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10 Natural Eggs Substitutes for baking:

Different egg alternatives used for baking

Egg is an important ingredient for traditional baking. It provides structure and stability within the batter. It also acts as emulsifiers or thickener for sauces and creams. Eggs add moisture to the product and can also be used as a glazing agent.

Although they are important for baking, these days many people don’t eat eggs for multiple reasons. However, this should not stop anyone from enjoying a delicious chocolate cake or cookies or even meringues.

To let people enjoy their favorite baked goods we need ingredients that can fill in for eggs. Now, there are many are many natural and synthetic alternatives in the market, but For the moment I will only talk about the natural ones.

So here is the list of all the natural egg replacers that you can use for baking eggless products.

1. Flax seed

2. Chia seed

3. Mashed bananas

4. Yoghurt (with low water content)

5. Applesauce

6. Buttermilk

7. Sour cream

8. Silken tofu

9. Condensed milk

10. Aquafaba (water from cooked beans or canned beans)

I will discuss each one of these ingredients, how to use them and for what kind of baked products (in detail) in my future posts. So stay tuned!

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4 Comments

  1. Raphael Limoeiro

    Oooh, I loved it! I’ve had my experience with both condensed milk and mashed bananas, but I loved those other options!

    Liked by 1 person

  2. Pingback: In a Box with no hinges, key or lid a golden treasure is hid. – Parwatisingari's Weblog

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