Bake with egg substitutes for moist, dense baked goods

Substitutes for Egg Binding in Baking

by Margaret Morris

When you are looking for egg substitutes that will bind the ingredients in your baked-goods recipes, you will find a number of options that will give you good results. Experiment with binding ingredients to achieve moistness, chewiness, added flavor and even increased nutrition. Use 1/4 cup of Greek yogurt to replace an egg in your favorite muffin or quick-bread recipe, for example, and add extra protein, while you're at it.

1. Using Egg Substitutes for Cookies

Some egg substitutes perform better than others when you bake cookies. Commercially prepared powders, which you mix with water, work well in cookie recipes. Your cookies will be moist if you mix the powder and water in the recommended ratio, which is 1 1/2 teaspoons of powder to 2 tablespoons of water. Use a blender or food processor to create a smooth texture, and experiment with using more powder than the product's label specifies. Because this type of egg substitute won't cause your cookie dough to rise, your cookies will be denser than if you had used eggs. The substitute will act as a binding agent, though.

2. Choosing Egg Substitutes for Cakes

Cakes made without eggs will be heavier than those made with them, but if you are mainly concerned with binding your ingredients, choose substitutes such as mashed or pureed fruits and vegetables. Mash ripe bananas, peaches and pears, either canned or fresh. Try canned pumpkin as a binder, too. Soak dried fruits such as prunes, raisins and dates until they plump up, then put them in your blender or food processor to make a smooth paste. Mashed white or sweet potatoes and tomato paste also work as binders. Remember that these foods will add flavor to your recipes, so coordinate them with your other ingredients.

3. Replacing Eggs in Waffles, Pancakes, and Breads

Use ground flax seeds, or meal, when you make waffles, pancakes, and quick breads. It has a distinctive flavor that's reminiscent of nuts, and it works well with specific flavors in cookies and muffins, too, such as oatmeal and bran. Capitalize on its flavor by harmonizing your ingredients. For example, use it with mashed bananas for nutty banana muffins or waffles, combine it with oatmeal for cookies, or add it to a poppy seed quick bread.

4. Baking Eggless Bar Cookies and Very Moist Cakes

Some bar cookies, such as brownies and blond brownies, are prized for their moistness. Cake recipes that incorporate three or more eggs tend to be moist and dense, as well. To achieve that result without using eggs, try substituting tofu in your recipes. Whip silken tofu to incorporate air, and use 1/4 cup in place of 1 egg. Try whipped tofu in pumpkin, zucchini, and date breads, chewy oatmeal or chocolate-chip cookies, and carrot or chocolate cake.

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