This is my fourth in the series of Baking Basics. I hope you are finding useful of all the Baking Basics posts. In the last post I was talking about the substitutes of various ingredients used in baking. And I left out eggs in the post. The reason is very simple. Egg substitutes need a whole post and cannot be explained in a single line. In the past four years of blogging, I have used various egg substitutes. Some were great success stories whereas some were great blunders. There are so many reasons why you need to avoid eggs in a recipe. It may be due to diet restrictions or due to religious beliefs, This post will help you in avoiding eggs in baking.
In this post I will give you the egg substitutes which has worked well for me. There are so many posts on egg substitutes in the virtual world but all the substitutes doesn’t work the same in all bakes. Each and every dish is unique and you need to figure out the egg’s function in each bake and select the perfect substitute. First let us note down all the substitutes and then I will be giving which substitute works best in which dish.
There are mainly three functions of egg. It provides structure, it acts as a foaming agent and traps air and it works as an emulsifier. Though it is very tough to exactly find a substitute do the same work of an egg, we can combine one or two substitutes to almost get the effect.
Egg Substitutes in General:
For one egg:
1/4 cup of curd
1/4 cup of apple puree
1/4 cup of mashed banana
1/4 cup of buttermilk
1 tbs flax meal mixed with 3 tbs of warm water
1/4 cup of milk
1/4 cup tofu ground with 2 tbs of milk
1/4 cup of paneer ground with 2 tbs of milk
1/4 cup Mashed Potato
2 tbs corn flour + 2 tbs water
2 tbs of flax gel
Now let us discuss the substitutes in detail.
I use curd as egg substitute in most of my cakes. The texture of the cake turns out great with curd.
Brownies also turn great with curd.
Adding a pinch of baking soda to 1/4 cup of curd creates a bubbling mixture and it can be used in breads and rolls.
You can use it in any soft and chewy textured cookies.
If the dish has to be soft textured, then you can use curd in the recipe as an egg replacer.
Apple Puree / Mashed Banana:
Fruit purees work great in fruit based muffins and cupcakes.
If the cake is fruit flavoured, then this can be a great addition to the recipe.
I don’t add mashed banana in a chocolate cake as the banana flavour will suppress the chocolate flavour.
Any cake which needs to be moist can use buttermilk as the egg substitute.
Brownies turn out super moist with buttermilk.
Muffins and scones turn great with the addition of buttermilk.
Can be used for cookies with nutty texture.
You can also use it in spicy nutty cakes.
Using it in a plain vanilla cake may be a disaster as you will have speckles of the flax meal all over the cake and the texture would also be coarse.
Flax Gel:(click to know how to make flax gel)
The drawbacks of flax meal is not there in flax gel. This doesn’t affect the flavour of the bakes. You can use is in cakes. As the flax gel acts as the binding agent, you need to add 1/4 cup of lour extra in a recipe for the structure.
This just acts as binding agent and is perfect to bake crispy cookies.
This can also be used in pancake batters, pastry dough, homemade pasta instead of eggs.
Paneer or Tofu:
This gives great texture and so can be used in Quiche, cheese cakes, cakes and tart fillings.
This also gives nice structure and so can be used in cakes, breads for a soft and firm texture.
This gives a nice smooth and silky finish and so can be used in creme brulee, custards, ice creams and puddings.
I have tried hundreds and hundreds of recipes with the above said substitutes in the past four years. Give these a try and share your results.
My other posts in the Baking Basics Series:
- Homemade Pan Release
- Ingredient Substitutes
- Eggless Baking
- Flax Gel
- Dark Chocolate Ganache
- American Butter Cream
- Homemade Veg Fondant- Gelatin Free
- How to do Frozen Butter Cream Transfer / FBCT
- Italian Meringue Buttercream
- Homemade Mascarpone Cheese