Typically 1/4 cup of 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.
Whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of 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.
The hot new egg replacement is bean juice — specifically the liquid that comes in your can of chickpeas. 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 backup 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 or other puréed fruit in baked goods is a wonderful tactic to boost flavor and make them incredibly moist. Talk about a happy accident!
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