How much applesauce do you use for 2 eggs?

How much applesauce do you use for 2 eggs?

To substitute applesauce for eggs in a recipe, use 1/3 cup of applesauce for each egg. If raising agents such as baking soda are used in the recipe, then a 1/4 cup of applesauce plus 1 teaspoon of the raising agent will give the desired result.

Applesauce. Unsweetened applesauce is an extremely popular egg substitute in baking where the eggs is used for moisture (think banana bread, muffins and cakes). Use 1/4 cup of of applesauce with 1/2 a teaspoon baking soda mixed in to compensate for the thick consistency.

Bananas also add their flavor when used as an egg replacer, so only use them when the banana flavor complements the baked good. Place 1/2 banana per egg in the bowl. Thoroughly mash the banana with a fork, until no large lumps remain. Measure out 1/4 cup mashed banana per egg.

What is the best egg substitute for cookies?

Because eggs help your cake to rise and keep it moist, they can be difficult to replace. Fortunately, most box-cake mixes include powder leavening agents that will pick up some of the slack. Replace each egg your recipe calls for with one smashed banana or 1/4 cup unsweetened applesauce.

Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

Applesauce is a common substitute for eggs in baking, due to its moist texture and ability to bind ingredients. Not only is applesauce a common household item that most people already have stocked in their pantries, but it also brings a unique, tangy taste to baked goods when used as a substitute.

Summary: Unsweetened applesauce is a great substitute for eggs in most recipes. You can use one-fourth cup (about 65 grams) to replace one egg.

The ability to replace an egg with applesauce is, in large part, due to the pectin in the applesauce. Pectin acts as a binder just like eggs do. Eggs also interrupt the gluten in flour from forming large networks, which keep baked goods from getting tough and dense.

So, if you need to sub for two eggs, add ½ cup of applesauce. 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.

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