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10 Ingredients to Use in Your Baking Instead of Eggs

Baking without eggsIf you’re trying to find out new ways to swap eggs out of your recipes for baking, it can be difficult to get the results you want. Instead of picking one product to use as a substitute for eggs for every recipe, you may have to choose a variety of alternatives depending on the job that the egg is supposed to be doing. Eggs can be used in baking for adding moisture, for keeping ingredients together, or for helping cakes rise. Here are ten possible egg substitutes that you can reach for instead of eggs.
1. Silken Tofu
One popular ingredient to try instead of eggs for your favorite cakes and baked goods is silken tofu. It is made from curdled soy milk and shaped into cubes for packaging. If you’re looking for something to help give your ingredients a little more moisture, you can simply whip some silken tofu cakes together and add the mixture to your batter.
Use blended fruit in place of eggs for baking2. Blended Fruit
Blended fruits also make great egg substitutes when your recipe is calling for a binder or additional moisture. It’s important to choose fruit flavors that are complementary to the dish you are making. Some possible blended fruits that make great egg substitutes are apples, bananas, apricots, peaches, prunes, and pears. Choose jars of baby food to save time when making your next batch of brownies or cookies.
3. Condensed Milk
Next on the list is condensed milk. The most common use of sweetened condensed milk is for making caramel, but it is also a great egg substitute for certain types of recipes. It is made from cow’s milk that has had some of the water removed and sugar added. It can be used instead of eggs in some recipes for cakes.
4. Flax Seeds
Some cooks use flax seeds instead of eggs when trying out a new recipe. Flax seeds are a great source of omega-3 fatty acids and fiber. When using flax seeds in your recipes, you must first grind them up into a fine powder to make it easier for this ingredient to mix. Flax seed meal can be used in recipes for denser foods, like waffles, cookies, or muffins.
5. Aquafaba
Another ingredient to try instead of eggs is aquafaba. This egg substitute is made by draining the liquid leftover from cooking legumes like chickpeas. It is also found in canned versions of the beans when they are drained. Aquafaba can be used when the recipe calls for egg whites. You can easily whip up this liquid for use in foods like meringues or marshmallows.
6. Arrowroot Powder
Some cooks are finding that arrowroot powder is another great ingredient to try instead of eggs. Arrowroot is a great thickener or binder for your recipes. It originates from South America and has the consistency of cornstarch. All you need to do is adjust the recipe and use two tablespoons of arrowroot powder for each egg that is indicated.
7. Yogurt
If you need a substitute that won’t make your cakes or baked goods too dense and heavy, yogurt may be it. Choose plain yogurt for recipes like cakes, cupcakes, or muffins for a light and airy taste. It may be necessary to add lemon juice or vinegar to your yogurt to thin it out.
8. Buttermilk
Buttermilk is also a great alternative to some of the heavier egg substitutes. Buttermilk is made now by using a specific type of bacteria to ferment traditional milk. The end result is the tangier tasting buttermilk. This ingredient swap may be perfect for recipes like yellow cake, angel food cake, or light sugar cookies.
Just Mayo vegan mayonnaise 9. Vegan Mayo
Vegan mayo, like Just Mayo from HamptonCreek, is another popular alternative to whole eggs for many different baked goods. Try using three tablespoons of eggless mayo instead of eggs when making your next sweet treat.
10. Egg Substitute Product
Lastly, there are several powdered egg substitute products that may be found on your grocery shelves. These products are typically made from potato and tapioca starch and won’t add any other flavors to your recipes. That makes them an easy choice for most types of baked goods.
If you are frustrated with how your eggless baked goods turn out, try experimenting with different kinds of egg substitutes. Depending on the type of cooking you’re doing, your egg alternative ingredient may need to change.

About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.