What can I substitute for an egg in a recipe is an important question, especially for vegans.
Eggs are one of the typical basic ingredients in baking and various recipes. They act as a natural binding agent and ensure that flour the other ingredients form a smooth dough.
Eggs also make cakes and the like nice and fluffy and serve as a moisturizer in the dough.
80 g applesauce replaces one egg in sponge cake and the like. It is relatively tasteless and is therefore suitable as an egg substitute for almost all cakes.
Instead of an egg, you can also use half a mashed banana in the cake batter. But it has a relatively intense flavor. So you should use it only when it suits the taste.
And they’re good in cakes, muffins, and cookies.
A particularly common egg substitute is flaxseed. Simply mix one tbsp of ground flaxseed with three tbsp of water and allow for swelling. This mixture is also known as flaxseed egg and is an ideal binder for cake batter, bread dough, whole-grain pastries, muffins, or cookie dough.
One tbsp of chia seeds mixed with three tablespoons of water. Just like flaxseed, they’re a great egg substitute for cookie or cookie dough. And chia seeds are great for binding.
To replace an egg, you can blend 60g of silken tofu until creamy. Compared to other types of tofu, it contains a particularly high amount of moisture and gives cheesecake or quiche fillings a creamy, tender consistency.
Vinegar and baking soda
The mixture of 1 tablespoon vinegar and one teaspoon baking soda is also a good egg substitute. It ensures that cakes become particularly airy. By the way, you won’t taste the vinegar in your finished recipe.
The amount of 3 tablespoons of almond paste, or another nut puree of your choice, are a good egg alternative for cakes. But almond paste is more neutral in taste than peanut butter.
A mixture of 1 tablespoon soy flour and two tablespoons mineral water is ideal as an egg substitute for sponge or wafer batter.
Baking powder and vinegar
This classic combination with water makes cake batter particularly fluffy and airy but provides only limited binding. The correct ratio is 2 tbsp of baking powder, 1 tbsp of vinegar, 1 tbsp of water, and 1 tbsp of oil.
It is suitable for loosening the doughs in cakes and bread. Do not worry. You do not taste the vinegar.
Yeast pastries and puff pastry particles are brushed with beaten eggs before baking. There is a purely vegetable substitute for this as well. Simply mix one tablespoon of soy cream with one tablespoon of oil thoroughly and brush the pastries with it.
beaten egg whites are used in the backing, and you can replace them with vegetables purely like the drained water from chickpeas or beans. Simply whip it with a mixer for 15 minutes till it becomes firm snow. And don’t worry about the taste. You can use them to loosen doughs or for meringue.
100 ml of chickpea water and half a teaspoon of powdered tartar replace one egg white.
Applesauce or pumpkin puree
75 ml of Applesauce or pumpkin puree can substitute 2 to 3 eggs. And it works very well for sweet doughs.
Another common egg substitute is Tomato paste. Simply one tablespoon replaces one egg.
And it fits in vegetable stir-fries (also made from legumes) and vegan fry-ups.
Cornstarch binds and thickens the dough of cakes and cookies, or you can use it in casseroles and the filling for quiche.
One tbsp of cornstarch and three tbsp of water can replace one egg.
Carob bean gum
Carob bean gum can substitute eggs in creams, puddings, or sauces.
And one teaspoon replaces one egg.
Turmeric Gives dishes the typical yellow egg color. A pinch of it replaces the color of one egg yolk.