While there are many egg substitutes for baking, not all work equally well in every recipe. Some replacements will require adjustments to the other ingredients in the recipe to balance the liquid and dry ingredients, while others work well as a one-for-one substitute.
You love baking recipes, but you’re vegan or trying to watch your cholesterol. If you’re looking for alternatives to the usual egg, look no further.
The following egg substitutes can use to bake cakes, pieces of bread, and more. This guide will explain the basic types of egg substitutes and how to substitute them in recipes.
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What are some common egg substitutes?
Eggs are used in baking recipes for various reasons: binding, leavening, moisture, and flavor. However, not everyone wants or can eat eggs. Luckily, there are a variety of substitutes that can be used to replace eggs in baking recipes. Each substitution has its own set of pros and cons, so it’s essential to understand what you’re working with before making a substitution. The most common egg substitutes are applesauce, banana, yogurt, flaxseed meal, and chia seeds.
How Much Egg Substitute do I add to Replace an Egg?
1 egg is approximately 1/4 cup (4 tablespoons/60g/2oz) so you want to substitute that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.
Most Commonly Used Egg Substitutes for Baking
- Mashed Banana
- Applesauce
- Silken Tofu
- Ground Flax Seed mixed with water
- Yogurt (dairy-free or regular)
- Buttermilk
- Sweetened Condensed Milk
Egg Substitutes for Cakes and Cupcakes
For each whole egg used you can substitute it with one of the following:
- ½ a medium Banana, mashed
- ¼ cup (4 tablespoons) Apple sauce
- ¼ cup (4 tablespoons) Silken Tofu
- ¼ cup (4 tablespoons) Buttermilk
Egg Substitutes for Cookies
For each whole egg used you can substitute it with one of the following:
- 1 tablespoon ground flaxseed + 3 tablespoon water
- ¼ cup (4 tablespoons) Sweetened Condensed Milk
Egg Substitutes for Brownies
For each whole egg used you can substitute it with one of the following:
- 1 tablespoon ground flaxseed + 3 tablespoon water
- ½ a medium Banana, mashed
- ¼ cup (4 tablespoons) Apple sauce
- ¼ cup (4 tablespoons) Silken Tofu
- ¼ cups (4 tablespoons) Yogurt (vegan or regular)
- ¼ cup (4 tablespoons) Buttermilk
Notes About Using Flax Seed as an Egg Substitute
- 1 tablespoon ground flaxseed + 3 tablespoon water = 1 egg
Grind the flaxseed in a coffee grinder then mix with water. Allow it to break till it becomes gelatinous, then use.
Notes About Using Silken Tofu as an Egg Substitute
- 1/4 cup blended Silken Tofu = 1 egg
Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.
Vinegar And Baking Soda
The vegetable oil and baking powder is also a great substitute for egg, this swap is ideal for your all recipes in which eggs do all the leavening work.
At first combine 1 teaspoon of baking soda with 1 tablespoon of distilled white alternatively apple cider vinegar for a bubbly mixture that can be used to replace one egg.
The Bottom Line
An egg is a fantastic baking ingredient that really can’t substitute in many cases, as it’s one of the main components of leavening. Even if you’re looking for ways to reduce your cholesterol and fat intake, eggs are still an essential part of any diet and shouldn’t avoid altogether. So before you try and replace every single egg in a recipe or commit yourself to buying all those strange ingredients on the store shelves, take a look at these great alternatives using everyday items found around the kitchen!