Eggs are not only healthy; they’re also very versatile. You can fry or boil them. You can also poach or bake them. If you like to bake, then you would know that most baking recipes also call for the use of eggs. With the many different ways of cooking eggs, how can you not love this food?
However, it is also true that not everyone is fond of eggs. Some people are simply allergic to it. Vegetarians avoid it like a plague. If you’re among those who would want to avoid egg for some reason, what are the effective substitutes for the egg that you can consider when baking?
Continue reading as I will share with you some of the best substitutes for egg.
Health benefits of eggs
I am sure you know by now that eggs are one of the best and cheapest sources of protein. The majority of the protein found in eggs come from the yolk. This part of the egg also carries other nutrients such as vitamins A, E and D, and calcium, iron, and zinc.
Eggs are also heart-healthy with nutrients like choline and betaine. The former is very much needed by pregnant women because it promotes normal brain development in unborn infants.
Why avoid eggs?
There are many people who avoid eggs for different reasons. One is due to allergy. Did you know that eggs are the second most usual source of food allergies in young children and babies?
One research study also showed that half of the children with egg allergy would outgrow their condition by the time they reach three years old, while 2 out of 3 kids will outgrow it by the time they reach five years old.
Another reason why people would not use eggs in their recipe is that they follow a vegan diet. As such, they would pass up on animal-based products like eggs and meat.
Of course, you might also be looking for egg substitutes in those rare events that you run out of it.
Top substitutes for eggs
If you’re one of those people who choose not to eat or use eggs in baking; don’t worry. There are plenty of egg substitutes that you can choose from.
These are my top choices for egg replacements:
1. Applesauce — made from cooked apples, applesauce is one of the best egg replacements for baking. If you want to bake bread, cakes, and muffins and you don’t want to use eggs, I suggest you use applesauce instead.
Applesauce comes in unsweetened and flavored varieties, often with spices like cinnamon. In my experience, you can use one-fourth cup of applesauce to replace one egg.
Just be forewarned that your recipe would become fluffy and rich as applesauce is a moist and sweet binder.
2. Banana — this fruit is not only a superfood; it can also make for a good replacement for eggs. You can use banana instead of eggs in chewy baked goods such as brownies. One ripe mashed banana can replace every egg that a recipe calls for.
Of course, you should expect that the recipe will have a mild banana flavor to it when you use banana. The fruit can also add moisture to muffins and cakes.
Related reading: Using Leftover Fruit Peels in the Kitchen
3. Ground flax seeds — these are tiny seeds rich in omega 3 fatty acids. Plus, they’re very useful too whenever you are following a recipe calling for eggs.
I recommend that you use ground flax seeds in pancakes, muffins, waffles, and cookies.
In replacing an egg, simply whisk together a tablespoon of ground flax seeds with around three tablespoons of water. This mixture can cause your baked goods to become dense. Flax seeds can also add a nutty flavor to the recipe.
4. Silken tofu — also known as bean curd, tofu is known as a vegan-approved source of protein. Firm tofu, however, isn’t an ideal replacement for egg. Silken tofu, with a high water content, is a more appropriate choice because of its softer consistency.
5. The combination of water, oil, and baking powder. What I like about this egg replacement is that you will be combining three ingredients that you likely have in your kitchen right now— water, oil and baking powder.
Simply whisk together a teaspoon of oil, two teaspoons of baking powder and two tablespoons of water. This w
ould be enough to replace one egg in a recipe. It’s something you can use when baking cookies and other baked goods.
6. Bean liquid — finally, bean juice from a can of chickpeas can be an effective egg replacer as well. It’s something that works best for a recipe requiring egg whites. About three tablespoons of bean liquid will replace one egg in a recipe.
Conclusion
Eggs may be a cheap and excellent source of protein, but not all people would want to use it in their recipes. The good news is that there are many other ingredients that can be incorporated in a recipe calling for eggs.
Article written by Susan Conley for Prepper’s Will.
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Unflavored gelatin. Works for me.