened yogurt in a 1:1 ratio for each egg in your recipe. Greek yogurt works especially well as a substitute because of its thick, creamy consistency.
Buttermilk
Buttermilk is a great substitute for eggs in recipes requiring structure and acidity. Use buttermilk in a 1:1 ratio for each egg in your recipe. The acid in the buttermilk helps to react with the baking powder, giving your baked goods a light and fluffy texture.
Mashed Bananas
Mashed bananas are a great substitute for eggs in recipes that call for eggs as a binding agent. Use mashed bananas in a 1:1 ratio for each egg in your recipe. The bananas will add natural sweetness and moisture to your baked goods, making them extra delicious!
Vinegar and Baking Powder
A mixture of vinegar and baking powder can be used as an egg substitute in recipes that rely on eggs for structure and leavening. Combine one teaspoon of baking powder with one tablespoon of white vinegar for each egg in your recipe. This mixture will help your baked goods rise and give them a light, airy texture.
Flax Seeds mixed with Water
Flax seeds mixed with water make a great egg substitute for recipes that require eggs as a binding agent. Combine one tablespoon of ground flax seeds with three tablespoons of water for each egg in your recipe. Let the mixture sit for a few minutes until it becomes gel-like, then use it in your recipe as you would an egg.
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Commercial Egg Replacer Powder
Commercial egg replacer powder is a convenient option for those who want to avoid eggs for dietary or ethical reasons. Simply follow the instructions on the package for each egg in your recipe. It’s a great option for recipes that require eggs for structure and binding, as it is specifically designed to replace eggs in baking.
Aquafaba (the liquid from a can of chickpeas)
Aquafaba, the liquid from a can of chickpeas, is a versatile egg substitute used for baking and cooking. It’s perfect for recipes that require eggs for structure and leavening, such as meringues and macarons. Use three tablespoons of aquafaba for each egg in your recipe. Simply whip the aquafaba until it forms stiff peaks, then use it in your recipe as you would eggs.
Arrowroot Powder or Cornstarch mixed with Water
A mixture of arrowroot powder or cornstarch and water can be used as an egg substitute in recipes that require eggs as a thickener. Combine one tablespoon of arrowroot powder or cornstarch with three tablespoons of water for each egg in your recipe. This mixture will help thicken your recipes, just as eggs would.
Coconut Cream or Milk
Coconut cream or milk can be used as an egg substitute in recipes that require eggs for moisture and richness. Use coconut cream or milk in a 1:1 ratio for each egg in your recipe. It has a subtle coconut flavor that works well in sweet baked goods and desserts.
Almond Milk
Almond milk is a great substitute for eggs in recipes that require eggs for moisture. Use almond milk in a 1:1 ratio for each egg in your recipe. Almond milk has a neutral flavor, making it a versatile option for various recipes.
Soy Milk
Soy milk can be used as an egg substitute in recipes that require eggs for moisture and structure. Use soy milk in a 1:1 ratio for each egg in your recipe. It has a neutral flavor, making it a good option for recipes that don’t rely on the flavor of eggs.
Rice Milk
Rice milk can be used as an egg substitute in recipes that require eggs for moisture. Use rice milk in a 1:1 ratio for each egg in your recipe. It has a mild, slightly sweet flavor that works well in sweet baked goods and desserts.
Cream Cheese or Sour Cream
Cream cheese or sour cream can be used as an egg substitute in recipes that require eggs for richness and structure. Use cream cheese or sour cream in a 1:1 ratio for each egg in your recipe. They both have a tangy flavor that works well in savory dishes, such as quiches and pies.
In conclusion, these egg substitutes are a great way to add moisture, richness, and structure to your recipes without using eggs. From aquafaba to cream cheese, there’s a substitute for every recipe. Give these substitutes a try and see which ones work best for you! Happy cooking and baking!
