Can you substitute eggs in baking?

Absolutely! You can substitute eggs in baking with a variety of ingredients, depending on the recipe and the role the eggs play:

For Binding and Structure:

* Ground flaxseed meal: Mix 1 tablespoon ground flaxseed meal with 3 tablespoons of water to create a "flax egg" that acts as a binder. This works well in cakes, cookies, and muffins.

* Applesauce: Use 1/4 cup applesauce for every egg in the recipe. Applesauce adds moisture and sweetness, so you may need to reduce the sugar slightly. This is good for quick breads and muffins.

* Mashed banana: Similar to applesauce, use 1/4 cup mashed banana per egg. It adds moisture and sweetness.

* Commercial egg replacers: Products like "Ener-G Egg Replacer" are readily available and offer a convenient option for replacing eggs in many recipes.

For Leavening and Airiness:

* Baking soda and vinegar: Combine 1 teaspoon baking soda with 1 tablespoon of vinegar for each egg. The reaction creates carbon dioxide, which adds airiness to the baked goods. This works well in pancakes and waffles.

* Baking powder: Use 1 1/2 teaspoons baking powder for every egg in the recipe. This will provide leavening without the need for a reaction.

For Flavor and Color:

* Milk or yogurt: You can use equal parts milk or yogurt to replace eggs in some recipes. They will not contribute the same richness as eggs, but they can add moisture and contribute to the flavor.

* Fruit puree: Use 1/4 cup of pureed fruit like applesauce, pumpkin puree, or banana puree for each egg. This adds moisture and flavor to the baked goods.

Important Considerations:

* Recipe type: The best substitute depends on the type of recipe you are making. For example, flax eggs work well in cakes and cookies, but applesauce is better for quick breads and muffins.

* Egg function: Consider the role of the eggs in the recipe. Are they primarily for binding, leavening, or flavor?

* Taste and texture: Different substitutes will affect the taste and texture of the baked goods. Experiment to find what works best for you.

Always test a small batch of your recipe with the egg substitute before making a larger quantity.