Can not eat eggs what to use in baking?

You're in luck! There are many great egg substitutes for baking. Here's a breakdown of some common options and what they're best for:

For binding and structure:

* Flaxseed meal: Mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for 5 minutes to create a "flax egg." This is a good all-purpose substitute for one egg.

* Chia seeds: Similar to flaxseed, 1 tablespoon chia seeds mixed with 3 tablespoons water will create a gel that acts like an egg.

* Applesauce: This is a good option for cakes and muffins. Use 1/4 cup applesauce for each egg you're replacing.

* Mashed banana: Adds moisture and flavor, but can be overpowering in delicate recipes. Use 1/4 cup mashed banana per egg.

* Silken tofu: Best for cakes and quick breads. Use 1/4 cup silken tofu for each egg.

* Commercial egg replacers: These come in powder form and are generally made from potato starch, tapioca starch, and other ingredients. Follow the package directions for usage.

For leavening:

* Baking powder: You may need to increase the amount of baking powder slightly when using egg substitutes.

Other considerations:

* Texture: Some egg substitutes can change the texture of your baked goods. For example, applesauce can make cakes a bit denser. Experiment to find what you prefer!

* Flavor: Some substitutes, like mashed banana, will impart their own flavor. Choose substitutes that complement the flavor of your recipe.

* Color: Flaxseed and chia seed gels can sometimes cause a slightly grayish color in baked goods. This is usually not noticeable, but it's something to keep in mind if you're going for a light-colored recipe.

Remember: You might need to adjust the amount of liquid in your recipe when using an egg substitute. Start by reducing the amount by a tablespoon or two and adjust as needed.

Happy baking!