How to replace eggs in baked goods, salads and cutlets

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

A find for allergy sufferers, fasting people, vegans and those who simply do not have eggs in the fridge.

All ingredients are designed to replace 1 egg.

How to replace eggs in baked goods made from all types of dough

The main task of the eggs in the dough is to bind all the ingredients together. The following foods can do the same:

• 1 tablespoon of ground flaxseeds + 3 tablespoons of water. Stir and refrigerate for 15 minutes to swell.
• 1 tablespoon chia seeds + 3 tablespoons water. Stir and leave to swell for 30 minutes.
• 1 tablespoon cornstarch + 2 tablespoons water. Stir until smooth.
• 2 tablespoons of potato starch.
• 2 tablespoons of oatmeal + 2 tablespoons of water. Soak the oatmeal in water before adding to the dough.
• 3 tablespoons of mayonnaise. Please note that, with the exception of lean mayonnaise, there are eggs in the composition of mayonnaise. So this method is suitable for those who simply did not have them in the kitchen.

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How to replace eggs in baked goods without baking soda and baking powder

Some recipes use eggs to make baked goods airy. It does not use baking soda or baking powder. These, as well as other foods, will help replace eggs:

• 1 teaspoon of baking soda + 1 tablespoon of vinegar. Pour the vinegar over the baking soda and add to the dough as soon as possible.
• 2 teaspoons baking powder + 2 teaspoons water + 1 tablespoon vegetable oil. Add baking powder to dry dough ingredients and water and oil to liquid dough ingredients.
• 2 tablespoons of milk + ½ tablespoon of baking soda + ½ tablespoon of lemon juice. Mix these ingredients until smooth.
• 2 tablespoons milk + ¼ teaspoon baking powder. Add baking powder to dry dough ingredients and milk to liquid dough ingredients.
• 2 tablespoons of soy or chickpea flour + 2 tablespoons of water. Whisk the ingredients thoroughly.

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How to replace eggs in brownies and biscuits

The eggs add moisture to the biscuits and brownies. The following ingredients will just as well cope with this:

• ½ ripe banana. Use a fork or blender to puree it.
• 3 tablespoons of applesauce, pear, peach, plum, or pumpkin puree. The most neutral taste is applesauce.
• 50 g soft tofu. Grind it with a blender.

Banana and fruit puree will add flavor to your baked goods. But tofu will absorb the taste and smell of the rest of the ingredients, and therefore will not change the taste of the dough in any way.

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How to replace eggs in pancakes

These foods, like eggs, will make pancakes light and airy:

• 1 tablespoon chia seeds + 3 tablespoons water. Soak the seeds in water for half an hour.
• 2 tablespoons of oatmeal + 2 tablespoons of water. Soak the flakes in water.
• 1 teaspoon of baking soda + 1 tablespoon of sour cream, kefir or lemon juice. Stir the ingredients until smooth.
• 2 tablespoons of soy or chickpea flour + 2 tablespoons of water. Whisk the mixture well.
• ½ ripe banana + ¼ teaspoon baking powder. Grind the banana with a blender or fork.
• 1 tablespoon of potato starch + 1 tablespoon of sour cream or vegetable oil + 1 tablespoon of water.
• ½ teaspoon dry yeast.

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How to replace eggs in cheesecakes

If the cottage cheese is not too dry, cheese cakes can be cooked without eggs. Otherwise, other ingredients will come to the rescue:

• 1 tablespoon of potato starch + 1 tablespoon of sour cream + 1 tablespoon of water.
• ½ ripe banana, chopped.
• 2 tablespoons of semolina.

In addition, you can add a little ryazhenka, kefir or even just water to the curd mass. These products will help to bind all the ingredients together and prevent the cheesecakes from falling apart. After all, this is exactly what eggs do.

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How to replace eggs for greasing the dough

Before sending the pies to the oven, they are most often greased with a beaten egg. Thanks to this, the baked goods are covered with a shiny golden brown crust. The same can be achieved with the help of such products:

• warm water;
• sour cream;
• melted butter;
• milk;
• mayonnaise (choose lean if you don't eat eggs);
• vegetable oil;
• strong black tea.

You can add a dash of turmeric to them to give the baked goods a yellowish tint.

For sweet pastries, only mayonnaise is not suitable. And in water, milk or tea, you can dissolve sugar in a 1: 1 or 2: 1 ratio if you want to make buns or pies even sweeter.

The sour cream will provide the most shiny and soft surface. The milk will make the crust look a little less glossy. The water and oil will just lightly brown the baked goods, and the black tea will make them crisper.

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How to replace eggs in cutlets and other minced meat dishes

Eggs are added to the minced meat so that the mass does not disintegrate when frying. However, they are believed to make the meat tough. These products will not only hold the minced meat ingredients together, but also give the finished dish a soft feel:

• 3 tablespoons of wheat flour.
• 2 tablespoons of mashed potatoes.
• 1 raw potato, finely grated.
• 1 piece of white bread soaked in water or milk.
• 2 tablespoons corn or potato starch
• 2 tablespoons of soy or chickpea flour + 2 tablespoons of water.
• 1 tablespoon oatmeal + 1 tablespoon water.
• 4 tablespoons of round cooked rice.

The main secrets and recipes for delicious homemade cutlets →

How to replace eggs in salads

Yes, it really is possible. Instead of eggs, cut the Adyghe cheese or tofu into small cubes. Their texture is close to the original product.

Black Indian salt will give the dishes a characteristic egg flavor due to the high content of hydrogen sulfide. It can be found in shops or at Indian merchandise exhibitions.

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How to replace egg whites

This is worth mentioning separately. To make meringues or some other desserts, you need to beat the whites into a fluffy foam. It is they who form the basis of the entire recipe. Even so, there is a way not to use eggs at all. They will be replaced with great success by aquafaba.

Do not be intimidated by this word. Aquafaba is just the liquid that remains after cooking legumes such as chickpeas, peas, or beans. Liquid from canned foods is also suitable, but the composition should not contain anything other than legumes, water and salt.

The best option is chickpea broth, since it has a neutral taste.

You will be surprised, but aquafaba is whipped with a mixer into exactly the same fluffy white foam as the squirrels. 3 tablespoons of broth replaces 1 egg white.

Bonus: aquafaba meringue

Ingredients

• 200 g chickpeas;
• water;
• 150 g sugar;
• ⅓ a teaspoon of citric acid;
• vanillin - on the tip of a knife.

Preparation

Soak the chickpeas in water so that they are several centimeters taller than them. Leave it on overnight or at least 6 hours. Drain the chickpeas, rinse and transfer to a saucepan.

Pour about 400-500 ml of water over the chickpeas, cover and cook for a couple of hours until the chickpeas soften. Add some water during cooking as it will boil away.

Drain the aquafaba and strain. To make the meringue, you will need 150 ml of chickpea broth. Beat the aquafaba with a mixer at maximum power until a stable foam appears.

While continuing to beat, add sugar gradually. Its amount can be changed depending on your taste. After 5 minutes, add citric acid and beat for about 10 minutes. You should have a very thick cream. Add vanillin to it and mix thoroughly.

Line a baking sheet with parchment paper. Use a piping bag to form the aquafaba meringue on it. If the mass spreads, then you have not whipped it enough.

Bake the dessert at 100 ° C for about an hour. The finished meringue will be hard, it can be easily separated from the parchment.