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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
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.
Common Egg Substitutes In Baking
#1. Commercial Egg Replacer
It 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.
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.
Flavorless, won’t affect the taste of the baked goods. Best suitable for all baked goods, especially Cookies.
#2. Silken Tofu
It’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.
Substitute 1/4 cup of whipped silken tofu for each egg.
#3. Flax Seeds
As 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.
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.
#4. Pureed Fruits
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. Learn more about pureed fruits here.
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.
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
Yes, 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.
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
Baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.
Both 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.
1/4 cup of buttermilk or yogurt for each egg to be replaced.
The baked goods will be lighter and not as dense as the ones with pureed fruit.
Other Egg Substitutes In Baking
Sweetened condensed milk is another good egg substitute in cakes mostly.
If you don't have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg substitute.
Chia 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.
Arrowroot 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.
Substitute for Egg Wash
Substitute for Egg Yolks
Egg Substitute in Brownies
One of the frequently asked questions is what is the best egg substitute for brownies. To tell the truth, substituting for eggs in brownies is pretty easier than for doing the same in cakes, cupcakes, cookies etc, because with brownies we don't have to worry about it rising or being light and fluffy. All we need to see is that the ingredients hold together. My opinion is that eggs are mostly used in brownies as a binding agent. Baking soda or baking powder will be used in the recipe to give it a little bit of rise.
Keeping this in mind I think some of the best substitutes for eggs in brownies will be pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, flax egg, and yogurt/buttermilk.
Whether it is pureed fruit or pureed silken tofu or yogurt you will have to use 1/4 cup of each for every egg to be substituted. Flax egg is nothing but whisking 1 tablespoon of ground flax seed with 3 tablespoons of water. This measurement is for each egg to be substituted in the brownie recipe.
Yogurt as egg substitute in brownies
Pureed fruit as substitute for eggs in brownies
Also check out the full eggless bars/brownie recipes here.
Egg Substitute for Cookies
Baking beginners usually try their hands on baking cookies initially. It usually doesn't need any fancy equipments, the recipes are mostly very simple and straight forward. Either creaming of butter and sugar, or just mixing together the ingredients just using a wooden spatula and the cookie dough is ready and you have to just bake it. It only gets tricky when one wants to bake egg free.
Baking eggless cookies is not difficult at least these days. There are a plethora of websites which as eggless cookie recipes, numerous vegan baking books with a huge collection of recipes. But if you want to try a recipe of your own or use a recipe which has eggs in it, how do you know which is the best egg substitute in cookies? How do you ascertain the right substitute for eggs in cookies? That's when this page is going to help you big time.
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.
Some eggless cookie recipes use egg substitutes like vinegar, yogurt and unsweetened applesauce too but it's not always the right substitute, or the most commonly used egg substitute for cookies.
Ener-G egg replacer: 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.
I just be extra cautious assuming that it might lose it's potency close to the expiry date. Depending upon the other ingredients used in the recipe you can get crispy or chewy cookies using Ener-G. The cookies especially turn out crispy when oil or shortening is used in the recipe for the fat. When butter is used the cookies tend to be crispy initially and then turn out chewy or it's crispy around the edges and soft in the middle.
Ener-G egg replacer as substitute for eggs in cookies
Flax Egg: Use the measurement for flax egg for each egg to be substituted in the cookie recipe. But the con, actually it is not a con, cookies made using flax egg as egg substitute will not be crispy. It will have a soft and chewy texture.
Flax egg as substitute for eggs in cookies
Sweetened condensed milk: Use 1/4 cup of the sweetened condensed milk for each egg to be replaced. I wouldn't suggest using this egg substitute to replace more than 2 eggs in a recipe. You may also have to cut back the quantity of sugar in the recipe. Cookies will be mostly crisp while using condensed milk as an egg substitute in cookies.
Sweetened condensed milk for eggs in cookies
Also check out the full eggless cookie recipes here.
Egg Substitute in Cakes
When compared to cookies and brownies, finding a good substitute for eggs in cake recipes is quite tricky because cakes have to rise well and if possible it has to be light like cakes using eggs. So it requires careful consideration of the other ingredients in the recipe to choose the best egg substitute to get the desired result.
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.
As always 1/4 cup of any of the above can be used for each egg to be substituted in the recipe. But as the number of eggs keep increasing, say 3, 4 and above, simply using 1 cup of pureed fruit or 1 cup of yogurt or 1 cup of silken tofu will not be a good idea. You will have to tweak the quantity of the leavening agent like baking powder/baking soda too, otherwise the cake will be too heavy and dense. Also adding a teaspoon of vinegar might help with getting a better texture.
So in most of the cases it won't be a direct substitute of one ingredient for the egg in the recipe, rather it would be combination of different egg substitutes to get a perfect eggless cake. That's why as I mentioned earlier, substituting for eggs in cake recipes is not straight forward and requires some trial and error experimenting.
Silken tofu as egg substitutes in cakes:
Pureed fruit as egg substitute in cakes
Yogurt/Silken Tofu combination as substitute for eggs in cakes
Also check out the full eggless cake recipes here.