Egg Substitutes In Baking

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There are many egg substitute options available for baking for any recipe 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.

To get favorable results while replacing eggs in a baking recipe we have to clearly understand its role in the recipe. Eggs either act as binders, leavening agents or to moisten the batter.

Purpose of Eggs In Baking

Eggs As Binders

Egg as binderIf 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

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

Eggs for Moisture

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

Egg Substitutes

Common Egg Substitutes In Baking

#1. Commercial Egg Replacer

What is Egg Replacer?

Egg ReplacerIt is a mix of potato and tapioca starch (no corn) and some leavening agents. Some commercially available egg replacer powders are Ener-G, Bob’s Red Mill, Organ and other brands. Learn more about egg replacer here.

How to replace eggs?

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.

#2. Silken Tofu

What is Silken Tofu?

Silken TofuIt’s made by curdling soy milk and pressing them into sliceable cakes. 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. Learn more about Silken Tofu and recipes using Silken tofu as an vegan egg substitute.

How to replace eggs?

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, chocolate chip cookies, and brownies.

#3. Flax Seeds

What is Flax Seed?

Flax EggAs the name implies it is a seed, a miracle plant based food, rich in Omega-3 fatty acids, an important source of the essential fat for vegetarians especially. We can make flax seed meal at home freshly by grinding flax seeds or get it ready made from store. It is an vegan egg substitute. Learn more about Flax Seed Meal here.

How to replace eggs?

Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. Check-out the step-by-step instructions on how to make flax egg here.

How's the result?

The baked goods are heavier & dense. Flax seed has a nutty flavor, so it works best that are grainier and nuttier, such as: Waffles, Pancakes, Breads, Bran Muffins and Oatmeal Cookies.

#4. Pureed Fruits

What is Pureed Fruit?

Pureed FruitsMashed 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. Learn more about pureed fruits here.

How to replace eggs?

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

How's the result?

Baked goods won’t brown as deeply, but they will be very moist and heavy. Works well for Cakes, Quick Breads & Brownies.

#5. Vinegar/Baking Soda

Vinegar...Seriously?

VinegarYes, 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. Learn about vinegar and their types.

How to replace eggs?

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

How's the result?

Baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.

#6. Yogurt/Buttermilk

How is it used in baking?

VinegarBoth buttermilk and yogurt are good egg substitutes especially while baking muffins, cakes and cupcakes. You can buy it in the Refrigerator section of grocery aisles next to milk.

How to replace eggs?

1/4 cup of buttermilk or yogurt for each egg to be replaced.

How's the result?

The baked goods will be lighter and not as dense as the ones with pureed fruit.

Other Egg Substitutes In Baking

#7. Condensed Milk

Condensed MilkSweetened condensed milk is another good egg substitute in cakes mostly.

#8. Lemon/Lime Juice

Lemon/Lime JuiceIf you don't have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg substitute.

#9. Chia Seeds

Chia SeedsChia seeds also works as an egg substitute just like flax seeds. Make chia egg just like flax egg and use it in muffin, quick bread recipes.

#10. Arrowroot Powder

Arrowroot PowderArrowroot powder resembles cornstarch and used as a thickening agent. It's derived from the root of a South American plant. It is also used as an egg substitute which I haven't tried. I see that somewhere between 2 teaspoons to tablespoons of the powder mixed with water can used to replace egg.

#11. Aquafaba

Aquafaba

  • Aquafaba is the liquid from cooking legumes, like the liquid from a can of chickpeas, or liquid from beans cooked at home. Since that liquid has a very similar consistency to that of raw egg white it works as a wonderful substitute in recipes which uses egg whites like macaroons, meringues, marshmallow, nougat, cakes etc.
  • 3 tablespoons of aquafaba can be used to replace one egg/egg white.
  • Only thing to note is that the consistency should be right. It can't be too thick or too watery. Aquafaba can be used straight from the can, by draining the chickpeas or any legume. Chickpeas, white beans is preferable because the aquafaba will be clear and transparent. You may choose to use the liquid from red kidney beans and black beans in chocolate cakes or brownie recipes.
  • If the liquid is thin, heat it up until it reduces and gets a bit thicker. If it it too thick, heat it up with some water to make it thin. Either way cool it to room temperature before use.

Substitute for Egg Wash

Light Corn SyrupSimply use oil, dairy/nondairy milk, or dairy/nondairy butter. 1/4 cup of light corn syrup thinned with very hot water can also be used for glazing.

Substitute for Egg Whites

Aquafaba: Egg Whites SubstituteAquafaba is one of the best substitutes available for egg whites. 3 tablespoons of aquafaba can be used to replace one egg, or actually egg whites more specifically. Just make sure that it is of the right consistency. It has to look slimy like egg white, not too thin or not too thick.

Substitute for Egg Yolks

Soy LecithinApparently soy lecithin is good substitute for egg yolk, which I am yet to try. It mimics the emulsifying property of eggs. It's a by product of soy oil so making it vegetarian. I read that 1 tablespoon of soy lecithin is a substitute for 1 large egg yolk.

