Aside from vegetarians, there are others who cannot have eggs: those with egg allergy. The immune system of these people reacts to the proteins found in eggs, thinking that they’re invaders such as bacteria and viruses. Some people with egg allergy develop mild symptoms, while others tend to have very serious reactions. Some of them include difficulty in breathing, drop in blood pressure, rapid heartbeat and loss of consciousness.

Those with egg allergy can do nothing but to steer clear of eggs. Needless to say, they should also refrain from consuming any food product that contains eggs. Avoiding egg especially applies for people who failed to outgrow their egg allergy. You see, egg allergy is common in children. Some of them outgrow their egg allergy. Others are not as fortunate as the rest, left with nothing but to live with the condition for the rest of their lives.

If you are one of these people with egg allergy, it can be very frustrating to stay away from anything that contains eggs, such as all sorts of delectable baked goodies. Nothing can be more irritating that seeing your family and friends enjoy cookies, waffles, brownies, cupcakes and others that you cannot have due to your egg allergy.

Worry not if you want to get your hands on baking tasty treats for your own enjoyment as well as that of your loved ones. There is no need to scrap the idea of enjoying the joys of baking just because you cannot have eggs for a lifetime. What you need to do is replace eggs with other things that can make your various baked masterpieces still taste phenomenal.

Substituting eggs for some other ingredients when baking allows you to carry out your newfound hobby — and enjoy the mouth-watering finished products — without having to go through nasty symptoms (runny nose, flushed face, tingling sensation in the lips and tongue, diarrhea, abdominal cramps, coughing, wheezing, dizziness, etc.) of egg allergy.

Are you excited to whip up your very first baked magnum opus without using eggs as some of the ingredients? Continue reading to know some of the best substitutes for eggs in baking.

Mashed Bananas

Using them instead of eggs allows your cakes and muffins to boast of lots of moisture. In other words, mashed bananas can make your baked treats very close to perfection. As a bonus, bananas can make your goodies extra sweet and loaded with fiber too.

Pureed Fruits

Aside from mashing bananas, you may also puree some meaty and sweet-tasting fruits to make your baked surprise something unforgettable — without any trace of egg in them! Some of those with egg allergies opt for pureed raisins and dates when baking.

Silken Tofu

An excellent source of protein, silken tofu is a wonderful addition to any baked delight if you cannot have eggs. Even though it’s practically devoid of any flavor, this egg substitute can make the likes of breads, brownies and cakes denser and richer.

Vinegar and Baking Soda

Looking to make your muffins and cakes really fluffy? Ditch those eggs that give you unfavorable symptoms and replace them with a mixture of vinegar and baking soda. A tablespoon of vinegar and a tablespoon of baking soda is equivalent to an egg.

Ground Flaxseeds

Reach for your food processor and ground some flaxseeds if you wish to enjoy a baked goodie without ending up with unfavorable symptoms afterwards. Aside from grinding flaxseeds from scratch, you may also simply buy flaxseed meal at the supermarket.

Yogurt

Plain and unsweetened yogurt is another wonderful substitute for eggs in baking! Aside from making your muffins, cupcakes and cakes the talk of the town, using yogurt instead of eggs makes your masterpieces become packed with calcium and protein.

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