Grind the flax seed until it forms a meal, then whisk 1 tablespoon with 3 tablespoons of water until it forms a thick paste. This will replace one egg in your recipe.
Flaxseed
Image Credit: Pexels
It has a slightly higher water content, which makes it lighter and creamier in consistency. It adds a denser texture to baked goods
Heading 3
Silken Tofu
Image Credit: Pexels
Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods such as cakes or muffins, where moisture is the key
Yogurt
Image Credit: Pexels
If you're looking for light, airy baked goods, 1/4 cup of carbonated water can be an excellent egg substitute
Carbonated Water
Image Credit: Pexels
Eggless mayonnaise makes sense as a perfect substitute when you're out of eggs
Mayonnaise
Image Credit: Pexels
Ideal for baked goods where there's another leavening agent at work. This egg substitute is used more for binding and moisture
Buttermilk
Image Credit: Pexels
It imparts its own flavor and sweetness to any baking recipe. This substitute won't help your baked goods rise, but will provide lots of moisture