How should I replace eggs in recipes?

Wether it’s an egg shortage caused by everyone else is baking or just the desire to chase the eggs out of your diet, there are many reasons to ponder how to replace eggs in your recipes !

Nevertheless, eggs are an important cooking base, whether to bind food or to have the desired consistency. No matter what you use it for, you can replace egg white, egg yolk or whole egg easily and find tasty substitute.

For a sweet recipe without eggs

Using about 65 grams of applesauce can replace one egg in most recipes ! It is best to use applesauce with no added sugar. If you use a sweet variety, you will need to reduce the amount of sugar or sweetener in the recipe accordingly.

Alternatively for a sweet recipe, you can use half a mashed banana. Yogurt and buttermilk are also good substitutes for eggs. It is best to use plain yogurt, as flavoured and sweetened varieties can alter the taste of your recipe. You can use 60 grams of yoghurt or buttermilk for each egg to replace. This works well for muffins, cakes and cupcakes.

Arrowroot Powder is similar to corn starch and is used in cooking, baking and a variety of household products. A mixture of about 20 grams of arrowroot powder and 45 grams of water can be used to replace one egg.

Nut butters such as peanut, cashew or almond butter can also replace eggs in most recipes. Just beware of any allergies!

To replace an egg, use 60 grams of nut butter. Be careful, however, as the smell of butter can affect the final taste. Tis is generally best for brownies, pancakes or cookies.

Also be sure to use creamy nut butters, rather than thick varieties, so that everything mixes well.

For a savoury, egg-free recipe

For many savoury recipes, substitutes like potato starch, tapioca starch and leavening agents they are perfect to replace eggs without changing the taste.

For example, use water with a little chickpea flour instead or even soda water. It can add moisture to a recipe, and also acts as an excellent leavening agent. You can replace each egg with 60 ml of sparkling water.

There are also alternatives such as silky tofu or soy!

Tofu is condensed soy milk that has been processed and pressed into solid blocks. Silky tofu has a high water content and is therefore more smooth consistency.
To replace an egg, use about 60 grams of mashed silky tofu. The taste of tofu being very discreet it is very well suited in recipes.

Soy lecithin is a by-product of soybean oil and has binding properties similar to those of eggs.
It is frequently added to commercially prepared foods because of its ability to mix and hold ingredients together. For cooking it is sold in powder form in most health food stores. For your recipe add 14 grams of soy lecithin powder for one egg.

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