Another ingredient that I am having to learn to replace whenever I am cooking for my vegan daughter is eggs….and out most favorite dessert, Sour Cream Pound Cake, calls for six eggs.
And eggs are too important to simply omit because they serve many different purposes…such as…
adding moisture to your finished project
binding the different ingredients together
helping your baked goods rise
When we first started this journey, I had absolutely no clue what to substitute for eggs in my baked goods.
So here’s what I’ve learned so far in my quest to understand what egg substitutes are out there and which one works best for which recipe.…after all, not each ingredient works as well for every recipe.
Let’s get started…
1.Apple Cider Vinegar…Our first option for an egg substitute is to combine 1 tsp baking soda and 1tsp apple cider vinegar per egg and then add it to the batter after the mixture has bubbled slightly.
This science experiment that we’re all pretty much familiar with may be famous for exploding, but this foamy reaction makes it perfect for “delicate” baked goods such as cakes and certain cookies.
This egg substitute is also great because it doesn’t change the taste or texture of the recipe.
2. Applesauce…Another good substitute for eggs is applesauce, especially in apple-based recipes,
To use applesauce as an egg replacement, replace each egg with 3Tbsp applesauce combined with 1/2tsp baking powder.
3. Banana...Bananas can also be used as a binding agent whenever you are baking certain foods—such as muffins, brownies, pancakes, and sweet bread…but you do not want to add so much banana that your end product is mushy.
Use 1/4C mashed banana, about half of a medium banana, per egg.
4. Chia…Chia seeds cadn be used to make a slimy, gel also similar to an egg white. This is
actually one of the better egg substitutes because it has a neutral flavor.
To use, Soak 1Tbsp ground chia seeds mixed with 3Tbsp water for about ten minutes.
5. Egg Replacers…Egg replacers have been available at the supermarket for years. The most commonly used egg replacer is Ener-G , a mixture of leavening and gelling agents.
Egg replacers are especially great when making cookies.
6. Flax...To do this, for each egg combine first grind up 1Tbsp ground flax seed in a blender until it turns into a slimy get. Then soak the flas in 3Tbsp water for 10min per egg.. Doing this results in what many people call a “flax egg.”
Flax eggs area great substitute whenever you are best when you are making baked goods that require a thicker batter—such as breads, granola bars, hearty cookies such as chocolate chips cookies or oatmeal cookies, quick breads, brownies, or muffins.—because the eggs cannot be hidden in a thin batter very well.
When used to make any of these baked goods the flax eggs not only have a neutral flavor, but also has tons of nutrients.