Eggs are typically an essential element in baking. Most recipes tend to use eggs as standard for brownies, cakes and cookies. This can prove a challenge if you are avoiding them due to swine flu, plant-based diets or as a result of other dietary requirements. So we spoke to Credits Dr Nimrita Bassi, a doctor-turned-baker and entrepreneur to tell us about egg-citing substitutes to try.
For each egg in the recipe, you can substitute one tablespoon of ground flaxseeds mixed with three tablespoons of water. Once mixed, set it aside in the fridge for 15–30 minutes. Ground flaxseed works well in recipes for brownies and cookies, where eggs are used to add moisture to the recipe.
Chickpea water, i.e. the water from a can of chickpeas (chickpeas removed), can be a great egg substitute. Once you have the mixture, you can whisk it until peaks form – and so replace eggs in the recipe. Each egg is roughly equivalent to three tablespoons of aquafaba.
Eggs are used in baking and they provide binding, leavening and moisture. Banana can easily replace eggs as it can provide and moisture and bind the ingredients too. Instead of one whole egg you can use 1/4 cup of mashed banana. However, do keep in mind that bananas have a strong flavour of their own, so add them only when they complement whatever you are baking.
Condensed milk works as a good substitute for eggs. Only 1/4 cup of condensed milk can replace an egg. If you are using this, don’t forget to adjust the quantity of sugar you add to the cake or cookies as condensed milk already has sugar in it.
A quarter cup of buttermilk can replace an egg as well. If you don’t want to use buttermilk then use almond milk with a few drops of lemon in it.
Dr Nimrita shares a few baking tips. She says, if you have a fan-assisted oven you may want to reduce the temperature by 20C and always stick to the measurements when it comes to baking.
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