Eggs have always been used in most baked foods. Eggs contain protein and fat, and they provide structure, texture, and taste to our recipes. In baked foods, egg is the ingredient that adds shape and size to them. The moisture that eggs lend to a recipe makes the taste of the dish more enjoyable. However, for some of us, eggs can be a source of allergy. Some of us follow a vegan or a vegetarian diet, and we keep wondering what to add to our dishes to substitute the eggs with.
There are a number of healthy substitutes for eggs depending on the type of dish you are making. Let us look at some ingredients that can help the same way as eggs do to food. These egg substitutes will certainly help your old recipe take a new turn by changing the taste, color, and texture. All of the egg substitutes listed below serve the purpose of one egg. If you want to substitute more eggs, add the exact amount of your egg substitute for each egg you replace.
Ripe Bananas
¼ cup of ripe, mashed bananas is equal to one egg.
Bananas add a unique flavor and sweetness to a dish and adds moisture to it. They also help the other ingredients in the dish to bind together. Bananas can serve as an excellent substitute for eggs in cakes, pancakes, cookies, muffins, brownies, and dessert breads.
Almond Butter
¼ cup of almond butter is equal to one egg.
Almond butter helps in binding other ingredients in a recipe, retain the required moisture, and add texture to a recipe. Almond butter has a nutty and noticeable flavor, and can be used to make cookies, bread, brownies, and pancakes. However, note that almond butter has a strong flavor; so, if you are making a subtle dish where the flavor of each ingredient should stand out, do not add almond butter to it. Use it only when you want to add a nutty flavor to your recipe.
Chia Seeds
1 tablespoon of chia seeds added to ¼ cup of water and letting it sit for 15 minutes is equivalent to one egg.
Chia seeds act as a substitute for eggs as they too help in binding other ingredients in a recipe and add moisture to a dish. The flavor of chia seeds is quite subtle and more like poppy seeds. They can be added to recipes of sweets, savories, puddings, cakes, cupcakes, bread, brownies, cookies, and also, pizza crusts. One tip to remember is that if you don’t want the chia seeds to be noticeable in your dish, you may grind them finely before adding water to them.
Ground Flaxseed
1 tablespoon of ground flaxseed, added to ¼ cup of water and letting it sit for 15 minutes is equivalent to one egg.
Ground flaxseeds help in leavening, binding other ingredients, and adding moisture to recipes. They have a subtle, nutty flavor or a mealy flavor that make them useful to substitute eggs in breads, cookies, and crackers.
Grass-Fed Gelatin
1 tablespoon of grass-fed gelatin added to ¼ cup of water and letting it sit for 15 minutes is equivalent to one egg.
Grass-fed gelatin takes a smoother texture than flaxseed or chia seeds and is used to help in binding other ingredients in a recipe. It can be used in pizza crusts, biscuits, pancakes, and muffins. This egg substitute takes on the flavor of the other ingredients used in any recipe, making it one of the safest egg substitutes that doesn’t compromise in flavor and taste.
Unsweetened Applesauce
¼ cup of unsweetened applesauce is equivalent to one egg.
Unsweetened applesauce helps in binding other ingredients and adds moisture to other recipes. It has a unique flavor of tarts and baked apple. You can substitute eggs for cookies, breads, cakes, muffins, and brownies with unsweetened applesauce.
