Help!!!! I’ve Run Out of Eggs!

Out of eggs?

Here are 9 common ingredients that can be used as simple baking swaps.

by Kate Mendonca
Shopping Editor
Yahoo Canada Style
April 7, 2020

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Getty Images.

With all the free time facing many of us who are spending our days indoors, baking has become a popular hobby once again. Whether it’s a loaf of homemade sourdough bread or a decadent dessert, it’s a fun and delicious pastime that the whole family can enjoy.

You’ve likely already stocked up on the essential ingredients, but what happens when you fall short of what your recipe calls for? Experienced bakers will tell you that there are plenty of swaps that you can use to make the most out of what’s in the kitchen, but it’s not always as straightforward as a one-to-one switch.

 

If you’re looking to whip up some delicious baked goods but have run out of eggs, luckily there are some simple ingredients that you likely already have on hand as a substitute.

Read on to find eight of the best options for your next eggless treats.

Ground Flax Seed

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Conversion: 1 egg = 1 tablespoon ground flax seeds + 3 tablespoons of water

A staple in vegan cooking, ground flax seed is an egg replacement that can be used to bring your recipes together. When mixed with water, ground flax seeds take on a sticky consistency that’s similar to uncooked eggs, but does lend a slightly heavier texture and earthy flavour to baked goods once they’re cooked.

 

Chia Seeds

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Conversion: 1 egg = 1 tablespoon chia seeds (ground or whole) + 3 tablespoons of water

Similar to ground flax seeds, when soaked in water chia seeds take on a gelatinous consistency that’s close to raw eggs. If you do use whole chia seeds in your recipe though, note that they add a crunchy texture to baked goods once cooked that’s similar to whole poppy seeds.

Aquafaba

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Getty Images.

Conversion: 1 egg = 3 tablespoons aquafaba, 1 egg white = 2 tablespoons aquafaba

Better known as the liquid from canned chickpeas, aquafaba is a popular egg substitute because of its composition of plant-based carbohydrates and proteins that mimics eggs. Though not a perfect solution for all baked goods, it is an ideal swap if your recipe requires whipping your eggs into stiff peaks, like in a meringue.

Arrowroot Powder

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Getty Images.

Conversion: 1 egg = 2 tablespoons arrowroot powder + 3 tablespoons water

As an egg replacement used when baking, arrowroot powder is mixed with water to create a slurry. Made from the South American tuber, it’s a good binding agent due to the starches found in the powder, but it doesn’t provide the same leavening that cooked eggs do in a recipe. If used, you can expect denser baked goods than normal.

Mashed Bananas

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Getty Images.

Conversion: 1 egg = ¼ cup mashed banana

If you don’t mind the obvious banana flavour that comes with this method, bananas can provide just enough moisture for most baked goods. They can sometimes add a slightly gummy texture and dense though, since again, they don’t add any leavening to your recipes.

Applesauce

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Getty Images.

Conversion: 1 egg = ¼ cup applesauce

Long used as an egg alternative that’s lower in fat and cholesterol, applesauce is another easy switch for most dessert recipes. If you’re looking for a crispy exterior, note that adding applesauce does make for a chewy and more moist treat than using eggs, while also adding a hint of apple flavour.

Water, Oil and Baking Powder

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Conversion: 1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil

Get the fat and moisture of eggs, plus the fluffy texture that they bring to recipes with this mixture of water, oil and baking powder. It adds just enough lift and an airy texture to baked goods, and the best part is there’s no need to go out and buy any special ingredients.

 

Carbonated Water

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Getty Images.

Conversion: 1 egg = ¼ cup carbonated water

This surprising ingredient is an easy way to add a fluffy texture to cakes, muffins and quick breads. Just be sure that when you add the carbonated water that you don’t over mix your batter, or else the bubbles necessary for baking will lose their potency.

 

Mayonnaise

 

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Christina Carlyle

 

Conversion:1 egg =  3 tablespoons of mayonnaise

 

If you are out of eggs and need a substitute for a baking recipe, you can use mayonnaise. Egg adds structure and stability to the final product and mayonnaise doesn’t do the job quite as well. But the oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added. Use real mayonnaise for the best effect. This substitution works only for baking recipes, not recipes that use eggs for other purposes, such as thickening custards, adding gloss to pastries or scrambling as a main dish.

Mix the mayonnaise in with the wet ingredients thoroughly before combining wet and dry ingredients. Complete the recipe as usual.

Check the final product once it’s done. If the recipe is too wet or greasy, reduce the substitution amount to 2 or 2 1/2 tablespoons of mayonnaise per egg next time you use the recipe.

