HOW TO REPLACE EGGS IN BAKING, MERINGUES, & CURDS

Eggs are a common ingredient in baking, but they can also be a source of allergies and sensitivities. If you or someone you know has an egg allergy, there are several substitutes that can be used in baking.

Here are some of the most common WHOLE egg substitutes:

• Applesauce: One-quarter cup of unsweetened applesauce can be used to replace one egg in most baking recipes. Applesauce adds moisture and sweetness to baked goods, and it can also help to bind the ingredients together.

• Banana: Half a mashed banana can be used to replace one egg in baking recipes. Bananas add moisture and sweetness, and they can also help to give baked goods a richer flavor.

• Yogurt: One-quarter cup of plain yogurt can be used to replace one egg in baking recipes. Yogurt adds moisture and acidity to baked goods, and it can also help to give them a richer flavor.

• Flaxseed meal: One tablespoon of ground flaxseed mixed with three tablespoons of water can be used to replace one egg in baking recipes. Flaxseed meal adds moisture and fiber to baked goods, and it can also help to bind the ingredients together.

• Chia seed: One tablespoon of ground chia seed mixed with three tablespoons of water can be used to replace one egg in baking recipes. Chia seed adds moisture and fiber to baked goods, and it can also help to bind the ingredients together.

• Commercial egg replacer: There are several commercial egg replacers available that can be used in baking. These products typically contain a combination of ingredients that mimic the properties of eggs, such as starch, gums, and proteins. There is a brand that I like made with mung beans.

• Agar agar is vegan-friendly gelatin substitute that can be used to replace whole eggs in curd. To do this simply, mix 4 tablespoon of Agar agar to a ratio of 4 cups of juice and bring to a boil, reduce the heat and simmer 5 minutes or until flakes have dissolved. Once the mixture has boiled, let the curd mixture cool until firm in refrigerator. Agar-agar will help to thicken and set the curd, giving it a smooth and creamy texture. Try it next time in your lemon curd. I use this brand.

When substituting eggs in baking, it is important to keep in mind the function of eggs in the recipe. Eggs can serve as a binder, a leavening agent, or a moisture-retention agent. Depending on the function of the eggs in the recipe, you may need to adjust the other ingredients or add additional ingredients to compensate for the substitution.

For example, if eggs are used as a binder in a recipe, you may need to add an additional tablespoon of flour or cornstarch to help bind the ingredients together. If eggs are used as a leavening agent, you may need to add an additional teaspoon of baking powder or baking soda to the recipe.**

With a little experimentation, you can find egg substitutes that work well in your favorite baking recipes. So don't let an egg allergy or sensitivity stop you from enjoying delicious baked goods!

Here are some additional tips for egg-free baking:

• Read the labels: When using commercial egg replacers, be sure to read the labels carefully to make sure that they are free of allergens.

• Start small: When substituting eggs in a recipe for the first time, start by substituting half of the eggs called for in the recipe. This will help you to determine if the substitution is working well.

• Taste test: Once you have made the substitution, be sure to taste the baked good to make sure that it tastes the way you want it to. You may need to adjust the other ingredients or add additional ingredients to compensate for the substitution.

• Have fun: With a little experimentation, you can find egg substitutes that work well in your favorite baking recipes. So don't be afraid to have fun and try different things!

How to Replace Egg WHITES in Baking

Here are some of the most common egg white substitutes:

• Aquafaba: The liquid from a can of chickpeas can be used as an egg white substitute. Aquafaba has a similar consistency to egg whites, and it can be whipped into a stiff foam.

When substituting egg whites in baking, it is important to keep in mind the function of egg whites in the recipe. Egg whites can serve as a binder, a leavening agent, or a moisture-retention agent. Depending on the function of the egg whites in the recipe, you may need to adjust the other ingredients or add additional ingredients to compensate for the substitution.

**See considerations above that apply not just to whole eggs but egg whites.

Using Egg White Substitutes in Meringue Recipes

Meringue is a light and airy dessert made from egg whites, sugar, and sometimes cream of tartar. It is often used in desserts like pavlova and macarons.

When substituting egg whites in meringue recipes, it is important to use a substitute that will whip up into a stiff foam. Aquafaba, flaxseed meal, and chia seeds are all good options for substituting egg whites in meringue recipes.

Here is a recipe for a meringue made with aquafaba:

Ingredients:

• 1/2 cup aquafaba

• 1/4 cup white table sugar (or try honey, as it’s hydrophobic)

• 1/4 teaspoon cream of tartar

Instructions:

1. In a clean bowl, whisk the aquafaba until it is frothy.

2. Gradually add the granulated sugar, whisking constantly.

3. Add the cream of tartar and whisk until the meringue forms stiff peaks.

4. Spread the meringue on a baking sheet lined with parchment paper.

5. Bake in a preheated oven at 200 degrees Fahrenheit until the meringue is dry and crisp.

Tips:

• Make sure that the bowl and beaters are clean and free of grease.

• Use a fine-mesh sieve to sift the granulated sugar.

• Whisk the meringue until it forms stiff peaks.

• Bake the meringue in a preheated oven at 200 degrees Fahrenheit for 1 hour, or until the meringue is dry and crisp.

With a little experimentation, you can find egg white substitutes that work well in your favorite baking recipes. So don't let an egg allergy or sensitivity stop you from enjoying delicious meringue desserts!