There are many egg replacements available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.
| Egg Substitute | Quantity | Best Suitable For | How is the result? |
|---|---|---|---|
| Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster. | |||
| Silken Tofu (Click here for recipes) |
Substitute ¼ cup of whipped silken tofu for each egg. | Rich, dense and moist cakes, cookies, breads and brownies | Baked goods won’t brown as deeply, but they will be very moist and heavy. |
| Flaxseed Powder (Click here for recipes) |
Whisk/blend together 1 teaspoon of flax seed powder with ¼ cup of water for each egg to be replaced. (Also see My Notes 1) | Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies. Best in dark colored dishes. | The baked goods are heavier, dense. |
| Pureed Fruits (mashed bananas, applesauce, apricots, pears, prunes) | ¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary. | Cakes, quick breads and brownies. | |
| Vinegar and Baking soda | 1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used. | Cakes, cupcakes and quick breads. | |
| Buttermilk, Yogurt or Baking Soda | If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with ¼ as much baking soda. | cookies, bars and flatbreads. | |
| Commericial Egg Replacer Powder (like EnerG) | Whip together in a food processor or blender 1 ½ teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results. | All baked goods, especially cookies. | Flavorless, won’t affect the taste of the baked goods. |
My Notes 1 Flaxseed powder – Another ratio which is used widely while using flaxseed powder instead of egg is, whisking 1 tablespoon of the powder with 3 tablespoons of water. But I have not tried this ratio so far.
2 Substitute for egg wash – Simply use oil, dairy/nondairy milk, dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.
October 29th, 2008 at 10:17 am
1/2 Banana is a great sub!
November 6th, 2008 at 4:26 pm
My children and I have egg allergy and I love your site!
Here is my tip: I use fresh club soda to make easy and delicious cupcakes from a box of cake mix!
In a large bowl, combine one box any flavor dry cake mix (don’t add oil, egg or water listed on the package)and pour in 12 oz. club soda. Stir with a spoon (no mixer!) until combined. Spoon the mix into your cupcake pans and bake as directed on the package of mix. Frost as you like. Low-fat, fewer calories, and vegan!
Thank you very much Donna, that sounds like a very simple and healthy recipe. Will give it a try one of these days.
November 19th, 2008 at 12:50 pm
Hi
I am a vegetarian. It depends what you are making, most cake recipes, you can substitute buttermilk/sourmilk for the eggs..As i said,It depends on the recipes.
Thanks
Anonymous
November 21st, 2008 at 2:45 pm
Guilt-Free Chocolate Muffins
Prep: 10 minutes
Cook: 20 minutes
Makes 8 muffins
Ingredients:
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Instructions:
1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a sepa-rate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition:
Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
Thanks Molly for the detailed recipe and nutritional information. I’ll try it one of these days. If you happen to bake it, send me a picture I’ll post it in here.
December 16th, 2008 at 4:51 pm
how do you do the banana puree… do you add water to the banana before blending???
You can use the liquid given in the recipe like milk, juice or oil.
December 30th, 2008 at 3:12 pm
Hi,
I really like your blog…lots of information and very nice recipes for people who dont eat eggs. I have a question..I make a lot of cakes from ready cake mixes…i add everything as mentioned on the packet – just omit the eggs. the cakes taste fine (are moist as well), however the texture is extremely crumbly..so its very difficult to cut the cake into any shape. Any suggestions as to what egg replacer i can use here( tofu/pureed food)? or anything else i can add? thanks a lot.
Hi Hiral, thank you. Even though I have not baked cakes from cake mix, I’m guessing here that adding 1/4 cup of tofu or pureed fruit should be fine. Both would act as a binder and thereby you can avoid the crumbly texture. I have baked brownies using brownie mix, substituting flax seed meal for eggs and have got good results. I have also baked cookies using cake mix and tofu and got chewy cookies. So cake from a cake mix with tofu should also be fine.
February 10th, 2009 at 3:22 am
Hi, nice blog you have, im new out here and out here to explore and experiment
well i wanted to know a few things
1) how to susbstitute for flax seeds or corn meal as they’re not that easily available in bangalore.
2) is ordinary vinegar good enough as substitute?
3) can curds also be used as egg substitute?
