Egg Substitute for Baking

If you have ever needed an egg substitute for baking, read on for some simple alternatives. These will save you from having to make a trip to the store when you realize your brownies or cookies need eggs, and you don’t have any. And cooking for people who can’t or don’t eat eggs will be no problem either. You can just whip up one of these substitutes instead.

Why an egg or egg substitute is necessary when baking

Eggs play an important role in nearly anything you’ll be baking. For starters, eggs become firm when heated, giving structure to cakes, cookies and other baked goods. Also, eggs work as a thickener when making sauces, casseroles and pie fillings. They’re also an important ingredient in dishes like French toast.

Also, eggs act as both leavening and binding agents. This means that they help baked goods rise — the leavening — and hold them together — the binding. Finally, eggs add flavor. Maybe not like vanilla extract does but they do contribute to how baked goods taste.

Common egg substitutes

When choosing an egg substitute for baking, you may be surprised to learn that many items you probably already have in the pantry can step in for an egg. Here are nearly a dozen to try the next time you’re in the middle of baking and realize you’re out of eggs.

Unsweetened applesauce

Unsweetened applesauce works best in recipes that are moist and dense like quick breads and brownies. You can substitute one-quarter cup of applesauce for one large egg.

Since applesauce has a lot of moisture, you may want to decrease the liquid in your recipe by a tablespoon or two. Applesauce won’t add lift so you may want to add an additional leavening agent to your recipe. In this instance, I would recommend 1/2 teaspoon of baking powder.

Flaxseed

Flaxseeds are a common ingredient in low-carb baking and keto cooking. Well, I was shocked to learn that they work as a substitute for an egg in baking, too. My friend Jessica Haggard who writes the Primal Edge Health blog told me about this trick.

“I like making an egg substitute with ground flax meal and water. It’s quick, easy and it helps hold baked goods together well,” she says. “This is a great solution for those with egg allergies or anytime you run out of eggs.”

Flaxseeds as a replacement for eggs work best in recipes that are moist and dense like muffins and pancakes. However, unlike other alternatives, you’ll need to go through a few steps in order to make flaxseeds a legit substitute.

Start with one tablespoon of freshly ground flaxseed plus three tablespoons of warm water to stand in for one large egg. Then, you need to soak the ground flaxseed in water for five to 10 minutes or until it forms a thick gel. Once it has achieved this state, it’s ready to be added to your recipe in place of the egg.

Flaxseeds will add a little texture that eggs don’t. Plus, they brown quicker so you may need to reduce your cooking time or simply watch your baked goods closely.

A few drawbacks of using flaxseeds: If you’re making something light in color, you’ll want to use golden flaxseeds. They will blend in more easily with the color of whatever you are making. Also, flaxseeds have a stronger flavor than eggs do. So they may have an aftertaste in recipes with lighter flavors or for people with super-sensitives palates.

Yogurt

You can replace an egg with yogurt in your baking recipes. Not only does yogurt have protein like eggs do — and Greek yogurt will have even more protein — but also yogurt is naturally binding. It is best in quick breads and pancakes. One-quarter cup replaces one large egg.

Baking powder, oil and water

Baking powder, oil and water work best in cookies. Two teaspoons of baking powder plus one teaspoon of vegetable oil plus two tablespoons of water replace one large egg.

Avocados

How’s this for a shocker? You can use avocados in place of eggs when baking. Avocados work best in moist and dense recipes like muffins and waffles.

One-quarter cup avocado replaces one large egg. Since avocado won’t add lift the way eggs do, you’ll want to add 1/2 teaspoon of baking powder.

Chia seeds

Chia seeds work best in muffins, quick breads and cookies. One tablespoon of chia seeds plus three tablespoons of water replaces one large egg. Stir together and let sit for 15 minutes before using. If you don’t want the chia seeds to be visible in the final product, use white chia seeds. 

“Due to an egg sensitivity, I often use either flax eggs or chia eggs when baking,” says Gina Matsoukas of the Running to the Kitchen blog. “I’ve found both to be good substitutes with little effect on the outcome when a recipe calls for two or fewer eggs. Anything more than that and texture is usually sacrificed in the process.”

Tofu, plain silken

When it comes to using tofu as an egg substitute, you’ll want to choose plain silken tofu. Puree in a blender until smooth. Then blend with other wet ingredients before adding to dry ingredients.

This alternative works best in dense recipes like cakes and muffins, especially those you’re hoping to make vegan by removing the animal products. You can also use tofu as an egg replacement in quiches and custards.

Aquafaba

Aquafaba is the liquid that is leftover in a can of chickpeas. So if you’re making homemade hummus and have drained the can of chickpeas, don’t discard the liquid right away. That’s your aquafaba. You can use it as a vegan egg white substitute for meringues. Three tablespoons of whipped Aquafaba replaces one large egg.

Bananas

Bananas work best in pancakes and brownies. One-quarter to 1/2 cup mashed bananas replace one large egg. Bananas don’t have any natural leavening agents in them so whatever you’re baking won’t rise. To counteract that, add 1/2 teaspoon of baking powder if you’re using bananas as an egg replacement.

Buttermilk

You can use buttermilk in muffins, cakes and cupcakes. One-quarter cup of buttermilk replaces one egg. Because it adds liquid, reduce the water or other liquid in the recipe by 1/4 cup.

Baking soda and white vinegar

You’ve probably mixed baking soda and vinegar to make fun science experiments in the kitchen or to clear a drain naturally. Well, baking soda and white vinegar can be used to replace eggs in cakes and waffles, or any recipe that only calls for one egg. Why just one egg? Because the strong flavor of the vinegar might impact the flavor of your baked goods, if you’re using it in larger quantities. One tablespoon of vinegar along with one teaspoon of baking soda replaces one egg.

Keep in mind

When using an egg substitute, the recipe is not going to turn out exactly like the original. The more eggs a recipe calls for, the more the substitute will affect the recipe. Nonetheless, your recipe will still taste delicious. Plus, now you know your options if you’re baking something and suddenly realize you’re out of eggs.

Portions of this article originally appeared on Food Drink Life.