There are many reasons you might be looking for something to replace the eggs in your recipes.
You may be cooking for someone with an egg allergy, or perhaps you are vegan and prefer to avoid all animal products. You may even have simply run out of eggs and be hoping to save yourself a trip to the grocery store!
Well if you’re looking for an alternative to eggs in a recipe where a binder is required, I have some good news for you! Applesauce works perfectly instead of eggs – and not only is it an adequate substitute, it actually makes some dishes healthier because it is lower in fat and cholesterol!
The reason applesauce makes such a good binder is that it’s high in pectin, a soluble fiber that forms a gel when you mix it with water.
But do remember that – whilst fairly subtle – applesauce does have a flavor all of its own. Before using it, make sure it will compliment all the other flavors in your recipe!
Applesauce egg substitute – sweetened or unsweetened?
It’s always best to use unsweetened applesauce in place of eggs, purely so that the extra sweetness doesn’t throw off your recipe. But if sweetened applesauce is all that you have, go ahead and use it. Just remember to cut back on the amount of sugar you use elsewhere in the dish.
Alternatively, why not make your own? Homemade applesauce is easy to make and utterly delicious!
If you have an Instant Pot, try this Instant Pot Applesauce recipe, which is ready in under 20 minutes. Leave out the cinnamon and sugar if you want a very plain, unsweetened result to use as an egg substitute in other recipes.
How much applesauce to use in place of eggs?
Substitute 1 egg for 1/4 cup (or 4 tablespoons) applesauce in your recipes.
Baking with an applesauce egg substitute
Applesauce can also be used as an egg substitute for baking. It doesn’t give perfect results, however, and some people find that applesauce can make baked goods a little denser than they would like.
To counteract this, we recommend adding half a teaspoon of baking powder to every 1/4 cup of applesauce. (Note: baking soda is not the same as baking powder and won’t have the same effect.)
The only exception would be if your recipe calls for 3 eggs or more. Substituting this many eggs would adversely affect the texture of the final result.
In this case, check out some other egg substitutes you could try
Another problem with using applesauce as an egg substitute in baking is that the end result can sometimes be a little chewy.
This is because the fat in eggs provides a richness to the finished dish. To get around this, try adding a bit of extra fat to your recipe, in the form of oil or butter.