Cooked apples are sweetened or spiced with cinnamon and nutmeg in apple sauce. Apple sauce can replace eggs in most recipes; use 65 grams per egg.
Apple Sauce
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This substitutes eggs, however the cooked meal may taste banana-like. Using pureed avocado or pumpkin instead of banana doesn't change the flavor as much.
Mashed Banana
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This tiny seed has fiber, minerals, and omega-3s. Milled seeds. Thicken 1 tablespoon ground chia or flaxseeds with 3 tablespoons water to replace an egg.
Ground Flaxseed or Chia
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Potato, tapioca, and leavening ingredients are used to make these substitutes. All baked items can use them without affecting flavor. Brands include Bob's Red Mill, Ener-G, and Organ.
Industrial Egg Replacer
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Processing condensed soy milk into solid blocks makes tofu. Tofu is firmer when more water is pushed out.
Silken Tofu
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Mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar can replace one egg in most recipes, however it may sound unpleasant.
Baking Soda/Vinegar
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Egg replacements like plain yogurt and buttermilk work nicely in muffins, cakes, and cupcakes. Replace one egg with 60 grams of yogurt or buttermilk.
Plain or Buttermilk Yogurt
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South American tubers produce arrowroot powder. Bakers and cooks use it like corn starch. Replace one egg with 2 tablespoons arrowroot powder and 3 tablespoons water.
Arrowroot Powder
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Canned chickpeas or beans contain this liquid after cooking. The liquid can replace egg whites in meringues, marshmallows, nougat, and macaroons due to its consistency.
Aquafaba
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Peanut, cashew, or almond butters can replace eggs in most recipes, but flavor may vary. It blends best in brownies, pancakes, and cookies with smooth nut butters.
Nut Butter
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Since it holds air bubbles, carbonated water moistens and leavens recipes. Instead of one egg, use 60 grams of carbonated water in cakes, cupcakes, and quick breads.
Carbonated Water
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Usually made from pig and cow collagen, gelatin gels well. Agar-agar, derived from seaweed or algae, is vegan.
Gelatin or Agar powder
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Egg-binding soy lecithin is a soybean oil byproduct. Due of its mixing and holding properties, it's typically used to commercial foods.