7 Effective Substitutes For Eggs
Whether you are vegan, allergic to eggs, or just have no more eggs in your fridge, it’s good to know that there are many ways to replace eggs in your recipes!
In this article, I present to you the seven most effective substitutes for eggs…
1- Flaxseeds
1 egg = 1 tbsp. ground flax seeds + 3 tbsp. water (let sit for 5-7 minutes).
Use in the preparation of cookies, cakes, and muffins.
2- Chia seeds
1 egg = 1 tbsp. ground chia seeds + 3 tbsp. water (let sit for 5-7 minutes).
Use in the preparation of cookies, cakes, and muffins.
3- Mashed banana or applesauce
1 egg = 50 gr of mashed banana/applesauce
Use in the preparation of cookies, cakes, and muffins.
4- Aquafaba (chickpea water)
Aquafaba is the liquid leftover from cooked chickpeas. You can have it when you reserve the liquid from a can of chickpeas. This water whips like egg whites to create a firm and light foam.
1 egg white = 3 tbsp. aquafaba
Use in the preparation of mousses and meringues.
5- Corn starch
1 egg = 2 tbsp. cornstarch, diluted in ¼ cup of water
Use in the preparation of cookies, cakes, muffins, and creams.
6- Silky tofu
1 egg = 50 g silky tofu
Use in the preparation of cookies, cakes, muffins, creams, and mousses.
7 – Agar powder
Agar is a marine red algae that is naturally gelatinous.
1 egg = 2 gr of agar-agar in 50 ml of boiling water.
Use in the preparation of creams, mousses and cheesecakes.
I hope this little guide will help you prepare your recipes. I recommend you to try different substitutes and find the one that you like the most!
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By Katia Bricka,
Writer at RAW Nutritional
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