What can you use instead of eggs in baking? How can you replace a chicken egg in baking?

Sooner or later, there comes a time in any kitchen when you need to find an alternative to eggs: whether you are vegan, allergic, fasting, or just someone who has run out of eggs in the refrigerator. Next list substitutes - just a godsend!

The role of eggs in baking

There are ready-made egg substitutes or vegan eggs on the market today, but they are not always available. In most cases, such as vegan scrambled eggs or vegetable quiche, you can substitute tofu for the eggs. For baking, aquafaba or flour are most often suitable. However, there are many other ways to replace eggs. To choose the most suitable one for your dish, you need to know what role eggs play in the chosen recipe.

Eggs are used in cooking not so much for the taste, but for the following effects:

1. Linking all ingredients together. Because eggs harden when heated, they hold the ingredients together.

2. Baking powder. They help baked goods rise and be airy.

3. Moisture and calorie content. This effect is achieved due to the fact that eggs are liquid and full of fat.

4. To give a golden color. Often baked goods are brushed with egg on top to get a golden brown crust.

To bind ingredients

Aquafaba. This bean liquid has simply taken the culinary world by storm! In the original, this is the liquid remaining after boiling legumes. But many people also take what is left in a can of beans or peas. Use 30 ml of liquid instead of 1 egg.

Flax seeds. Mixture 1 tbsp. l. crushed flaxseed with 3 tbsp. l. water instead of 1 egg. After mixing, leave in the refrigerator for about 15 minutes to swell.

Chia seeds. Mixture 1 tbsp. l. chia seeds with 3 tbsp. l. water instead of 1 egg. After mixing, leave for 30 minutes to swell.

Banana puree. Simply mash 1 small banana. ¼ cup puree instead of 1 egg. Since banana has a strong flavor, make sure it is compatible with the other ingredients.

Applesauce.¼ cup puree instead of 1 egg. Since applesauce can add flavor to a dish, make sure it is compatible with the other ingredients.

Potato or cornstarch. Mixture 1 tbsp. l. corn starch and 2 tbsp. l. water instead of 1 egg. 1 tbsp. l. potato starch instead of 1 egg. Use in pancakes or sauces.

Oatmeal. Mixture 2 tbsp. l. cereal and 2 tbsp. l. water instead of 1 egg. Let the oatmeal rise for a few minutes.

Flaxseed flour. Mixture 1 tbsp. l. flaxseed flour and 3 tbsp. l. hot water instead of 1 egg. Please note that you should not just add flour to the dough. It must be mixed with water.

Semolina. Suitable for casseroles and vegetarian cutlets. 3 tbsp. l. instead of 1 egg.

Chickpea or wheat flour. Mixture 3 tbsp. l. chickpea flour and 3 tbsp. l water instead of 1 egg. 3 tbsp. l. wheat flour instead of 1 egg is added directly to the dough.

Like baking powder

Soda and vinegar. Mixture 1 tsp. soda and 1 tbsp. l. vinegar instead of 1 egg. Add to the dough immediately.

Loosen, oil and water. 2 tsp. add baking powder to flour, and 2 tsp. water and 1 tbsp. l. vegetable oil add to liquid dough ingredients.

Cola. Not the best useful way, but if you don’t have anything at hand and need a replacement for eggs, then use 1 can of cola instead of 2 eggs.

For moisture and calories

Tofu. 1/4 cup soft tofu puree instead of 1 egg. Use for anything where a delicate consistency is desired, such as custards and cakes.

Fruit puree. It not only binds ingredients well, but also adds moisture. Use any puree: banana, apple, peach, pumpkin ¼ cup puree instead of 1 egg. Since the puree has a strong flavor, make sure it is compatible with the other ingredients. The most neutral taste applesauce.

Vegetable oil.¼ cup vegetable oil instead of 1 egg. Adds moisture to cupcakes and pastries.

Peanut butter. 3 tbsp. l. peanut butter instead of 1 egg. Use to add softness and calorie content to baked goods.

Non-dairy yogurt. Use coconut or soy yogurt. 1/4 cup yogurt instead of 1 egg.

For golden crust

Warm water. Simply brush the pastry with water instead of egg. You can add sugar to it if you want a sweet crust or turmeric if you want it to have a yellow color.

Milk. Use in the same way as water and tea. Brush the pastries with milk. You can add sugar or turmeric for sweetness and color.

Sour cream. Brush the dough with a thin layer of sour cream to obtain a glossy and soft crust.