4) have you tried baking cakes an dcookies in the microwave if yes pls do let me know ur share of recipies
thank you
Hi Shruthi, welcome to my blog. To answer your questions,
1. When googled I found out that flax seed is called Agasi in Kannada, so if it has a name it has to be available there too. Try it in the stores where they sell natural herbs and medicines.
2. I think corn meal is also available in Bangalore. I remember reading it in some blog. Try it in stores like Nilgiris and other international food stores. I’m from Chennai and I’m not even sure what is available there. Things have changed a lot.
3. Yes the regular vinegar you get in shops is fine. But the success depends on the recipe. I’ve tried 3 recipes using vinegar out of which I liked only one and the other 2 had too much vinegar smell. I’ve read that Apple cider vinegar and balsamic vinegar are also good egg substitutes but have not tried it myself.
4. Curd/yogurt is also a good egg replacement and again I have not tried it.
5. I did bake in a microwave oven once and was not satisfied with the results, so have not ventured again.
February 10th, 2009 at 3:24 am
Another doubt too! often my mother uses jams in baking, does that act as subtitute too?
Pureed fruits can be used as an egg substitute. I’ve not used jam, so not sure.
February 10th, 2009 at 10:07 pm
Thank you so much for the help.
Well ive baked in the microwave and have had good results.
I’d even posted them on your event.
http://thoughtforfood-tei.blogspot.com/2009/01/banana-cashew-cake.html
http://thoughtforfood-tei.blogspot.com/2009/01/choconut-cake.html
You’re welcome Shruthi. Which event are you referring to?
February 11th, 2009 at 3:07 am
hi
The eggless recipies one!
February 16th, 2009 at 4:14 pm
Hi
love ur site. i am a vegetarian and i bake vegan cakes at home but somehow never get that bakery soft, fluffy cake. can u give me a recipe for a white cake (not chocolate) without Enter G replacer(somehow never liked them) to bake for my little one’s bday next month. i would really appreciate. i wonder where i make mistake because mine is not spongy like store cake.
thanks so much
Thank you Sai. I too am in search of a perfect eggless white cake. I tried my share of recipes and not satisfied. Have you tried the plain cakes which use condensed milk? Maybe you will like it. I have also not tried that.
February 17th, 2009 at 5:59 pm
Hi,
Very nice blog!!
Well please let me know where can i get egg replacer in US.
Thanks!!
Thanks Anshita. You can get it in Whole Foods, Trader Joes. I get it in the regular chain of grocery store itself in the organic products aisle.
April 10th, 2009 at 12:25 pm
Very impressive & detailed list. I always wanted a substitute for eggs and here I see such an elaborate one. Thanks so much for sharing. And congrats on the BC blog.
You’re welcome Priya. Hope the little one is doing great!
April 10th, 2009 at 12:25 pm
Madhuram, do you have a basic cookie dough recipe that I can look into?
Thanks.
I do have one recipe from the Joy of Vegan Baking but yet to try it. If you get a chance get that book from the library it’s too good.
April 20th, 2009 at 2:12 am
How do replace the eggs in some of my recipes with the substitutes.
1 egg is the equal to how of Buttermilk, Yogurt or Baking Soda (or any of the substitutes for that matter).
Geetha you can use 1/4 cup of buttermilk/yogurt to replace one egg. I have not tried using baking soda alone as an egg substitute.
April 22nd, 2009 at 1:19 pm
My husband was recently diagnosed with many food allergies, the biggies being wheat (gluten), milk and eggs. I have been trying to figure out how to make those light, fluffy, spongy cakes in time for our daughter’s first bday so that my husband can enjoy the cake as well. The cakes that I’ve made so far are tough and dense and have an appearance in the middle that almost looks like it’s not cooked all the way through even though it is. I’ve tried Ener-g (dense, chewy, almost raw looking appearance in middle), applesauce (in a brownie mix it never actually baked, the ingredients boiled more or less) and I’m getting ready to try vinegar. Am I not using the egg replacer properly? I’ve tried several wheat free flour mixes and I’m adding the necessary xanthan gum, and my gut and hunch is that it’s something with the egg. Many times my cake will look beautiful and then as it’s cooling, it sinks. What am I doing wrong??
