How To Replace Eggs In Baking: What Can Be Added To The Dough, How To Grease, Banana And Other Options + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to get fluffy baked goods without eggs? Replacing them is easy

If a strict vegetarian, allergic person, a religious person following a fast, or a girl on a diet is going to visit you, and you really want to treat them with your pastries, the most delicious and wonderful, there is a way out. You can simply replace the eggs in it. There are many options, and each of them is effective, but has its own characteristics.

Content

• 1 Why are eggs in the dough

• 2 What can replace the product in baking

  • 2.1 For sweet dough
  • 2.2 For neutral or salty dough
  • 2.3 How to replace eggs when greasing products after cooking or before sending them to the oven

Why are eggs in the dough

In any baking, eggs play an important role, they are both the connecting link that holds the ingredients together, and the necessary component that gives the baked goods splendor, tenderness and softness. It is due to the eggs that the dough increases in volume or becomes crumbly. Also, eggs give the crust of finished products a delicate blush and are responsible for the pleasant color of the baked dough inside, and since eggs are high in calories, they determine the nutritional value of the finished product.

Eggs in baked goods are an important binder

What can replace the product in baked goods

Depending on what exactly you are cooking, you need to select what will replace your eggs. There are substitutes suitable for thicker baked goods (such as muffins) and lighter, more sophisticated, and fluffy buns.

You can simply exclude eggs from the dough, this will not harm the products if only one egg is indicated in the recipe, for example, when baking pancakes.

In the process of replacing eggs with any other ingredient, one must not forget that a maximum of 2 eggs can be replaced in baking without unpleasant consequences, otherwise your product will get out of control - it will not rise and will not even stick at all. Let's pay attention to the fact that there are substitutes for sweet dough and so-called neutral substitutes for salty products and unleavened things. Eggs are replaced with bananas, various flours, flaxseeds, starches - potato and corn, mayonnaise or tofu cheese, milk, fruit purees, there are many replacement options. The output is products with fewer calories than baked goods with real eggs.

Fruit puree can replace eggs in baked goods

For sweet dough

We consider from the calculation a substitute = 1 egg:

• Half a ripe banana, carefully mashed with a fork or milled in a blender;
• 3 tablespoons of fruit puree, berry puree, or even vegetable puree - apple, squash, plum, pumpkin or apricot (fruit purees are ideally substituted for eggs when baking fruit bread, cottage cheese, pies with fruit filling and cookies);
• 2 tablespoons potato starch (perfect for making tough muffins, baking bread or rolls, making sweet brushwood)
• 3 tablespoons of nut (usually peanut) butter;
• 1 tablespoon cornstarch and 1 tablespoon fruit or berry puree (useful for juicy pies such as charlotte or French pie).

Baking quality stays great if eggs are replaced correctly

When using applesauce, you can reduce the total amount of sugar in the dough; in the case of banana, you should not.

If the flavor of the baked items has changed (for example, when using nut butter, the baked goods have a nutty flavor) and you don't like it, you can interrupt it with the ingredients that give the stronger flavor - cocoa powder, cinnamon or vanilla.

For neutral or salty dough

The calculation remains the same. To completely replace one egg, we need:

• 2 tbsp. spoons of boiled or filtered water, 1 tbsp. a spoonful of dry corn starch (Raspak or Garnets), 1 tbsp. a spoonful of milk powder (producers of Savory kitchen, Raspak, Bars of health);
• 2 tbsp. tablespoons of pure water mixed with 1 tablespoon of corn starch;
• half a tablespoon of baking soda (it acts as a baking powder), half a tablespoon of freshly squeezed ripe lemon juice mixed with 2 tablespoons of fresh cold milk;
• 3 tbsp. spoons of mashed potatoes;
• a quarter teaspoon of baking powder and 2 tablespoons of milk;
• 2 tbsp. tablespoons of cornstarch;
• 1 teaspoon of baking soda, 1 tablespoon of water and vegetable oil each make the dough fluffy;
• 2 teaspoons of baking powder to 2 teaspoons of water and 1 tablespoon of vegetable oil (olive oil can also be used);
• 1 tbsp. spoon of potato starch, 1 tbsp. a spoonful of sour cream and the same amount of water. Sour cream can be replaced with vegetable oil. Suitable for lush dough, and also goes well with cheesecakes, dumplings and any other products with cottage cheese;
• flaxseed gel (or chia seed): 1 tablespoon of ground flaxseeds (you can do this in a coffee grinder) soak in 2 tablespoons of hot water. This option is not bad for muffins, cookies and cakes - they will turn out to be fluffy and crumbly;
• 2 tbsp. spoons of a special additive like Ener-G (it contains potato starch, tapioca flour and baking powder) and 2 tablespoons of water, whipped with a fork into a cool foam;
• 3 tbsp. tablespoons of semolina - great for casseroles or cottage cheese;
• 2 tbsp. tablespoons of ground oatmeal and 3 tbsp. spoons of water;
• 3 tbsp. tablespoons of chickpea flour and 3 tbsp. spoons of water;
• a mixture of 1 teaspoon of baking soda and one tablespoon of vinegar (apple cider vinegar or wine vinegar can be used) is suitable for puffed dough in rolls, muffins and brownie-type chocolate cakes, muffins;
• 1 teaspoon of soy flour, 1 tablespoon of water is a good option for yeast dough;
• 3 tbsp. tablespoons of mayonnaise, can be used both home and store bought, - suitable for cookies, pancakes or pancakes. Mayonnaise gives good fluffiness;
• 1/4 cup tender tofu cheese