Black tea. Simply brush your baked goods with black tea instead of egg to get a crispy crust. You can add sugar to it if you want a sweet crust or turmeric if you want it to have a yellow color. Please note that the tea must be firmly brewed.

If a strict vegetarian, an allergy sufferer, a religious person who adheres to fasting, or a girl on a diet is coming to visit you, and you really want to treat them to your most delicious and wonderful pastries, there is a way out. You can simply replace the eggs in it. There are many options, and each of them is effective, but has its own characteristics.

Why are there eggs in the dough?

In any baking, eggs play an important role; they are the connecting link that holds the ingredients together, and they necessary component, which gives baked goods fluffiness, tenderness and softness. It is due to the eggs that the dough increases in volume or becomes crumbly. Eggs also give the crust of the finished product a delicate blush and are responsible for the pleasant color of the baked dough inside, and since eggs are quite high in calories, they determine nutritional value finished product.

How can you replace the product in baking?

Depending on what exactly you are preparing, you need to select what will replace eggs for you. There are substitutes suitable for denser baked goods (such as muffins) and for lighter, more sophisticated and airy - fluffy buns.

You can simply exclude eggs from the dough; this will not harm the product if the recipe calls for only one egg, for example, when baking pancakes.

In the process of replacing eggs with any other ingredient, we must not forget that you can replace a maximum of 2 eggs in baked goods without unpleasant consequences, otherwise your product will get out of control - it will not rise and will not even stick together at all. Please note that there are substitutes for sweet dough and so-called neutral substitutes for salty products and unleavened things. Replace eggs with banana, various flours, flax seeds, starches - potato and corn, mayonnaise or tofu cheese, milk, fruit purees, there are many replacement options. The end result is a product with fewer calories than baked goods made with real eggs.

For sweet dough

We calculate from the calculation that substitute = 1 egg:

• Half a ripe banana, thoroughly mashed with a fork or ground in a blender;
• 3 tablespoons of fruit, berry puree, or even vegetable - apple, zucchini, plum, pumpkin or apricot (fruit purees are an ideal substitute for eggs when baking fruit bread, cottage cheese, pies with fruit filling and cookies);
• 2 tablespoons of potato starch (suitable for making dense muffins, baking bread or buns, preparing sweet brushwood);
• 3 tablespoons of nut (usually peanut) butter;
• 1 tablespoon cornstarch and 1 tablespoon fruit or berry puree (useful for cooking juicy pies, such as charlotte or French pie).

When using applesauce, you can reduce the total amount of sugar in the dough; in the case of banana, this should not be done.

If the taste of baked goods changes (for example, when using nut butter baked goods have a nutty taste) and you don’t like it, you can kill it with those ingredients that give a stronger taste - cocoa powder, cinnamon or vanilla.

For neutral or salty dough

The calculation remains the same. To completely replace one egg we will need:

• 2 tbsp. spoons of boiled or filtered water, 1 tbsp. spoon of dry corn starch (Raspak or Garnets), 1 tbsp. a spoonful of powdered milk (manufacturers: Smachna Kukha, Raspak, Zhitnitsa Zdorovya);
• 2 tbsp. spoons clean water, mixed with 1 tablespoon of corn starch;
• half a tablespoon of baking soda (it acts as a leavening agent), half a tablespoon of freshly squeezed ripe lemon juice, mixed with 2 tablespoons of fresh cold milk;
• 3 tbsp. spoons of mashed potatoes;
• a quarter teaspoon of baking powder and 2 tablespoons of milk;
• 2 tbsp. spoons of corn starch;
• 1 teaspoon of soda, 1 tablespoon each of water and vegetable oil make the dough fluffy;
• 2 teaspoons of baking powder for 2 teaspoons of water and 1 tablespoon of vegetable oil (you can also use olive oil);
• 1 tbsp. spoon of potato starch, 1 tbsp. a spoonful of sour cream and the same amount of water. Sour cream can be replaced with vegetable oil. Suitable for fluffy dough, and also goes well with cheesecakes, dumplings and any other products with cottage cheese;
• flax gel (or chia seeds): 1 tablespoon of flax seeds ground into flour (you can do this in a coffee grinder) soak in 2 tablespoons of hot water. This option is not bad for muffins, cookies and shortcakes - they will turn out fluffy and crumbly;
• 2 tbsp. spoons of a special additive such as Ener-G (it contains potato starch, tapioca flour and baking powder) and 2 tablespoons of water, whipped with a fork into a stiff foam;
• 3 tbsp. spoons of semolina - an excellent option for casseroles or cottage cheese;
• 2 tbsp. spoons of ground oatmeal and 3 tbsp. spoons of water;
• 3 tbsp. spoons of chickpea flour and 3 tbsp. spoons of water;
• a mixture of 1 teaspoon of soda and one tablespoon of vinegar (you can use apple or wine vinegar) is suitable for airy dough in buns, muffins and chocolate brownies, muffins;
• 1 teaspoon soy flour, 1 tablespoon water - a good option for yeast dough;
• 3 tbsp. spoons of mayonnaise, you can use either store-bought or mayonnaise - suitable for cookies, pancakes or pancakes. Mayonnaise gives good fluffiness;
• 1/4 cup soft tofu cheese.

