Run out of eggs? Here's what you can use in your bakes instead
Hilary Biller shares some eggs substitutes that you can use when baking muffins, easy-mix cakes and quick breads
1. Replace one egg with 45ml (3 tbsp) apple sauce/puree or 60ml (4 tbsp) mashed banana - up to 3 eggs' worth.
2. During World War 2 bakers replaced eggs with white vinegar and bicarbonate of soda. Replace each egg called for in your recipe with 15ml (1 tbsp) vinegar combined with 5ml (1 tsp) bicarbonate of soda.3. Flax seed is an excellent binding agent. To us it as an egg replacement, mix 15ml (1 tbsp) flax seed with 45ml (3 tbsp) hot water and set aside to thicken. Replace each egg called for in your recipe with 60ml (4 tbsp) thickened flax seed mixture.
4. Soda or sparkling water can also be used instead of eggs in a scone recipe by replacing the liquid with the soda. Omit the sugar too by using sparkling lemonade like Sprite or Sprite Zero.• Stewing over a recipe? Baffled by an ingredient? Short on meal ideas? Sunday Times Food editor Hilary Biller can help. Send your queries to food@sunday.co.za..
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