How can you replace the eggs. What can replace eggs in baking? How to replace eggs

Egg is one of the main ingredients of the dough. It gives the bakery taste, splendor, preservation of the desired shape. However, sometimes we have to decide what can replace the egg in the dough, because we need to quickly bake, for example, pancakes, but the eggs were not found in the refrigerator, or the recipe for the dish does not involve the use of fast foods, etc. and so on.

Finding a way out of this situation is easier than you think. Here are a few quick ways to substitute an egg in a dough.

Dairy egg substitutes in dough

Lean egg substitutes in dough

• 1 st. l. corn starch (or soy flour) diluted in 2 tbsp. l. water. Pour the resulting mixture into the dough instead of 1 egg. You can also use 2 tbsp. l. undiluted starch, potato or corn.
• In 2 tbsp. l. boiled chilled water dilute 1 tsp. baking powder. Sometimes 1 tbsp is added to this mixture. l. vegetable oil.
• If the pastries are sweet, instead of an egg, add 1 banana, mashed to a homogeneous gruel.
• In addition to banana, various fruit purees can be used to moisten and bind the dough, in particular 1/4 tbsp. applesauce will replace the binding properties of 1 egg in the dough. Zucchini, plum, apricot or pumpkin puree will also cope well with this task.

You can replace the egg in the dough with other types of products: nut butter, psyllium seeds, bean puree, mayonnaise, etc. In addition, industrially produced egg substitute is sold in the store. Just keep in mind, no matter which method you choose, before cooking it does not hurt to practice on a small part of the dough, and then move on to cooking the dish in full.

There are a lot of food recipes.

At the same time, a considerable number of pastries and various casseroles

suggest the presence of eggs in the recipe.

In a baked product, eggs perform two main functions:

they serve as a binder and make the dough fluffy.

What should people do who, for one reason or another, do not eat eggs?

Do they now need to give up their favorite and delicious recipes?

How to choose the right recipe

Determine the ratio of eggs and flour.

You can only use recipes

in which every 200 grams of flour account for 1 - 2 eggs.

Very important in these recipes.
Mix dry ingredients and wet ingredients separately.

And only when this is done, connect everything together.

Taste

with such manipulations (sometimes really necessary)

the end result will not be

as in the original dish, the taste set of characteristics will be different,

however, baking will turn out, succeed and be good.

It is important to respect the proportions in the products

All dry additives, insoluble: onions, cheese, cottage cheese, spices - together should not exceed half a glass in volume for every two glasses of liquid in the dough. Otherwise, it will be difficult for the dough to rise well. Fats, oils should not exceed half a glass for each glass of liquid (water, milk), otherwise the dough will be dry, thin. Eggs should not be added to bread dough at all, because they give the dough brittleness, rigidity. Milk makes the dough more magnificent, softer, gives it elasticity, elasticity. But they should not be abused: it should always be less than water, or half with water, otherwise the dough will be difficult to bake. Milk bread should always be made in small sizes: the smaller the milk bun, the easier it is to bake.

Optional butter can be replaced with the same amount of vegetable.

What can replace the eggwhen preparing a baked product :

1 egg = 2 tbsp. l. milk + 1/2 tbsp. lemon juice + 1/2 tbsp. soda

1 egg = 2 tbsp. l. milk + 1/4 tsp. baking powder

1 egg = 2 tbsp. l. water + 1 tbsp vegetable oil + 2 tsp baking powder

1 egg = 2 tbsp water + 2 tsp baking powder

1 egg = 2 tbsp corn or potato starch

1 egg = 1 tbsp powdered milk + 1 tbsp cornstarch + 2 tbsp water

1 egg = 1 tbsp thick sour cream + 1/4 tsp. baking powder

When preparing sweet pastries, the replacement is as follows:

1 egg = 1 tbsp corn starch + 2 tbsp. water

1 egg = 1 banana, mashed

1 egg = 2-3 tablespoons of soy flour beaten whisks with a little water

(you should get foam) and pour into the dough

Other options for replacing eggs in recipes:

1. Paneer (homemade cheese)

(with spices, for example, turmeric, masala) replacement of eggs as a product - scrambled eggs.