Sometimes you can use egg powder as a substitute (1 tablespoon of powder per 2 tablespoons of water), but this option is not suitable for fasting days or for treating strict vegetarians.

Video: how to replace eggs with egg powder

Each substitute gives the dough special properties, for example, cornstarch gives the dough plasticity and smoothness, which is great when baking cookies. Any substitute that contains soda makes the product more voluminous and voluminous. You can also add baking soda to banana, fruit puree or flaxseed to make the baked goods more tender.

Video: what else can you replace this product in baking with?

As for flaxseed, it comes in dark and light colors. Accordingly, we use dark seeds where there are nuts and chocolate, and light ones for light cookies or muffins. The color of the seeds does not affect the taste of the finished baked goods.

There are also more capricious products in which, as was previously believed, eggs cannot be replaced with anything, such as meringue, delicate sponge cake, and protein pie. However, now something has been found that can replace eggs in them - the so-called aquafaba, a viscous liquid that is obtained by boiling legumes in water - chickpeas, beans, peas... It is quite capable of replacing egg whites, 2 tablespoons of aquafaba can be considered 1 egg . It is prepared like this:

• For 200 g of chickpeas take 700 ml of water;
• Soak dry chickpeas in water for 8 hours, you can also more time;
• drain the water, rinse the chickpeas, pour half of clean water a couple of cm above the chickpeas;
• cook the chickpeas for 2 hours, with the lid closed, add the remaining water;
• at the end of cooking, there should be a little water left in the pan, about 150 ml, this concentrated liquid will be aquafaba;
• You can use aquafaba immediately, or you can let it brew without pouring it out of the pan with chickpeas;
• drain the prepared broth and strain.

Beat the aquafaba with a mixer at maximum speed until white foam forms. You can whip either cold, already cooled, aquafaba, or still hot, fresh from the chickpeas. You can add sugar to the aquafaba and beat until stiff peaks form, and then citric acid and salt and continue beating, you will get a cream similar in taste and quality to protein.

Video: how to cook aquafaba

How to replace eggs when greasing products after cooking or before putting them in the oven

Housewives often brush baked goods with fresh egg so that their crust acquires a pleasant, appetizing blush. Instead of egg yolk, to brown the surface of the product, take milk and brush it before or during baking on crumbly cookies and pies, pies, salted (with cabbage, fish, chicken and buckwheat, mushrooms) kulebyaki and buns. Sweet pastries (lush buns with filling, braids or pies with fruit filling, kulebyaki with apple, raisins, cinnamon) can be greased with milk with beet or cane sugar dissolved in it. Unleavened buns (for example, during fasting) are smeared with sweet tea - a quarter glass of tea per tablespoon of sugar.

You can also prepare glaze for coating pies, cupcakes or pastries: 1 tablespoon of gelatin or agar-agar (manufacturers Apetitelle, Dessert, Idigo) should be diluted with 3 tablespoons of hot water and beat the gelatin (or agar-agar) dissolved in water into a foam. To make this glaze brighter, dye is added.

IN lately More and more people are wondering what can replace chicken eggs in baking. The thing is that people are increasingly thinking about their health and trying to stick to the basics. healthy eating and are increasingly turning to vegetarianism.

Others ask this question because they suffer from allergies. According to statistics, allergies caused by eating chicken eggs are among the ten most common diseases.

And some people refuse eggs for religious reasons, especially during fasting. But even during Lent you want to cook baked goods, and there is a need to replace eggs in recipes.

Surely all housewives are familiar with the situation when there are simply no eggs in the refrigerator, but you really want to please your family with delicious baked goods. Today's tips will help you cope with the problem.

