Bake your favorite treats with these egg substitutes.
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Commercial Egg Substitutes
2 tsp powder + 3 Tbsp water = 1 egg
Commercial egg substitutes are more popular than ever. It is usually made with potato flour, tapioca or cornstarch, and a leavening agent.
It doesn’t taste like much, making it one of the most versatile egg substitutes.
Suitable for all baked goods.
Water, oil, and baking powder
2 Tbsp water + 1 tsp vegetable oil + 1 tsp baking powder = 1 egg
This egg substitute makes baked treats rise, it adds moisture, and it won’t change the taste too much.
This egg substitute relies on pantry staples, so you won’t have to scramble last minute to find a replacement.
It works great for most baked goods and is one of the best egg substitutes for baking.
1/4 cup carbonated water = 1 egg
Swap eggs for carbonated water. As simple as that.
Carbonated water is the best egg substitute for light and airy treats like cakes and bread.
Vinegar and baking soda
1 Tbsp vinegar + 1 tsp baking soda = 1 egg
For the best results, add to the batter right before it goes in the oven.
In a small bowl, mix the baking soda and vinegar. Add this to the batter while foaming and mix until just combined. Pour into cake pans/molds and bake.
Speed is key, so you’ll have to move quickly.
Suitable for light and airy recipes like cake, cupcakes, and bread.
**This is best for recipes that only need one egg. If the recipe calls for more eggs, other substitutes are better.
1/4 cup pureed fruit = 1 egg
The most common pureed fruit to use is mashed banana, avocado, or unsweetened apple sauce.
Eggs are a leavening agent, and without them, baked goods tend to be dense and heavy. Add more leavening for items that need to rise during the baking process.
Pureed fruits work best in sweet treats like cakes and brownies but work for most baking.
1/4 cup buttermilk = 1 egg
Buttermilk is a good egg replacement for non-vegans. If you can’t find buttermilk, add the same amount of natural yogurt instead.
Buttermilk won’t make cakes and muffins as compact as some of the other options and works well for cakes and muffins.
Ground flaxseed and water
1 Tbsp ground flaxseed + 3 Tbsp water = 1 egg
You can also buy flaxseed meal or grind it at home in a coffee grinder.
Mix ground flaxseeds and water. Let it rest until it becomes gelatinous (the consistency jelly has) before using it.
Flaxseed has a nutty flavor and makes baked items denser.
Use it for grainier recipes like cookies, bread, and waffles.
3 Tbsp nut butter = 1 egg
Nut butter like peanut or almond butter can replace eggs in most recipes but will change the flavor.
It’s best for cookies, brownies, and pancakes.
1/4 cup silken tofu = 1 egg
Silken tofu is a softer and smoother variation of regular tofu. Baked
goods won’t brown as much, but they will be moist and rich.
Blend in a food processor until it’s creamy and has no lumps.
Use for dense cakes, cookies, brownies, and bread.
Egg Yolk Substitutes
Egg yolks usually bind ingredients together as it bakes. It’s best to use a commercial egg replacer, but most of the substitutes, as mentioned above, could work as well.
If you replace egg yolks with liquid, you may need additional fat for richness. Adding coconut or avocado oil should do the trick, but keep the ratio of wet and dry ingredients the same.
The recipe may also need extra leavening.
Egg White Substitute
Aquafaba is the liquid leftover from cooking legumes. Chickpeas and white beans are the best legumes because the aquafaba is clear.
You can use the liquid from a can of legumes or make it at home.
Aquafaba should be the same consistency of egg whites for the recipe to work. If it’s too thick, heat it up with some water. You can also make it thicker by reducing it on the stove like any other liquid.
You don’t have to stop enjoying your favorite baked goods when avoiding eggs. It may take some practice, but with some consideration, egg substitutes will work in most recipes.
Have any advice for baking without eggs? Tell us in the comment section below!
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