Egg Substitute in Brownies

Egg Free Brownies

  • Eggs are mostly used in brownies as a binding agent.
  • Some of the best substitutes for eggs in brownies will be 1/4th of a cup of pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, yogurt/buttermilk and flax egg.
  • Check here for a list of eggless brownie recipes.

Egg Substitute for Cookies

Eggless Cookies

  • The best substitutes for eggs in cookies are Ener-G egg replacer (or any other brand of commercial egg replacer powder), flax egg, sweetened condensed milk.
  • In rare cases vinegar too works as an egg substitute in cookies.
  • Unsweetened applesauce will make the cookies very soft.
  • My favorite egg substitute for cookies is Ener-G. Follow the directions given in the pack. For each egg to be replaced you will have to use about a teaspoon of the egg replacer powder whisked with 3 tablespoons of preferably warm water. You can replace up to 4 eggs using this ratio.
  • Sometimes I even use about 1.5 to 2 teaspoons of Ener-G as the pack reaches the expiry date.
  • Find the list of the best eggless cookies here.

Egg Substitute in Cakes

Eggless Cake

  • The mostly commonly used egg substitutes for cakes will be silken tofu, yogurt, pureed fruit, vinegar-baking soda (in certain recipes, strictly not for recipes which uses more than 1 egg).
  • Personally I found a winning combination to substitute for eggs in cakes, which is a mix of yogurt and pureed silken tofu. It works out beautifully especially in plain vanilla sponge cakes.
  • Find a huge collection of eggless cake recipes here.

Egg Substitute for Pancakes

Eggless Pancakes

  • Baking powder is a good egg substitute in pancakes but it might not work if a recipe calls for more than one egg. I have got the best eggless pancake recipe already in the blog. Do try it.
  • If you are looking at a pancake recipe which has eggs and you want to make the pancake without eggs then most probably flax egg, 1/4 cup of mashed banana or unsweetened applesauce for each egg to be replaced should work fine.
  • Also you might have to tweak the baking powder/baking soda measurement depending upon the recipe and depending upon the egg substitute that you are planning to use.
  • Check here for more eggless pancake and waffle recipes here.

Share your experiences with different egg substitutes that you've used during baking or if you have questions on egg substitutes, share/ask them in the comments section below. Share this page with your friends.

Happy Baking!

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474 COMMENTS

  1. My daughter cannot have wheat, soy, dairy, eggs, nuts, fish, beef, chicken, corn or potato. We are having a terrible time finding ways to make her muffins or pancakes. Any suggestions for flours to use or egg substitutes to try? I saw some recipes but most contain at least 1 ingredient she can’t have.

    • That’s very tricky Kristina. Have you heard about Cherrybrook Kitchen’s ready to bake mixes? Those mixes are gluten-free and many other allergens free too. You should try it out.

    • I make pancakes using equal parts self-raising flour and lemonade. Don’t know if it will work with gluten free flour, but definitely worth a try!

    • P.S. My son was allergic to egg, soy, wheat and fish at 8 months. He was re-tested at 18 months and is now only allergic to egg, but still has a soy intolerance. The specialist believes he is likely to grow out of both, but they will probably get worse before they get better. Fingers crossed for his testing in September!

  2. I just recently discovered my daughter has an egg allergy. I came across your recipes/blog while trying to find an egg free birthday cake. I cannot thank you enough! Your recipes sound absolutely delicious. I was totally despairing for her. I never knew there were so many substitutes for eggs! You have totally saved me. You gave me such a good education. Keep the yummy recipes coming!!

  3. I was wondering what you would recommend using to substitute two eggs in a browning mix. I tried the mashed bananas and they were so tough and hard I couldn’t get them out of the pan.

    Thanks,

  4. Hi there I am making a rainbow cake for my friend and was wondering if the vinegar and baking soda egg substitute would work well and make my cake light and fluffy. The recipe need 3 eggs.

  5. I have been allergic to eggs for thirty years. I find in baking from mixes, if the mix requires one egg, I can just leave it out. Especially true in quick breads and muffins. Since I am allergic to the whole egg, commercial replacement products do not work for me because they contain the white. I like using applesauce or buttermilk but have to be careful of the favors. Thanks for the blog on the issue. A lot of attention now to gluten, but little on other allergens.

    • Hi Suzie, I’m not an expert when it comes to gluten-free and egg free baking. I think it’s quite tricky. I read that xanathan gum has to be used if you want to bake egg free and gluten-free recipes.

  6. In the South Beach diet book, they feature a recipe for breakfast egg cups. For this, I used to use egg whites only, seasonings, add mushrooms or chilies (whatever). You mix up a bowl of this and you fill silicone n/s muffin pans and bake them. They rise,brown and cook through in about 40 min. Tasty and low carb. Now that I’m leaning vegan, I’m wondering how I could make an eggless version of these for a low carb breakfast? Thank you!!

    • Hi Betsy, you can find the vegan version of recipes like frittata, quiche etc in vegan cookbooks. They use a combination of soft and firm tofu. I haven’t tried any of it though. Look up for books like Vegan Brunch, Veganomican, etc in your local library.

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