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What Can You Use To Substitute Eggs

Eggs are incredibly healthy and versatile, making them a popular food for many. They’re especially common in baking, where nearly every recipe calls for them. But for various reasons, some people avoid eggs. Fortunately, there are plenty of replacements you can use instead. This article explores the various ingredients that can be used as egg alternatives.

What Can You Use To Substitute Eggs

Purpose of Eggs in Baking

Eggs are essential in baking because they serve the following functions:  as a binding agent to blend all other ingredients, leaving the agent to make baked goods rise, and as a moisturizer in baked goods.

Reasons Why You Might Need to Replace Eggs

There are various reasons why you may need to find a substitute for eggs in your diet. Allergies and dietary preferences are two of the most common. Egg Allergy: Eggs are the second most common food allergy in infants and young children. One study indicated that 50% of children will outgrow the allergy by the time they are three years old, with 66% outgrowing it by the age of five. Other studies suggest it may take until age 16 to outgrow an egg allergy. While most children who are allergic to eggs become tolerant over time, some individuals remain allergic their entire lives. Vegan Diet: Some individuals follow a vegan diet and choose not to eat meat, dairy, eggs, or other animal products. Vegans avoid consuming animal products for various reasons, including health purposes, environmental concerns, or ethical reasons regarding animal rights.

Substitute for Eggs

Many want to avoid eggs for many reasons: health, culture/religion, dietary restrictions, etc. Here is a list of the best egg substitutes out there.

Applesauce

Applesauce

To replace one egg in a cake mix, you can simply use ¼ cup unsweetened applesauce. Applesauce will add a nice, smooth flavor to your cake as well as provide moisture to the batter, keeping your cake from drying out as it bakes. Applesauce can make your cake batter a little denser, but this can be a good thing! When using applesauce as an egg replaces in cake mix, never use more than 1 cup (or replace 4 eggs) with applesauce, or your cake may have a rubbery texture.

Plain Yogurt

Vinegar and Baking Soda

Yogurt can take the place of eggs in cake mix as it is also full of healthy protein and has a nice smooth texture. However, yogurt will not act as a leavener and will cause your cake to be a little denser.

Be sure to use plain yogurt (or even plain soy yogurt if you are on a vegan diet) to add more sugar to the cake. A ¼ of a cup of yogurt can be used to replace one egg in your box cake mix recipe.

Tofu

Tofu

Silken tofu has been a favorite egg replacer for years. It has the protein needed to help stabilize the cake as it bakes, and it also has a very subtle taste. The trick to using tofu as an egg substitute is to blend it in a blender to break it up, making it nice and creamy. Tofu should only be used to replace a maximum of two eggs per recipe, as using more than that will cause your cake to be too dense. ¼ cup pureed, smooth tofu is a perfect substitution for 1 egg. One more little tip when using tofu is to keep an eye on your cake as it bakes- it will not be as golden brown when baked as a cake made with eggs, so you should definitely use a knife or toothpick to test when the cake is done.

Vinegar and Baking Soda

One of the easiest replacements for eggs in a cake mix is a combination of vinegar and baking soda. Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar in a separate bowl to replace one egg. This substitute will give your cake batter the volume that eggs usually provide, as the chemical reaction of the ingredients will cause the mix to rise. Vinegar and baking soda will not lend much flavor to your cake, but it is an excellent substitution to use and also two ingredients that you may have on hand already.

Ripe Banana

Ripe Banana

Like applesauce, bananas can be used to replace eggs in a cake mix; a nice, mashed, ripe banana is also a great substitute.

Banana will not only help the cake brown, but it also adds a nice flavor to your mix in addition to a bit of bonus nutrition (bananas are full of potassium, vitamin C and can aid in digestion).

A ¼ cup mashed banana (about half a small banana) will replace one egg in your boxed cake mix recipe.

Ground Flaxseeds or Chia Seeds

Ground Flaxseeds or Chia Seeds

Flaxseeds and chia seeds are both tiny seeds that are highly nutritious. They are high in omega-3 fatty acids, fiber, and other unique plant compounds. You can grind the seeds yourself at home or buy ready-made seed meals from the store.

To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, bread, and cookies.

Vinegar and Baking Soda

Vinegar and Baking Soda

Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes. Apple cider vinegar or white distilled vinegar is the most popular choices.

When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, making baked goods light and airy. This substitution works best for cakes, cupcakes, and quick bread.

Arrowroot Powder

Arrowroot Powder

Arrowroot is a South American tuber plant that is high in starch. The starch is extracted from the plant’s roots and sold as a powder or flour. It resembles corn starch and is used in cooking, baking, and various personal and household products. You can find it at many health food stores and online. A mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace one egg.

Aquafaba

Aquafaba

Aquafaba is the liquid leftover from cooking beans or legumes. It’s the same liquid that is found in canned chickpeas or beans. The liquid has a very similar consistency to raw egg whites, making it an excellent substitution for many recipes. You can use 3 tablespoons (45 grams) of aquafaba to replace one egg. Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons, or nougat.

Frequently Asked Question [FAQs]

How much applesauce replaces an egg?

If you are substituting eggs for applesauce, use ¼ cup of applesauce. If you want a lighter texture for your baked good, add an extra ½ teaspoonful of baking powder.

What happens when you bake without eggs?

If you bake without eggs, baked goods come out too delicate and unpalatable.

Are eggs unhealthy?

Eggs are a good choice as part of a healthy, balanced diet. Also, these are excellent sources of protein, vitamins, and minerals. However, do not consume in excess.

Conclusion

Many want to avoid eggs for many reasons: health, culture/religion, dietary restrictions, etc. I have researched for you a list of the best egg substitutes out there. Whatever you are using these substitutes for, consider the texture and desired density.