Applesauce equals how many eggs

You often hear of tweaks or substitutes that even the most seasoned baker has to do to their recipes occasionally, whether it be for a lack of an ingredient or, in some cases, to compensate for an allergy. One such substitution is using applesauce in place of eggs. Finding out how much applesauce to use per egg is just an internet search away, but the real question is why?

Eggs act as a binder for pastries, cakes, and the like. They also allow air to be trapped within the structure, while still retaining moisture in the finished product. If you are removing the thing that the cake or bread relies on to hold itself together — eggs — in a large enough capacity, you may have to add other ingredients to assist the applesauce.

That being said, using applesauce in place of an egg at low volumes, preferably to replace one egg, can produce great results. You just might have to reduce the amount of sugar in the recipe. The ability to replace an egg with applesauce is, in large part, due to the pectin in the applesauce. Plus, it also cuts down on the amount of added sugar you need to put into your desserts. If your recipe calls for three eggs or more, applesauce and most other substitutes become problematic. Recipes containing that much egg usually rely on the eggs to provide much of their structure.

So, how do things change when compared side by side? Applesauce cookies go particularly well with a drizzle of caramel in the dough to accompany the chocolate chips. A classic chocolate chip cookie recipe also makes a great foundation for trying out all different kinds of variations without having to worry about how an applesauce substitution will affect the addition of other ingredients.

Try each recipe and taste-test for yourself. Either way, make sure to choose high-quality baking chocolate so that you get the most decadent cookies possible. Want more ideas for substitutions in your baking? Follow us on Pinterest! For that, I would suggest using Aquafaba. But for a regular cookie recipe yes, it should work. At most I would perhaps add a bit more leavening agent baking soda or powder to give the cookies a lighter texture.

This is such a helpful post! Thank you so much for sharing!!! Pretty nice information. I know you can sub 3 Tbl of aquafaba liquid for one whole egg. XL egg is 4Tbl of each. Hello What a great topic, and thank you for the information it contains. My granddaughter has a serious problem with eggs. I have recently discovered two Orgran products.

What I want to know is which replacer do I use to replace 5 eggs in a large tray of Greek Spanakopita? Thank you. For the eggs perhaps look at ground nuts like soaked raw cashews or silken tofu. Save my name, email, and website in this browser for the next time I comment. Yes, add me to your mailing list. Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser.

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