Finding the perfect egg substitute can be challenging. This list is an excellent resource for some, especially those who follow a vegan diet or have an egg allergy.
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Agar-Agar and Gelatin
Agar-agar and gelatin are common gelling agents used in baking and can be used to replace larger eggs in most recipes. While these two substances have some similarities, some differences should be considered.
Gelatin is derived from animal products, making it unsuitable for vegan cooking.
Agar-agar is a plant-based substance that is a suitable vegan baking egg substitute.
When using these gelling agents, it is important to consider the texture and flavor they will bring to your dish. Agar-agar produces a firmer, slightly more gelatinous texture than gelatin, adding a slight seaweed flavor to the final product.
Agar-agar may not be ideal for all used baking applications, but it can be a great option. On the other hand, gelatin produces a more delicate texture that works well in lighter dishes or baked goods where the slight flavor of seaweed may be too intense.
- 🥚 Agar-Agar: Mix 1 tablespoon of the flakes or powder in 1 to 1 ½ tablespoons hot water, let it sit for 10 minutes, then blend until smooth and frothy.
- Depending on the recipe used, gelatin dissolves at a 3:1 ratio. Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Allow it to bloom (adsorb).
Applesauce
Applesauce is a popular egg replacer for eggs in baking, as it adds moisture and prevents baked goods from drying out. Unsweetened applesauce is best, but if you don't have any available, use sweetened ones-- just cut down on sugar to ensure that your baked goods are not too sweet.
Applesauce can be used in various recipes, such as cakes, brownies, or quick bread.
When substituting applesauce for eggs, remember that the finished product will be denser and moister than if made with eggs. As always, experiment to see what you like best.
🥚 Applesauce as an egg substitute: ¼ cup of unsweetened applesauce to replace each egg.
Arrowroot Powder
Arrowroot powder is a thickening agent that can be used as a substitute for eggs in specific recipes. Unlike eggs, which help bind and stabilize ingredients used, arrowroot powder is naturally thick and adds viscosity to batters and doughs.
This makes it an excellent choice for baked goods like cookies, muffins, and quick bread.
🥚 When Arrowroot powder is used as an egg substitute, mix two tablespoons of arrowroot powder with three tablespoons of cold water. Whisk well until the mixture is smooth and uniform, then add it to your recipe to replace one egg.
Aquafaba
Aquafaba is the liquid that remains after cooking legumes such as chickpeas, lentils, or beans. Aquafaba is a vegan-friendly replacement for egg whites.
Aquafaba can be used in recipes for whipped egg whites, such as meringues and macaroons. Aquafaba has a similar protein structure to eggs because the liquid acts as the protein in egg whites when it is beaten.
🥚 Aquafaba as an egg substitute: 3 tablespoons of Aquafaba for each egg or egg white.
Avocado Mashed
Avocado Mashed is a healthy and delicious egg substitute for eggs in baking. Avocados are a great source of healthy fats, fiber, and vitamins, and they can help make your baked goods more moist and flavorful.
To use avocado as an egg substitute, mash ripe avocado until it is smooth and add it to your recipes instead of eggs. You can add a little water to thin the avocado if necessary.
🥚 Avocado as an egg substitute: ¼ cup mashed avocado = 1 egg
This simple egg substitute is easy to use in baked goods and imparts its unique flavor to whatever you are baking.
Banana
This simple egg substitute is easy to use in baked goods and imparts its unique flavor and sweetness to whatever you are baking. Additionally, bananas are an excellent source of moisture and will help your baked goods stay soft and tender.
However, you should be aware that bananas alone cannot provide the binding properties of eggs, so your baked goods may lack structure or rise.
🥚 Banana as an egg substitute: ¼ cup Banana = 1 egg.
Buttermilk
Buttermilk is a fermented dairy-based baking ingredient that acts as a leavening agent.
It is also commonly used as an egg substitute in recipes that call for a leavening agent, such as baking soda or baking powder. Buttermilk adds moisture to baked goods and helps bind ingredients used together, making it an ideal egg substitute for cakes, muffins, and other baked goods.
For this swap, use ¼ cup buttermilk for every egg the recipe use. You may also need to adjust the amount of liquid in the recipe accordingly.
Cakes and cookies made with this ingredient may be denser than those made with eggs.
🥚 ¼ cup canned pure pumpkin puree = 1 egg.
Chia Seeds
Chia seeds are popular for people with special diets or food allergies. Chia seeds form a gel-like substance similar in texture to beaten eggs. These tiny seeds work well as a binder in quick bread, cakes, and brownies, allowing you to make your favorite baked goods without eggs.
Unlike many other replacements on the market, chia seeds have a slightly denser end product, making them a good solution for everything from muffins to fritters.
🥚 1 tablespoon chia seeds + ⅓ cup water = 1 egg. Allow 15 minutes of standing time to absorb the water.
Dry Egg Substitute
Dry egg substitute is a versatile and convenient ingredient for making delicious, plant-based recipes. It is a powder made of a simple blend of potato starch, tapioca, psyllium husk fiber, soy lecithin, and baking soda.
If you want to replace eggs in a cake recipe or add some binding power to your favorite veggie burger, dry egg substitutes have you covered.
To use this egg substitution in your cooking and baking, simply follow the instructions on the package.
