Egg Substitutes That Really Work
User Reviews
5
Egg Substitutes That Really Work
Description
Egg Substitutes That Really Work offers options to replace eggs in baking, such as using one tablespoon of ground flaxseeds combined with water, quarter cup of fruit or vegetable puree, or quarter cup of yogurt per egg being replaced. The flax egg is made by mixing the ground flaxseeds with 2 to 3 tablespoons of water and letting it rest for 5 minutes to thicken, with a recommended water amount depending on whether a fluffier texture is needed.
Using these substitutes can affect baking times, so cookies may require an extra two minutes while cakes and muffins could take approximately five minutes longer to bake fully. Cooling the baked goods thoroughly before serving is suggested to allow proper setting and texture.
Ingredients
Egg Substitute Options
- 1 tablespoon flax seeds ground
- ¼ cup fruit puree or veggie puree
- ¼ cup yogurt
Instructions
- To make an egg substitute, choose one of the options above per egg you plan on replacing. For example, if a muffin recipe calls for 2 eggs, you'll replace that with ½ cup of yogurt or mashed banana.
- To make a flax egg, combine 1 tablespoon of ground flaxseed plus 2 to 3 tablespoons of water. (Use 2 tablespoons of water for a fluffy recipe, like muffins or cake.) Stir these together and let the mixture rest for 5 minutes.
- When using an egg substitute in baked goods, you may need a slightly longer bake time. Cookies might need 2 more minutes, and cakes or muffins might need 5 more minutes. Let baked goods cool completely before enjoying them.
User Reviews
Overall Rating
5
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