How to replace eggs in savory and sweet pastries: how to use them correctly and in what proportions

If you don't have any eggs on hand for baking, it doesn't matter. Eggs can easily be replaced with other available ingredients. The most important thing is that they do not affect the texture of the dough or the baking in general.

Food blogger Alina Vinar tells us how to replace eggs in savory and sweet pastries. The post was published on Instagram.

According to the expert, one of the best alternatives to eggs can be fruit or vegetable puree: banana, apple, pumpkin, plum, zucchini, or apricot.

Approximate proportions: 3 tbsp of puree = 1 egg.

In addition, eggs can be replaced with the following products :

• Flax seeds: 1 egg = 1 tbsp of ground flaxseed + 3 tbsp of water.

• Starch: 1 egg = 2 tbsp of starch (corn/potato).
• Peanut butter: 1 egg = 3 tbsp of butter.

• Agar-agar (an excellent substitute for egg white): 1 egg = 1 tbsp of the mixture + 1 tbsp of water.
• Tofu: 1 egg = 0.25 cups.
• Soy/chickpea flour: 1 egg = 1 tsp soy flour + 1 tbsp water \ 2 tbsp chickpea flour + 2 tbsp water.

Finally, the expert advises to start by trying to replace eggs with mashed banana in sweet baked goods, and flax seeds in savory ones. In both cases, you should add baking powder.