Replacing Eggs in Baking

I get a lot of questions about baking substitutions so today I wanted to share some strategies for eggs – whether it’s for health, allergies, taste or just being bored in the kitchen!

Common Egg Substitutes in Baking

vardenafil originale Palermo 1. Egg Replacers – I mean, you COULD use this, but it’s not really food and doesn’t really add any flavour. So oldschool. So boring. So unhealthy. So let’s not even discuss this one.

see 2. Applesauce – adds a good amount of moisture and best used with desserts because having a tint of apple flavour always works quite well. I wouldn’t throw this into a quiche – but you likely knew that 😉

quanto costa viagra generico 200 mg in farmacia a Genova 3. Bananas – adds a good amount of moisture like the applesauce BUT doesn’t add a lot of water content along with it so it won’t make baked goods really soupy. Just remember that adding bananas and apples to replace a protein will amp up the sugar content (even though natural sugar) and will add flavour – so if you’re making something that really shouldn’t taste like apple or banana (like, cheese bread) use another substitute.

watch 4. Ground flaxseed – This is a great way to boost fiber and best used in things that you don’t want a sweet flavour with – breads, rolls, pizza crusts. It also adds healthy fat and will help make your baked good lower in the glycemic index because fiber slows does the release of the sugars. And, for all you constipationers out there, get familiar with this substitute.

5. Silken Tofu – adds a protein kick like the eggs would normally do, plus it makes things dense and moist so I like using it in cakes or loafs. I’ve made the most delicious pumpkin bread with this and people always ask how it’s so moist, and I always say you’re eating that vegan protein that looks like a sponge (ie. Tofu). It gets a little giggle. Using this usually requires an electric mixer otherwise you bite into chunks of tofu. This sub could also be added to a quiche or to make scrambled eggs, just add the appropriate spices. However, If there’s anything I’ve learned from allergy free baking, don’t spill your substitutions secrets until after people have eaten the food – otherwise they may go “tofu? yuck – no thanks”.

6. Yogurt – adds creaminess and a very moist texture to baked goods, but also adds milk so be careful with extra allergens. No need to add a flavoured one with extra sugar especially if you’re adding it to muffins which already have sugar in them.


Egg Substitution Rules for 1 Egg

Egg replacer – follow directions on package

1 tbsp ground flaxseed and 3 tbsp water (or milk of choice) mix separately and let sit before adding to ingredients. Also, remove 3 tbsp of liquid from the recipe (from another source of milk, or even melted butter or oil.)

1/4 cup silken tofu – you shouldn’t have to remove any extra liquid for this but you be the judge

1/2 banana – the riper the better otherwise it will dry out your recipe and it adds more flavour – and hey, extra banana flavour isn’t so bad!

1/2 cup applesauce (unsweetened) – you may have to remove some liquid from your recipe depending on how soupy the applesauce is. Homemade is usually quite chunky and can be left alone (see my post on uncooked friggen delicious applesauce) but store bought tends to be runnier.

1/4 cup yogurt – greek would add less liquid and more thickness, and regular yogurt would add more liquid

So whether you have an allergy, or you want to experiment in the kitchen – go ahead and explore!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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