So you’ve run out of eggs.
There’s no time to go to the grocery store.
Eggs are also more expensive than ever, and using a substitute could help bring down your grocery bill.
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What Are The Best Egg Substitutes For Baking?
Even that overripe banana hanging out on the counter can be mashed and used as an egg substitute.
You’ll need the additional baking powder to prevent the final baked good from being too dense.
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There are a couple of things to keep in mind if replacing eggs with banana.
First, the banana must be very ripe to easily mash into a paste and not leave chunks.
Pumpkin Or Sweet Potato Puree
Canned pumpkinis good for more than just pie.
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Both pureed pumpkin and sweet potato are good egg substitutes in muffins, doughnuts, and quick breads.
These purees act as both a binder while keeping baked goods moist.
Just like applesauce, use 1/4 cup of puree per egg you’re replacing.
Yogurt
Plain yogurt is an excellent swap for eggs in brownies.
For every egg called for, swap in 1/4 cup yogurt.
Buttermilk
Buttermilk is a great egg replacementin cakes and also brownies.
You’ll similarly want to replace each egg with about 1/4 cup of buttermilk.
“The milk solids and proteins in the condensed milk can help with binding as they are natural emulsifiers.
Aside from emulsifying batters, condensed milk can also help with the structure of baked goods.
Other Substitutes For Eggs
Plant-based cooks and food creatives have found a slew of other egg replacements.
Here’s a list of egg substitutes you might not have considered, but definitely should.
Then, let the mixture sit for 10 minutes to thicken before adding it to the recipe.
Chia seeds act similarly, congealing when mixed with water and use the same water ratio, too.
Silken Tofu
Tofu might seem like an odd substitute for an egg, but stay with us.
Aquafaba
You’re probably already familiar with this egg white replacementit’s the liquid in canned chickpeas.
It can whip up into peaks just like egg whites, making it perfect for meringues.
Use about 2 tablespoons of aquafaba per egg white.
For one egg, use 2 tablespoons of your desired starch mixed with 3 tablespoons of water.
Use nut butters in quick breads and other moist batters for best results.
), however, in drier batters and mixtures they would make it more dense.
Bob’s Red Mill and Ener-G make commercial egg replacements available at most grocery stores.
Each brand provides guidelines on how to use their product in various baked goods.
