Eggs help to bind ingredients in the recipes and lend some moisture to add that richness while baking. People who go eggless and are vegans who are basically allergic to eggs often substitute them with a few other ingredients to cook and prepare dishes having eggs as the main ingredient. 

When choosing substitutes for eggs, the alternatives or the replacements are different and versatile for each recipe. Whether it be a sweet recipe or a savoury recipe, egg substitutes are different while baking to add the exact amount of moisture and richness for a winning combination. A few alternatives for eggs are mashed banana, avocado puree, chai seeds or ground flaxseeds, vinegar and baking soda, silken tofu, applesauce, gelatin, aquafaba, soy lecithin, carbonated water and garbanzo beans. 

EGG ALTERNATIVES AND REPLACERS

1. APPLESAUCE (UNSWEETENED)

For every one egg, you can replace it with 1/4th cup of applesauce. Can best be used while baking muffins, brownies, bars and cakes. Always remember to use not more than 1 cup of applesauce in the whole recipe to avoid the rubbery texture.

For each egg, replace it with 1 teaspoon of baking soda and 1 tablespoon of vinegar. The substitute combination best bakes in cakes, quick bread and brownies. Note to combine both ingredients separately first and then add them to the recipe to make the baked goods fluffer.

3. VANILLA OR PLAIN SOY YOGHURT

Replace 1 egg with 1/4th cup of yoghurt. Soy Yoghurt is used as a substitute for an egg to best bake cakes, bars and muffins. Can be the best replacement if beaten well before adding up the ingredients.

4. MASHED BANANA

1/4th cup of mashed ripened banana can be replaced in place of 1 egg while baking quick bread, cakes and muffins. Make sure not to use very ripe bananas to avoid more sweetness and a rubbery texture.

5. FLAXSEEDS GROUND

Stir together 3 tablespoons of water and 1 tablespoon of ground flaxseeds together until the mixture gets thick and gelatinous as a replacement for 1 egg. Ground flaxseeds can be best used as an egg replacer in cookies, bread and brownies. 

6. TOFU (SILKEN)

Whirl 1/4th cup of silken tofu in a blender by adding until it becomes a smooth paste as a replacement for 1 egg. The substitute best bakes in muffins, thick cakes, pies and quick bread.

7. AQUAFABA

Aquafaba is the best option for egg whites. For each egg white you want to replace, use 3 tablespoons or 45 grams of aquafaba.

8. SOY LECITHIN

Soy lecithin is the best substitute for egg yolks. For a large egg yolk, you can replace 1 tablespoon or 14 grams of soy lecithin in the recipes.