Whether you’re vegan or not, or allergic to eggs or not, it’s nice to have the option of baking without eggs, and to know how to do it.
So today I’m going to eggsplain eggactly how to create eggceptional egg-eggempt baking! Eggciting, right?
…Did you get all that?
Eggs are used in baking as a binder. That is, it’s food-glue to hold your baked goods together. There are other foods that are sufficiently glue-y and still healthy that you can use to substitute for eggs in baking. And this works not only for cookies and other sweet confections, but also savory goods like pizza crusts and crackers. Just consider which flavours will work best with what you’re making and play around a little.
The outer layer of flax seeds contain a mucilaginous substance that creates a gel when in contact with water. This gooey substance is a great structure-builder in baking, and also works as an emulsifier. The bottom line: the so-called “Flax Egg” is a great substitute.
To use: Grind 1 tbsp flax seeds (you can use a coffee grinder) and stir into 3 tbsp of water in a separate bowl. Stir well to form a paste and let it sit for up to ten minutes before adding to your dough or batter. This allows the seeds time to gel up and become more of a glue.
Just like flax seeds, chia seeds are mucilaginous and gel up in water. “Chia Eggs” are therefore just as great a substitute as “Flax Eggs”, and are more mineral-rich.
To use: Grind 1 tbsp chia seeds (you can use a coffee grinder) and stir into ¼ cup of water in a separate bowl. Stir well to form a paste and let it sit for up to ten minutes before adding to your dough or batter. This allows the seeds time to gel up and become more of a glue.
Half of a banana egg-quivalent to one egg in glueiness, but I typically like to use a whole banana in place of a single egg when baking. This is great in pancakes, cookies, cakes, puddings, and other desserts.
To use: mash banana with a fork in a separate bowl until it is an even goo. Stir into your batter or dough.
You can replace 1 egg with 3 tbsp of applesauce in many recipes, but while the pectin is a natural binder, and it creates beautifully moist desserts, it’s not the stickiest of the egg-free options, so be mindful of what your making. Applesauce is my favourite egg substitute for brownies – it’s eggceptional.
As an eggstra bonus for avoiding eggs, no longer will you need to peck and scratch around to eggstract those broken pieces of eggshell from your dough. Am I cracking you up? I could keep cracking eggs jokes around the cluck, and I’m not eggsagerating!
Okay, that’s really quite enough of this foolishness. I’ll make my eggsit here.
Be eggsellent to each other, friends!
Candace and the FGF team