Your Guide to Egg Substitutes
Whether you're allergic to eggs, following a vegan lifestyle, or just ran out of them, fear not! There are plenty of egg-cellent alternatives that will keep your baked goods fluffy, moist, and downright scrumptious.
Flaxseed or Chia Seed "Eggs"
These tiny seeds pack a powerful punch when it comes to binding ingredients together. To make a flax or chia seed egg, simply mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens. Voila! You've got yourself a vegan-friendly egg substitute perfect for cookies, muffins, and cakes.
Applesauce
Not only does applesauce add moisture to your baked goods, but it also acts as a binding agent. Use ¼ cup of unsweetened applesauce for every egg called for in your recipe. This works especially well in recipes like pancakes, brownies, and quick breads.
Bananas
Overripe bananas aren't just destined for banana bread. Mash up a ripe banana and use it to replace eggs in recipes like pancakes, waffles, and even some cakes. One mashed banana typically equals one egg.
Silken Tofu
Blend silken tofu until smooth and creamy, then use ¼ cup for every egg in your recipe. This works best in denser baked goods like brownies, where the tofu adds moisture without affecting the flavour.
Yogurt or Buttermilk
If you're not strictly vegan, yogurt or buttermilk can work wonders as egg substitutes. Use ¼ cup of yogurt or buttermilk for every egg and adjust the amount of liquid in your recipe accordingly.
Carbonated Water
Believe it or not, carbonated water can help your baked goods rise just like eggs do. Use ¼ cup of carbonated water for every egg in your recipe, and enjoy lighter, fluffier results.