Eggs are a vital ingredient in baking. They act as a binding agent for all other ingredients while acting as emulsifiers. But this doesn’t mean you can’t work your way around this if you don’t eat eggs or suddenly realize you don’t have any.
Here are some of the best egg substitutes you can use in baking.
Mixing in mashed bananas instead of an egg into your batter will do a surprisingly good job. However, note that everything you make will come with a banana flavor as a result. Use ½ of a banana for every egg in the recipe.
It might sound unusual, but this actually works. Simply use ¼ cup for every egg you need to replace. It might be the best substitute from a taste standpoint since it has a neutral flavor and won’t affect other components. It works best when used for simple baking goods like cookies and cupcakes.
Water, Baking Powder, and Oil Mix
If you don’t have any bananas or carbonated water, don’t worry. You can simply use a mix of water, baking powder, and oil. Mix up two tablespoons of water, two teaspoons of baking powder, and one teaspoon of neutral oil and use it as a replacement for one egg. You’ll be amazed by the results.