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Eggs are used in nearly every baking recipe. But if you need to replace eggs due to cost, allergies, or dietary restrictions, it’s easy to switch to one of these handy egg substitutes.
There’s a lot of talk on the news these days about the high cost of eggs. Since I don’t have my own backyard chickens (yet?!?), I’m watching these prices carefully.
Thankfully, there are several great egg substitutes you can use when baking cookies, cupcakes, cakes, waffles and even yeast breads. I bet you have some of these in your pantry right now!
What Eggs Do In Baking
But first, let’s talk about what eggs do in our baked goods (please imagine an Alton Brown-esque demonstration with cool props).
Lift: eggs provide lift in many ways. When you beat or whip eggs, air is mixed into the eggs. The proteins in the egg whites unfold and form a network that traps air bubbles in the batter.
When the batter is baked, the water they contain turns to steam which helps the food rise. And finally, the protein in eggs coagulates when baked, providing structural support.
Binding: since eggs are liquid, they help to combine the dry ingredients and make a uniform mixture. As above, the proteins unfold and create a network that holds the other ingredients together, providing texture and stability.
Structure: as you can see from the previous examples, the proteins in eggs (especially the egg whites) unfold and then coagulate when cooked to form the final baked structure.
It might sound impossible to replace eggs in baking after reading this! But it can be done—and with most of these egg substitutes you won’t be able to tell a difference. Let’s get started.
The Best Egg Substitutes for Baking
Bobs Red Mill Egg Replacer
This egg substitute powder is the easiest choice, and is a great vegan and gluten-free way to bake without eggs. It can be used for cakes, cookies, brownies, and the like, but not for recipes that require whipped egg whites like angel food cake or meringue.
It’s also useful in recipes for homemade waffles and quick breads where eggs are used for binding and moisture.
To use: For each egg being replaced, combine 1 tablespoon egg replacer with 2 tablespoons water. Mix well and let sit for 1 minute to thicken. Then add to recipe as usual.
Aquafaba
I know, it sounds like the name of an actress or a brand of bottled water. But aquafaba is actually the name of the liquid that’s in a can of chickpeas!
This versatile liquid can be whipped like egg whites into stiff peaks for meringues, or simply added to recipes for cakes, brownies, banana bread, or muffins to replace eggs.
To use: Drain a can of chickpeas and reserve the liquid. Use ¼ cup of aquafaba to replace one egg.
Mashed Banana or Applesauce
This is a great way to replace eggs and add a bit of natural sweetness to your baking. They shouldn’t add any noticeable flavor either.
The pectin in the applesauce replaces the binding action of the egg, and the natural sugars in bananas and applesauce add sweetness and moistness.
To use: Mash a very ripe banana or use plain applesauce with no sugar added. Use ¼ cup to replace 1 egg.
Note: some folks like to replace the oil or butter in baking with applesauce. You can use applesauce to replace both the eggs and the oil, but it will definitely change the taste and texture of the final product.
Flax or Chia Gel
Surprise! Ch-ch-chia seeds are not just for decorating your favorite terracotta sculpture, as in days of yore.
Flax or chia seeds can be ground in a coffee or spice grinder and hydrated to form an egg replacer gel.
To use: Grind flax or chia seeds until fine. Combine 1 tablespoon ground seeds with 3 tablespoons water. Mix and let it sit for 5-10 minutes to thicken.
Note: the seed powder may be visible in your finished product, so this is best used in quick breads, brownies, and the like.
Other Mashed Fruits
Apples and bananas aren’t the only fruits that can substitute for eggs. Try mashed avocado, pumpkin puree, or rehydrated and pureed prunes or dates.
These ingredients can add a bit of flavor, so they work best in dense items like brownies, muffins, or quick breads.
To use: Mash the fruit of your choice and use ¼ cup of puree to replace 1 egg.
Silken Tofu
Silken tofu is different from the blocks of tofu you see in the produce department at the grocery store. It’s made from soy milk but isn’t pressed, so it has a smooth, creamy texture and high moisture content.
To use: Puree silken tofu until completely smooth and liquid. Use ¼ cup to replace 1 egg.
What do you think? Are you ready to try baking with these egg substitutes?
Whether you’re working with diet restrictions, or just watching your budget, now you’re ready to replace eggs in your baking!