2. Tofu

to replace eggs in scrambled eggs (with the addition of turmeric to give a yellow color),

salads with eggs or mayonnaise.

For 1 egg: 1/4 cup soft tofu (two tablespoons).

3 . For baking (pancakes and muffins)

baking powder + water and oil

(the baking powder raises the dough, while the water and oil replace the moisture and add fat to the egg).

This combination allows you to achieve a light, airy texture.

Does not work for recipes with more than 2 eggs.

For 1 egg: 2 tsp. baking powder, 2 tsp water and 1 tbsp. vegetable oil.

For best results, add baking powder to dry dough ingredients and mix.

Add water and oil to wet ingredients and mix.

Combine dry and wet ingredients.

4. Soda + acid = baking powder

( for light, airy pastries, such as light cakes and biscuit dough.)

For 1 egg: Baking powder can be replaced with soda.

If the baking powder is from 1 to 2 tsp, then soda needs 0.5 tsp;

if the baking powder is less than 1 tsp, then soda should be taken half the volume of baking powder.

How does it work:

Baking soda by itself, without the addition of acid, is a poor baking powder. Yes, it will release a small amount of carbon dioxide when heated, but it will not be enough to raise the dough. When extinguishing soda, the time factor is very important, i.e. no need to wait until the soda finishes bubbling, but you need to immediately mix it into the dough. And immediately put the dough in the oven.

5. Ground flaxseed

contains a lot of protein and fat, which gives high astringent qualities,

used in baking with unrefined flour,

those. when the nutty flavor of the flaxseed won't interfere.

For 1 egg:

2 tbsp ground (in a coffee grinder) flaxseed + 3 tbsp. water.

Whisk together. Let it brew for a couple of minutes.

6. Fruit puree

pectin in fruit behaves similarly to fat,

keeping air bubbles in the dough.

For 1 egg:

3 tbsp puree, mashed banana or pumpkin.

Add an additional 1/2 tsp. baking powder in the recipe so that the pastries do not become too dense

Additional 1 tsp. vegetable oil to keep the texture of the original recipe.

Used in dense moistened baked goods such as muffins, muffins.

Substitutions are ideal for baking: carrot cake, zucchini bread, cornbread, pancakes,

most pancakes, peanut butter cookies, chocolate brownies with nuts

Substitution options for 1 egg (1/4 cup approximately 3 tablespoons):

1/2 cup very ripe banana, crushed or mashed

1/4 cup unsweetened applesauce

1/4 cup peach puree

1/4 cup pumpkin puree

1/4 cup plum puree (it goes very well with chocolate and carob)

2 tablespoons orange juice (concentrate), plus 1 teaspoon crushed banana

7. Chickpea flour

egg substitute in croutons, for tempura dough (batter), etc.

For 1 egg:

3 tbsp chickpea flour + 3 tbsp. water

Collected together from various sources, including paper.

If a strict vegetarian, an allergic person, a religious fasting person, or a girl on a diet is going to visit you, and you really want to treat them to your pastries, the most delicious and wonderful, there is a way out. You can just replace the eggs in it. There are many options, and each of them is effective, but has its own characteristics.

Why are there eggs in the dough?

In any baking, eggs play an important role, they are both the link that holds the ingredients together, and the necessary component that gives the baking splendor, tenderness and softness. It is at the expense of eggs that the dough increases in volume or becomes crumbly. Also, eggs give the crust of finished products a delicate blush and are responsible for the pleasant color of the baked dough inside, and, since the eggs are high in calories, they determine nutritional value finished product.

What can replace the product in baking

Depending on what exactly you are cooking, you need to select what will replace your eggs. There are substitutes suitable for denser pastries (such as muffins) and for lighter, more refined and airy - fluffy buns.

You can simply exclude eggs from the dough, this will not harm the products if only one egg is indicated in the recipe, for example, when baking pancakes.

