Eggs pull a heavy load in most baked goods. A whole egg adds an important amount of moisture, fat, structure, and leavening to baked goods like cookies and cakes. To replace an egg, we need to replace every aspect of what an egg provides to baked goods. That can be a tall order.
Flax Seed are packed with omega-3 fatty acids and fiber.
Finely ground flax makes an excellent binder; however, it has a nutty flavor that's best reserved for whole-grain baked goods and pancakes.
Chia Seed are similar to flax seeds in that they’re also full of omega-3 fatty acids and fiber.
Chia seeds are a bit darker in color than flax seeds and can lend their color to baked goods. Chia egg substitute is best used in chocolate, banana, or spiced quick breads, muffins, waffles, hearty cookies and brownies.
Silken tofu is relatively flavorless but it can make baked goods dense, so it's best used in brownies and some quick breads and cakes.
Baking Soda and Vinegar
This is a decent egg substitute for fluffier baked goods.
Banana adds lots of moisture and some extra sweetness in muffins and cakes, so you need to adjust the sugar amount in your recipe.
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