How to replace eggs in dough: the best solutions for baking

Those who are engaged in baking know that eggs are the most important ingredient in this business and it is impossible to make buns or cakes without them. Eggs give the dough the necessary moisture, flavor, and act as leavening agents. Is there an equivalent substitute for this product?

The Manual, a website of useful tips, confidently declares yes. SSPDaily prepared a list of some alternative options for replacing eggs in baking from professional chefs.

Apple puree

Experts say that applesauce as a substitute for eggs not only adds moisture, but also gives baked goods a delicate fruity flavor. This puree can be used to make muffins or cookies.

When using applesauce as an egg substitute, follow this algorithm: 1 large egg - ¼ cup unsweetened puree.

Mashed banana

Mashed bananas are a great alternative to eggs that add a delicious sweet flavor to baked goods. Replace 1 egg with the mashed half of a medium-sized banana.

Tip: For best results, choose ripe bananas and reduce the amount of sugar in the recipe.

Yogurt

Yogurt is also a good substitute for eggs, giving baked goods a pleasant taste and moisture. Experts recommend using a flavorless product.

The ratio should be as follows: 1 large egg - ¼ cup of plain yogurt.

If the batter is too thick because of the yogurt, adjust its consistency by adding one or two tablespoons of milk or water.

Buttermilk

Buttermilk is a popular ingredient in various types of baked goods and can effectively replace eggs. You can calculate its amount from the ratio: 1 large egg - ¼ cup buttermilk.