In the process of replacing eggs with any other ingredient, one must not forget that it is replaced without unpleasant consequences a maximum of 2 eggs is allowed in baking, otherwise your product will get out of control - it will not rise and even not stick together at all. Let's pay attention to the fact that there are substitutes for sweet dough and the so-called neutral substitutes for salty products and fresh things. They replace eggs with a banana, various flours, flaxseed, starches - potato and corn, mayonnaise or tofu cheese, milk, fruit purees, there are many replacement options. The result is products with fewer calories than baked goods with real eggs.

For sweet dough

We count from the calculation substitute = 1 egg:

• Half a ripe banana, thoroughly mashed with a fork or ground in a blender;
• 3 tablespoons of fruit, berry puree, or even vegetable puree - apple, squash, plum, pumpkin or apricot (fruit purees are an ideal substitute for eggs when baking fruit bread, cottage cheese, pies with fruit filling and cookies);
• 2 tablespoons of potato starch (suitable for making thick muffins, baking bread or buns, making sweet brushwood);
• 3 tablespoons of nut (more often - peanut) butter;
• 1 tablespoon cornstarch and 1 tablespoon fruit or berry puree (useful for making savory pies like charlotte or French pie).

When using applesauce, you can reduce the total amount of sugar in the dough, in the case of a banana, this should not be done.

If the taste of baked goods has changed (for example, when using nut butter, a nutty flavor appears in baked goods), and you do not like it, you can kill it with those ingredients that give a stronger flavor - cocoa powder, cinnamon or vanilla.

For neutral or salt dough

The calculation remains the same. For complete replacement one egg we need:

• 2 tbsp. spoons of boiled or filtered water, 1 tbsp. a spoonful of dry corn starch (Raspak or Garnets), 1 tbsp. a spoonful of powdered milk (manufacturers Smachna Cuisine, Raspak, Breadbasket of Health);
• 2 tbsp. tablespoons of pure water mixed with 1 tablespoon of corn starch;
• half a tablespoon of soda (it acts as a baking powder), half a tablespoon of freshly squeezed juice of a ripe lemon, mixed with 2 tablespoons of fresh cold milk;
• 3 art. spoons mashed potatoes;
• a quarter teaspoon of baking powder and 2 tablespoons of milk;
• 2 tbsp. spoons of corn starch;
• 1 teaspoon of soda, 1 tablespoon of water and vegetable oil each make the dough fluffy;
• 2 teaspoons of baking powder to 2 teaspoons of water and 1 tablespoon of vegetable oil (you can also use olive oil);
• 1 st. spoon of potato starch, 1 tbsp. a spoonful of sour cream and the same amount of water. Sour cream can be replaced with vegetable oil. Suitable for lush dough, and also goes well for cheesecakes, dumplings and any other products with cottage cheese;
• flaxseed (or chia) gel: Soak 1 tablespoon of ground flaxseeds into flour (you can do this in a coffee grinder) in 2 tablespoons of hot water. This option is not bad for muffins, cookies and cakes - they will turn out lush and crumbly;
• 2 tbsp. spoons of a special additive such as Ener-G (it contains potato starch, tapioca flour and baking powder) and 2 tablespoons of water, beaten with a fork into a steep foam;
• 3 art. spoons of semolina - great option for casseroles or cottage cheese;
• 2 tbsp. tablespoons ground oatmeal and 3 tbsp. spoons of water;
• 3 art. spoons of chickpea flour and 3 tbsp. spoons of water;
• a mixture of 1 teaspoon of soda and one tablespoon of vinegar (you can use apple or wine table vinegar) is suitable for air dough in buns, muffins and chocolate brownies, muffins;
• 1 teaspoon soy flour, 1 tablespoon water is a good option for yeast dough;
• 3 art. spoons of mayonnaise, you can use it as well as bought in a store - suitable for cookies, pancakes or fritters. Mayonnaise gives good splendor;
• 1/4 cup soft tofu.

Sometimes egg powder can be used as a substitute (1 tablespoon of powder to 2 tablespoons of water), but this option is not suitable for fasting days and for treating strict vegetarians.

Video: how to replace eggs with egg powder

Each substitute gives the dough special properties, for example, corn starch gives the dough plasticity and smoothness, which is great when baking cookies. Any substitute that contains soda makes products more magnificent and voluminous. Baking soda can also be added to banana, fruit puree, or flaxseed to make pastries more tender.