Here is a recipe to make you own mayonnaise at home.

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9 Ways to Use Over Ripe Bananas

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FFood waste is an important topic that’s near and dear to our hearts. This year, was all about striving to build a better, healthier lifestyle and a more efficient kitchen, which includes reducing how much of our purchased food gets tossed into the trash or compost. As we are living in the time of COVID-19, we should be even more concious about our food choices as well.

Bananas are one of the most popular fruits consumed by people around the world and they are often lingering around the kitchen. It’s not uncommon to end up with no less than three overly ripe bananas sitting on the counter at the end of each week. Here are some tips on how to freeze your leftover fruit you might face if you don’t have time to cook/bake with it:

  • Toss bananas into the freezer, peel and all, and reserve for another day. These are perfect for baking with later.

  • Slice bananas into 1”-thick pieces and place on a parchment-lined baking sheet. Freeze until firm, then transfer to a ziptop baggie and store in the freezer. Use in smoothies as needed.

  • Mash 2-3 bananas (or however many your favorite banana bread recipe calls for) and place them in a ziptop baggie. Store packets in the freezer and make sure they’re labeled. Keep until you have time to make banana bread.

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Here are some other interesting ways to make the most of your leftover bananas:

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Banana Quick Bread and Muffins: The darker and uglier the banana, the more flavourful the muffin you’ll end up making. Perfect for tucking into the lunchbox or serving to friends with a cup of coffee, our foolproof recipe for perfect banana bread is one you won’t want to miss.

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Banana Smoothies: When bananas are just too ripe and mushy for to consume on their own, add them to smoothies instead. They’re full of flavor and bring a coveted, creamy component to your favourite blended drinks. Our Banana Berry Breakfast Smoothie is a great recipe to try!

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Banana Oatmeal: Add a large dollop of mashed bananas to your morning oatmeal, stirring it into the cereal before serving.

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Banana Pancakes: Mash 1 to 2 bananas and add them to your favorite pancake recipe – no ingredient alterations required.

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Banana Nice Cream: Freeze banana slices until you have a decent amount (1/3 of a blender full), then blend them to create the best vegan ice cream you’ll ever make.

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Banana Beauty: You might be surprised to learn that overripe bananas can also find their way into your beauty regime, but that’s exactly what happened when we created our DIY avocado face masks. For oily skin, combine ripe banana, avocado and egg yolk to make a soothing all-natural skin brightener.

Banana Foster: Another great recipe for bananas that are perhaps a little too ripe for your taste to eat on their own is Banana Foster. This comes together easily with common kitchen ingredients and is super delicious! Serve with vanilla ice cream or on top of a simple vanilla or gingerbread cake.

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Banana Pops: This a great DIY project for you and the kids while every one is on lock down. Peel and cut bananas in half. Insert popsicle sticks and cover in plastic wrap. Freeze for at least 3 hours. Then remove from the freezer and dip into melted chocolate adding sprinkles, chopped nuts or dried coconut to suit your taste. Enjoy!


Oatmeal, Anyone?

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Did you know that heart disease is the number cause of death for both men and women in the United States?

One ways to combat the disease is choosing to eat a heart healthy diet that significantly reduces your risk of heart disease while at the same time maintaining a healthy heart.

Increasing key nutrients such as Omega-3 fatty acids, soluble fiber and potassium, key nutritional elements that are know to control elevated cholesterol levels and high blood pressure is the first thing you can do, because they can do the body good.

Try incorporating them into your daily diets by trying one of these sweet or savory oatmeal stir-in combinations below. Combine cooked old fashioned oats or overnight oats that have been prepared using a one to one ration of raw oats and your choice of milk or any other dairy substitute like almond milk or coconut milk. And let us know which one is your favorite. We would love to hear from you!

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Combine cooked old-fashioned oats or overnight oats that have been prepared using a one-to-one ratio of raw oats and your choice of milk or any other dairy substitute like almond or coconut milk.

apple slices

Apple Slices

raisains

Raisins

cinnamon

Cinnamon

walnuts

Walnuts

mozza

Mozzarella Cheese

BasilPesto

Basil Pesto

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Roasted Cherry Tomatoes

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Kale

avocado slices2

Avocado

fried egg

Fried Egg

hot sauce

Hot Sauce

banana slices

Banana Slices

peanut butter

Peanut Butter

hempseeds

Hemp Seeds

bosc

Pears

greek you

Greek Yogurt

pistachios

Pistachios

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Ginger

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Thank you so much!

 

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