🥚 1 ½ teaspoon plus 3 tablespoons of water to get 1 egg.
Egg Beaters
Egg Beaters is an egg substitute that has become increasingly popular in recent years. They are a mixture of egg whites and other ingredients used, such as oil and water.
Egg Beaters offers many health benefits to those looking for a nutritious source of protein without all the cholesterol and fat found in regular eggs. They are also low in calories, making them an ideal choice for anyone trying to lose weight or maintain a healthy diet.
Flaxseed
Flaxseed, or Flax Seed, is a great egg substitute for baking, especially vegan baking. It is also a great source of fiber and can help lower cholesterol levels. The slightly nutty flavor it adds to these dishes can enhance their natural sweetness, making them perfect for sweet and savory applications.
🥚 Grind 1 tablespoon of ground flax seeds in a food processor until they form a fine powder. Then, combine the ground flax seeds with 3 tablespoons of water and mix until they are fully combined. Let the mixture sit for 5-10 minutes to thicken slightly before using it in your recipe.
Liquid Egg Substitute
Liquid egg substitutes are a great option for vegans and those with egg allergies. Made from a combination of water, bean proteins, oil, thickeners, and gelling compounds like agar-agar, these substitutes are simple to use in place of eggs in almost any baking recipe.
They perform exceptionally well in making savory dishes such as quiches, omelets, and frittatas. But how do you use liquid egg substitutes to replace just one or two whole eggs?
🥚 ¼ cup of your substitute for every egg you need to replace.
Nut Butter
Nut butter works wonderfully as a binding agent in place of eggs. It is especially delicious using almond butter. It imparts a subtle and delicious flavor, making it a great choice for many dishes.
🥚 3 tablespoons of creamy nut butter to replace a whole egg.
Yogurt
Plain yogurt has a high acidity that reacts well with baking soda and baking powder, which are often found in baked goods.
🥚 Plain yogurt in place of eggs; measure out ¼ cup for each egg.
Additionally, you can add an extra ¼ teaspoon of baking powder or baking soda to help enhance the leavening effect, resulting in even more rise and fluffiness.
Seltzer
When it comes to egg substitutes, seltzer is often overlooked. The bubbly water helps to create lift and lightness in baked goods, just like eggs do.
It amazingly works. Just ¼ cup of seltzer, also known as carbonated water, can replace 1 egg, making it a great choice for recipes using a leavening agent.
🥚 When using seltzer as an egg substitute, be sure to add it at the end of the recipe so that the bubbles don't have a chance to escape.
Silken Tofu
Silken tofu is a great egg substitute, with its high protein content and ability to bind ingredients together. This type of tofu should be pureed and used in recipes incorporating a leavening agent like baking soda or baking powder.
It can also be used in cakes, brownies, and other dense desserts. Additionally, soy lecithin can be added to tofu to increase binding power and help create a smooth texture.
🥚 ¼ cup silken tofu (pureed) equals 1 egg.
Soy Lecithin
Soy lecithin is a versatile egg substitute that may be used in various cooking and baking ingredient applications. With its solid stabilizing properties, lecithin helps recipes to be smoother and consistent to hold together better and achieve, making it ideal for use in custards, mayonnaise, pastries, soufflés, and more.
🥚 Soy lecithin in place of eggs; measure 1 tablespoon lecithin for every 1 egg yolk. Then whisk or blend the soy lecithin and other wet ingredients used like milk or water until smooth.
Soy Protein
Soy protein can perform nicely in baked goods. It functions to provide structure and to bind ingredients together.
Soy protein is particularly effective at replacing egg whites in many recipes. However, it should be noted that soy protein is not as high in protein compared to eggs, making it an imperfect substitute in some contexts.
🥚 Add 1 tablespoon soy protein powder plus 3 tablespoons water to equal 1 egg.
Vegetable Oil + Baking Powder
This easy substitute may be ideal for recipes that use eggs as the only leavening, such as quick breads like muffins and scones.
With its rich texture and balanced flavor, vegetable oil plus baking powder can be used in various recipes to replace eggs.
🥚 Combine 1 ½ tablespoons vegetable oil, 1 teaspoon baking powder, and 1 ½ tablespoons water in a bowl and mix until smooth.
Vinegar + Baking Soda
When it comes to baking, one key factor for achieving light, airy results is the creation of air bubbles. This can be done using a combination of vinegar and baking soda, which acts as an egg substitute in recipes.
Tip: These ingredients will fizz up when mixed. The point is that there will be a reaction. Mix over the kitchen sink and allow for calming back down before adding to your recipe. It is suggested that you do this first in your recipe preparation.
🥚 1 teaspoon of baking soda with 1 tablespoon of vinegar, and use this mixture instead of one egg in your recipe.
When it comes to baking, eggs are an essential ingredient. They provide structure, leavening, and fat all in one package. But what if you're out of eggs or have an allergy? Here are some substitutes for eggs that work well in baking recipes.
For one egg replacement ratio, use the following:
¼ cup applesauce
¼ cup mashed banana
¼ cup vegetable oil
¼ cup plain yogurt
1 teaspoon baking powder + 2 tablespoon water
These substitutes may work best in recipes that don't rely heavily on eggs for structure, such as cakes, quick bread, and brownies. If a recipe calls for more than two eggs, finding another recipe or making adjustments is best.
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