Video: what else can replace this product in baking

As for flaxseed, it comes in dark and light colors. Accordingly, we use dark seeds where there are nuts and chocolate, and light seeds for light cookies or muffins. The color of the seeds does not affect the taste of the finished baking.

There are also more capricious products in which, as it was supposed before, eggs cannot be replaced by anything, these are meringues, a delicate biscuit, a protein pie. However, something has now been found that can replace eggs in them - the so-called aquafaba, a viscous liquid that is obtained by boiling legumes - chickpeas, beans, peas in water ... It is quite capable of replacing egg white, 2 tablespoons of aquafaba can be considered as 1 egg . She prepares like this:

• for 200 g of chickpeas we take 700 ml of water;
• soak dry chickpeas in water for 8 hours, it is possible for a longer amount of time;
• drain the water, wash the chickpeas, pour half of clean water a couple of cm above the chickpeas;
• cook chickpeas for 2 hours, with the lid closed, add the remaining water;
• at the end of cooking, a little water should remain in the pan, about 150 ml, this concentrated liquid will be aquafaba;
• you can use aquafaba immediately, or you can let it brew without pouring it out of the pan with chickpeas;
• drain the finished broth, filter.

Aquafaba is beaten with a mixer at maximum speed until a white foam forms. You can whip both cold, already cooled, aquafaba, and still hot, fresh from chickpeas. You can add sugar to aquafaba and beat until stable peaks, and then citric acid and salt and continue to beat, you get a cream that is similar in taste and quality to protein.

Video: how to cook aquafaba

How to replace eggs when greasing products after they are ready or before sending them to the oven

Often housewives lubricate baked products fresh egg so that their crust acquires a pleasant appetizing blush. Instead of egg yolk, milk is taken to make the surface of the product rosy, smeared with crumbly cookies and pies, pies, salted (with cabbage, fish, chicken and buckwheat, mushrooms) kulebyaki and buns before baking or during it. sweet pastries(fluffy buns with filling, pigtails or pies with fruit filling, pies with apple, raisins, cinnamon) can be smeared with milk with beet or cane sugar dissolved in it. Unleavened buns (for example, during fasting) are smeared with sweet tea - a quarter cup of tea per tablespoon of sugar.

You can also prepare icing to cover pies, muffins or cakes: 1 tablespoon of gelatin or agar-agar (manufacturers Apetitelle, Dessert, Aidigo) must be diluted with 3 tablespoons of hot water and beat the gelatin (or agar-agar) dissolved in water into foam. For the brightness of such a glaze, a dye is added.

It happens that the desire to bake pancakes or knead charlotte overtakes us late at night when all nearby stores are closed. Or guests appeared on the threshold, to surprise whom is the duty of a self-respecting hostess. At such moments in life, the question often arises of an alternative to a particular product. Today we will tell you how to replace eggs in baking.

Liars in baking: a variety of options

Some do not eat them for Christian reasons, adhering to all the rules of strict fasting. The doctor forbade others to eat this food product because of the possibility of allergic reactions. Vegetarians also refuse such healthy and nutritious eggs. And they may simply not be at hand during the preparation of a particular dish.

Based on these considerations, it is very necessary to know which alternative to choose eggs in muffins, homemade cookies or other baked goods. But first of all, you need to be able to understand the recipe. Eggs in the dough perform several important functions:

• act as an adhesive for other ingredients;
• give baking splendor and volume;
• add the desired percentage of moisture to the finished dish.

If you do not know why to add eggs specifically to this dish, then it is better not to even start experimenting. But you can train without losing quality and taste on simple, time-tested recipes and your own experience.

Acetic acid and baking soda

Acid effervescent mixture has been used in cooking since the time of our grandmothers. Everyone knows that it is this composition that perfectly raises yeast-free dough and gives pies such a welcome lightness. To replace just 1 egg, you need:

1. Mix in a glass in equal proportions ordinary vinegar and baking soda until foam forms.
2. If convenient, the soda can be extinguished directly on the spoon or in the dough by making a small depression in the flour.
3. The resulting mixture is supposed to be added to the already prepared dough immediately before sending the molds to the oven.

