If you’re on a special “egg free” diet or perhaps you or a loved one have an egg allergy, we have some great substitutes lined up for you!
It’s also all too easy to run out of eggs, so still very handy to know of these alternatives for those of us who enjoy eggs regularly. The best part, we think that these substitutes taste just as good as the real thing!
Keep in mind though that these egg substitutes will change the nutritional value and texture of our mixes so you might need to play around with them to see what works best for you.
Put simply, applesauce is a sauce made of apples. Who knew?! It can be made with peeled or unpeeled apples and a variety of spices such as cinnamon and allspice.
Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes.
Some say to also mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.
The always popular banana! We have a lot of our community write into us after substituting some banana into their mixes with great success!
Use 1/4 cup of mashed banana (from about half a banana) instead of one egg when baking.
Note: This may impart a mild banana flavour to whatever you are cooking, which could be a good thing.
Believe it or not, hearty-healthy flaxseeds can be used as an egg substitute!
Flaxseeds occur in two basic varieties: brown and yellow or golden (also known as golden linseeds).
Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.)
4) Vegetable Oil
A common ingredient found in most kitchens. Vegetable oil makes a great egg substitute!
Typically 1/4 cup of vegetable oil can be substituted for one egg when baking.
If you are short more than one egg, you will want to try another method, as any more vegetable oil may make the recipe too oily or greasy.
5) Water, oil and baking powder
Start by whisking together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder.
This is to be used in place of one egg.
Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time
Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process give aquafaba unique binding and thickening properties.
It may not work for everything, but if your recipe calls for egg whites, try whipping up some aquafaba instead (about 3 tablespoons per replaced egg). For best results, use an unsalted variety.
Have you tried any of these egg substitutes? Or perhaps you have one that you prefer that’s not listed here? Let us know by commenting below…
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