1 Tablespoons ground flax or chia seed with 2.5 Tablespoons water to make a paste
Seeds have great nutritional values and make a great binder
Requires time to soak and do not work well in whipped egg applications
Fruit Puree, such as applesauce
1/4 Cup of puree per each egg
Adds moisture and flavor; healthy option
Can result in heavier/dense bake than intended
1/4 Cup d-f yogurt per each egg
Brings moisture, flavor and gut-health benefits
Can bring density and too much moisture to the recipe
1/4 Cup whipped to per each egg
Neutral flavor, great protein
1 teaspoon baking soda to 1 Tablespoon apple cider vinegar
Adds effervescent bubbles to create lift and some structure during the bake
Might not add enough structure for the bake’s needs
Powdered stabilizers; cornflour, arrowroot
2 Tablespoons stabilizer plus 3 Tablespoons water per each egg
Can be safe alternatives for many recipes
Powdered stabilizers can aborb more moisture than is ideal
Packaged egg replacements
Per specific package instruction
Most packaged replacements get mixed reviews in resulting dry textures
This is liquid from canned legumes; 3 Tablespoons plus 1/4 teaspoon cream of tartar per each egg
Very good alternative to eggs with great texture and nutritional profiles
Is made from legumes, which are common allergy triggers
Healthy choice, great structure and moisture
Flavors might conflict with other ingredients
