So here's the full list of egg substitutions that you're just going to love. These methods won't detract from the flavor at all, so you can still indulge in all of your favorite treats.
In No Random Order Here They Are…
1. Ener-G Egg Replacer
Made from potato and tapioca starch, Egg Replacer is free of eggs, gluten, wheat, casein, dairy, yeast, soy, tree nuts, and peanuts, making it useful for vegans and those with food allergies. Mixed with water, this relatively flavorless product does a good job of mimicking eggs in baked goods like cookies, muffins, and some cakes.How much to use: The ratios on the box are a good starting point but depending on your recipe, you may have to play around a bit.
2. Flax Seed
Finely ground flax makes an excellent binder; however, it has a nutty flavor that's best reserved for whole-grain baked goods and pancakes. (Sara Kate did use flax in her Vegan/Gluten-Free Chocolate Cupcakes, with good results.)How much to use: The basic ratio is 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.
There are a few more vegan options for eggs, including silken tofu, which has no flavor but can add density to foods and so is recommended for brownies, breads, cakes and similar recipes.
Simply puree the tofu and substitute 1/4 cup for 1 egg. You can also use baking soda and vinegar, which is ideal for fluffier foods such as baked goods. Just mix 1 tsp. of baking soda and 1 tbsp. of white vinegar and substitute for 1 egg.
Finally, here's one of our favorite (and unexpected!) vegan egg substitutions: banana! Banana is not only an adequate egg replacement, it also adds a hint of sweetness and boosts food's moisture content. You can use anywhere from 1/2 to 1 banana to replace 1 egg.
Finished!
Do any of these vegan egg substitutions sound like something you'd try? Or you do already have a go-to egg replacement that you prefer? Share your tips for substituting eggs in the comments section below — we'd love to hear your thoughts!
Article Source: The Kitchn
Bethany Murphy