How to replace eggs in baking

How to replace eggs in baking

Today we will not look with you for the answer to the question: “What appeared earlier - the chicken or the egg?”, But we will try to figure out what can replace these chicken eggs in baking.

There are several reasons for finding alternatives to eggs:

1. you decided to pamper your favorite home-made pastries, already started the dough, opened the refrigerator, but no eggs, 2. you cook a meatless dinner, which prohibits using animal products, 3. you or someone who will eat your culinary creation - vegan, which also can not eat eggs, 4. someone you plan to indulge in delicious pastries, is allergic to eggs.

Well, now it's time to move on to the main topic of conversation. What is the alternative to baked eggs?

1. The most obvious answer (of course, not taking into account egg substitutes offered in stores) is egg powder. When kneading dough, instead of eggs, use egg powder mixed with water - a mixture of a tablespoon of powder and 2 tablespoons of water replaces 1 egg. In order not to form lumps, you can first grind the powder with a small amount of water, and after that add the rest. Then leave the mixture to swell, and after 20-30 minutes you can send it to the dough. 2. You can replace eggs in dough with milk, lemon juice and soda. 1 egg corresponds to a mass of 2 tablespoons of milk, 1/2 tablespoon of lemon juice and the same amount of baking soda.

3. It is believed that you can replace the egg in the dough 2 tablespoons of milk and 1/4 teaspoon of baking powder.

4. If you need a lean alternative to eggs, replace them with water, vegetable oil and baking powder , at the rate of 2 tablespoons of water, a tablespoon of vegetable oil and 2 teaspoons of baking powder instead of 1 egg. By the way, some believe that adding vegetable oil is not necessary.

5. If instead of eggs in the dough we put corn or potato starch (the ratio of 2 tablespoons to 1 egg), then hardly anyone would guess that there are no eggs in the baking.

Some eggs use a mixture of potato starch, sour cream (or vegetable oil) and water as a substitute for eggs. Take the ingredients in equal quantities (1 tablespoon), mix well and place it in the dough instead of 1 egg. If the recipe indicates several eggs, then increase the portion.

6. Some housewives are confident that instead of eggs you can use a mixture of powdered milk (1 tablespoon), corn starch (1 tablespoon) and water (2 tablespoons). If there is no milk powder in the kitchen cabinet, you can prepare the mixture without it. The proportions are the same. 7. Replace many housewives eggs in baking soda, slaked with vinegar, at the rate of a teaspoon of soda and a tablespoon of vinegar instead of eggs.

8. A pair of tablespoons of soy flour, whipped with water in foam, can also be used as a substitute for chicken eggs.

9. If you decide to indulge your household with delicious sweet pastries, such as cake or cheesecakes, then you can use banana puree instead of eggs. While kneading the dough, add a small banana to the liquid base and whisk everything well in the blender. Pour the flour into the mixture and knead the dough. We assure, hardly anyone recognizes the substitution.

10. In dense “wet” cupcakes, you can use apple sauce instead of eggs. 3 tablespoons of the product replace the chicken egg. By the way, such a volume of peach, as well as plum puree, can also be an excellent alternative to eggs in sweet pastries.

11. In baking, in which eggs are used to bundle all the ingredients of the dough or filling, you can use ground flax seeds. Grind 2 tablespoons of seeds in a coffee grinder, pour 6 tablespoons of water, bring to a boil and leave to infuse for a couple of minutes. After the mass can be sent to the dough as a substitute for eggs. Some use oat flakes soaked in water for this purpose (2 tablespoons of oat mass equals 1 egg). 12. In baking, eggs are often listed not only as part of the dough, they are also required for making cream. You will be surprised, but even in this case, you can find a replacement. For example, preparing custard, you can use 3 tablespoons of flour, fried in the same amount of butter (for every 0, 5 liters of cream). You can replace eggs with potato or corn starch at the rate of 50 and 100 grams of powder, respectively.

13. Some use eggs not only as an ingredient for the dough, but they also grease buns and cakes before baking. As a result, the muffin turns ruddy and beautiful. To achieve such a result is possible without eggs, use for this purpose very sweet black tea (1 tablespoon to 1/4 cup of tea).

The proposed alternatives can save you in a difficult situation. However, it is worth noting that it is unlikely that some kind of substitute will help if the recipe suggests using more than 3 eggs. Culinary success!

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