Tofu is also suitable for replacing eggs in baked goods.

Sometimes you can use egg powder as a substitute (1 tablespoon of powder in 2 tablespoons of water), but this option is not suitable for fasting days and for treating vegans.

Video: how to replace eggs with egg powder

Each substitute gives the dough special properties, for example, corn starch gives the dough plasticity and smoothness, which is great when baking cookies. Any substitute containing baking soda makes the products fuller and more voluminous. You can also add baking soda to banana, fruit puree, or flaxseed for a more tender baked goods.

Video: what else can replace this product in baking

As for flaxseed, it is dark in color and light in color. Accordingly, we use dark seeds where there are nuts and chocolate, and light ones for light cookies or muffins. The color of the seeds does not affect the taste of the finished baked goods.

Flax seeds are dark and light

There are also more capricious products, in which, as was supposed before, eggs cannot be replaced by anything, this is meringue, tender biscuit, protein pie. However, now they have found something that can replace eggs in them - the so-called aquafaba, a viscous liquid that is obtained by boiling legumes in water - chickpeas, beans, peas … It is quite capable of replacing egg white, 2 tablespoons of aquafaba can be counted as 1 egg … She prepares like this:

• for 200 g of chickpeas, take 700 ml of water;
• soak dry chickpeas in water for 8 hours, it is possible for more time;
• drain the water, rinse the chickpeas, pour half of the clean water a couple of cm above the chickpeas;
• cook chickpeas for 2 hours, with the lid closed, add the remaining water;
• at the end of cooking, a little water should remain in the pan, about 150 ml, this concentrated liquid will be aquafaba;
• you can use aquafaba immediately, or you can let it brew without pouring it out of the pan with chickpeas;
• drain the finished broth, filter.

Aquafaba replaces eggs in capricious pastries - meringues or biscuits

Beat aquafaba with a mixer at maximum speed until a white foam forms. You can whisk both cold, already cooled, aquafaba, and still hot, fresh from under the chickpeas. You can add sugar to aquafaba and beat until stable peaks, and then citric acid and salt and continue to beat, you get a cream that is similar in taste and its qualities to protein.

Video: how to cook aquafaba

How to replace eggs when greasing products after cooking or before sending them to the oven

Often housewives grease baked goods with a fresh egg so that their crust acquires a pleasant appetizing blush. Instead of egg yolk for the surface of the product, take milk, grease it with crumbly cookies and pies, pies, salted (with cabbage, fish, chicken and buckwheat, mushrooms) kulebyaki and buns before baking or during it. Sweet pastries (fluffy buns with a filling, pigtails or pies with fruit filling, kulebyaki with apple, raisins, cinnamon) can be greased with milk with beet or cane sugar dissolved in it. Unleavened buns (for example, during fasting) are greased with sweet tea - a quarter cup of tea for a tablespoon of sugar.

Buns instead of eggs can be greased with sweet tea

You can also prepare icing for covering pies, muffins or pastries: 1 tablespoon of gelatin or agar-agar (manufacturers Apetitelle, Dessert, Aidigo) should be diluted with 3 tablespoons of hot water and beat the gelatin (or agar-agar) dissolved in water into a foam. For the brightness of such glaze, a dye is added.

You can cook glaze without eggs

Often times, baked goods require a filling, such as custard, which is difficult to obtain without eggs. What do we do in this case? Fry 3 tablespoons of flour in butter (of which you also need to take 3 tablespoons), this is enough for 0.5 liters of custard. Instead of flour, we can take potato (50 g) or corn starch.

Without eggs, you can prepare and fill for baking - custard

Swapping eggs in your favorite recipes has its pros and cons. The pluses include the fact that dishes can be eaten by those who, for whatever reason, do not eat eggs, as well as the fact that new notes are added to the usual taste of baking - nutty (with the addition of flax seeds) or fruit, which are somewhat change the flavor shade of products. Cons - you need to choose a recipe so that the eggs can be replaced.

When replacing eggs, the hostesses do not need to worry - the quality of the finished baked goods does not deteriorate, and you can treat them to absolutely everyone, they remain the same lush, airy and tasty.