When it comes to baking there are several egg substitutes that you can use when adding an egg isn’t an option. Whether it be that someone has an egg allergy, eats a vegan diet, or you are simply out of eggs, sometimes it is nice to have an another option.
And with the cost of eggs at an all time high there are many of us who would rather use something more reasonably priced when making baked goods.
This will allow you to use the valuable eggs when it is more difficult to find a replacement. For instance, for breakfast it is hard to find an adequate substitution for a sunny side up egg.
However, when using an egg in a binder in a baking recipe or for additional structure in a pancake recipe it is much easier to find a substitute.
Therefore today I am sharing with you various ways that you can eliminate egg from your favorite baking recipes. Although each method will react a little differently in the recipe in how it forms, cooks and/or bakes.
So it is always best to choose a method and experiment with the results. I have used all of the methods listed below, however, one of them is my absolutely favorite, go-to egg substitute that I try with most of my recipes.
Common Substitutes To Make A Baking Recipe Egg Free
1. Mashed Banana
Mashed ripe bananas is an easy and economical replacement for eggs in most baking recipes. However, as you might imagine there is a slight banana flavor that may come through depending on what type of recipe that you make.
This might be desirable in pancakes, muffins and breads, but there are other recipes that you may not want any hint of banana flavor.
However, don’t just limit yourself to using mashed bananas. There are other options that you may also want to consider. Pumpkin, avocado and mashed sweet potatoes can also be used.
Although I have to admit, I prefer the mashed banana for the consistency of texture in baked goods.
Substitute: 1/4 cup mashed banana = 1 large egg
When used as an egg replacement the muffins, cakes, and other baked goods are nice and most. However, the tops will be less crisp than if an egg was used.
The key here is to use all natural 100% applesauce. No sweeteners or additives should be included.
Substitute: 1/4 cup of all natural applesauce = 1 large egg
3. Ground Flax Seed
Ground flax seeds have been all the rage over the past few years in the healthy eating world. They are added to smoothies, cereals and baked goods to add Omega-3 fatty acids and fiber.
However, you can also use the ground flax seed to create what they term a ‘flax egg’. You simply mix ground flax seeds with water and let the mixture sit for approximately 5 minutes.
The liquid becomes gel like and then you add it to your recipe in place of an egg. The longer that the mixture sits, the more thick and dense that it becomes.
Due to this reason, I prefer to use this method within 5-10 minutes of making the ground flax seed and water mixture. This will help prevent the baked good from becoming too dense.
Substitute: 1 tablespoon ground flax seeds mixed with 3 tablespoons of warm water and let it sit for 5-10 minutes = 1 large egg
4. Chia Seeds
Unlike flax seeds, whole chia seeds can be mixed with water to make a ‘chia egg’. However, when left whole, the chia seeds may add a little crunch to your baked goods when using it as an egg substitute.
Although this may be desirable in muffins, it may not be in other baked goods. In that case, use ground chia seeds instead.
Either way add the whole or ground chia seeds in a small bowl. Then add 3 tablespoons of water and let it sit for approximately 5 minutes.
Once the mixture turns into a gel add it as your egg replacement for baking.
Substitute: 1 tablespoon chia seeds (whole or ground) and 3 tablespoons of water mixed together for 5 minutes = 1 large egg
5. Water, Oil, and Baking Powder
Want to use what you already have on hand? The simple mixture of water, oil and baking powder makes one of the best egg replacements around.
This combination works so well that I can almost guarantee that you won’t be able to tell the difference. In fact, I often use this combination to make cookies and never give it a second thought!
Substitute: 2 tablespoons water + 2 teaspoons baking powder + 1/2 tablespoon vegetable or corn oil = 1 large egg
6. Baking Soda Mixed With Vinegar or Lemon Juice
Another common egg substitute for baking is to mix 1 teaspoon of baking soda with 1 tablespoon of lemon juice or white or apple cider vinegar. The combination of acid and the baking soda base will make baked goods light and airy.
It is ideal to use in cakes, cupcakes and in quick bread recipes.
Substitute: 1 teaspoon of baking soda + 1 tablespoon of lemon juice or white or apple cider vinegar = 1 large egg
7. Carbonated Water (MY FAVORITE!)
My favorite egg substitute for baking is as simple as adding carbonated water to the recipe in place of an egg. Muffins, cakes, cookies, and other baked goods have the same texture and taste just like you used an egg.
Replacement: 1/4 cup carbonated (unflavored) water = 1 large egg
8. Arrowroot Powder
Arrowroot powder is mostly known as a powder that will help to thicken gravy and sauces. Just like when making a slurry by mixing corn starch or flour with water, the same method applies here.
Simply mix the arrowroot powder with water until it dissolves. Then use it in your recipe in place of one egg.
Substitute: 2 tablespoons arrowroot powder + 3 tablespoons water = 1 large egg
9. Vegetable Oil
In most recipes ¼ cup of vegetable oil can be substituted for one egg when making baked goods. However, if you don’t want to add the oil due to health reasons revert to the applesauce option.
Substitute: ¼ cup of vegetable oil = 1 large egg
10. Silken Tofu
Silken tofu has a higher water content than compared to other types of tofu. Therefore when it is pureed it makes for a great egg substitute in baking recipes such as brownies, cookies, cakes and quick breads.
Substitute: 1/4 cup puréed silken tofu = 1 large egg
11. Aquafaba (Garbanzo Bean Canned Liquid)
The liquid from a can of garbanzo beans (or cooked dry garbanzo beans) is called aquafaba. It has become a popular egg substitute because it has the properties to allow it to bind and gel to other ingredients.
Although you can use it as an egg substitute for baking, it can make the goods more dry than usual. A simple solution is to add 1-2 tablespoons of extra liquid when using this egg replacement.
Substitute: 3 tablespoons aquafaba = 1 large egg *Be sure to add 1-2 tablespoons of additional liquid in your baked goods when using this as a replacement.
Use A Multiple Substitutes If Needed
One final note. For all the egg substitutes listed, it is best to use a single method for replacing 1 large egg in a recipe. If the recipe calls for two eggs, use two of the methods provided.
This will help prevent the baked goods from being altered too much from their original form.
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