This morning, we talked about some of the ingenious ways that people are replacing eggs in their baking and cooking. Below are some of the details but for the full text, check out; “What’s the best substitute for eggs? 8 suggestions and how to use them” from USA Today.
Here are some of the highlights:
• Firm Tofu: Ideal for breakfast scrambles, providing about 8 grams of protein per 3 ounces, which is more than a medium-sized egg.
• Silken Tofu: Excellent for baking, helping to bind and add moisture to cakes, muffins, and brownies.
• Bob’s Red Mill Egg Replacer: A gluten-free, vegan product suitable for baking breads, cakes, muffins, and pancakes.
• Mashed Banana: Adds moisture and natural sweetness to baked goods, using about 1/4 cup per egg.
• Applesauce: Unsweetened applesauce is recommended for reducing sugar content in baked goods and pancakes.
• Aquafaba: The liquid from chickpeas, useful for leavening purposes in recipes like pancakes, using three tablespoons per whole egg.
• Flaxseed or Chia Seed: Mixed with water to create an egg equivalent for baking, providing fiber and omega-3s.
• Greek Yogurt: Works well as a binder in breakfast recipes, offering protein, calcium, and gut health benefits.
• Liquid Egg Replacement: Just Egg is versatile for scrambling and making omelets, closely mimicking real eggs in texture and nutrition.