There are several substitutes for eggs that can be used in cooking and baking. Some popular options include:
Applesauce: Unsweetened applesauce can be used as a replacement for eggs in a 1:1 ratio.
Yogurt: Use plain, unsweetened yogurt in a 1:1 ratio as a replacement for eggs.
Silken Tofu: Blend silken tofu in a food processor until smooth and use in a 1:1 ratio as a replacement for eggs.
Mashed Banana: Use mashed banana in a 1:1 ratio as a replacement for eggs.
Aquafaba: The liquid from a can of chickpeas can be whipped and used as a replacement for eggs in meringue or mousse recipes.
Chia seeds or flax seeds: Mix 1 tablespoon of chia seeds or flax seeds with 3 tablespoons of water, let sit for a few minutes, and use as a replacement for one egg.
Commercial egg replacer : There are also commercial egg replacer powder available in the market which can be used as a substitute for eggs.
It’s worth noting that egg substitutes may affect the texture and taste of the final product. Experimenting with different substitutes and adjusting the recipe accordingly may be necessary.
Applesauce and mashed banana can add sweetness to a recipe, so they are best used in recipes that already include sugar or in recipes that are intended to be sweet.
Yogurt can add a tangy flavor to a recipe, so it may not be suitable for all recipes.
Silken tofu can add a dense, creamy texture to a recipe and is a good option for recipes that call for eggs in a custard or cream-based filling.
Aquafaba can be used to make meringue, mousse, and even macarons, and it is a great options for vegan cooking.
Chia seeds or flax seeds can be used as a binder in recipes like pancakes, waffles, and muffins, but it may affect the texture and taste of the final product.
Commercial egg replacer, it’s a pre-made powder that can be used as a egg substitute in baking, it’s a good option for those who are allergic to eggs, or for those who want to avoid using eggs in their cooking and baking.
It’s important to note that egg substitutes may not work well in all recipes, and that using the right substitute for the recipe is essential for success. In some cases, adjusting the recipe or using a combination of egg substitutes may be necessary to achieve the desired texture and taste.