If you’re looking to do some baking and need to avoid eggs for some reason, know that there are so many different egg subsitutions you can make in things like cookies, muffins, quick breads, and other simple baked goods.
These common substitutes mean you can turn things like your favorite muffins into something suitable for vegan visitors. Or you can makes cookies for the pot luck when you know someone is allergic to eggs.
They also mean you can save sometimes expensive eggs for things like breakfast scrambles and use something else in your baked dessert recipe.
A Few Words of Caution
In most cases, you can stick to your original recipe and simply replace your regular egg with an egg replacement. We’ve had great success with the ones we mention below, but recipes can vary and so be sure to test to make sure the end result is what you expect before serving.
You can buy egg alternatives in many grocery stores. There’s nothing wrong with buying commercial egg substitutes, but you can often make your own much more frugally with the following options.
Chia Seeds
Combine 1 Tablespoon of water with 3 Tablespoons of chia seeds. Let sit for a few minutes and the use it as one whole egg.
Chia eggs may impart a bit of a nutty flavor so be sure to test and make sure it doesn’t change the flavor in a way that you wouldn’t prefer. It would likely be great in something that already has nuts in it.
Flaxseed
Combine 1 Tablespoon of water with 3 Tablespoons of ground flaxeed. Let sit for a few minutes and use the flax eggs as a great egg substitute.
You can often buy ground flaxseed at health food stores. If you can only find whole flaxseed, simply grind them in the blender or a coffee grinder.
Pureed Fruits
A variety of pureed fruits do work as egg alternatives. These can, however, sometimes add the flavor of the fruit to the baked item and can be a bit denser – which may or may not be okay in your final product. Using them in cookies might make them moister whereas that is likely fine for something like bran muffins.
For every one large egg in your recipe, you can substitute 1/4 cup of the following, your homemade versions of these will work just fine:
- Unsweetened Applesauce
- Mashed Ripe Bananas
- Pumpkin Puree
Starches
Many different starches can be used to bind ingredients. These might change the final texture of your baked good, however, making them a bit denser – which might be fine for cookies but maybe not brownies. Experiment and find what works best for your ideal project.
Mix 2 Tablespoons of Starch with 3 Tablespoons of water for every egg you want to replace:
- Potato Starch
- Cornstarch
- Tapioca Flour / Starch
Aquafaba
This is the liquid that is drained off from a can of chickpeas. Obviously, this is a great egg subsitute for vegan recipes, if you’re opening the can to use the beans for something else.
You can use 2 Tablespoons of aquafaba for 1 egg white or 3 Tablespoons for a whole egg.
You can whip aquafaba into stiff peaks for something like a sponge cake. Do let it get cold by sticking it in the fridge for at least an hour before trying to whip.
This is probably the best option when you’re seeking something to replace egg whites in your favorite baking recipe.
Mayonnaise
Mayonnaise is made with eggs and oil afterall, meaning it can work as a good substitute. 3 Tablespoons of mayo can be used in many recipes.
This may take some experimentation but will often work well in many cake recipes.
Silken Tofu
Make sure it’s the silken tofu – not the firm kind. 1/4 cup of silken tofu, pureed in the blender will work as an egg subsitute for 1 egg. Tofu doesn’t have much, if any, flavor on its own so it can work quite well in things that you don’t want any other flavor profiles (like say banana or pumpkin) to come through in your finished product.
