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November 30, 2021

Some people avoid eggs. The reasons for this can be many and varied. They simply don't like the taste, have allergies, intolerances, digestive problems or follow a vegan diet- which means means they abstain from eating any animal products for various reasons, e.g. for health, ecological or ethical reasons.

If you want to bake without eggs - for whatever reason - this is the article for you.

eggs and cake

But before we get into egg substitutes, let's look at the reasons why eggs are used in baking:

  • Binding: Eggs help bind and hold ingredients together.
  • Leavening: Trapping air cells in beaten eggs gives baked goods like chiffon cakes or merengue their volume and fluffy, airy texture.
  • Moisture: Because of their water content, eggs contribute to moisture.
  • Taste and appearance: Eggs add a unique flavour, aroma and richness to your baked goods.

Eggs contribute to the baking result in many ways, but if you want to do without them, here are 5 alternatives you can use instead:

Applesauce

apples and apple puree

Applesauce is made from cooked apples and is a natural puree that usually isn't sweetened or has other spices like nutmeg or cinnamon added. You can use canned applesauce or simply cook and puree apples until smooth - 65 grams of applesauce can replace one egg in most recipes.

Mashed banana

banana and banana puree

Bananas are easy to come by. Plus, you can use them to avoid food waste if you happen to have some old bananas in your pantry. The problem, however, is that your baked goods might have a mild banana flavor. If that bothers you, just use other mashed fruit like pumpkin or avocado. To replace an egg, use 4 tablespoons of mashed bananas.

Silken tofu

silk tofu on a bowl

It's made from curdled soy milk, which is then pressed into soft but compact cakes that you can cut. Silken tofu has a relatively neutral flavor. It can be a good alternative to scrambled eggs, quiches, frittatas and chocolate cake. Buy it at your local stores. To replace an egg, use about 4 tablespoons of pureed silken tofu.

Aquafaba

Aquafaba before and after being whipped

If you haven't heard of aquafaba yet: It's the egg-shaped liquid you get from cooked chickpeas or canned chickpeas. It's great for recipes that call for only egg whites, like merengue, pavlova, macarons, brownies, or muffins. You can also use it for vegan frosting or whipped cream. Use about 4 tablespoons of aquafaba for each egg.

Arrowroot Powder

Arrowroot powder, also known as arrowroot starch or flour, is a high starch tropical plant root native to South America. The starch is extracted from the roots of the plant and sold as powder, starch or flour. It is used as a thickener for foods such as pie filling, jelly, gravy and gravy. Use 2 tablespoons of arrowroot powder to replace 1 egg.

Eggs have the job of binding, rising, adding texture, moisture, and flavor to baked goods. But if you're vegan or don't want to use eggs, you can choose one of these alternatives instead.

In addition to these alternatives, you can also use carbonated water, nut butters (almond, cashew, or macadamia butter) or vegetable-based agar agar, flax or chia seeds, and commercial egg substitutes that are readily available in stores today.

chia and flax seeds next to each other

It is important to consider the varying moisture, protein and fat content of the substitutes. Some can work wonders for heavy, dense desserts. Others are more suitable for airy, fluffy sweet snacks. Each of these products can produce different results when baked. Experiment with these alternatives to get the structure, texture, and flavor you want in your recipes.


Text: Kathy Muenster, Zürich-based content designer

Photos: Kathy/Unsplash


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