Whether it’s because of allergies, dietary choices, or you just plain ran out, there can be times a recipe calls for eggs and you have to substitute them with something else. Eggs provide texture, color, and binding in baking recipes so you don’t want to skip them. Try these instead:
Unsweetened is best but if all you have is sweetened you may reduce the sugar being used in the recipe. ¼ cup of applesauce = 1 egg.
• Mashed Banana
This substitute is pretty reliable, but may give your recipe a slight banana flavor. You can also try pureed pumpkin or avocado to keep flavor changes minimal. This works great in cakes, brownies, and muffins. ¼ cup puree = 1 egg.
• Vinegar and Baking Soda
Especially useful in cakes, cupcakes, and quick breads, this combination starts a chemical reaction that makes baked goods light. 1 tsp baking soda + 1 Tbsp vinegar = 1 egg.
• Yogurt or Buttermilk
Plain, unflavored, and unsweetened yogurt is best and either of these will work for cupcakes, cakes, and muffins. ¼ cup yogurt/buttermilk = 1 egg.
• Nut Butter
You can use peanut, cashew, or almond butters in place of eggs in most recipes. These will change the flavor slightly so it’s best suited for brownies, cookies, and pancakes. 3 Tbsp nut butter = 1 egg.
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