Egg Substitutes In Baking



There are many egg substitutes 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.

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.

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.

If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

Commercial Egg Replacer

Egg Substitute:
Commercial Egg Replacer Powder (like EnerG): Egg free baking recipes using commercially available egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands. This works best in cookies. Learn more about Ener-G egg replacer here.

How to replace?
Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.

How’s the result?
Flavorless, won’t affect the taste of the baked goods.

Best Suitable For:

All baked goods, especially:
Cookies

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Egg Replacer Recipes


Silken Tofu As Egg Substitute

Egg Substitute:
Silken Tofu: It is a boon for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes.

How to replace?
Substitute 1/4 cup of whipped silken tofu for each egg.

How’s the result?
Baked goods won’t brown as deeply, but they will be very moist and heavy.

Best Suitable For:

Rich, dense & moist Cakes Breads Cookies
Brownies

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Silken Tofu Recipes


Flax Seed Meal As Egg Substitute

Egg Substitute:
Flax Seed Meal:Make flax seed meal at home freshly by grinding flax seeds or get it ready made from store.

How to replace?
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. (Also see My Notes)

How’s the result?
The baked goods are heavier & dense.

Best Suitable For:

Flax seed has a nutty flavor, so it works best that are grainier and nuttier, such as:
Waffles Pancakes Breads
Bran Muffins Oatmeal Cookies

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Flax Seed Meal Recipes


Pureed Fruit As Egg Substitute

Egg Substitute:
Pureed Fruit: Mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg substitute.

How to replace?
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.

Best Suitable For:

Cakes Quick Breads Brownies

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Pureed Fruit Recipes


Vinegar & Baking Soda As Egg Substitute

Egg Substitute:
Vinegar & Baking Soda: Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.

How to replace?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.

Best Suitable For:

Cakes Cupcakes Quick Breads

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Vinegar Recipes


Buttermilk/Yogurt As Egg Substitute

Egg Substitute:
Buttermilk, Yogurt or Baking Soda: This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.

How to replace?
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 1/4 as much baking soda.

Best Suitable For:

Cookies Bars Flat breads

Yogurt Buttermilk Recipes


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.

My Notes

(Click on the image to see a bigger view)

1 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.

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.

Share your experiences with different egg substitutes that you’ve used during baking.


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258 Responses to “Egg Substitutes In Baking”

  1. […] EgglessCooking.com, here are some common examples of egg […]

  2. Gwen Davies says:

    Could you tell me what I could use to replace raw eggs in ice cream. My mom is trying to make her famous no cook ice cream, but one person is allergic to raw eggs and we are trying to find a Substitute. Thank you

  3. vaidehi says:

    Hi

    Thanks for the video. Just one question if in any recipe of cake I have to replace 1 egg since we are pure vegetarians, what ratio of egg replacer, pureed fruits and milk I need. Cos what I undertsant it needs these 3 things to make the cake moist, leavening and bind together?

    • Madhuram says:

      You can use 1/4 cup of pureed fruit, milk, flax seed mixture depending on the recipe. The egg substitute will vary according the recipe and the other ingredients use in that recipe.

  4. […] For baking: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. [...] OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe. [...] OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)   OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. [...] OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)   -Cooks Thesaurus, Eggs 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.   If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda [...] can be used.   If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used   -Madhuram’s Eggless Cooking […]

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