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How to Bake Without Eggs
From allergies to concerns about added ingredients, eggs aren’t quite the staple they once were. Instead, many avoid them at all costs. Baking, however, often calls for eggs in a way that other cooking doesn’t. Eggs can perform a number of different roles in the process of baking. They can help a cake rise, a custard thicken, or a sauce bond. Experts suggest they can perform up to 20 different roles in the baking process. Fortunately, though, you can bake without eggs, but it may take a bit of research on your part. Read on if you are planning on baking a cookie gift for a friend, or just a homemade cake for your family.
A Commercial Egg Replacer
Many people who choose to omit the eggs from their favorite recipes decide to use a commercial egg replacer instead. While there are a variety of different brands out there, two of the biggest are Ener-G and the one available from Bob’s Red Mill. Perhaps one of the best parts of commercial egg replacers is the fact that they’ve been specifically formulated to work as well as eggs in a number of different situations, so you know exactly what you’re getting before you start baking.
Not sure you want to go with something as processed as egg replacer? There are plenty of different options, but choosing the right on to meet your needs should be decided on a case by case basis. While you might want one in your cake, you may want an entirely different choice in your cookies. Here are a few of the most common.
Tofu – This works well in something like a quiche. It’s not quite as fluffy as an egg might be, but it does offer a texture that is quite similar when you’re baking. If you want to use it as a substitute, use ¼ of a cup for every egg called for in the recipe.
Applesauce – Lots of recipe makeovers substitute applesauce for the eggs, and with good reason. It’s a great calorie killer. You can use ¼ cup of applesauce (make sure it’s unsweetened) in place of every egg in a recipe. You may want to add ½ tsp of baking powder, though, to help with the rise of your baked goods.
Flaxmeal – Flax seed actually works really well as an egg replacement in a number of different baking situations. You can even buy it lightly colored if you’re going for a white cake. One egg is equal to a tablespoon of flaxmeal and three tablespoons of water. Just be certain that you mix it well before you pour it into your other ingredients. Chia seeds work in much the same manner.
Pumpkin Puree – Just a quarter of a cup of canned or fresh pumpkin puree is a great way to get rid of eggs in a recipe. The key, though, is that it can make your baked goods a little denser than you’d initially expected, so you’ll want to add some baking powder to the recipe to help offset that change. A half-teaspoon should probably do the trick.
Eggs are a typical ingredient in baked goods, but it should be fairly easy to replace them, no matter what you’re cooking.