In baking, eggs serve myriad purposes: they add moisture and texture, volume and lightness; they serve as a binding agent; they help food rise; and they provide a splash of color. Despite these benefits, an allergy, health or lifestyle choice may have put eggs on your list of prohibited foods. In this case, you can substitute yogurt for eggs, with the best results in bread, brownie, cake and cookie recipes.
Substitute 1/4 cup of plain yogurt for one egg in a baking recipe. Thin the yogurt with a little water if it is especially thick or chunky.
Use soy yogurt in place of regular yogurt if your reason for the substitution stems from a food allergy or a vegan lifestyle. Like soy milk, soy yogurt contains less fat than traditional dairy yogurt. Soy yogurt makes a particularly worthy substitute in bread, muffin and cake recipes.
Add 1/2 teaspoon of baking powder along with the yogurt to ensure your baked good rises appropriately. Like applesauce -- another baking substitute -- yogurt lacks leavening abilities, and the extra baking powder will make up for this deficiency.
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- Keep your expectations in check. Yogurt makes a worthy substitute for eggs, but you might sacrifice a little taste and texture by using it.
- Avoid substituting in recipes that require three eggs or more, including some pound cake, angel food cake and sourdough bread recipes.
Mary Wroblewski earned a master'sdegree with high honors in communications and has worked as areporter and editor in two Chicago newsrooms. She launched her ownsmall business, which specialized in assisting small business ownerswith “all things marketing” – from drafting a marketing planand writing website copy to crafting media plans and developing emailcampaigns. Mary writes extensively about small business issues, andespecially “all things marketing.”
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