Are you Vegetarian, have an egg allergy or just don’t like eggs? Here are some egg replacements that are no fuss and easy to find – you may already have these in your kitchen! Eggs play a vital role inbaking and dessertrecipes. They have properties that help in binding, leavening and emulsifying. Each substitute works in 1 or more ways. Baking is all about trial and error people so it really is about what works best for you and the recipe. Some of my favorites are Flax seeds, Yogurt / curd & Banana.
Replace 1 full egg with the following:
Yogurt / curd – 1/4 cup
Potato Starch – 2 tbsp
Chickpea flour – 3 tbsp + 3 tbsp water
Banana – 1/4 cup mashed
Chia Seeds (we get in super markets) – 1 tbsp ground chia seeds + 3 tbsp water. Mix and allow to sit for 5 minutes or so till it starts to gel.
Note: Use white chai seeds as the darker ones will be visible in the final product
Canned Pumpkin/Squash – 1/4 cup puree
Flax seeds (we get in super markets) – 1 tbsp ground flax seeds + 3 tbsp water. Mix well and allow to gel before adding. Alternatively you can lightly warm the mixture to thicken it before adding.