If you have wondered about baking without eggs, you will see that it isn’t impossible.Any recipe that calls for eggs can be made vegan by using the proper egg substitute
Powdered Egg Replacer:- Available in health food stores, it is made from potato starch and other leaveners. It has a good binding and leavening properties for baking; it even whips up and will hold soft peaks.
To Replace 1 Egg:- The ratios on the box are a good starting point but depending on your recipe, you may have to play around a bit.
Tofu:-Whipped tofu is another option; it works well in recipes that call for a lot of eggs, such as quiches. It also works well in creamy puddings and pie fillings.
To Replace 1 Egg:-. Whip 1/4 Cup silken tofu in a blender. To use in baked goods, add 1 to 2 teaspoons water to thin the whipped tofu.
Ground Flax seed:- When simmered with water to form a thick mixture, it mimics the binding properties of egg for baking , but it doesn't have nearly the leavening powder of eggs. There is a bonus, however; Flaxseeds are a concentrated source of heart -healthy omega -3 fatty acids.
To Replace 1 Egg:-. Simmer 1 Tbsp ground flaxseed in 3 Tablespoons water until slightly thickened. about 2 minutes. Cool to room temperature before using.(If you buy flaxseed whole , grind it in a clean coffee grinder)
Bananas and Applesauce:- It can be used as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.
To Replace 1 Egg:-Use 1/2 to 1 mashed banana or 1/4 cup applesauce for 1 egg.as a replacement
Vinegar & Baking Soda:- Vinegar mixed with water or even plain run-of-the-mill soda can work as a decent egg replacer. Baking soda reacts with the acid in vinegar to bubble up and introduce air, making bakes fluffy.
To Replace 1 Egg:--1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
Buttermilk/Yogurt:- This is good in some cakes, bars, muffins and quick breads. Yogurt would need to be used with baking powder to avoid a dense bake.
To Replace 1 Egg:-Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda. OR 1/4 cup yogurt can be substituted for every egg
- 2 tablespoons of cornstarch beaten with 2 tablespoons of water. This, too, works much like vegetarian egg replacer.
- High in protein, chickpea flour works both as a binder and leavener and, in my opinion, one of the best natural egg replacers for baked goods. To substitute mix 3 tbsp flour with 3 tbsp water for each egg, until thick and creamy
- Fatty and thick, coconut milk can be used to replace whipped egg yolks.
- Raw cashews, soaked and ground to a smooth cream, have very similar properties (high in fat and protein) to whipped egg yolks
- 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
- 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
- 1/4 cup mashed potatoes, applesauce, canned pumpkin or pureed prunes = 1 egg (consider taste profile of finished recipe)
- 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white
- For savory entrees such as a vegetarian casserole or a loaf, try using 2-3 tablespoons of bread crumbs or oats.
- Unflavored Gelatin It binds both solids and liquids very well in almost a fluffy manner
- Dry Substitutions for Egg: 2 tbsp cornstarch OR 2 tbsp arrowroot flour OR 2 tbsp potato starch = 1 egg .
How do you know which egg replacer to use? (From About.com)
In a cake, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. And, if you're looking to substitute eggs in a quiche or a mayonnaise, where eggs are central to the finished product, you'll probably need something like tofu to mimic the consistency of the eggs, while making other adjustments to the recipe as well to add flavor and body.
As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. So, if a cookie recipe calls for one egg, using an egg substitute will work much better than in a recipe that requires three or four eggs. Also consider how the substitute will affect the overall taste of the finished dish. Bananas, for example, may add a welcome hint of fruity sweetness to pancakes and cookies, but if you are making a casserole or another savory dish, you will want to use something else.