Find out some key swaps for eggs here.
These days many of us are avoiding certain ingredients for a variety of reasons: allergies, trying to create variety in the diet, personal preferences, special diets, and more. Eggs often fall on the list of foods to avoid, but they are also a key piece in so many baked goods and recipes.
Keep in mind that as a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. Some recipes call for just one egg, and using an egg substitute here will be fairly easy compared to a recipe that requires four eggs. Another general thing to consider is how the substitute will affect the overall taste of the finished dish. Bananas are perfect for pancakes and cookies, but not ideal for savory dinner dishes. The great thing is there are a variety of options!
Here are four alternatives to eggs in baking:
Flax seeds can be a great and healthy substitute for eggs, they are rich in fiber, antioxidants and vitamins and minerals. First, grind the flax seeds in a coffee grinder and mix with water. Allow the combination to rest until it becomes gelatinous, then use. For one egg, you’ll need 1 tbsp of ground flax seeds in 3 tbsp of water.
Planning a savory dinner like meatloaf or burgers, both veggie and meat? Swap out eggs for tomato paste. Using tomato paste will not only add great flavor, but will also add antioxidants and make your meal a little more plant based than before!
Try canned, pureed pumpkin or another fruit puree like applesauce in your baked goods. You'll be able to reduce the oil and eggs in your cakes and cookies but they'll still come out moist. The puree will add the flavor of whatever fruit you are using, so it's best to think about what flavors pair best with the fruit you’ve chosen. For applesauce: 1/3 cup applesauce is equal to 1 egg, or ¼ cup applesauce plus 1 tsp Baking Powder will equal one egg. For pumpkin: 1/3 cup of cooked pumpkin is equal to 1 egg.
Swap in mashed bananas. Bananas are a great option when it comes to baking. Bananas won't help the batter rise, so use them in conjunction with baking powder or baking soda, ½ pureed banana, or about 1/4 cup is equal to 1 egg.
General tips to remember: Bananas, applesauce and pumpkin puree add the perfect amount of thick moisture like eggs, but they won't help your dishes rise or turn out light and fluffy. Be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed. If you desire a lighter texture and you’re using fruit purées, experiment with adding an extra 1/2 tsp. of baking powder. Fruit purées tend to make the final product denser than the original recipe.
Baking without eggs might need a little experimentation until you’ve got it right. Stay patient and have fun in the kitchen!