Video:5 Tips for Baking Without Eggswith Nancy Newcomer
Baking without eggs is very possible if you know the right substitutes to use! Watch this About.com video to see the best tips for swapping out eggs in your recipe.See Transcript
Transcript:5 Tips for Baking Without Eggs
Hi, I'm Nancy Newcomer - food blogger, cook & radio personality with www.NancyNewcomer.com.
Basic Tips for Cooking Without Eggs
I'm here today on behalf of About.com to share with you 5 Tips for Baking without Eggs. Eggs are the second most common food allergy for children and that poses quite a challenge when it comes to baking. Eggs act as binders, thickeners and leavening agents in recipes for cakes and cookies, so simply leaving them out won't make the cut. You've got replace them with something else.
5 Great Egg Substitutes
Here are 5 tried & true egg substitutes. To make it simple, the measurements & proportions given here are for replacing one egg.
#1) 1 TB Vinegar + 1 tsp Baking Soda. This is neutral in flavor, it adds fluffiness, and it's great for cakes and muffins.
#2) Pureed Fruit. You can either use a 1/4 cup applesauce or 1/2 a mashed banana to replace 1 egg. I like this one simply because it's so easy. Now you may have to bake your item a little longer, so keep an eye on your oven. This method adds extra flavor and sweetness. It's great for pancakes and waffles, holiday breads, cakes & cookies.
More Great Egg Substitutes for Baking
#3) 1 TB ground flax seeds plus 3 TB water. Now you can grind your own seeds in a coffee grinder or what I like to do, buy them pre-ground. Really easy. Mix together and let them sit for 5-10 minutes. It gets goopy and makes a perfect texture to mimic eggs. I like using this one for cookies, muffins, and pancakes -- anything that calls for a nutty flavor.
#4) 1/4 cup yogurt. Now if you're vegan, you may opt for soy yogurt. And this one is really great because the yogurt is going to add moistness to your recipes. It's perfect for cakes or chewy cookies or chewy brownies.
#5) Egg Replacer Powder. You can find this in your specialty grocery stores or online. 1 rounded 1 1/2 TB egg replacer powder plus 2 TB water. This is all around good choice that can be used for a variety of baked goods. On a final note - experiment! See which one works well for your favorite recipes and don't forget to make notes. My mom taught me to make notes next to the recipes in my cookbooks. That way you're never going to forget how you change them up. Either that or put your notes in your smart phone.
I'm Nancy Newcomer - to learn more, visit online at About.com. Thanks for watching.