Six best and healthy egg alternatives in baked food dishes!

Eggs are used in bakery dishes such as cakes to bind the ingredients together well. At times there is a shortage in the supply of eggs. Moreover, vegans do not eat eggs. They want eggless preparations and egg alternatives for cakes, muffins and such baked food recipes. Which other foods can substitute for eggs in these baked foods?

Eggs and baked foods

Eggs are an important ingredient in many baked food recipes. These include cakes, muffins etc. They bind the ingredients together in a nice way. But what should one use if there is a shortage of supply of eggs such as during an epidemic of bird flu or due to other causes?

Also, vegans do not eat eggs. They would prefer to have baked products sans the eggs. So which are these egg alternatives? They should preferably have the composition similar to that in eggs. This means that their fat, protein, and moisture content should be akin to that in eggs. These alternatives for eggs should be able to hold the ingredients and not overwhelm them in taste and flavor.

Egg alternatives

The following could serve as good egg alternatives.

Pureed fruits and starchy vegetables

Eggs add structure, leavening, richness, color and flavor to the baked foods. Most fleshy fruits in a pureed form can serve similar purpose. They are good and healthy substitutes while baking cakes, muffins, brownies and quick breads.

Banana, avocado, unsweetened apple sauce are great in these cases. These are rich in dietary fiber, minerals, and vitamins. They also are packed with antioxidants. Pumpkin is also fleshy and can be used in place of eggs. It has a mild sweetness too that can merge with the sweet baked foods well.

Chia seeds and flax seeds-healthy egg alternatives

These are good alternatives to eggs and they are nutritious too. They have a lot of healthy fats such as omega 3 fatty acids and fiber. They are also full of antioxidants. These seeds absorb water and form a gel like substance. This makes them ideal as egg replacement.

Tofu

Tofu is the cheese made from soybean milk. It has the great capacity to bind substances just like an egg does. Moreover, tofu has high levels of protein, dietary fiber, minerals, and vitamins. They are loaded with calcium, zinc, iron, manganese, phosphorus, and selenium. The B complex vitamins are rich in it. One can use scrambled tofu. Silken tofu has higher water content in it. And it lacks flavor of its own.

Aquafaba

This term is used for the liquid that is left over after one cooks chickpeas in water. It is an excellent binding agent. One can whip it into stiff peaks. These go well with waffles, mayonnaise, macaroons, and meringues. Chick peas themselves are a rich source of protein, fibers, minerals, vitamins, and antioxidants. One can cook them with spices and herbs and consume them.

Vinegar and baking soda

Combining vinegar with baking soda results in a chemical reaction that yields carbondioxide and water. This gives rise to fluffiness and also binda the ingredients together well. Use these two in place of eggs for a similar action.

Read here: Eggs consumption has a possible role in increased cancer mortality, says a meta analysis!

Yoghurt and buttermilk as egg alternatives

These two dairy products are excellent binders in baked foods. Use them plain to avoid the flavors from ruining your baked dish. Chick pea flour with water can also bind and replace eggs.