Now is the time to talk about replacing eggs in baking recipes with other products. Such tips will be useful not only for vegetarians and allergy sufferers, but also for forgetful housewives.

By the way, you can try cooking without eggs, which you can read. What would you replace the eggs with in the recipe?

Why are eggs used in cooking?

This product is most often included in the recipe because it has several functions at once:

• Excellent substitute for baking powder
• become a link between different components of one dish
• act as a thickener in the recipe of many sauces and creams
• give the dish a unique taste qualities
• can be used as a dye

How can you replace eggs in baking: list of products

Below is a list of products that, without sacrificing taste, will perfectly help replace eggs in baked goods on their own or in combination with each other (if the recipe calls for only one, then such “rearrangements” will be practically invisible). To replace, the kitchen must have:

• baking soda
• apple cider vinegar
• Hercules
• starch
• sour cream or yogurt
• kefir
• lemon juice
• baking powder
• sunflower or any other vegetable oil
• ground flax seeds
• turmeric
• sugar syrup

How to replace eggs in baking: 10 tips

1. For the splendor of the dough. The dough will become light and fluffy if you add one teaspoon of baking soda slaked in a teaspoon of apple cider vinegar.
2. WITH binding element for filling. If a binding element is required when preparing the filling for various pies, you can use 2 tablespoons of rolled oats, which were previously soaked for half an hour in 2 tablespoons of hot water.
3. For thick cream. What cake would be complete without cream? To replace eggs in its recipe, just mix 50 grams of starch with a liter of cold water, and then slowly pour this mixture into the cream, stirring continuously. Remember that after the cream is cooked, it will become even thicker as it cools, so watch its consistency while cooking.
4. For making pancakes. If you want to treat yourself to thin pancakes made with milk, use sour cream instead of eggs, or better yet, natural yogurt.
5. For cookies, cupcakes, muffins. When cooking tender cookies, cupcakes, pancakes or muffins, use a mixture of a tablespoon of any vegetable oil with 2 teaspoons of baking powder and 1 tablespoon of boiled water.
6. For flatbreads and pancakes. Typically, tortillas tend to spread throughout the pan during frying. This can be avoided if instead of eggs you add ground flax seed and hot water in a ratio of 1 to 2, respectively. First knead the dough, and then add the flaxseed mass instead of the egg. 1 egg is replaced by 1 tsp. ground flax seeds, diluted with 2 tsp. hot water.
7. For cheesecakes. Eggs in the recipe for cheesecakes can be replaced with starch mixed with sour cream and butter (each ingredient is taken one tablespoon). Thus, the cheesecakes will be fluffy and rosy.
8. For casseroles. If you want to treat yourself to a vegetable casserole, you can add a few tablespoons of well-cooked rolled oats. This will make the dish even more tasty and healthy.
9. For yellow baked goods. If the original recipe calls for eggs only to give the baked goods a characteristic yellow color (as is the case when making Easter cakes), they can easily be replaced with turmeric. Just a little turmeric is enough to turn the dough a beautiful yellow color.
10. For golden browning of baked goods. Remember how our grandmothers, before putting the pies in the oven, coated them with sweet egg wash, and after that they became shiny and appetizing? You can easily achieve the same effect if you grease the pies with syrup made from a tablespoon of sugar and a quarter glass of black tea. You can also grease the baked goods with any fruit juice, milk or sour cream before putting them in the oven.

Now you know how to replace an egg in a recipe. These tips will be effective when you need to replace no more than 2 eggs in the recipe, so you will have to approach the choice of dishes more carefully. Usually, almost a dozen eggs are required when preparing various rolls and biscuits, protein pies, so such recipes should be abandoned for the time when egg products should not appear on your table.

But simpler dishes are well suited for this. You can safely make a substitution and not worry - the baked goods will still turn out tasty and fluffy.

If you purposefully replace eggs in baked goods, then this approach even has an advantage - the total calorie content and cholesterol levels are noticeably reduced. You need to remember that replacing this product is not a problem at all. This will not only improve the taste of your favorite dishes, but also make your diet more healthy and varied.

It happens that the desire to bake pancakes or knead charlotte overtakes us late at night, when all the nearby shops are closed. Or guests appeared on the doorstep, surprising whom is the duty of a self-respecting hostess. At such moments in life, the question often arises about an alternative to a particular product. Today we will tell you how to replace eggs in baking.

