Egg substitutes in baking: easy alternatives

You can also bake without eggs. How to replace eggs in cakes and desserts and which egg alternatives give you the best results.

Eggs are part of many baking recipes because they give baked goods a special consistency. Eggs also bind together and provide a light and airy mouthfeel in many desserts.

Find the right egg alternative

Therefore, if you want to replace eggs in baking, you should first know what the egg does in the recipe.

  • Cake, muffin and airy breads: Egg is mainly used as a leavening agent in these cakes. According to the recipe, two or three eggs are needed for this.
  • Cookies and other baked goods with a crunchy texture: Here the egg brings moisture into the dough and should bind the ingredients together. The recipe usually requires an egg.

Replace eggs in cakes and muffins

If the dough needs to be particularly airy and the egg is used as a leavening agent for muffins, cakes or cookie dough, you can use the following options:

  • Milk or vegetable milk with vinegar: You can replace two or three eggs with 250 milliliters (vegetable) milk mixed with a spoonful of mild vinegar. The dough is especially smooth if baking soda is used in the recipe. When baking soda and vinegar come together, carbon dioxide is released and the foam begins. The air bubbles make the dough nice and fluffy.
  • coconut milk: On the other hand, if the purpose of the egg is to bring moisture to the baked goods, 60 milliliters of coconut milk gives an exotic flavor and moistens the dough.
  • Tofu: Tofu is a good binder for sponge cakes. It’s best to puree natural tofu with vegetable milk or orange juice until it’s really creamy. To make 300 to 400 grams of flour you need 100 grams of tofu and 80 to 100 grams of liquid.

Replace the eggs in the cookies

You can replace egg as a binding agent in cookies or other baked goods with a crunchy consistency in a number of ways.

  • corn starch: One option is to use 2 tablespoons of cornstarch or other starch mixed with 2 tablespoons of water for each egg.
  • Linseed: Mucilage with linseed also ensures good binding: mix two to three tablespoons of flaxseed with three tablespoons of warm water.
  • Bananas: If you want something sweeter, use bananas. They also stick together and are similar in consistency to egg. Half a banana is one egg.
  • Applesauce: 60 to 80 grams of applesauce is also a suitable egg substitute. Caution: Although applesauce is a fairly neutral flavor, the banana is quite present.
  • Oatmeal: Instead of one egg, you can also use three or four tablespoons of rolled oats.

Make the cream without eggs

Airy beaten egg whites are often used in dessert creams to achieve a smooth consistency. But eggs can also be substituted here. Alternatively, use heavy cream or soy cream. Whipped and carefully folded, the cream, like the egg whites, ensures a smooth but stable consistency.

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