What can replace eggs in a cake, pancake, quiche or omelette, among others?

It is extremely common to want to avoid this or that product in a recipe, especially if it is an allergen, a product of animal origin or a high-calorie one. Indeed, our motivation can be very varied and include other types of dietary restrictions, cultural, religious reasons, etc. Sometimes you simply run out of the food in question and are prevented from shopping right away. Whatever your situation, you’ve come to the right place if you’re wondering what to replace eggs with. Even more, if it’s a pastry or pastry recipe that you want to make, but not only…

You can’t make an omelette without breaking eggs, right? Indeed yes. If you want to make a vegan omelette, whisk together 100g chickpea flour, 200g silken tofu, 3 tbsp. tablespoons of extra virgin olive oil and 150 ml of water and you will have vegan eggs! Season with pepper, salt, and turmeric powder to enhance the color and you’re good to go. The trick is to cook it covered, in a preheated oiled skillet over medium heat. Usually 10 minutes on one side and another 5 on the other is enough. Here you are !

What can I replace the puff pastry eggs with?

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“Okay, eggless omelet is easier than I thought, but what if you want to make a cake?” Well, that’s not too complicated either. First, know that a medium egg weighs about 60 g (2 ounces), which equals 4 tablespoons or 1/4 cup. This is the volume of substitute you’ll need to use in your recipe. , for egg.

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Likewise, what to substitute for eggs with depends critically on their role in a recipe. An egg can be used as a binder or thickener, to enrich the flavor of the final product or to contribute to its behavior, among other things. So, here are some good pastry/bakery egg substitutes that are shelf stable and most of which you probably have in your kitchen pantry.

What to replace eggs in a cake or cupcakes

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To make a cake or cupcakes, replace each whole egg called for by the recipe with one of the following:

½ medium ripe banana, mashed
¼ cup (4 tablespoons) applesauce
¼ cup (4 tablespoons) blended silken tofu*
¼ cup (4 tablespoons) buttermilk

Tip: If you’re going to use bananas, make sure they’re ripe, the riper the better.

* To use silken tofu as an egg substitute, it’s best to puree it for a smooth, creamy, healthy texture for grains. The ratio is 1/4 cup blended silken tofu = 1 egg and it works great for pancakes.

Egg substitutes in cookies/biscuits

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As for the preparation of the biscuits, you can replace each original whole egg with one of these products:

1 tablespoon of ground flax seeds + 3 tablespoons of water**
¼ cup (4 tablespoons) sweetened condensed milk

**Grind the flax seeds in a coffee grinder and mix them with water. Leave the mixture to rest until it becomes gelatinous. The equation is 1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg.

Egg substitutes for brownies

eggless brownies recipe

The brownie is a gorgeous chocolate cake that leaves a lot of freedom on what to replace the eggs in its original recipe. You have the choice between:

1 tablespoon of ground flax seeds + 3 tablespoons of water
½ medium ripe banana, mashed
¼ cup (4 tablespoons) applesauce
¼ cup (4 tablespoons) silken tofu blended
¼ cups (4 tablespoons) yogurt (vegan or regular)
¼ cup (4 tablespoons) buttermilk

What can you replace eggs with in a quiche?

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In savory pies, savory or sweet pies, cheesecake-like cheesecakes and creams, eggs are mainly used as a thickener. Therefore, they can be replaced by:

2 tablespoons cornstarch + 3 tablespoons water (or other liquid that goes in the recipe) = 1 egg
2 tablespoons arrowroot powder + 3 tablespoons water

Egg substitutes for American pancakes and breads (raising agent)

banana pancake recipe

1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg
1 and a half tablespoons of oil + 1 and a half tablespoons of water + 1 teaspoon of baking powder = 1 egg

Finally, for yeasted breads, cookies, and brownies where eggs are also a binding agent, use a gelatin of 1 tablespoon crushed chia seeds plus 1/4 to 1/3 cup water for each egg.

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