Many folks have asked for alternatives to egg and dairy for baking projects, and egg substitutions top the list. Different recipes require various approaches; not all substitutes work interchangeably. Some replacements work for cookies and bars, others are good for the lighter batters of cakes and quick breads. Still, others can also lend themselves to savory baking.
Below is some recommendations for egg alternatives in sweet and savory baking projects.Excluded here are commercial, so-called... egg-replacers (such as Ener-G), as they contain various chemicals and are highly processed foods. Insufficient studies have been done to verify the safety of these chemicals and I cannot in good conscience recommend them. The first two options (chia and tofu) work well in many savory recipes such as quiche, pasta fillings, or tarts.
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Flax or Chia Seeds
Mix 1 tablespoon finely ground brown flax or white chia seed powder with 3 tablespoons of water. Whisk thoroughly and let sit for 5 minutes or so. Keep in mind that flax and chia are highly perishable once the seeds are ground. To prevent oxidation and rancidity, freeze ground seed powder for up to 1 year. It's highly recommended that you buy whole seed and grind your own powder. Mini coffee grinders are perfect for this purpose, and allow you to grind your own fresh spices as well! This... mixture is good for cookies and bars.
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Use 1/4 cup silken tofu per egg and blend until very smooth and creamy. This works well in cheesecakes, creamy tarts, brownies, and some cakes. Tofu gives a heavier and moister texture.
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Use 1/4 cup fruit puree per egg, and increase your leavening (baking soda and powder) by about 50%. You will generally need to bake your items longer. Keep in mind that banana will lend a very distinct flavor to your recipe (best for pumpkin, apple, banana bread, or other fruit-based desserts). Because they are dark in color, prunes are best for gingerbread, chocolate cakes, or other dark desserts. Fruit purees are most successful in cakes, quick breads, and bars.
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Vinegar and Baking soda
Vinegar and baking soda: 1 teaspoon soda mixed with 1 tablespoon of vinegar per egg. Use apple cider or white vinegar for best results, and make up the 1/4 cup rule with extra liquid. Mixing together all liquid ingredients (including oil) with the vinegar and baking soda creates an aerated, “fluffy” mixture to blend into your batter. This is great for cakes, quick breads, and cupcakes. I have used this very successfully with chocolate, spice, ginger, and other richly flavored recipes, but less... successfully in delicate vanilla cakes.