Doing without eggs in baked goods requires understanding the function of eggs in baked goods. An egg provides 4 things to baked goods: Liquid, Leavening, Lightness and Binding.
- Liquid is easily replaced by adding 2 tbsp of extra liquid e.g. Milk, water or juice for each large egg called in the recipe. Eggless cake batter should be slightly thicker than ordinary batters, so add extra liquid cautiously. As Eggless cakes are generally moist, the cake pan should be generously greased and lightly floured.
- Leavening takes place when carbon dioxide is released in a batter or dough. Yeast does this in kneaded bread dough. In cakes and quick bread carbon dioxide is released through the reaction of baking powder and baking soda with moisture and other acidic ingredients in the batter. Beating eggs, which incorporates air into them, helps in leavening.
- To get the extra leavening when eggs are not used, the acid alkaline reaction must be increased. This can be done by replacing each egg with an extra ½ tsp of baking powder or by replacing the milk or water with a more acidic liquid like buttermilk, sour milk (1 cup milk with 2 tsp lemon juice), sour cream or yoghurt. The acidic liquid must be diluted to half its strength by adding water to prevent having a gluey batter.
- Lightness without eggs can be achieved by proper leavening and light handling of the batter. Cream in the sweetener and fat used beating well to incorporate air.
- Binding provides structural integrity. Try the following for binding in egg less recipes.
- Mix together ½ cup arrowroot and ½ cup soy flour. Store in an airtight container. Substitute 2 tbsp with 2 tbsp water for 1 egg in a recipe.
- Substitute for 1 egg: 2 tbsp flour, ½ tbsp shortening, ½ tsp baking powder and 2 tbsp liquid.
- Substitute for 1 egg: ½ tsp baking powder and 2 tbsp water. This one works well for cakes and cookies calling for only 1 egg.
- Substitute 1 egg with ½ banana mashed but it will add some banana flavour.
- Substitute 1 egg with ¼ cup of apple sauce or any other pureed fruit. The baked good will take a little more time to get baked. Also add ½ tsp of baking powder.
- While using yoghurt or butter milk to cake batter use baking soda instead of baking powder.
- 1 tsp baking soda with 1 tbsp vinegar as a leavening for 1 cup flour.
- 1 tsp flax seed with ¼ cup of water for 1 egg.
Condensed milk is also used in baking egg less cake. It is generally good to add soda water or aerated drink in the cake batter to make it more fluffy and light.
[ The information id picked from various sources predominantly from the Vegetarian Times Magazine]