3 ways to replace eggs in your baking
So why do we put eggs in so many recipes anyway? Eggs perform various functions in baked goods, from binding and leavening to adding moisture and richness. All of which can be replicated at least as well and often better with healthy, plant-based ingredients.
Also see 3 more ways to replace eggs in your baking. I know, we are good to you. So there really is no reason to use egg. If it can taste better, be more healthy and be more ethical/acceptable all at the same time we need never bake with eggs again.
Here they are...
Egg Substitute Number 1: A Commercial Egg Replacement
Egg free baking recipes using commercially available egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands, if you can’t find these in your local supermarket try ordering online via Amazon or Ebay.
How to use the commercial egg replacement?
Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.
What can I expect from a commercial egg replacement?
Flavourless, won’t affect the taste of the baked goods.
Most Suitable For:
All Baked Goods.
Egg Substitute number 2: Silken Tofu
It is a major benefit for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes.
How to use Silken tofu as an egg replacement?
Substitute 1/4 cup of whipped silken tofu for each egg.
What can I expect from silken Toffu?
Baked goods won’t brown as deeply, but they will be very moist and heavy.
Most Suitable For:
Rich, dense and moist Cakes, Breads, Cookies, Brownies.
Egg Substitute number 3: Flax Seed Meal
Make flax seed meal at home freshly by grinding flax seeds or buy it ready made.
How to use Flax Seed Meal as an egg replacement?
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced.
What can I expect from Flax Seed Meal?
The baked goods are heavier & dense.
Most suitable For:
Flax seed has a nutty flavour, so it works best in foods that are grainier and nuttier, such as: Waffles, Pancakes, Breads, Bran Muffins and Oatmeal Cookies.