A little while ago I was in a baking frenzy (this would have been some Sunday bake day I’m 100% sure of it) I had whipped up the mix for a batch of vanilla cup cakes as per Husband’s request but got part way through and realised I was out of eggs.
What to do what to do.
No stopping, I was on a bakepage (baking rampage) and I whilst I did NOT want to go to the shops on a Sunday my new resolution of using what I already had made me determined to not go and buy eggs.
After googling I found a few alternatives.
1. 2TBSP of baking powder + 2TBSP of water + 1TBPS of oil to each egg.
I gave it a go. The result? Can I please just say DON’T TRY THIS AT HOME. EVER. yerch.
I should have listened to my instincts. The resulting cake tasted like I had poured a box of Bicarbonate soda into the mix. The dogs got to eat this for doggy dessert, even they didn’t consume this with their usual gusto.
Verdict: FAIL. EPIC FAIL.
Bakepaging even harder now I NEEDED to find a solution.
2. 3TBSP of mayonnaise to each egg needed. A lot of Mayonnaise but as Mayonnaise is so heavy with egg, this makes sense! I only needed to replace 1 egg this worked just fine!
The mix was still a little bit doughy and I probably wouldn’t recommend it for recipes that need a lot of eggs but for this 1 egg recipe the mayonnaise was a save.
3. Tofu – 3 Heaped spoonfuls of silken Tofu per egg needed.
Puree and add to your mix.
This one for me is a tried and tested winner. My daughters Kindy doesn’t allow eggs, even baked in foods so I have been doing this for quite awhile. The taste of tofu doesn’t come through the foods but once baked it helps to set.
Verdict: SUCCESS – Vegan friendly
4. One overripe Banana per egg needed
I tend to go a little further and add maybe 1.5 Bananas per egg needed. This is really good for a chewy or a dense recipe like Brownies, cake etc. I always make sure I add 1 tsp of Baking powder when I use this method.
Verdict: SUCCESS – Vegan friendly, Paleo friendly