Find The Perfect Egg Substitute!

With Divali around the corner, many Hindus have begun to fast. Eggs are a major part of the sacrifice made but as one can guess, it makes daily meals a little bit trickier to get around (especially dessert, am I right?) Vegans or persons with egg allergies also fall into this predicament quite often. Cooking or baking become difficult because let’s face it, it seems that almost anything fun has eggs in its recipe. Cakes, pancakes, meringues and macaroni pie (or really, any kind of pie) are the usual suspects to avoid around this time or, if eggs are not quite compatible with your digestive system. Not to mention, everyone’s favourite breakfast, eggs, are you guessed it, completely out of the question. 
But, what if we tell you that you can stay away from eggs and still enjoy your favourite meals? And no, we’re not referring to that powdery egg replacement that you buy in the store. It’s literally ingredients that you probably have lying around your pantry already. The trick to using these ingredients is knowing what kind of recipe to use it in and how to tailor it to that recipe. This is exactly what we explore in this article. Get ready for some surprising egg substitutes.
Aquafaba is basically the vegan egg substitute that’s been hiding in almost everyone’s kitchen cupboards. What’s this not-very-tasty-sounding, crazy ingredient? It’s the liquid from your canned chickpeas and it’s completely magical. The advantage of aquafaba over every other ingredient on this list is that it tastes of nothing and has the consistency of an egg. So, previously thought of as unattainable recipes with high-egg content like soufflés and Angel Food cake are now possible. The next time you feel like making curried channa, don’t drain the canned water—save it and make an amazing egg-free dessert or meal.
2 tablespoons of aquafaba = 1 egg 
Best for: Anything—especially great for food with high-egg content like: ice-creams, aiolis, soufflés and meringues. Whip the aquafaba to add airyness to any dish.
You can make your own or buy bottled applesauce, either way, it’s a great and nutritious substitute for egg. If purchasing the apple sauce then, be wary of added ingredients like cinnamon, vanilla and sugar. In some recipes, these flavours may work but in others, not so much. It’s best to get unsweetened applesauce as you are able to control the amount of sugar going into your item. However, if you can’t find unsweetened or just happened to have sweetened applesauce on hand then, lessen the amount of sugar used in your recipe in order to balance the flavour of the final product. If making your own, try chopping up your apples and simmering them for 20 minutes with whatever flavours you think will complement your baked product (we suggest simmering it with cinnamon for banana bread). The finished product usually is a bit denser and more moist.
¼ cup applesauce = 1 egg
Best for: Baked goods that do not require more than 3 eggs—quick breads, muffins and pancakes. 
Mashed Banana, Pumpkin and Avocado
Puréed vegetables and fruits do not have the same consistency as an egg (quite obviously but, there is a point here). Therefore, when whipped, the air pockets created in an egg are not created when fruits and vegetables are substituted. This usually results in a denser but, more moist cake, brownie, fritter or whatever else you’re making. Bananas, pumpkins and avocados still perform the function of a ‘binder’ just as well as an egg, despite the added moisture (they make up for it in nutrients). Adjust the sugar content in your recipe when substituting banana as it can be quite sweet. 
¼ puréed fruit or vegetable = 1 egg
Best for: Denser items like pancakes, brownies, muffins, cakes and quick breads which take well to a moist and dense consistency. This subtitute is not ideal for lighter items that are heavily dependent on the consistency of eggs like waffles, meringues or Angel Food cake.
Ground Flaxseeds or Chia Seeds
Flax and chia seeds are perfect for mimicking the texture of eggs. When ground and added to water, they both become jelly-like and excellent binders for batters. Both flax and chia seeds have an almost neutral flavour with a slight nuttyness towards the end; this is agreeable with most foods and thus, they can be substituted in almost every recipe.
1 tablespoon of ground flax or chia mixed with 3 tablespoons of water = 1 egg
Best for: Heavy baking items which take well to a nutty flavour profile such as: muffins, pancakes, quick breads and brownies.
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