Is baking not merely a hobby, but a passion for you? Do you not like to compromise on the density, texture, taste of your cookies, cakes, brownies and yet not use one of the chief ingredients~ eggs? If yes, there is no need to worry. Here we will list a few egg substitutes that can be used for baking.
Yogurt/ Buttermilk These are readily available in any household and are wonderful egg substitutes. They help to provide the perfect texture, especially when used for baking muffins and cupcakes. One egg equals to ¼ of buttermilk or yogurt. Your baked goodies will be light and soft.