Title

When you're baking and run out of eggs

Student baking using their hands in dough

Article from kitchn.

It's happened to all of us: the deep craving for brownies hits and you head straight to the kitchen to get baking. You start mixing and stirring, assuming you have all the ingredients, but when it comes to the part where you have to add the eggs, you find there's not a carton in sight in your fridge. The oven's already preheated, your kitchen's smelling all chocolatey and good, and you'd rather not hop in your car and drive to the store. Luckily, you have options. There are a slew of egg substitutes that you might have in your pantry to save the day.

1. Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil

 

2. Reach for some applesauce or mash up a banana.

Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing). They can also add extra sweetness, as both are naturally sweet, even if you opt for unsweetened applesauce, so you may want to reduce the amount of sugar in the recipe by a tablespoon or so to ensure it's not too sweet.

1 egg = 1/4 cup unsweetened applesauce or mashed banana

 

3. Make a flax egg.

This can also alter the taste of your baked goods slightly — imparting a nutty flavor, which can be nice when you're baking something with whole grains or oats, but maybe less ideal when baking something light and delicate like a lemon cake. Once you stir together the ground flax and water in a small bowl, let it rest for five minutes to allow the flax to absorb the water and the mixture to thicken before using it.

1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water

 

4. Embrace aquafaba.

The liquid in your can of chickpeas might not seem like much of anything, but it is in fact an almost magical egg replacement. If you're worried that your brownies will taste like beans, fear not — any flavor lingering in aquafaba will cook off completely.

1 egg = 3 tablespoons aquafaba

 


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