To get favorable results while replacing eggs in a baking recipe we have to clearly understand it’s role in the recipe. Eggs either act as binders, leavening agents or to moisten the batter.
Purpose of Eggs in Baking
Eggs as Binders
If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.
Eggs as Leavening Agents
If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.
Eggs for Moisture
If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.
Other Egg Substitutes In Baking
- Flax seed powder – Another ratio which is used widely while using flax-seed 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.
- Substitute for egg wash – Simply use oil, dairy/nondairy milk, dairy/nondairy butter. 1/4 cup of light corn syrup thinned with very hot water can also be used for glazing.
Share your experiences with different egg substitutes that you’ve used during baking.