Announcing Egg Substitute Event - Vinegar

Vinegar ~ Egg Substitute Event

This page specifically describes how to use vinegar as an egg substitute in baking. Check out other possible egg substitute ingredients, quantity, and best suitable baking recipes here.

First I would like to thank all my blogging buddies for flooding my inbox with recipes using EnerG egg replacer powder. You all know that my husband only does the round up right! I have to give him the content and he will take care of the presentation part. Since he is extremely busy with his office work, he can work on this only on Sunday. So wait until Monday to see what wonders you can create with egg replacer powder.

This month's egg substitute is vinegar. I read in a couple of books that 1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg. Both white distilled vinegar and apple cider vinegar can be used. This combination works best in cakes, cupcakes and quick breads. I also read in few forums that 2 tablespoons of lemon juice can be used in place of the 1 tablespoon vinegar. So for this event you could use either, but I have to mention here that I have not tried the lemon juice substitution.

Also I see a lot of baking recipes with vinegar, especially in various vegan books, websites and forums. You can try those recipes also. That is, you could either take a recipe which has eggs and substitute it with vinegar or try recipes which already has vinegar in it and is eggless too.

Now for the rules of the event:

1. Bake anything from cookies, cakes, cupcakes, muffins, breads, tarts, pies, etc using vinegar/lemon juice and post about it in your blog between Feb 13th 2009 and March 14th 2009.

2. Post the recipe in your blog, with a picture and link back to this post. Also feel free to share your experiences and tips while using the substitute regardless of the outcome. This would provide the much needed insight about that particular egg substitute.

3. Since the idea behind the event is to help those who are searching for tried and tested eggless baking recipes, you can also send me the recipes which you have posted earlier in your blog using vinegar/lemon juice as an egg substitute. Reposting is not necessary, but link it to this event. That being said, I would really appreciate if you could try new recipes too and post it, because eggless recipes are never enough.

4. Also multiple entries are welcome more than ever for this event.

5. Email me your name, blog URL, name of the recipe, recipe URL, photo in 150wx120h size to ere(at)egglesscooking(dot)com with Vinegar as the subject.

6. Non bloggers are also welcome to send your recipes, tips and picture of your creation and I will include it in the round up.

Check here for recipes using vinegar as egg substitute.

46 COMMENTS

  1. What a joke, how could vinegar be an egg substitute. Where are the needed proteins, where are the good needed cholesterols. If this is what you call healthy, maybe you should look somewhere else for your health needs. The only substitute I could find for a store bought egg is a free range egg that does not have access to any GMO grains.

    • Jeff I guess you are unaware that this website is dedicated for egg free baking/cooking to help people who cannot bake with eggs or cook with eggs. I guess you are also unaware of the fact that there are a lot of children and adults who have egg allergies and eating eggs in any form can be a disaster. I guess you are also unaware of the fact that there are some vegetarians who do not eat eggs not just meat. I guess you are also unaware of the fact that some people in the world do not consume eggs for religious reasons as well. So this is the purpose of this website, to provide egg free recipes for people who cannot eat eggs whatsoever. Such people Google for egg substitutes in baking, egg free cakes, eggless cookies etc and land here. Vinegar, silken tofu, applesauce, mashed bananas, Ener-G egg replacer powder, flax seed meal, etc helps to bake without the use of eggs but gives the same results. Hope it’s all clear now.

  2. I WOULD NOT RECOMMEND.

    I bought a box cake mix that required the usage of three eggs, but the cupcakes were for my vegan niece’s birthday party, so I made the substitutions. I made the cupcakes with the appropriate ratios of vinegar and baking soda and they turned out looking (LOOKING) perfectly fine.

    I brought the cupcakes to the party and the kids were eager to take a bite. But, as their teeth sank into the fluffy flesh of the cupcake, their faces contorted into a grotesque expression that could only be recreated by biting into these hellcakes. Kids were puking up like fire hydrants. Parents were crying. No one could settle the chaos that my cupcakes had caused. I took a bite in attempt to defend my cupcakes, but ohhhhh man. . .

    Needless to say, I am no longer the favorite aunt.

    • I have mentioned in the egg substitutes page that vinegar works only when you have to replace just 1 egg. For recipes like this where you have to use 3 eggs it’s a good idea to use yogurt, silken tofu or a combination of both.

  3. Hey I want to know the proportion of wet to dry ingredients? Also how do we decide everything suppose I decide to take 1.5 cups of maida then what are the rest of the proportions

  4. Hi there,

    Just reading the comments where people are saying the taste of the vinegar puts them off.

    I use apple cider vinegar as it has a slightly sweeter taste (and milder) and gets lost in the flavours of the recipe. It does the same job as regular white vinegar.

    My sister and I have both used the baking soda + apple cider vinegar method to great success, a recent batch of muffins came out very fluffy and nice.

    Hopefully other people have a bit of success with apple cider vinegar too :)

  5. Hi. The recipe I am going to use already has baking soda and powder, and 4 eggs, originally. If I substitute, say 2 eggs (that’ll be an additional 2tbsps vinegar + 2tsps baking soda), should I remove the baking soda and powder altogether? Mind you, I also am substituting the oil in the recipe with yogurt (originally = 220g oil, now 110g oil and 81g yogurt)

  6. Hi Madhuram,

    I have a wheat bran muffin recipe that uses

    baking powder (1 tsp),
    baking soda (1 tsp) and
    1 egg beaten.

    Going by your proportions of vinegar and soda, can I replace that 1 egg with 1 TBSP of vinegar since the recipe already has soda?

    Please let me know.
    Thanks.

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