Nine of the best egg substitutes for all your egg-free baking and cooking needs. Here's where to start for your best egg-free recipes.
Do you need to substitute eggs in recipes but don't know where to start? Many people suffer from an egg allergy. Others follow a vegan diet, and sometimes you just don't have any eggs on hand. Whatever the reason, check out this list of the best egg substitutes. I'll help you achieve your best egg-free recipes in no time.
The Purpose of Eggs in Baking
Before we get into the egg substitutes, let's quickly discuss the main purposes of eggs in baking.
- Binder - This is the most important purpose of eggs in baking. Eggs help hold the recipe together and give it structure. A recipe must hold together properly in order to have any structure. Think of your typical baked goods (bread, cakes, cookies).
- Leavening Agent - Eggs help the food rise.
- Flavor - Eggs combine with the other ingredients in the recipe to give it its distinct flavor.
- Moisture - Eggs provide moisture in a recipe to keep the food from becoming too dry and crumbly.
Egg Substitutes for Binding
Here are the best egg substitutes for baking I have found. I have tried several of these egg substitutes. I have not used all of these due to other allergies. Find the one that works best for you and your family, and keep practicing. You will achieve your best egg-free recipes. I promise.
1. Chia Egg OR Flax Egg
In a small bowl combine 1 tablespoon of chia seeds or ground flax seeds with 3 tablespoons of lukewarm water. Let the mixture stand and thicken into a gel until you are ready to use it in your recipe. Good for brownies, cookies, pancakes, and waffles.
2. Unsweetened Applesauce
Use 1/4 cup unsweetened applesauce per egg in your recipe. Good for brownies, cakes, cupcakes, and muffins.
3. Mashed Bananas
Add 1/4 cup mashed bananas per egg in the recipe. This is also a good egg substitute for brownie, cake, cupcake, and muffin recipes.
So what is aquafaba? It’s a term used in vegan cooking and refers to the liquid in which chickpeas are cooked. Aquafaba is used as a substitution for egg whites in vegan cooking. It’s what gives the recipe a light, fluffy consistency.
To make aquafaba simply drain the liquid from a can of chickpeas or save the liquid after cooking them.
In your recipe 1 egg = 3 tablespoons of Aquafaba. 1 egg white = 2 tablespoons of aquafaba.
Best for cake and meringue recipes. I use aquafaba in my Dairy-Free Whipped Cream Recipe.
5. Sweetened Condensed Milk
Use 1/4 cup per egg in your recipe. Best for cookie recipes.
If you need a dairy-free option, try my Dairy-Free Condensed Milk Recipe.
6. Yogurt (Regular, Dairy-Free, or Vegan)
Substitute 1/4 cup plain yogurt per egg in your recipe. Use for brownie recipes.
7. Tofu (plain, soft)
Puree tofu in a blender, then add 1/4 cup per egg to your recipe. Tofu is great for recipes that call for a lot of eggs such as quiches and custards. Tofu is also a great substitute for scrambled eggs and omelets.
8. Oil, Water, and Baking Powder
Mixing 1 1/2 tablespoons of vegetable oil with 1 1/2 tablespoons of water and 1 teaspoon of baking powder is another egg substitute. This is best for pancakes and cinnamon rolls or dinner rolls.
9. Store-Bought Egg Substitutes
Store-bought egg substitutes or replacers are an easy and convenient way to substitute eggs in a recipe. Here are some common brands I have found.
- Bob's Red Mill Egg Replacer - is made from potato and tapioca starches, baking soda, and psyllium husk.
- Follow Your Heart Vegan Egg - is made from soy ingredients.
- The Neat Egg Substitute - is made from chia and garbanzo beans.
- 1 egg = approximately 1/4 cup (4 tablespoons, 60 grams, 2 ounces) of your substitute. Egg substitute should equal the amount of egg you're leaving out of your recipe. Replace that volume in your recipe.
- Flax Egg - Use 1 tablespoon ground flax seeds or flax meal, not whole seeds. Grind flax seeds in a coffee grinder or blender.
- Unsweetened Applesauce - Use regular applesauce with a smooth consistency. Not chunky.
- Mashed Bananas - Use ripe bananas. Not green. They don't have to be brown, but ripe enough to mash easily into a smooth consistency.
- Tofu - Process plain, soft tofu in a blender to avoid chunks in your recipe.
- Oil, Water, and Baking Powder - Do not use baking soda.
DID YOU TRY THESE EGG SUBSTITUTES? Let me know how your recipes turned out with a comment below! I love to hear from you.
Blessings, Laura xo