10 egg alternatives for making baked goods

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10 egg alternatives for making baked goods
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How to bake a cake without eggs using these 10 ingredients

with prices shooting up more than $1 for a dozen eggs in recent months and widespread shortages in supermarkets across the country. But that doesn't mean you need to shelve your baking plans if you can't find a carton in the store.

Eggs serve a trio of critical functions in many confections such as cakes and muffins. Foremost, they act as a powerful binder that helps ingredients transform into the fluffy, bouncy texture we all love. They also provide moisture, which in turn becomes steam that helps a batter rise. And lastly, the proteins in the whites and fat in the yolk help lock that moisture in, keeping baked goods tender and delicious for days.

Fortunately, many of those qualities can be mirrored with alternative ingredients. If you can't find eggs in the store, have an egg allergy or want to veganize your favorite recipes, consider any of the following as an effective egg alternative.Applesauce can contribute the moisture and binding properties of eggs to a cake, and works best in recipes that have an additional leavening agent such as baking soda or baking powder.

Eggs help leaven baked goods by creating airy pockets in a batter that contribute to the tender bounce of a cake. You can achieve a similar lift by combining 1 teaspoon of baking soda with 1 tablespoon of vinegar for every egg a recipe calls for.Banana: When fully mashed or blended, 1/4 cup of bananas delivers many of the moisture and binding properties of eggs to baked goods, although the results will be more dense and have that unmistakable tropical aroma.While it won't provide the leavening properties of eggs, buttermilk is an effective ingredient binder and provides some of the bounce of eggs thanks to its protein content. Use 1/4 cup to replace an egg in your recipe.

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