But be careful: this option allows you to replace only up to 2 eggs. If the amount of this ingredient in the recipe exceeds the number 3, it is better to choose a different method, since the finished baking can turn out with a characteristic vinegar flavor.

Banana pulp and apple cider vinegar

In the West Apple vinegar always comes in at number one. Foreign housewives add it to almost all types of dough. If you are looking for something to replace eggs in pancakes, choose this option.

Banana puree just won the hearts of children and took first place on the utility pedestal among adherents healthy eating. Due to the fact that this fruit itself is quite sweet, it can act as a substitute not only for eggs, but also for sugar, thereby reducing the amount of bad cholesterol in food and reducing the calorie content of the dish. Just mash the banana with a blender and add the puree to the dough.

Both substitutes help to maintain the necessary moisture in the finished baking, and also have excellent bonding properties. Most often, apple cider vinegar and fruit puree are added to the dough for cookies, bread, pies and muffins. The finished dish is obtained with the most delicate aroma of banana and apple.

But use this option with caution. If more than 200 ml of puree is added to the dough, it may not work at all or turn out to be too dense and moist after baking.

Flaxseeds

Ground flaxseeds are the best substitute for egg white in baked goods. They will add density to the dough, as well as enrich the dish with the most delicate nutty aftertaste. If such a fragrant option does not suit you, the taste can be easily interrupted with chocolate filling or vanilla sugar.

To make pasta, you need:

1. Mix in a bowl 2 tbsp. l. ground flax seeds with 3 tbsp. l. boiled warm water.
2. Leave the mixture for 5-7 minutes to swell, and then mix with the finished dough.

Light flaxseed is ideal for regular yellow pastries. But chocolate brownies, muffins and cocoa powder cake - brown flax seeds.

All types of starch

What is most often added to flour for baking pancakes, muffins or cakes? That's right, potato or corn starch. Even egg powder in such products is rare. And if there were no full-fledged eggs in your refrigerator, use one of the options:

• add to flour 2 tbsp. l. starch without liquid;
• mix 1 tbsp. l. starch, 1 tbsp. l. sour cream or sunflower oil with the same amount of water.

But remember that starch won't make dough fluffier, so use it in recipes with baking soda or baking powder.

And the king is not real!

It is necessary not only to know what can replace eggs in pancakes, charlotte or other pastries, but also to be able to do it so skillfully that tasters do not even think to suspect a forgery.

A few culinary subtleties will help you learn the lesson perfectly:

• If eggs in baking are needed for the filling, their role may well be played by such combinations: Tofu cheese mixed with Himalayan salt, or Adyghe cheese plus salt of the same variety.
• You can not add eggs to the sauce at all, and the fixative will act Wheat flour. For this, 2-3 tbsp. l. fry the flour until brown in a pan, and then add to the boiling sauce. So very often they prepare the well-known "Bechamel".
• When the dough needs to be loosened, and there was no baking powder and eggs in the house, look for soy or chickpea flour in the bottom of the barrel. To replace 1 egg, it will be enough to mix 2 tbsp. l. flour and the same amount of water.
• A few spoonfuls of ready-made gooey oatmeal will perfectly replace the chicken product in cutlets, meatballs and other salty dishes. But pastries, for example, cheesecakes, can be cooked without eggs at all.

As a vegetarian who does not eat eggs, I have to think from time to time about the question of how to replace eggs in a particular dish.

In American recipes, special egg substitutes, egg-substitutes, are often found, which, as a rule, include potato starch, tapioca flour, baking powder and other additives. I have not seen such mixtures in our stores, and I am not upset about this a bit - eggs can be easily replaced with simple and affordable products.

To make it clearer and clearer which substitute to use in each specific case, I sorted all the substitution options known to me into categories and entered them in a table. I think it will come in handy more than once for me, and, I hope, for you too.

