Eggs are a baking staple, and this deep dive into Egg Substitute for Baking will help if you’re baking for someone with dietary restrictions or if you’ve simply run out of eggs! Eggs have special properties that give them a multitude of uses in baking, making them an incredibly important ingredient that can be difficult to swap. Yet, this should not be a barrier to baking cakes, quick bread, and brownies, so regardless of whether or not you cannot eat eggs or have run out of eggs, I’ve got you covered. Consider this your Baking 101 egg substitutes guide!
Jump to:
- The function of eggs in baking
- Considerations when replacing eggs in baking
- What can I use instead of eggs in baking?
- 1. Aquafaba
- 2. Oil, water, and baking powder
- 3. Vinegar and baking soda
- 4. Carbonated water
- 5. Commercial egg replacer
- 6. Ground flax seeds (flax egg)
- 7. Ground chia seeds
- 8. Psyllium husk
- 9. Apple sauce
- 10. Mashed ripe bananas
- 11. Pumpkin puree
- 12. Mashed avocado
- 13. Nut butter
- 14. Oats
- 15. Silken tofu
- 16. Soy lecithin
- 17. Soy milk
- 18. Buttermilk
- 19. Yogurt
- 20. Gelatin
- 21. Agar agar
- 22. Cornstarch
- 23. Arrowroot powder
- Which is the best egg substitute?
- Egg substitution in baking recipes FAQS
- Conclusions
- The BEST Egg Substitute for Baking
The function of eggs in baking
Eggs are multitaskers in the kitchen and play many different roles which all contribute to the success of the final product. Before choosing your egg substitute for baking, it is important to think about what purpose the eggs are serving in that particular dish. Let’s first go through the many roles that eggs play, so you can pick your egg replacement wisely.
- Eggs provide moisture: Eggs are mainly comprised of water, which adds considerable moisture to your baked goods like cookies and cakes and the water content in eggs means they have leavening properties. The water in eggs turns into steam when baking, which creates lift and rise in recipes like meringue and cakes. Baking without eggs can leave your product flat and dense.
- Eggs create structure: Eggs increase in volume (help the baked goods rise) as they bake and help to bind together the other ingredients in recipes like bread and sponge cakes, forming structure and shape.
- Eggs contain fat: Substituting eggs in baking will also mean you lose fat content, so this needs to be compensated for in baked goods like brownies so they still have their decadent flavor.
- Eggs give color: Whisked egg whites go opaque white, and egg yolks (especially free range) have a deep golden hue which will add color to your bake as well as creams.
- Eggs are a thickening agent: Egg whites expand in volume when they are whipped without the yolk or other fat (like in meringue), and egg yolks will thicken when whisked with sugar over heat when making a sabayon base for a mousse, for example.
- Eggs provide smooth richness: Egg yolks are rich in flavor and are an important element in creating decadent rich desserts like mousse and creme brulee.
- Eggs have emulsifying properties: Eggs contain emulsifying agents that help other ingredients mix together properly by emulsifying oil and water in most baking recipes eg. cakes and cupcakes.
For more information on eggs, read my full guide on what eggs do in baking.
Considerations when replacing eggs in baking
Removing eggs entirely from a recipe without using a suitable egg substitute will result in a flat, dense, and pale baked product so it is important to choose an egg replacement that works well for your chosen recipe.
When searching for egg-free baking alternatives, the ‘why’ is often just as important as the ‘what’. Are we working around an egg allergy or plant-based dietary requirement or did we simply forget to add eggs to the grocery list? First, narrow down your list of the best egg replacements by whether or not they need to be plant-based, for example, or exclude allergens.
Then ask yourself, what function are the eggs serving in this bake? Are they there for leavening or flavor, to serve as a binding agent, or to add fat or moisture? An egg replacement might work well in one particular recipe where they are purely a binding agent, and not so well in another where their leavening properties are needed.
Egg yolks and egg whites also serve different purposes in baking and deciding what to use instead of egg will also depend on which parts of the egg you are swapping out. Egg whites, for example, contain an unbelievable 40 different proteins, and as protein is important in baking, it needs to be considered when baking without eggs.
What can I use instead of eggs in baking?
Keep reading to find 23 substitutes for eggs in baking so you can choose the best egg alternative to suit you. Some of these items are vegan alternatives for eggs, and some still contain animal products or allergens so choose what to use instead of eggs according to your preference and dietary requirements.
Remember that baking is a science, and precision is incredibly important. The quantity of your egg replacement matters, so make sure that you weigh out your ingredients in grams using a digital scale. However, the general rule of thumb for how much egg substitute to use is 1 egg = 3 or 4 tablespoons of egg alternative, depending on which of these egg replacement options you have chosen.
1. Aquafaba
Aquafaba is the liquid leftover from cooking chickpeas/garbanzo beans which is quite gelatinous, contains protein, has leavening properties, emulsifies, and adds moisture. This makes aquafaba one of the best egg white substitutes in baking, and certainly the best vegan substitute for egg whites.
