Egg substitutes for baking that do not disturb the essence of recipes

Baking is a work of precision. However, while pivotal in baked goods, there are ingredients that can be replaced with others that mimic their properties, like eggs. So read on to discover the best egg substitutes for baking and what they bring to the end product.

Eggs 101

Essentially, eggs provide structure, texture, and flavor to baked goods. Overall, they (Huff, 2019):

·         Create stability within a batter.

·         Help thicken and emulsify mixtures.

·         Add moisture.

·         Act as binding agents.

·         Give lightness and some lift when combined with sugar.

Some common recipes that use whole eggs include cakes, cookies, bread dough, waffles, pancakes, muffins, and pastries.

However, some preparations require only a certain element from eggs: the white or the yolk. Typically, eggs are two parts white and one part yolk. The former is made almost entirely of water and proteins, while the latter carries nutrients, vitamins, and fats (Huff, 2019).

What egg whites do

We usually whip egg whites to create foam, mainly for leavening purposes. Macaroons, meringues, frostings, and some types of cakes call for whipped egg whites (Huff, 2019).

What yolks do

When a recipe uses only the egg’s yolk, it is because it needs its fat content to enrich flavor in the product and create a velvety texture. Moreover, the yolk also binds liquids and fats together, providing emulsifying properties. Emulsion helps the mix of ingredients to become more homogeneous. Yolks are common within cakes, custards, and crème brûlée (Huff, 2019).

Eggs are also an ingredient with many substitutes for baking. Let’s take a closer look.

Egg substitutes for baking

If eggs bring so much to baked goods, why would we replace them? Well, there are a couple of reasons – from dietary restrictions, to allergies, to health concerns, to aversion, or simply because you don’t have them at hand.

But selecting egg substitutes for baking needs some consideration. Most importantly, you need to use an ingredient that carries similar moisture, protein, and fats as a regular egg. Additionally, it must support the other ingredients without overpowering them (Roberts, 2020).

Before diving into the most common egg substitutes for baking, keep in mind that you need to replace the egg’s volume in the recipe. One egg is about 1/4 of a cup, which equals four tablespoons (60 g or 2 oz) (Stafford, 2022).

These are the leading substitutes for eggs in baked goods (Roberts, 2020):

Ground flax seeds

These act mainly as a binding agent. One egg can be replaced with one tablespoon of ground flax seeds mixed with three tablespoons of water. The mixture should be set aside for about five minutes for it to thicken. It is a top vegan egg substitute.

Chia seeds

Similarly, chia seeds are a useful egg substitute for baking vegan recipes. They give a tender texture and a crunchy element. One tablespoon of chia seeds and three tablespoons of water make up one egg.

Applesauce

It adds moisture, sugar content, and flavor. You need 1/4 cup of applesauce to replace one egg.

Mashed banana

Banana adds structure and flavor. Like applesauce, 1/4 cup of mashed banana amounts to one egg.

Water, oil, and baking powder

This mixture resembles the egg’s taste and structure extremely closely. Replace one egg with two tablespoons of water, two teaspoons of baking powder, and one teaspoon of vegetable oil.

Carbonated water

Likewise, carbonated water seamlessly provides the texture and structure of eggs in a baking recipe. You need 1/4 cup of it to substitute one egg.

Some other commonly used egg substitutes for baking are aquafaba (chickpea cooking liquid), silken tofu, and arrowroot (Roberts, 2020). As you can see, there are many ways to switch this ingredient in baking recipes successfully.

References

Huff. T. (2019). Baking School Day 1: All About Eggs and Baking. Kitchn. https://www.thekitchn.com/baking-school-day-1-all-about-eggs-and-baking-222479

Roberts, J. (2020). We Tried 8 Egg Substitutes for Baking and Found a Clear Winner. Kitchn. https://www.thekitchn.com/best-egg-substitutes-baking-23003895

Stafford, G. (2022). 7 Best Egg Substitutes for Baking Recipes & How to Use Them. Gemma’s Bigger Bolder Baking. https://www.biggerbolderbaking.com/egg-substitutes-for-baking/