This question often comes up when we suddenly find we have run out of eggs and are in the middle of making a cake. Why are we replacing eggs in the kitchen?
Sometimes it is our choice when we are vegan, but often we are forced to do so by intolerance or allergies. Today I will show you what to replace an egg in a cake or
dessert.
The egg replacer is not so obvious. What is the function of eggs in the preparation of cakes and desserts? In addition to taste, eggs have a very important function: they
bind the mass and allow the dough to rise. So it is very important to add 1 teaspoon of baking powder (even if not provided for in the recipe) when preparing the dough
without eggs to make the dough rise better.
Is perfect for binding the dough. In addition, it has a slightly nutty aftertaste, making it a perfect match for sweet pastries.
REPLACEMENT: Combine 1-2 tablespoons of ground linseed + 3 tablespoons of water and let it stand for a moment until they have the consistency of a gel.
Perfect replacement for 1 egg.
Flaxseed works well in recipes for vegan sponge cake, bread, cakes or pancakes.
Apple puree (or applesauce), which is usually sugar-free, gives the dough the desired texture, adds moisture and a slight sweetness, so that the rest of the sugar in the
recipe can be completely or partially omitted.
REPLACEMENT: 3 tablespoons of apple puree (approx. 70 g) = 1 egg
Apple puree as a substitute for eggs will work in recipes for muffins or brownies.
What instead of an egg for the cake? You might be surprised, but you definitely have these egg replacers in your kitchen. First, replace the eggs with bananas. 1 egg can
be replaced with half of a (preferably ripe) banana: a banana is an ideal egg substitute because it has binding properties, making the dough moist and soft. Mash the
banana with a fork or blender and add it to the dough at the beginning of the dough preparation, just when you would add eggs. A banana instead of an egg is perfect
for making cakes or muffins. In this case, a little less sugar can be added to the dough (compared to the original recipe), as the banana itself is sweet.
REPLACEMENT: 1/2 banana = 1 egg
Chia seeds work well in both sweet and savoury baked goods, such as bread, because they have a relatively neutral flavour. Over time, chia seeds will swell in water. For
example, if you leave the seeds in water overnight, just like flaxseed, they turn into a kind of pudding or gel that can easily bind the dough.
REPLACEMENT: 1 tablespoon of chia seeds + 3 tablespoons of water = 1 egg
Chia seeds are perfect for preparing desserts, e.g. puddings.
The plantain shells or ground plantain seeds in a blender swell a multiple of their original size in water to form a liquid that can be used to bind the ingredients for a
dough.
REPLACEMENT: 1 tablespoon psyllium shells + 200 ml water = 1 egg
Aquafaba, i.e. the liquid obtained after cooking legume seeds. Its name comes from two Latin words - aqua (water) and faba (beans). It has properties similar to those of
egg whites, i.e. emulsifying, foaming and thickening.
REPLACEMENT: 3 tablespoons of aquafaba = 1 egg
After whipping the aquafaba liquid with sugar, it turns into a stiff, white mass. Thanks to this, it can be used to prepare meringue, chocolate mousses and other desserts.
How to replace an egg in baked goods? Instead of eggs, add potato flour or corn starch to the dough. One egg can be replaced with 2 tablespoons of potato starch or
corn starch. Both potato flour and corn starch have a binding and thickening function. In this case, slightly increase the amount of the liquid part (milk, water, juice) in the
dough. Apply the principle of "by eye") gradually add milk, for example, until the desired consistency is obtained.
Starch: 1 tablespoon starch + 3 tablespoons water = 1 egg.
What to replace an egg in a recipe? Another idea is to replace the egg with yogurt. You can replace the egg with half a cup (about 60 g) of yogurt. It is an excellent
substitute for eggs, among all the ingredients it is my favourite because it makes the dough soft and moist, just like using eggs. This replacement is perfect for cakes,
cupcakes, shortcrust, but not for creams! It's best to use plain yogurt or choose your favourite yogurt flavour, depending on the taste of your cake. Soy yoghurt is also
very good. It is worth paying attention to the fact that yoghurt slightly affects the taste of baked goods - they can be slightly sour.
We can also replace eggs with milk. You can replace 1 egg with about 50 ml of milk. It is the perfect replacement. Both milk of plant origin (soy) and milk of animal origin
(cow, goat, etc.) can be used. The trick is to add 1 tablespoon of apple cider vinegar at the end of kneading (in the case of 50 ml of milk, when replacing more eggs, add
proportionally more). Thanks to the addition of vinegar, the dough will rise better and will be more fluffy. Milk as an egg substitute is ideal for preparing e.g. sweet
brioche and yeast cakes.
Soybean flour: 1-2 tablespoons of soy flour + 1-2 tablespoons of water = 1 egg
Tofu: 50-60 g of silky tofu = 1 egg.
Locust bean gum: 1 teaspoon = one egg.
You should slightly heat the milk (about 100 ml) in a saucepan with 1-2 tablespoons of brown sugar, spread the sweet milk on the surface of the dough and bake it. After
baking, the cake will have a golden colour and sparkle. For even better results, brush the dough with sweet milk again for 5 minutes before taking it out of the oven.
As you can see, eggs can be replaced with several other products. However, it is worth being careful - they will not always produce exactly the same effect as eggs.
Let's experiment, but always taking into account the specifics of a given recipe.
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