Baking without eggs

By Searchicas
Baking without eggs

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.

Vinegar, Baking soda
As strange it may sound, 1
tablespoon of vinegar mixed
together with baking soda
can do wonders for your
cake. If you do not have
vinegar in handy, lime juice
can also be used. They are
perfect substitutes for eggs
and your baked goods will
be light and fluffy.

Pureed fruits
Fruits like bananas, unsweetened applesauce, plumped raisins
and softened dates are perfect substitutes while baking cakes,
quick bread and brownies. One egg equals a ¼ cup of these
fruit purees. For better results, you can bake the items for
slightly longer.

Silken Tofu
Tofu is a familiar product for
many, however, silken tofu
might be a little alien. Most
vegans have primarily
substituted silken tofu for eggs
in many dishes. It’s made by
curdling soy milk and pressing
them into sliceable cakes. While
baking cakes, breads or cookies
you can use ¼ cup of whipped
silken tofu for each egg.

Flax seeds
Flax seeds mixed with ¼ cup of water work as substitutes for eggs.
Since it has a nuttier flavor it works best when you are baking waffles,
pancakes and oatmeal cookies.

Thank You!