WE TRIED 6 BEST EGG SUBSTITUTES for BAKING! (HERE’S WHAT HAPPENED!)

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You asked, we listened, whether you are vegan or have an egg allergy, we put six popular egg substitutes to the test in a low carb vanilla mug cake! Four were vegan: flax egg, aquafaba, applesauce, and banana. And two were dairy: sour cream, and Greek yogurt. We share the best and the worst, in terms of appearance, texture, and of course flavor! Watch to see our favorites!
Egg Substitute Guide:
1 egg = 1 tbsp flax + 2 ½ tbsp water
1 egg = ¼ cup applesauce
1 egg = ¼ cup banana
1 egg = ¼ Greek yogurt
1 egg = ¼ sour cream
1 egg = ¼ aquafaba
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Опубликовано:

12 янв 2021

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Комментарии : 32

@justingooding647 3 года назад

Great information Blanche, many thanks for doing all of these egg replacement 'experiments' for us, so good to know which ones work best!

@blanchetv 3 года назад

Happy to experiment--honestly the results surprised me!

@Lucastrujillo59 3 года назад

Great video thank you

@daniellekleveta7244 3 года назад

I've seen recipes where the aquafaba is a substitute for eggs, and they have whipped the chickpea water to soft or stif peaks. Probably the same way you would whip egg whites for a white cake.

@blanchetv 3 года назад

That probably yields a fantastic result--thanks for sharing!

@jb6050 Год назад

I have a suggestion and tip. From what I have seen on the vegan baking community in Brazil one egg should be replaced by two ingredients and the liquid in the recipe adjusted because eggs add humidity, emulsifier (= 1 ingredient substitute) and leavening properties (= 2nd ingredient substitute) to a recipe . I usually use a traditional egg replacer AND raise the amount of leavening agent related to the original egg recipe. If using an acidic replacer like yogurt, I might try baking soda or a combo with baking powder. I like very much sweet potato pure as an egg substitute in cakes (1 egg = 40 grams of sweet potato or another tubercle pure). If fats in yolk are the main fat contributor for the recipe, I usually add some almond, cashew or peanut flour for more fat. Than it is important to check the hydration point of the batter by adjusting the amount of liquids in the recipe.

@blanchetv Год назад

Egg-cellent suggestions!! 👍 You are absolutely right that you have increase the leavening agents, it helps quite a bit. I love your suggestion of using sweet potatoes and nut-based flour for extra fats 👏

@markw208 Год назад

Very interesting, experiments in practical chemistry

@sophiafarah8246 4 месяца назад

Thank you for your tips. Yoghurt and sour cream are not a great choice for vegans, however. Great experiment.

@rimacoates6532 3 года назад

I've been baking vegan/glutenfree for over 5 years, and the best egg substitute in my opinion is the flax eggs and bake in the oven not the microwave. Also, adding baking soda and apple cider vinegar makes a huge difference. Thanks for the video

@blanchetv 3 года назад

Thanks for your tips Rima! I will try apple cider vinegar next time!

@einfachleckerkochenmitTom 3 года назад

Hello my dear .. nice video thanks so much for sharing this .. best wishes for 2021, Tom

@blanchetv 3 года назад

Great to hear from you Tom and happy new year!

@weedyburton1694 3 года назад

Aquafaba everytime 👌🙂🙂 great video as always my friend...I think it cones down to personal preference for most but I always use whipped aquafaba:)

@blanchetv 3 года назад

If only I consulted you before-- darn! Well, I bet whipping it up makes it the most perfect sub!! I will try next time =)

@kimi01210 3 года назад

Food is peace!

@danq.5140 3 года назад

Flax is very earthy tasting.

@blanchetv 3 года назад

Yes indeed, very earthy lol!

@apistosig4173 3 года назад

Hey Blanche - I have hybridised numerous (similar) recipes over the years and have found when doing so that I often need to adjust baking temperatures and times. I would suggest cooking the exploded variants at a lower temperature and probably for a longer duration. If doing so I am sure you will be met with a greater degree of success. Also, I have had great success using lecithin granules as a leavening agent when I have felt the need - hugs from Melbourne. PS - I'm a fan of yoghurt in such recipes.

@blanchetv 3 года назад

Thank you so much--yes lecithin is a great thickener thanks for the reminder!

@cookwithciaaa 3 года назад

Wow Wow

@issaissa 3 года назад

now ive gone around all day saying "aquafaba" in my head thnx

@blanchetv 3 года назад

LOL estop eet!

@omgitsbowtie 3 года назад

I use aquafaba as a vegan sub for egg in baking sometimes and you have to ship it to peaks first and fold it in for it to have that leavening quality you’re looking for. Try it again and see the difference! Thanks for playing along, natalia!

@blanchetv 3 года назад

I am so trying that next time, I can't believe the number of articles I read that said to use it as is! Considering the flavor is so on point, I think this will be the best substitute! Thanks Michael, Natalia said it was her pleasure lol :D

@margaretmayfield3147 3 года назад

How about pumpkin purée?

@blanchetv 3 года назад

That is a great one too! I have used pumpkin in the place of butter or oil in baked goods and it turns out fluffy and delicious, so I would imagine it is just as effective as applesauce and banana in replacing eggs. About 1/4 up pumpkin would equal one egg.