An egg has become a universal ingredient for making our baked products fluffy. Its omnipresence makes it tough to find an alternate for those who have cultural/religious restrictions or have a dietary intolerance. In this blog we enlist some ways to substitute eggs in baking, although eggs cannot be 100% replaced, we try our best to enlist a couple of recipes to replace eggs.
It is important to ensure the quantity replaced is at par with the egg, whatever the substitute the quantity should be equal to an egg or 50-60 grams, 4 tablespoons, or 1/4th cup.
Some of the more common egg replacers are as below:
Mashed Banana
Apple sauce
Silken Tofu
Ground Flax Seed blended in with water
Buttermilk
Sweetened Condensed Milk.
Egg Substitutes for Cakes and Cupcakes - For every entire egg utilized you can substitute it with one of the accompanying:
½ a medium Banana, squashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cup (4 tablespoons) Buttermilk
Egg Substitutes for Cookies - For every entire egg utilized you can substitute it with one of the accompanying:
1 tablespoon ground flaxseed + 3 tablespoon water
¼ cup (4 tablespoons) Sweetened Condensed Milk
Egg Substitutes for Brownies - For every entire egg utilized you can substitute it with one of the accompanying:
1 tablespoon ground flaxseed + 3 tablespoon water
½ a medium Banana, squashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cups (4 tablespoons) Yogurt (vegetarian or normal)
¼ cup (4 tablespoons) Buttermilk¼ cup (4 tablespoons) Buttermilk
One of the most essential things to specifically consider, especially if you are a beginner, is choosing the right tools and equipment. If you have no idea where to find the right tools and equipment for baking, visit Bakers’ Creation, and you’ll surely find the best.