Egg substitutes in baking

Eggs in baking kill two birds with one stone: they play the role of a binder and give the baked dough splendor and airiness. Therefore, an egg substitute is chosen depending on what they want to get as a result: a biscuit cake or a dense cupcake.

Role in the recipe Substitute Instead of 1 egg In what recipes is it used
Raises the dough and gives it a lush structure Vinegar + soda 1 tsp. soda dissolves in 1 tbsp. l. vinegar. For baking biscuits, fluffy muffins, fluffy pancakes. For example, in the recipe for pancakes without eggs in milk, only sour cream acts as vinegar. In addition, vinegar can be successfully replaced with kefir or lemon juice.
Baking powder + water + oil 2 tsp. baking powder are added to the flour, 2 tsp. water and 1 tbsp. l. vegetable oil are mixed with the liquid components of the dough For muffins, pancakes and soft cookies, for example, lean chocolate gingerbread cookies
Acts as a link for all the ingredients of the dough or filling Banana One small banana is mashed into a puree Used for baking pies or muffins that already include soda or baking powder, as in the eggless multifruit charlotte recipe
Applesauce 3 tbsp. l. applesauce In dense, “moist” baked goods, such as eggless raspberry chocolate muffin
Oatmeal + 2 tbsp water l. oatmeal soaked in 2 tbsp. l. water Keeps the stuffing from falling apart in the recipe pumpkin pie without eggs
Flour + baking powder + water + oil 2 tbsp. l. flour, 1 tsp baking powder, 2 tbsp. l. water and 1.5 tbsp. l. vegetable oil mix well Suitable for baking recipes that do not require dough to rise, such as crumbly gingerbread cookies
Ground flaxseeds + water 2 tbsp. l. flaxseeds are ground in a coffee grinder, 6 tbsp. l. water, bring to a boil and infuse for a couple of minutes For bread, rolls, whole grain flour products. Replaces eggs in pastries with nuts, as well as pumpkin whey pancakes
Potato or corn starch 1 tbsp. l. starch is added to the dough or filling Used as a "gluing" element, for example, in pancakes without eggs on kefir or in berry filling of crumbly blueberry pie
Serve as a "lubricant" Very sweet tea 1 tbsp. l. sugars dissolve in 1/4 cup tea When making pies, to brush the dough on top just before baking, for example, to add beauty to a finished apple and cinnamon pie
Egg substitutes in veggie patties and casseroles.

In the case of vegetarian cutlets and casseroles, the egg substitute has only one purpose - to bind the mass into a single whole, so that as a result you get exactly cutlets or casseroles, and not crumbly porridge.

Substitute Instead of 1 egg In what recipes is it used
Flour 3 tbsp. l. flour is added to minced cutlet It is successfully used in the preparation of squash cutlets or bean cutlets with mushrooms
Red lentils, beans, or chickpeas (chickpeas) Approximately 60 grams of legumes boiled and mashed into a puree Not the last ingredient on the list of ingredients for lean buckwheat burgers
Semolina 3 tbsp. l. semolina are added during cooking Used in a recipe for a vegetarian beetroot casserole
Hard cheese About 50 grams grated and added to minced meat or casserole mass Copes with the task of replacing eggs in a casserole of corn grits and casserole with broccoli and brown rice
Additional list of egg substitutes

I know a few more ways to replace eggs in vegetarian recipes, but I haven’t had a chance to put them into practice yet. Therefore, I will simply list them here, for the sake of it, and I will wait for an opportunity to try, understand and assign them to any of the categories. So…

60 grams of mashed potatoes, mixed with a little water;
1/4 cup soft tofu, mashed with water
3 art. l. peanut butter;
2 tbsp. l. milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda;
3 art. l. chickpea flour + 3 tbsp. l. water;
1 tsp soy flour, diluted in 1 tbsp. l. water.

If you have your own proven way to replace eggs in pastries and other vegetarian dishes, tell us about it in the comments and I will add it to the general list. The more options for egg substitutes we know, the better.

And finally, the most important thing - not a single egg substitute will save the situation if in original recipe more than two eggs. An unbreakable rule, nothing can be done. Good luck with your substitutions, lush pies and perfect cutlets!