What can replace eggs in cakes, pancakes, quiches or omelets, among others?
The desire to avoid this or that product in a recipe is quite common, especially if we are talking about an allergen, animal product or high-calorie product. In fact, our motivations can be quite varied and include other types of dietary restrictions, cultural, religious reasons, etc. Sometimes a person simply runs out of the food in question and is immediately prevented from going shopping. Whatever your situation, if you’re wondering what to replace eggs with, you’ve come to the right place. Even more so if it’s a pastry or bread recipe you want to make, but not only…
You can’t make an omelette without breaking the eggs, right? Actually, yes. If you want to make a vegan omelette, just mix 100g chickpea flour, 200g silken tofu, 3 tbsp. tablespoons of extra virgin olive oil and 150 ml of water and you will have vegan eggs! Season with pepper, salt and turmeric powder to enhance the color and you are good to go. The trick is to cook it in a lidded, greased pan over medium-high heat. Usually 10 minutes on one side and 5 minutes on the other side are enough. Here it is!
What can I replace the egg with in the dough?
“Okay, eggless omelets are easier than I thought, but what if I want to make a cake?” “. Well, it’s not too complicated either. First, know that a medium-sized egg weighs about 60g (2oz), which is equal to 4 tablespoons or 1/4 cup. That’s what you should use for each egg in your recipe. is the volume of the substitute you are.
Similarly, what to replace eggs with depends a lot on their role in the recipe. Egg can be used as a binder or thickener, among other things, to enrich the flavor or contribute to the behavior of the final product. So here are some good shelf-stable batter/bread egg substitutes, many of which you’ll already have in your own kitchen pantry.
What can replace eggs in a cake or muffins
To make a cake or cupcake, replace all the eggs called for in the recipe with one of the following:
½ medium ripe banana, mashed
¼ cup (4 tablespoons) applesauce
¼ cup (4 tablespoons) blended silken tofu*
¼ cup (4 tablespoons) buttermilk
Tip: If you’re going to use bananas, make sure they’re ripe – in fact, the riper the better.
*To use silken tofu as an egg substitute, it’s best to blend it to a smooth, creamy, grain-healthy consistency. The ratio is 1/4 cup blended silken tofu = 1 egg and works great for pancakes.
When it comes to making cookies, you can replace any original whole egg with one of these products:
1 tablespoon ground flaxseed + 3 tablespoons water**
¼ cup (4 tablespoons) condensed milk
**Grind flax seeds in a coffee grinder and mix with water. Let the mixture sit until it becomes gelatinous. The equation is 1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg.
Substituting eggs for brownies
A brownie is a great chocolate cake that gives you a lot of freedom to replace the eggs in the original recipe. You have a choice:
1 tablespoon of ground flax seeds + 3 tablespoons of water
½ medium ripe banana, mashed
¼ cup (4 tablespoons) applesauce
¼ cup (4 tablespoons) blended silken tofu
¼ cup (4 tablespoons) yogurt (vegan or plain)
¼ cup (4 tablespoons) buttermilk
What can you replace eggs in quiche with?
In quiches, savory or sweet pies, cheesecake-style cheesecakes and creams, eggs are mainly used as a thickener. Thus, they can be replaced by:
2 tablespoons cornstarch + 3 tablespoons water (or other liquids included in the recipe) = 1 egg
2 tablespoons of arrowroot powder + 3 tablespoons of water
Ovo Substitutes (Rising Agent) for American Pancakes and Breads
1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg
1 ½ tsp oil + 1 ½ tsp water + 1 tsp baking powder = 1 egg
Finally, for yeast breads, cookies, and brownies that also contain eggs, use a jelly of 1 tablespoon crushed chia seeds and 1/4 to 1/3 cup water per egg.
