What do vegan bakers use instead of eggs?

Silken tofu is our absolute favorite when it comes to egg replacements in baking. We recently tested several egg alternatives in a recipe – and for us, silken tofu worked best. 1 egg = 50 g silken tofu Applesauce is one of the simplest alternatives for eggs because you don't have to mix or whip it. 1 egg = 3 tbsp applesauce Aquafaba is the canned liquid of legumes. 1 egg = 25 ml chickpea water + pinch of baking powder + few drops of lemon juice Bananas, like applesauce, are one of the simplest egg alternatives. 1 egg = 1/2 banana Chia seeds can absorb about ten times their weight in water, so they change into a kind of gel. 1 egg = 1 tbsp chia seeds + 3 tbsp water You can find egg substitute powder in supermarkets and organic food stores. 1 egg = 1 tbsp egg substitute powder + 2 tbsp water You can also use ground flaxseed to bind pastries. 1 egg = 1 tbsp seeds + 3 tbsp water Plant-based Curd ("Quark") makes your pastry or batter wonderfully moist. 1 egg = 1 tbsp plant-based curd Soy or chickpea flour are very close to egg substitute powder in both appearance and preparation. 1 egg = 1 tbsp soy flour + 2 tbsp water

Vegan bakers gebruiken flaxseeds, chia seeds, nut butter, tofu, chickpeas, carbonated water of ready-made egg substitutes als alternatief voor eieren. Grind whole flaxseeds of 1 theelepel flaxseed-poeder met 3 theelepels water mengen om 1 ei in bakrecepten te vervangen. 3 theelepels notenboter kunnen 1 ei vervangen in zoete bakrecepten, zoals brownies en koekjes. ¼ kop (50g) silicaat-tofu kan 1 ei vervangen. Gelijk delen chickpea-poeder en water (3 theelepels elk) kunnen 1 ei vervangen in bakrecepten zoals brood en scones. ¼ kop (60ml) koolzuurhoudend water is gelijk aan 1 ei in bakrecepten. Als je geen ei wilt maken van scratch zijn er veel commerciële opties beschikbaar, vaak gemaakt van aardappelzetmeel en tapioca of chickpea-poeder.