Eggs are a crucial ingredient for just about any baking product. They are not only a great source of protein, but they also help bind the dough and aid its rising. However, what should you do when you run out of eggs and still itch to bake? Find a good substitute! Read on for a few ways to substitute for eggs when baking and which, of these methods, is the best option. For devoted vegetarians, baking might be a turn-off as most of the recipes require eggs. However, no form of cooking should turn anyone off; thus, the reason that egg substitutes are a significant subject of concern in the food industry.
Whether you dislike eating eggs or ran out of them, here are the substitutes you can use. This list is in ascending order, which means that we saved the best for last.
Aquafaba is obtained from cooked or canned beans. It is merely the liquid essence of the beans. To use it as a replacement for eggs, know that three tablespoons of the liquid are equal to one large egg.
It is, however, the lowest-rated on this list. While it does have a high protein content like eggs and binds the dough successfully, it makes the end product chewy and dry.
To use ground flax seeds to replace eggs in your recipe, mix one tablespoon of the grounded seeds in 3 tablespoons of water and let it rest for about 5 minutes. This is equal to one large egg.
This substitute is also lowly rated because it adds a "grassy" flavor to the end product and also makes it very dense. If you like flax seeds, however, you may choose to stick to it.
To use Chia seeds as a replacement for eggs in your dough, mix one tablespoon of the seeds with three tablespoons of water. Let it rest as you did for the flax seeds; this equally makes one large egg.
However, it is only slightly better than the flax seeds because although it didn't add any unwanted flavors to the dough, it added a crunchy texture which isn't exactly required for most baking goods.
To use the arrowroot powder as a replacement, mix two tablespoons of the powder with three tablespoons of water. This equals one large egg, but it isn't exactly our favorite choice.
While it reportedly heightened the sweetness of the baked product, it rendered it a bit dry.
Next up is applesauce. To use this as an egg substitute, know that 1/4 cup unsweetened applesauce is equivalent to 1 large egg.
This is a healthy option; however, when used to replace eggs while making muffins, it made them chewy and very moist, so the top crust didn't come out crisp as they should. It also adds a sweet apple flavor; well, that much was expected!
To use this substitute, use 1/4 cup of mashed bananas as an equivalent to one large egg. This substitute is labeled average; while it adds a sweet banana flavor that some may like, it disconcertingly makes the product "gummy."
It is finally down to our top two favorites!
To use these as an egg substitute, mix two tablespoons of water, two teaspoons of baking powder, and one teaspoon vegetable oil. This makes one large egg.
This is very easy to do because it uses food staples in the pantry. However, most amazingly, when used, the end product has a crispy crust on the outside, is fluffy inside like it should be, and there was no new taste or flavor.
Believe it or not, carbonated water is the best substitute for eggs when it comes to baking!
To use this substitute, keep it in mind that 1/4 cup carbonated water is equivalent to 1 large egg. It is easy to use and produces the best results, much like eggs would typically do.