Substituting Large Eggs with Yogurt
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Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Yogurt will impart a tangy flavor to your baked goods, which can add complexity and a subtle acidity that might enhance certain recipes, such as those with fruit or chocolate. It lacks the neutral taste of eggs, meaning the overall sweetness of the dish may be less pronounced unless adjusted with additional sweeteners. The tangy note can complement the flavors in some baked products but might not be suitable for all recipes.
Texture Changes
Replacing large eggs with yogurt will significantly affect the texture of your baked goods. Yogurt introduces a lot of moisture, which can lead to a denser and moister crumb compared to the light and airy texture that eggs typically provide. The mouthfeel will be creamier due to the yogurt's consistency, but it might also result in a heavier product. This substitution may also affect the crumb structure, making it tighter and less open, which can be desirable for certain recipes like brownies but less so for items like sponge cakes.
Structural Effects
Eggs play a crucial role in providing structure and leavening in many baked goods due to their protein content, which helps trap air and give rise to the batter. By substituting with yogurt, you will lose some of this structural integrity, potentially resulting in flatter and denser products. Yogurt lacks the same binding properties, which can lead to a less cohesive dough or batter, and might require additional leavening agents like baking powder or soda to compensate for the loss of lift. It doesn’t assist with leavening recipes the way eggs do, so you may have to compensate by adding extra baking powder or baking soda in recipes meant to be light and fluffy.
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