Baking is a science and an art. It’s also a hobby or career for some. For me, getting into the kitchen to whip up some baked goods is something I’m always up for, plus it’s totally relaxing and therapeutic! In most recipes whole eggs, egg whites, or egg yolks are called for. Eggs serve a big purpose in baking:
- Eggs add structure to baked goods
- Eggs are a leavening agent and give volume to baked goods, mainly the egg whites which are especially effective for something like angel food cake
- Eggs add flavor. Egg yolks are especially rich in flavor
- Eggs help add moisture to baked goods like cakes and cookies
It almost seems impossible to replace eggs in any recipe, right? Actually, that’s not the case. Whether you have a food allergy, follow a vegan diet, or you’ve just run out of eggs and don’t want to run to the grocery store, there are a bunch of egg replacements that are great to use. Check them out below.
1. Ground Flaxseed
One of my favorite egg substitutes is ground flaxseed. It’s so simple and effective to use and flax seeds are super nutritious. They’re high in omega-3 fatty acids and fiber. You can buy ground flaxseed at the grocery store or you can simply grind your own using a small coffee grinder.
To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water until fully combined for every egg called for in the recipe. This type of egg replacement works best for things like quick breads, muffins, and pancakes.
2. Chia Seeds
Similar to flax seeds, chia seeds work great to substitute eggs. They’re also very nutritious and add a nice nutty flavor to baked goods. To make a chia egg, combine one tablespoon of ground chia seeds with three tablespoons of water to replace one egg.
3. Silken Tofu
Silken tofu is great because is pretty much flavorless, but it does tend to make baked goods denser so use it for something like brownies, cakes, and quick breads. To replace one egg, use 1/4 cup of puréed tofu.
4. Commercial Egg Replacer
There are a few commercial egg substitutes that work really well for baking and are perfect for folks with a food allergy. Common brands are ener-g egg replacer and Bob’s Red Mill. They are made from potato starch, tapioca starch, and leavening agents and are basically flavorless.
It’s best to follow the directions for measurements on the box and to combine with water.
5. Unsweetened Applesauce
Another great substitute for eggs is unsweetened applesauce. Use 1/4 cup applesauce to replace one egg. Unsweetened applesauce is suggested, however, if you only have sweetened applesauce on hand, you might want to adjust the amount of sugar in your recipe since it is on the sweet side.
6. Mashed Bananas
Mashed bananas make a nice egg substitute and they also add moisture to baked goods. Keep in mind though that they do add a mild banana flavor to your recipe. Use 1/4 cup of mashed banana for every egg.
This egg replacement works best for muffins, quick breads, and brownies.
7. Vinegar and Baking Soda
WE LOVE SCIENCE! . This is the simplest activity but was such a hit ! We made stinky bubble potion (@busytoddler ) by mixing baking soda and vinegar (think volcano project!) and then we scooped stirred and poured to our hearts content. . . Supplies: vinegar, baking Soda, container, spoons . . #mamabearactivities #preschool #homeschoolpreschool #preschoolhomeschool #homeschool #stem #stemactivities #toddler #busytoddler #toddleractivities #toddlerstem #toddlerfun #scienceactivity #vinegarandbakingsoda
We all know what happens when you combine vinegar and baking soda from science class in middle school, but this mix of ingredients also works as an egg replacer.
Mix together one teaspoon of baking soda with one tablespoon of white vinegar or apple cider vinegar to replace one egg. This awesome duo is great for making baked goods airy and fluffy.
8. Chickpea Water
Think twice before you throw away leftover chickpea water!
Chickpea water, also known as aquafaba, always fascinates me. The leftover liquid from a can of chickpeas, is very similar to egg whites. You can also use it to replace whole eggs, too.
However, it’s especially useful for recipes that call for egg whites. You can whip it up in the mixer to make a meringue, macarons, or marshmallows. Use three tablespoons to replace one whole egg or one egg white. This egg replacer is perfect if you have a food allergy.