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2. 6 Egg Substitutes That Actually Work for Baking, Scrambles ...

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   You can also use silken tofu in baking as a substitute for an egg. Use 1/4 cup pureed silken tofu to stand in for one egg in cakes, brownies , and quick breads . Flaxseed (flax egg)

3. 5 egg substitutes for cooking and baking that are, well ...

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   Freeman suggests applesauce, other fruit (bananas and soaked and dried cranberries) or black beans, and says roughly 1/4 cup will equate to one egg when it comes to baking.

4. Try These Smart Substitutes If You Don't Have Eggs in ... - AOL

   www.aol.com/no-eggs-no-problem-plenty-181600115.html

   Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work like baking powder or baking soda. It'll help with binding and moisture. 1/4 cup yogurt = 1 egg

5. Egg substitutes - Wikipedia

   en.wikipedia.org/wiki/Egg_substitutes

   Simple homemade egg substitutes can be made using many different ingredients, depending on which aspect(s) of an egg must be replicated. Some commonly used substitutes are tofu, various fruit purées, potato starch, mashed potato, baking powder, ground seeds (especially flax and chia), chickpea flour , and plant milk.

6. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

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   For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...

7. Just Mayo - Wikipedia

   en.wikipedia.org/wiki/Just_Mayo

   Just Mayo is an egg substitute mayonnaise-like produced by Eat Just, Inc, formerly known as Hampton Creek. Just Mayo was first released in Northern California Whole Foods Markets on September 19, 2013. [3] Just Mayo comes in original, wasabi, truffle, sesame ginger, garlic, chipotle and sriracha flavors.

8. Bakewell Cream - Wikipedia

   en.wikipedia.org/wiki/Bakewell_Cream

   Bakewell Cream baking powder, on a store shelf in Portland, Maine, USA. Bakewell Cream is a variety of baking powder developed by Bangor, Maine chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II. It is sold throughout the U.S., but is most popular in the state of Maine. [1] [2]

9. The 8 Best Substitutes for Eggs in Baking—Plus Tips for ...

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   Not all egg substitutes in baking are equal, and the best replacement depends on the type of recipe. Learn from the experts about easy egg swaps and how to use each one. ... but adding an extra 1/ ...