If you’ve run out of or can’t find eggs, these egg replacements will do the trick.
Bonus: Most are vegan.
(Eggs provide both binding and leavening properties.)
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But you’re free to skip an unnecessary trip to the grocery store.
you’re free to also save money and headaches ifan egg shortagemakes eggs expensive or hard to find.
Try one or several of these easy, effective egg replacements for your next baking project.
This substitution works best in cakes, quick breads, muffins, and brownies.
Use3 tablespoonsto replace each egg.
Bonus: It also has almost no flavor.
Nonetheless, tofu adds a denser texture to baked goods.
To use this egg replacement, simply substitute a1/4 cup of pureed tofufor each egg.
The resulting chemical reaction will produce carbon dioxide and water (hence airiness).
Avoid mayo in lighter desserts like meringues, souffles, or angel food cake.
Use3 tablespoons of mayoas a substitute for 1 egg.
Try it with brownies, muffins, and some denser cakes.
For this egg substitute, use1/4 cup of vegetable oilfor every egg.
If the batter isn’t binding effectively, add another sub, like pureed fruit.
(Vegans can use plant-based milk or yogurt in its place.)
If your recipe needs more lift, a leavening agent like baking soda orbaking powdermight help.
egg substitute for a single egg.
The bubbles add in air, making it ideal for leavening cakes, muffins, and quick breads.
