Egg replacement in baking: simple options

You can also bake without eggs. How to replace eggs in cakes and desserts and which egg alternatives give you the best results.

Eggs are an essential part of many bakeries because they give the baked goods a special consistency. Eggs are incorporated into many savory dishes and provide a light and airy mouthfeel.

Therefore, if you want to replace eggs in baking, you must first know what the egg does in the recipe.

• airy cakes, muffins and breads; In these pastries, the egg is mainly used as a leavening agent. According to the recipe, usually two to three eggs are needed for this.
• Cookies and other baked-textured products: Here, the egg brings moisture to the dough and should bind the ingredients together. Eggs are often required for cooking.

If the dough is particularly airy and the egg is used as leavening for muffins, cakes or biscuit dough, you can use the following options.

• Milk or plant-based milk with vinegar; You can replace two to three eggs with 250 ml (plant) milk mixed with one tablespoon of vinegar. If baking soda is used in the recipe, the dough is especially smooth. When baking soda and vinegar meet, carbon dioxide is released and bubbles begin to form. Air bubbles make the dough nice and fluffy.
• Coconut milk: On the other hand, if the egg is mainly intended to bring moisture to the baked goods, 60 ml of coconut milk will give it a special taste and make the dough moist.
• Tofu: Tofu is a great topping for sponge cakes. It is best to puree the natural tofu with vegetable milk or orange juice until the mixture becomes creamy. You need 300 to 400 grams of flour, 100 grams of tofu and 80 to 100 grams of liquid.

You can replace the egg as a binding agent with crackers or other baked goods with a different consistency.

• corn flour One option is to use 2 tablespoons of cornstarch or other starch mixed with 2 tablespoons of water.
• Linz Seed: The mucilage found in flaxseed ensures good adhesion: mix two to three tablespoons of ground flaxseed with three tablespoons of warm water.
• Banana: If you prefer something sweeter, use bananas. They are also similar to eggs. Half a squeezed banana is equal to one egg.
• Applesauce: 60 to 80 grams of apples are also a suitable egg substitute. Attention: Although the taste of apple sauce is very neutral, banana is very present.
• Oatmeal: Instead of eggs, you can use three to four tablespoons of soft toasted oats.

Aerated beaten egg whites are often used in sweet cream to achieve a smooth consistency. But eggs can also be substituted here. Alternatively, use heavy cream or soy sauce. Whipped and carefully folded cream ensures a smooth but stable consistency like egg whites.