False eggs in baking: a variety of options

Some do not eat them for Christian reasons, adhering to all the rules of strict fasting. For others, the doctor forbade them to eat this food product due to the possibility of allergic reactions. They refuse such useful and nutritious eggs also vegetarians. And they may simply not be at hand when preparing a particular dish.

Based on these considerations, knowing which alternative to choose eggs in muffins, homemade cookies or other baked goods is very important. But first of all, you need to be able to understand the recipe. Eggs in the dough perform several important functions:

• act as an adhesive for other ingredients;
• add fluffiness and volume to baked goods;
• add the desired percentage of moisture to the finished dish.

If you don’t know why you should add eggs to this particular dish, then it’s better not to even start experimenting. But you can train without losing quality and taste using simple, time-tested recipes and your own experience.

Acetic acid and baking soda

The acidic effervescent mixture has been used in cooking since the time of our grandmothers. Everyone knows that it is this composition that perfectly raises yeast-free dough and gives pies the much-desired airiness. To replace just 1 egg, you need:

1. Mix ordinary vinegar and baking soda in equal proportions in a glass until foam forms.
2. If convenient, you can extinguish the soda directly on a spoon or in the dough by making a small depression in the flour.
3. The resulting mixture should be added to the already prepared dough immediately before sending the mold to the oven.

But be careful: this option allows you to replace only up to 2 eggs. If the amount of this ingredient in the recipe exceeds the number 3, it is better to choose another method, since the finished baked goods may end up with a characteristic vinegary taste.

Banana pulp and apple cider vinegar

In the West, apple cider vinegar is always number one. Foreign housewives add it to almost all types of dough. If you are looking for something to replace eggs in pancakes, choose this option.

Banana puree simply won the hearts of children and took first place on the pedestal of health benefits among adherents of healthy eating. Due to the fact that this fruit itself is quite sweet, it can act as a substitute not only for eggs, but also for sugar, thereby reducing the amount of bad cholesterol in food and reducing the calorie content of the dish. Just mash a banana with a blender and add puree to the dough.

Both substitutes help maintain the necessary moisture in the finished baked goods and also have excellent binding properties. Most commonly, apple cider vinegar and fruit purees are added to dough for cookies, breads, pies and muffins. The finished dish has the most delicate aroma of banana and apple.

But use this option with caution. If you add more than 200 ml of puree to the dough, it may not be suitable at all or after baking it may turn out to be too dense and wet.

Flaxseeds

Ground flax seeds are the best replacement option. egg white in baking. They will add density to the dough and also enrich the dish with a delicate nutty aftertaste. If this aromatic option does not suit you, the taste can be easily interrupted by chocolate filling or vanilla sugar.

To prepare the pasta, you need:

1. Mix 2 tbsp in a bowl. l. ground flax grains with 3 tbsp. l. boiled warm water.
2. Leave the mixture for 5-7 minutes to swell, and then mix with the finished dough.

For regular yellow baked goods, light ones are ideal. flax-seed. But chocolate brownies, cupcakes and pie made with cocoa powder use brown flax seeds.

All types of starch

What is most often added to flour for baking pancakes, muffins or cakes? That's right, potato or corn starch. Even powdered eggs are rare in such products. And if you don’t have any good eggs in your refrigerator, use one of the options:

• add 2 tbsp to flour. l. starch without liquid;
• mix 1 tbsp. l. starch, 1 tbsp. l. sour cream or sunflower oil with the same amount of water.

But remember that starch will not make the dough fluffy, so use it in recipes with baking soda or baking powder.

But the king is not real!

You need to not only know what you can use to replace eggs in pancakes, charlotte or other baked goods, but also be able to do it so skillfully that tasters don’t even think of suspecting fraud.

A few culinary subtleties will help you learn the lesson perfectly:

• If eggs in baked goods are needed for filling, their role may well be fulfilled by the following combinations: Tofu cheese mixed with Himalayan salt, or Adyghe plus salt of the same type.
• You don’t have to add eggs to the sauce at all, and wheat flour will act as a fixing agent. For this, 2-3 tbsp. l. fry flour until brown in a frying pan and then add to the boiling sauce. This is how the well-known Bechamel is often prepared.
• When the dough needs to be loosened, and there is no baking powder or eggs in the house, look for soy or chickpea flour. To replace 1 egg, it will be enough to mix 2 tbsp. l. flour and the same amount of water.
• A few spoons of ready-made sticky oatmeal will perfectly replace the chicken product in cutlets, meatballs and other salty dishes. But baked goods, for example, cheesecakes, can be prepared without eggs at all.