3 more ways to replace eggs in your baking
Following on from our popular article 3 ways to replace eggs in your baking we thought we would go 1 better, or should I say 3 better. Here is another 3 great ways to replace eggs in your baking.
Egg Substitute 1: Puréed Fruit
Mashed bananas, unsweetened apple sauce, puréed prunes, plumped raisins and softened dates are some of the ways how puréed fruits can be used as an egg substitute.
How to use puréed fruit to replace egg?
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.
Most Suitable For:
Cakes, Quick Breads, Brownies.
Egg Substitute number 2: Vinegar & Baking Soda As Egg Substitute
Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.
How to use Vinegar & Baking Soda As Egg Substitute to replace egg
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
Most suitable For:
Cakes, cupcakes and Quick Breads.
Egg Substitute number 3: Buttermilk/Yogurt As Egg Substitute
This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.
How to use Buttermilk, Yogurt or Baking Soda to replace egg?
If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda.
Most suitable For:
Cookies, Bars, Flat Breads
Bonus egg replacement tip!
If you are looking to find a replacement for egg wash, read on. Simply use oil, dairy/nondairy milk, dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.