Let’s start with eggs. Eggs have a purpose. They are the protein ingredient meaning they build the structure of your baked good. They have two parts, whites and yolks. The whites dry out as they bake, the yolks provide a smooth velvety texture. Each are important based on what you are baking. Too much flour and eggs will create a dry and tough baked good. If too little, your baked good, especially cakes, will be soupy or tender and fall apart. Remember flour and eggs to provide structure (like protein in your body, it builds strong muscle) where as fats and sugars build tenderness. Eggs can have a substitution:
- Applesauce. A quarter cup for each egg. This will be the best for any recipe. Do understand you may end up with a denser baked good. If sweetened, reduce your sugar by a teaspoon or so.
- Chia or Flax seed. The fiber-rich super-food that provides an incredible amount of Omega-3’s and a healthy alternative. Dual purpose, who can beat that? One tablespoon mixed with three tablespoons can replace one egg. This will result in a nuttier taste and a heavy backed good.
- Mashed fruit. Basically, a quarter cup of mashed fruit such as banana, avocado, pumpkin will replace one egg. I have used all three, basically cleaning out my fridge when I failed to buy eggs. (Guilty! I do not make lists, and this is what happens…)
- Tofu. Not only a significant source of protein, the neutral taste can be added as a binding agent to replace one egg with smashed or blended quarter cup soft tofu. This excels in any baking recipe.
- Vinegar + Baking soda. Apple cider vinegar or white distilled vinegar are safe choices. Mix one teaspoon baking soda with one tablespoon vinegar to replace one egg.
- Yogurt or buttermilk. A quarter cup or plain yogurt or buttermilk replaces one egg.
- Arrowroot Powder. Mix two tablespoons of powder with 3 tablespoons water replaces one egg.
Smooth nut butter. Peanut, cashew, almond butter can be used, best works in brownies, pancakes, and cookies as it completely changes the flavor profile. 3 tablespoons for each egg.
Carbonated water or 7-up. Excellent substitute because it traps the air bubbles to allow baked good to rise and serves as the purpose of an egg. One-fourth cup to replace one egg.
Note: when substituting, do expect a more dense dessert depending on how much substitution you do. It will still taste delicious just look a bit different. Secondly, use large eggs. All of my recipes use large eggs. They have the perfect ratio of liquid and protein. No body loves a cracked tooth because of a egg shell that hid in your batter! Lastly, crack or beat your eggs separate before adding into recipe. This ensures there will be no shells.