Egg substitute options available for baking for any recipe that calls for eggs.

 

Purpose of Eggs In Baking

EGGS AS BINDERS

Egg as binderIf eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.

EGGS AS LEAVENING AGENTS

Egg as leavening agentIf eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

EGGS FOR MOISTURE

Egg for moistureIf eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

Egg Substitution Chart

Egg SubstituteHow To Replace 1 Egg?
Commercial Egg ReplacerWhip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water for 1 egg.
Silken TofuSubstitute 1/4 cup of whipped silken tofu for each egg.
Flax Seeds/Chia SeedsWhisk/blend together 1 teaspoon of flax/chia seed powder with 1/4 cup of water for each egg to be replaced.
Pureed Fruits1/4 cup of pureed fruits for each egg (mashed bananas, applesauce, etc.)
Vinegar/Baking Soda1 teaspoon of baking soda along with 1 tablespoon of apple cider or white distilled vinegar for 1 egg.
Yogurt/Buttermilk1/4 cup of buttermilk or yogurt for each egg to be replaced.
Arrowroot Powder2 tablespoons of arrowroot flour + 3 tablespoons of water can be used to replace 1 egg.
Aquafaba3 tablespoons of aquafaba can be used to replace one egg/egg white.


Egg Substitutes

Common Egg Substitutes In Baking

#1. Commercial Egg Replacer

WHAT IS EGG REPLACER?

Egg ReplacerIt is a mix of potato and tapioca starch (no corn) and some leavening agents. Some commercially available egg replacer powders are Ener-G, Bob’s Red Mill, Organ and other brands. Learn more about egg replacer

HOW TO REPLACE EGGS?

Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.

HOW’S THE RESULT?

Flavorless, won’t affect the taste of the baked goods. Best suitable for all baked goods, especially Cookies.

#2. Silken Tofu

WHAT IS SILKEN TOFU?

Silken TofuIt’s made by curdling soy milk and pressing them into sliceable cakes. It is a boon for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes. Learn more about Silken Tofu and recipes using Silken tofu as an vegan egg substitute.

HOW TO REPLACE EGGS?

Substitute 1/4 cup of whipped silken tofu for each egg.

HOW’S THE RESULT?

Baked goods won’t brown as deeply, but they will be very moist and heavy. Best suitable for Rich, dense & moist Cakesbreadschocolate chip cookies, and brownies.

#3. Flax Seeds

WHAT IS FLAX SEED?

Flax EggAs the name implies it is a seed, a miracle plant based food, rich in Omega-3 fatty acids, an important source of the essential fat for vegetarians especially. We can make flax seed meal at home freshly by grinding flax seeds or get it ready made from store. It is an vegan egg substitute. Learn more about Flax Seed Meal here.

HOW TO REPLACE EGGS?

Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. Check-out the step-by-step instructions on how to make flax egg here.

HOW’S THE RESULT?

The baked goods are heavier & dense. Flax seed has a nutty flavor, so it works best that are grainier and nuttier, such as: WafflesPancakesBreadsBran Muffinsand Oatmeal Cookies.

#4. Pureed Fruits

WHAT IS PUREED FRUIT?

Pureed FruitsMashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg substitute. Learn more about pureed fruits here.

HOW TO REPLACE EGGS?

1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.

HOW’S THE RESULT?

Baked goods won’t brown as deeply, but they will be very moist and heavy. Works well for Cakes, Quick Breads & Brownies.

#5. Vinegar/Baking Soda

VINEGAR…SERIOUSLY?

VinegarYes, Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often. Learn about vinegarand their types.

HOW TO REPLACE EGGS?

1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.

HOW’S THE RESULT?

Baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.

#6. Yogurt/Buttermilk

HOW IS IT USED IN BAKING?

VinegarBoth buttermilk and yogurtare good egg substitutes especially while baking muffins, cakes and cupcakes. You can buy it in the Refrigerator section of grocery aisles next to milk.

HOW TO REPLACE EGGS?

1/4 cup of buttermilk or yogurt for each egg to be replaced.

HOW’S THE RESULT?

The baked goods will be lighter and not as dense as the ones with pureed fruit.

Other Egg Substitutes In Baking

#7. CONDENSED MILK

Condensed MilkSweetened condensed milkis another good egg substitute in cakes mostly.

#8. LEMON/LIME JUICE

Lemon/Lime JuiceIf you don’t have vinegar in hand, lemon juiceis a very good substitute, yes a substitute for an egg substitute.

#9. CHIA SEEDS

Chia SeedsChia seeds also works as an egg substitute just like flax seeds. Make chia egg just likeflax egg and use it in muffin, quick bread recipes.

#10. ARROWROOT POWDER

Arrowroot PowderArrowroot powder resembles cornstarch and used as a thickening agent. It’s derived from the root of a South American plant. It is also used as an egg substitute which I haven’t tried. I see that somewhere between 2 tablespoons of the powder mixed with 3 tablespoons of water can used to replace egg.

#11. AQUAFABA

Aquafaba

  • Aquafaba is the liquid from cooking legumes, like the liquid from a can of chickpeas, or liquid from beans cooked at home. Since that liquid has a very similar consistency to that of raw egg white it works as a wonderful substitute in recipes which uses egg whites like macaroons, meringues, marshmallow, nougat, cakes etc.
  • 3 tablespoons of aquafaba can be used to replace one egg/egg white.
  • Only thing to note is that the consistency should be right. It can’t be too thick or too watery. Aquafaba can be used straight from the can, by draining the chickpeas or any legume. Chickpeas, white beans is preferable because the aquafaba will be clear and transparent. You may choose to use the liquid from red kidney beans and black beans in chocolate cakes or brownie recipes.
  • If the liquid is thin, heat it up until it reduces and gets a bit thicker. If it it too thick, heat it up with some water to make it thin. Either way cool it to room temperature before use.

 

Read More:http://www.egglesscooking.com/egg-substitutes/