Cakes made with egg substitutes are definitely going to be dense and not as airy and light as the regular ones. The one exception is when you use vinegar you get real light cakes/muffins. EnerG does not work in all store bought mixes (It is stated in the box itself) and in all recipes. So it’s more of a trial and error thing. Recently I tried yogurt in a brownie mix and it came out very good. So you can try the same with soy yogurt. I have a birthday chocolate cake recipe in my blog which has been tried the most by the visitors here. I have used both tofu and yogurt as egg substitutes and it comes out well. One of the visitor has also used soy yogurt. The recipe by itself uses only oil for the fat. Also I have a chocolate cake using vinegar and oil. So I think you can give it a try.
Since I have no experience in baking gluten free, I’m sorry that I cannot tell how the egg substitutions affect the recipes.
April 22nd, 2009 at 1:19 pm
ps. I’ve been cooking/baking dairy free for a long time now and I’ve never had a problem substituting the dairy. So that’s another reason I think my problem is with the eggs.
April 24th, 2009 at 7:02 pm
[...] did some research and found this eggless baking guide. I decided to do a mix of two different substitutions and use some banana and some silken tofu in [...]
July 1st, 2009 at 1:10 pm
I have been trying to find a proper egg substitute for pancakes and other baked goods. My fiance cannot have dairy, vinegar, or any of the store-bought replacers, and while I have tried my hardest to use the flax (1T Flax+ 3T water), it just leaves the pancakes gummy and tasting uncooked, though I know it is. I have heard many times the flax is not to be used in flatbreads or pancakes, but I figured it’s worthtrying. I’m looking into the tofu substitute. Do you have suggestions? will the tofu make it too dense or heavy for a pancake?
Ashley, why don’t you try a mix of self rising flour, applesauce or banana puree (1/4 cup measured in dry measuring cup for each egg) and some non dairy milk/water to prepare the pancake batter? I think it will be less dense than using tofu.
July 2nd, 2009 at 2:12 pm
Thank you very much for your suggestion.
July 4th, 2009 at 4:31 pm
Thanks for some great ideas…I will be trying the club soda trick soon. I also wanted to pass along another egg sub that comes from okara (the pulp left over when making soy milk, which is easier than you might think and you don’t need a machine). You can find it dried in many Asian food stores. It adds quite a bit of lift to baked goods and can be used as an egg replacer. I also have an okara pancake recipe but it calls for wet okara…not sure how you would reconstitute it but it is surely worth experimenting with. I have also made cookies with okara as the base and they were incredibly airy and light. Anyway, here is that pancake recipe…wish I could remember wherre I found it so I can give credit…maybe okaramountain.com? It’s a great resource site.
OKARA PANCAKES
1/4 C Okara (wet and cooked)
1/4 C Cake Flour
1/2 t Baking Soda
1 t Vanilla
1/4 C Water
ps Okara is packed with protein and fiber, too.
Thank you so much Bubbles. I have never heard about okara before. It’s very new to me. Will check further.
July 22nd, 2009 at 7:43 am
[...] if you’re used to baking with eggs or having them for breakfast. However, there are several egg substitutes you can use when you’re baking, as long as you’re not making a quiche. There are [...]
July 22nd, 2009 at 4:52 pm
I just ran across your website when searching online for ways to make baked goods less fatening, and I must say I am very happy I did. I’m making two different types of cookies and each recipe calls for a large egg. What would be a good substitute that I would most likely be able to use for both recipes. They both contain baking soda, brown sugar, butter, and semisweet chocolate, but one also contains baking powder. Also, I’m starting to experiment with pastries and was wondering if you know any good pastry books or websites where I can get recipes.
Thanks Alyssa. I will be able to help you with the egg substitute if I see the recipe and the measurements. You can check Joy of Vegan Baking. I have tried a couple of recipes and they have turned out extremely well.
September 25th, 2009 at 11:09 pm
dear madhuram…can i substitute date puree for eggs?? and if i can what is the nmeasurement…how much puree to how many eggs?
Annu, you sure can. It’s 1/4 cup of puree for each egg to be replaced.
October 24th, 2009 at 9:31 am
Hi,
Just wanted to say thanks for a great web site. I’ve been allergic to eggs my whole life and never had carrot cake (or any other cake) until last week due to your egg substitute suggestions. I’ve found that you can make perfectly good pancakes using Hungry Jack brand or others that don’t contain powdered eggs by just omitting the eggs and cook as normal.
Jeff, you’re welcome. I too make pancakes the exact same way. Though when I’m making it for my son I either add mashed bananas or unsweetened applesauce for added health benefit.