Egg-Free Baking Tips from United Poultry Concerns (UPC)
Vinegar and Baking Soda: For a rising or lightening effect in cakes, cupcakes and breads – combine 1 teaspoon of baking soda with 1 tablespoon vinegar.
Ground Flaxseed: Rich in essential omega-3 fatty acids, works best in items where its nutty flavor will enhance the recipe, such as pancakes, waffles, bran muffins, and oatmeal cookies (though I use it in brownies and it works great). 1 tablespoon of ground flaxseed whisked with 3 tablespoons of water will replace one egg.
Banana: For its binding abilities, great in breads, muffins, cakes, and pancakes. Will impart a slight banana taste into a recipe, which frequently enhances the flavors. Half of a potassium and magnesium rich mashed banana will generally replace one egg.
Applesauce: Full of fiber and vitamin C, unsweetened applesauce offers the binding and moisture needed in baked goods – works great in brownies or in recipes that need moisture. 1/4 cup of applesauce equals one egg.
Silken Tofu: Rich in protein and fiber, but without the cholesterol and little, if any, saturated fat, this soy-based ingredient works best in dense, moist cakes and brownies. 1/4 cup of silken tofu whipped in a blender equals one egg.
ENER-G Egg Replacer: Available in a handy box in most food stores (see natural foods section), this nonperishable powdered product works well in baking, but is best in cookies.
Vegan Baking 101 from the Post Punk Kitchen
Get rid of the eggs
Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, theycan be replaced, and with pleasing results. Here some info on replacements I have tried.
Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.
When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.
Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
Where to get it:
Health food stores
Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.
When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 “tofu” eggs”). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.
Where to get it:
Health food store shelves, and in some supermarkets.
Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I’m not crazy about the dense texture it turns out.
When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.
Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section
Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don’t require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don’t want everything tasting like banana, so use in things where the taste won’t be intrusive. I’ve also noticed that baked goods using banana brown very nicely.
When it works best:
Quick breads, muffins, cakes, pancakes
Tip: Make sure bananas are nice and ripe and have started to brown.
Where to get it:
Just kidding, I think you can figure this one out.
Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.
When it works best:
Quick breads, muffins, cakes
Where to get it:
Health food stores, yuppyish supermarkets
Lose the milk
This is a no-brainer. Use soy, rice or almond milk. Butter milk? Add a teaspoon of apple cider vinegar or lemon juice to your milk and let it sit for a couple of minutes.
It’s like buttah…
Instead of butter try unsalted margarine or go ahead and use salted but reduce the amount of salt in the recipe. Lose 1/4 teaspoon per 1/2 stick of butter. But try to use the non-hydrogented kind, I dunno’, for your health?
My favorite thing to use instead of butter is canola oil, but you can use any vegetable oil, just reduce the amount. If a recipe calls for one stick of butter, which is a half cup, I use 1/3 cup of oil.
You can also try prune puree which will also obviously reduce the amount of fat. To use, puree 1/2 cup of pitted prunes with 1/4 cup of water. You will want to reduce the amount used, or the final product may be too moist. If the recipe calls for a half cup use 1/3 cup instead. You may also want to add a little oil, maybe a tablespoon per cup of fat needed, because a little fat goes a long way in taste and texture.
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