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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.
August 25th, 2010 at 7:07 am
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August 8th, 2010 at 2:05 am
Hi,
I hope this is not a stupid question but I have to ask, is it possible to make cake without egg, baking soda and baking powder?
It’s not possible Nita. Maybe you can try these no-bake brownies. It doesn’t use those 3 ingredients.
http://www.egglesscooking.com/2009/05/11/no-bake-fudgy-brownies/
August 4th, 2010 at 7:15 pm
I love your website. I recently found out my 2 year old is allergic to eggs and he has been begging me to make some brownies. He has a major sweet tooth so I am having to learn how to bake without eggs. I really appreciate your website and all the recipies. He loves the brownies.
Thank you very much Ashley. You can find out a variety of eggless brownie recipes here: http://www.egglesscooking.com/eggless-baking-recipes/eggless-bars-brownies/
July 11th, 2010 at 10:05 pm
Chickpea flour is also an excellent egg substitute for many baked goods, especially quickbreads and cookies.
You can buy this as chana besan in Indian grocery stores or as ceccina flour in Italian markets.
I use 2 – 4 Tablespoons besan per egg, depending on the recipe. If you need a firmer texture, use the larger measure. You will need to add half as much additional liquid as besan and an additional spoonful of fat to match the qualities of an egg in baked goods. I have used this method quite successfully in many recipes for coffee cakes, quickbreads and cookies. You can dry roast the flour lightly before use if desired for a flavour option.
Thank you very much for the detailed info. Suzanna. I have not tried this one before.
April 2nd, 2010 at 7:23 am
Hi
Please help me for eggless cake recipe with shelf life 3 month.
Deepak, I hear that if the cake is tightly wrapped in plastic wrap and stored in a zip loc cover in a freezer it can last forever. I have not tried it though.
April 1st, 2010 at 12:37 am
would like to know if i can use corn syrup instead of eggs and if so how much per egg?? thank you so much in advance.
Angie, I’m not sure about it. Sorry! If you have any recipe in mind and wondering what to substitute for the egg, please let me know and I can help you.
February 23rd, 2010 at 12:18 am
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February 11th, 2010 at 5:12 am
really wow, just wat i need.
Please help- ready muffin mix- egg substitutes. please help me, i have a ready muffin mix that needs me to add eggs, oil and water. wat can i use to substitute the egg? i read Donna msg about using 12oz club soda, what is club soda? i really dont know that, and again i use ml, grams and cups and spoons to measure what is 12oz? it will be helpful for me to have egg substitutes for ready mix muffin pack.
Hi Precious, club soda is the usual flavorless drinking soda (or called seltzer in some places). For the muffins you can use yogurt to replace the eggs. Use 1/4 cup of yogurt for each egg to be replaced.