There is a wide array of egg substitution replacement options for baking that create delicious recipes that call for them. Did you run out of eggs at the wrong time, allergic to them or you’re a vegan, this chart will help you with options and amounts to put your recipe back on track.
Fruit makes an excellent replacement for eggs – try bananas, apple puree, or any high pectin content fruit. Usually 1/4 cup of banana will replace 1 egg.
Tofu works great as a replacement because it will take on the flavor of whatever you are cooking it with. Whipped 1/4 cup of silken tofu will replace one egg.
2 1/2 tbsp pre-ground flaxseed and combine with 3 tablespoons of water to replace one egg.
Yogurt (plain) an be used to add moisture. Use 2 to 4 oz of yogurt plus half a tsp of oil to replace one egg.
In a typical recipe for baked goods, eggs generally play one of two roles: binder (to hold the recipe together) or leavening agent (to help it rise) – Sometimes eggs play both roles at once.
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Replacing eggs doesn’t have to be a daunting task !
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