By Bindiya Sharma
There’s something about eggs – you either love them or hate them. Yet while baking, you just cannot ignore them. Oh, but can you? We at BetterButter list out various substitutes for eggs that can help you bake up a storm. And you’re going to love this simple cheat sheet.
Substitutions are per egg in a recipe 
- Bananas: ¼ cup, mashed
Try and use specifically for banana breads and muffins because of their typical flavour.
- Flaxseeds: 1 tbsp ground +3 tbsp warm water, set aside for 5 minutes
Grind and store these seeds. Soak in water and then use. Use in chocolate cakes to bring out their nuttiness. These are also great for the heart and digestive system.
- Chia seeds: 1 tbsp ground + 3 tbsp warm water, set aside for 5 minutes
Excellent when used with yeast, have unique gelling properties that mimics eggs along with the added benefit of Omega 3 and fiber.
- Buttermilk: ¼ cup
Great with vanilla tea cakes and the like, makes baked goods moist and tender, also lends a delicious tang to them.
- Eggless mayonnaise: 1/4 cup
Gives a richness to baked goods, do not however add any extra salt when using mayonnaise.
- Pumpkin puree: 1/4 cup
Lends a unique silkiness and richness to bakes.
- Dates: ¼ cup, pureed
Makes baked goods moist and delicious, however they have a characteristic taste and colour.
- Silken tofu: ¼ cup, blended
Makes the baked goods richer. Don’t use too much as it also tends to make them dense.
- Psyllium husk (brand such as Isabgol): 1 tbsp +3 tbsp warm water, set aside for 5 minutes.
Swells up and gives you the added benefit of fiber along with lower calories, great for yeasted breads.
- Yogurt/curd/Condensed Milk: 1/4 cup
Another favourite because we in India love our dairy, you just cannot go wrong with this. However with condensed milk be careful of total sugar content as it is already quite sweet.
We’ve also made your lives easier by putting together this simple collection of Eggless Cakes and Bakes. Click here to view.