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6 brilliant egg substitutions that will work for any baker

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

Baking eggless? No problem -- we've got swaps a-plenty

 

 

Your in the middle of a baking project when -- ack! You realize you're out of eggs. Or maybe you've decided, for whatever reason, to cut eggs out of your diet. Hey, we've got you covered. Here's a whole batch of substitutions that will help you bake on.

More: Help for holiday food emergencies

Baking eggless? No problem -- we've got swaps a-plenty
Image: SheKnows

Applesauce

Use 1/4 cup unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.

Banana

Use 1/4 cup mashed banana (from about half a banana) instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking, which could be a good thing.

Flax seeds

Believe it or not, hearty-healthy flax seeds can be used as an egg substitute! Simply mix one tablespoon of ground flax seeds with 3 tablespoons water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flax seeds or grind them yourself in a spice or coffee grinder.)

Vegetable oil

Typically 1/4 cup vegetable oil can be substituted for one egg when baking. If you are short more than one egg, you will want to try another method as any more vegetable oil may make the recipe too oily or greasy.

Water, oil and baking powder

Whisk together two tablespoons water, one teaspoon oil (like corn or vegetable oil) and two teaspoons baking powder. Use this in place of one egg. When used in cookies and other baked goods, it works so well no one would ever know.

Aquafaba

The hot new egg replacement is bean juice -- specifically the liquid that comes in your can of chick peas. It may not work for everything, but if your recipe calls for egg whites, whip up some aquafaba instead (about 3 tablespoons per replaced egg). For best results, use an unsalted variety.

After successfully using these food substitutions, you may employ them for more than emergency back-up in the future. They are all vegan alternatives and, with the exception of the vegetable oil, are more heart-healthy than eggs. Using banana, applesauce and other pureed fruit in baked goods is a wonderful tactic to boost flavor and make them incredibly moist. Talk about a happy accident!

Before you go, check out our slideshow below.

Baking eggless? No problem -- we've got swaps a-plenty
Image: Brandi Bidot/SheKnows

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