Eggs are a very common ingredient in baking and cooking, but not everyone can eat eggs, whether they are allergic, or they are on a Vegan diet, or maybe they just ran out of eggs and don’t want to go to the store. Whatever the case, this very short, helpful guide will give you 8 common egg substitutes and where they work the best.
Why are Eggs crucial in baking?
Eggs are important in baking for several reasons. Below are the most common reasons:
- Eggs provide structure, moisture, richness, flavor, and color.
- Eggs act as binders, emulsifiers, and leaveners.
- They hold ingredients together, trap air, and give a tender, cohesive crumb.
With that said, many people don’t want to use eggs or can’t have eggs, so that is why I am sharing this list of egg substitutes.
This article is all about eggs and the importance of eggs.
8 Common Egg Substitutes in Baking and Where to Use Them
Here is the list of common egg replacements along with some example recipes where they worked the best:
| Flax Seed Egg | 1 egg = 1 Tbsp of flaxseed + 3 Tbsp of water | Best used in cakes and brownies |
| Applesauce | 1 egg = 1/4 cup of applesauce | Best used in quick bread, muffins, cookies, and cakes |
| Mashed Banana | 1 egg = 1/2 of a ripe bananas | 1 egg = 1/2 of a ripe banana |
| Chia Egg | 1 egg = 1 Tbsp of chia seeds + 3 Tbsp of water | Best used in cookies, pancakes, and no-bake desserts |
| Cornstarch Egg | 1 egg = 2 Tbsp of cornstarch + 3 Tbsp of water | Best used in custards, pies, and cheesecakes |
| Silken Tofu | 1 egg = 1/4 cup of silken tofu | Best used in quick breads, muffins, pound cakes, and cheesecakes |
| Plant-Based yogurt or Greek Yogurt | 1 egg = 1/4 cup of yogurt | Best used in quickbread, muffins, cookies, and cakes |
| Chickpea Brine (Aquafaba) | 1 egg = 1/4 cup of chickpea brine | Best used in meringues, cakes, and cookies |
*NOTE: If you are not familiar with Aquafaba or Chickpea brine, it is the liquid that is left over in your can of chickpeas. If you don’t have enough, smash up the chickpeas and put them in some water, about 1/2 cup to 1 cup, and let them soak. Then, remove the chickpea chunks to use the brine.
Well, there you go, I hope this short little guide is helpful to you. Take care and happy eggless baking!
Here is an example of an eggless recipe: my eggless chocolate chip cookies. They are so good and very easy to make.
Watch the video I made here:
