WRITTEN BY KATE CHALMERS
Many of our favorite baking recipes contain eggs, but what happens if you want to cut the eggs out? Good news – there are plenty of egg substitutes that can still produce mouth-watering results!
So, whether you’ve run out of eggs, are dealing with allergies, or considering switching to plant-based alternatives, you don’t have to miss out on your favorite baked goods.
How to Pick the Best Egg Substitute for Home Baking
The key to success when substituting eggs in baking is understanding the reason why eggs are used in the first place. Once you have this knowledge, you can pick a substitute that mimics these effects.
You’ll want to find a substitute that emulates the leavening agent, moisture, and structure and firmness that helps cakes and batters to rise while also looking for what will help bind the ingredients together.
The 10 Best Substitutes for Eggs in Home Baking
Switching to a plant-based diet needn’t mean saying goodbye to your favorite cake and muffin recipes! Let’s take a look at the best substitutes for eggs in home baking and how to use them.
#1 Applesauce
Applesauce works best in dense baked goods such as brownies and cookies where it creates a delicious moist texture. It can also be used in cakes, muffins, and cupcakes but consider adding extra baking powder as a leavening agent. A quarter cup of applesauce is equivalent to one whole egg.
#2 Blended chia seeds
Chia seeds, when blended and soaked in water, create a gooey gelatinous mix that is perfect for binding ingredients together. Lightly grind one tablespoon of chia seeds in a blender or coffee grinder and mix with three tablespoons of water to make a ‘chia egg’. Flaxseeds can also be used in this way, but the mix seeds to be chilled in the refrigerator for 15 minutes before use.
#3 Silken tofu
Blended silken tofu adds richness and moisture to cookie and brownie recipes. This egg substitute creates a deliciously crisp crust but your bakes might not brown as deeply as normal. Use ¼ cup of pureed silken tofu per egg, and add ¼ teaspoon of baking soda for lighter, fluffier results.
#4 Baking powder and oil
If your goal is light, fluffy cakes and muffins, then this simple mix makes your bakes rise up to the skies! Whisk together one teaspoon of vegetable oil, two tablespoons of water, and two teaspoons of baking powder to create the ultimate egg-free leavening agent.
#5 Banana
Mash up half a banana and you’ve got an instant egg replacement that adds gooey moistness to muffins and brownies. Make sure that the flavor of banana complements the other ingredients in your recipe – our favorite is a super-decadent banoffee cake with layers of thick cream and sticky toffee. Mouth-wateringly delicious!
#6 Aquafaba
Next time you’re draining a can of chickpeas, keep hold of the liquid – this is aquafaba, the perfect substitute for eggs that can bind, thicken, and emulsify ingredients as well as help your bakes rise. Aquafaba is also the best way to make light and airy egg-free meringues. Three tablespoons of aquafaba is equivalent to one whole egg. If your recipe calls for an egg white, use one tablespoon of aquafaba.
#7 Cornstarch or arrowroot powder
If the purpose of eggs in your recipe is to act as a thickening agent, cornstarch and arrowroot powder are excellent substitutes. To replace a single egg, use two tablespoons of cornstarch or arrowroot powder mixed with three tablespoons of water.
#8 Carbonated water
This simple swap will yield fabulous results if your goal is light and fluffy cakes and muffins. The great thing about carbonated water is that it won’t alter the taste of your recipe, but the flavor might not be as rich. Use ¼ cup of carbonated water to replace one egg.
#9 Vinegar and baking soda
Combining vinegar and baking soda is a fun science experiment that also helps your cakes and bakes rise! When mixed together these two ingredients release carbon dioxide, forming tiny bubbles that produce light and airy baked goods. Combine one teaspoon of baking soda with one tablespoon of vinegar and add to your batter mix as the final ingredient.
#10 Yogurt
Plain yogurt adds rich, velvety moisture to brownies and dense cakes and breads. If the recipe doesn’t already call for it, consider adding baking powder to the yogurt. Use ¼ cup of yogurt to replace each egg, whisking well to create natural lightness in your baked goods.
