In the world of baking, every ingredient plays an important role in even the simplest recipe.
Eggs are one of the most common ingredients and are often key players.
They provide stability, structure, leavening, nutritional value, and more.
Credit:Kathryn Gamble
Without these processes, the final product can lack the intended texture or flavor.
Some ask the baker to separate the two parts and incorporate them at different times.
Why not just throw it all together?
Because the form or stability of the recipe can be drastically altered.
For instance, did you know that egg whites can be whipped up to 8 times their original volume?
This provides aperfect aerator in light and delicate desserts.
Despite their essential role, home cooks often need egg substitutes.
Maybe you just ran out and don’t feel like that extra trip to the grocery store.
Or perhaps you have specific dietary needs, including egg-related allergies.
There is also a growing population of people leadingvegan lifestyleswho need to findcreative vegan egg alternativesfor their favorite recipes.
An applesauce egg substitute adds moisture and helps in binding all the recipe’s ingredients together.
Baking Soda and Vinegar
1 egg = 1 tsp.
or 5 grams baking soda + 1 Tbsp.
Cornstarch and Water
1 egg = 1 tsp.
Simply mix the ground flax with water and let the mixture rest for about 10 minutes.
This helps activate the thickening qualities of flax and creates a thick ingredient reminiscent of a rawscrambled egg.
It is also cholesterol free and adds fiber.
Mayonnaise
1 egg = 2 Tbsp.
or 30 grams mayonnaise
You read that correctly.
Nut Butters
1 egg = 2 Tbsp.
This is a tasty option for breakfast items like waffles and pancakes.
Pasteurized Liquid Eggs (aka Refrigerated Egg Product)
1 egg = 3 Tbsp.
