Many savory dishes require you to mix ingredients until they thicken, bind or achieve the desired consistency.
In traditional recipes, this is done by whisking eggs with a small liquid.
But there are plenty of other ingredients that can do a similar job – one alternative is mayonnaise.
Mayonnaise has a very high oil-to-water ratio, which means it’s great at binding.
To substitute for eggs in mayonnaise, mix them until the mayonnaise takes on a thick consistency.
However, if you’re looking to make something more solid – like pancakes or waffles – then eggs will remain your best option.
So if you have eggs, don’t worry about using them in baking recipes that require eggs.
If you want to learn more about this topic, look at this article here.
Can You Substitute Mayonnaise For Eggs in Baking?
It turns out that the common kitchen staple of mayonnaise could be used in place of eggs when baking.
Mayonnaise comes in several varieties, including soybean oil, olive oil, and even coconut oils.
The eggs that are substituted with mayo typically come from chickens raised on farms not treated with hormones like estrogen to stimulate growth.
Because eggs are difficult to substitute, being so integral to many baking recipes, using mayo to replace the eggs saves the need for hard-to-find substitutes and opens up a wide array of new possibilities for vegan or allergic bakers looking to adapt their favorite dishes.
While replacing eggs in baked goods can be tricky, it is possible with practice and experimentation to find the right mayonnaise substitutes for different recipes.
How Can One Substitute Eggs With Mayonnaise?
Baking without eggs is similar to cooking without milk but potentially trickier.
Using soybean or coconut oils instead of olive oil or other vegetable oils is no more difficult than using dairy-based milk instead of milk made from soybeans or almonds.
Likewise, using mayonnaise in eggs is relatively simple once the right ratio of oil to egg has been established for a specific recipe.
For most baked goods recipes that require eggs, three tablespoons of mayo can be substituted for one egg.
However, this is based on weight, not volume measurements, so the substitution should be done with a kitchen scale to ensure that the final product is not compromised.
Some recipes may call for more or less mayo, and it is important when substituting for eggs in baking to taste test as you go along to create the desired flavor and texture.
Can You Use Mayo Instead of Eggs for Fried Chicken?
We have already discussed mayonnaise as an egg substitute in baked goods.
But what about eggs being cooked on a frying pan?
You can use mayo instead of eggs for fried chicken.
However, this is not recommended because you need to prepare many things beforehand than frying chicken with eggs.
You have to clean the meat before seasoning to remove the internal organs, slime, and other things.
Then, you have to mix spices with mayonnaise before marinating it for an hour.
After that, prepare your frying pan and fry the chicken for about 7 minutes on each side until well done.
As for the taste of fried chicken mixed with mayonnaise? It tastes just like fried chicken made with eggs.
Other Eggs Substitutes in Baking
Mayo is not the only substitute for eggs in baking.
Flaxseed mixed with water can be used as a binding agent after being combined, cooked, and cooled.
Bananas are also very effective egg replacers because they are available year-round, easy to prepare, and help baked goods stay fresh longer since they have natural preservatives.
Finally, pureed vegetables like carrots can substitute eggs in baking.
Although these ingredients are not always available, they can help reduce cholesterol and improve the overall nutritional value of baked goods.
In conclusion, as you can see, replacing eggs in baked goods is possible with some practice and patience.
Bakers must first determine the purpose of using eggs in the recipe – to leaven or bind – for this will help them pick a substitute that works best.
Several vegan substitutes for eggs are available and accessible, such as mayonnaise, flaxseed, bananas, and pureed veggies that will keep baked goods just as delicious without compromising nutritional content.