The 6 best egg substitutes you can use in your baking


The egg is one of the most common ingredients for cooking and baking.

It provides many benefits and can be a vital part of any recipe or dish. However, there are times and reasons when eggs are not an option.

Why substitute eggs?

Sometimes it’s as simple as running out of eggs and not being able to head to the store. But, other times, there’s a real need. Many want to avoid eggs for a lot of reasons: health, culture, religion, or dietary restrictions. Although adding eggs makes for a different end product, it doesn’t mean that we cannot do without them.

There might be a change in taste and texture, but for the most part the end result is still pretty similar. All these substitutes can be purchased from your grocery stores.

1. Yoghurt

If dairy can be added to the recipe, regular or Greek yoghurt is an excellent egg substitute due to the protein and fat. You can use yoghurt when baking muffins, quick bread, pancakes and waffles.

2. Aquafaba

Aquafaba is the liquid from cooking beans or from a can of beans. It’s a popular egg substitute because its composition of carbohydrates, proteins, and other soluble plant solids mimic eggs.

3. Tofu

Tofu is a nutritional powerhouse made from soya beans, and besides being a plant-based protein source, silken tofu can also be used in baking. You can use it in denser baked goods like quick bread, cookies, cakes and brownies.

4. Apple sauce

Apple sauce can also be an egg replacer from any type of apple puree. You can use it when making quick bread, muffins, cakes, pancakes and waffles. The product may be more heavy and wet, depending on the recipe.

5. Banana

If you have some ripe bananas on your counter, you can use them as a replacer. Mashed bananas contain starches and fibres that help with binding. A banana creates moist and dense textures in muffins, brownies, quick bread, cakes, pancakes and waffles.

6. Nuts

Grind some nuts to make almond butter, peanut butter, or cashew butter for adding to recipes. Since there’s a lot of protein and fat, the thick spread isn’t the best contender for lighter cakes. You can use nuts on items that don’t have a delicate crumb like cookies, brownies and pancakes.

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