Baking without eggs
By Searchicas
Is baking not merely a hobby, but a passion for you? Do you not like to compromise on the density, texture, taste of your cookies, cakes, brownies and yet not use one of the chief ingredients~ eggs? If yes, there is no need to worry. Here we will list a few egg substitutes that can be used for baking.
Yogurt/ Buttermilk These are readily available in any household and are wonderful egg substitutes. They help to provide the perfect texture, especially when used for baking muffins and cupcakes. One egg equals to Âź of buttermilk or yogurt. Your baked goodies will be light and soft.
Vinegar, Baking soda As strange it may sound, 1 tablespoon of vinegar mixed together with baking soda can do wonders for your cake. If you do not have vinegar in handy, lime juice can also be used. They are perfect substitutes for eggs and your baked goods will be light and fluffy.
Pureed fruits Fruits like bananas, unsweetened applesauce, plumped raisins and softened dates are perfect substitutes while baking cakes, quick bread and brownies. One egg equals a ¼ cup of these fruit purees. For better results, you can bake the items for slightly longer.
Silken Tofu Tofu is a familiar product for many, however, silken tofu might be a little alien. Most vegans have primarily substituted silken tofu for eggs in many dishes. It’s made by curdling soy milk and pressing them into sliceable cakes. While baking cakes, breads or cookies you can use Ÿ cup of whipped silken tofu for each egg.
Flax seeds Flax seeds mixed with Âź cup of water work as substitutes for eggs. Since it has a nuttier flavor it works best when you are baking waffles, pancakes and oatmeal cookies.
Thank You!