Aquafaba (or bean water) is best for baked dishes like vegan meringue or to make macarons with no eggs because it creates volume and foam when whisked. If using aquafaba in sweet baking recipes it can help to add vanilla essence to erase any beany flavor.
2. Oil, water, and baking powder
This egg replacement using oil, baking powder, and water will emulate an egg’s leavening properties so it works especially well in cakes and bread. It does contain a lot of fat though, so bear this in mind when choosing a recipe so you don’t end up with an oily baked good. However, this is one of the best vegan egg substitutes along with flax egg.
3. Vinegar and baking soda
If you need an egg substitute in baking that just has leavening qualities, vinegar and baking soda may be the choice for you. Mixing vinegar and baking soda can be used instead of eggs in cakes and bread where eggs act as a leavening agent, although it will not bind the other ingredients together, so I recommend allowing for this by using a recipe that contains other ingredients that have binding qualities.
4. Carbonated water
Whilst it might seem implausible, the fizz in carbonated or sparkling water means it acts as an excellent egg substitute, working well as a leavening agent in cakes, bread, and muffins! It is with noting that it will not add fat, bind, emulsify or thicken your bake, so you may need to make other adjustments.
5. Commercial egg replacer
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There are several commercial egg replacements now also available in grocery stores or online. These work especially well in bakes where the egg acts as a leavening agent as well as a binder, like cookies, as they contain baking soda in addition to other ingredients like potato starch and psyllium husk.
6. Ground flax seeds (flax egg)
Ground flaxseed is a good flavorless egg substitute for baking cake because it goes thick and gloopy when mixed with water, which helps to bind together ingredients in a bake. Flax eggs also contain fat and are vegan too, so tick several boxes when looking for things to use instead of eggs. Flax eggs work especially well in brownies and wholewheat bread, although they contain no leavening properties.
7. Ground chia seeds
Chia seeds can be used in the same way as flaxseeds to replace eggs in baking recipes for nutty brownies and muffins. They contain fat and protein and when ground down and mixed with water creates a gelatinous texture that also works as a binding agent and adds moisture. Chia seeds work well instead of eggs in bakes where you like there to be a bit of bite and crunch.
8. Psyllium husk
Psyllium husk is also mixed with water to form an egg replacement for brownies and bread but as before, it does not contain leavening agents and can be harder to get hold of. Psyllium husk is actually made from the seeds of the Plantago ovata plant (sometimes known as blond plantain). It is an excellent source of plant fiber so has other health benefits in addition to being used in place of eggs.
9. Apple sauce
Apple sauce (or apple puree) is a good egg replacement to use in muffins, brownies, cookies, cakes, and bread. It adds moisture and richness, and it is plant-based, too. Always make sure your apple sauce is unsweetened to avoid upsetting the balance of other added sugar in your bake. Fruit purees can also contain a lot of excess water, so to get the right consistency you may need to strain it through cheesecloth or cook it down on the stove. Always do this before you weigh out the correct amount (and always weigh ingredients using a digital scale rather than measuring by volume!).
10. Mashed ripe bananas
Not just for banana bread, bananas are another great plant-based egg substitute! The best bananas to use instead of eggs are ripe bananas and they are ideal egg substitutes in flavored cupcakes and muffins. Bananas add moisture to your bake and also act as a good binding agent, helping to build the structure. However, bananas have a strong flavor, so are not suitable for baked dishes with delicate flavors that would be easily overpowered.
11. Pumpkin puree
Pumpkin puree can be an excellent substitute for eggs during the holiday season, and work wonderfully for cookies. It adds moisture as well as helps bind other ingredients. Obviously, pumpkin puree has taste and color as well, however not as strong as bananas so can be incorporated into quite some recipes.
How to use it?
Use 4 tablespoons of pumpkin puree for one egg. Make sure that pumpkin puree is not too watery, more on the drier side. Check my homemade pumpkin puree recipe for more details.
12. Mashed avocado
Avocado is smooth, rich, and high in fat and can be especially good as a plant-based egg replacement for brownies for that ultra-rich and gooey texture. Use ripe avocados so that they are soft enough to cream properly, and bear in mind that you may need to bake at a lower temperature for a longer amount of time.
13. Nut butter
You can use smooth nut butter like almond butter or peanut butter instead of eggs in baking. Nut butter works best for delicious egg-free pancakes, brownies, or cookies. Nut butter is high in fat and rich in flavor, adding moisture and an irresistible nutty flavor to bakes (if this will work with your desired recipe). It’s worth noting that nuts are another common allergen though, so check with whoever you are baking for that this egg swap is suitable.
14. Oats
A paste made from quick oats and boiling water is another plant-based egg substitute for baking and ideal for cookies, brownies, and cakes. Baking with oats gives a lovely thick texture and has health benefits too, however, there are no leavening qualities.
15. Silken tofu
Plain silken tofu can help create an eggy consistency if you are wondering how to make quiche without eggs, for example. To use silken tofu instead of eggs in a quiche or even custard, be sure to thoroughly puree it first to avoid lumps. Tofu does not have leavening qualities and can make some baked goods quite dense, but this can make it useful as a plant-based egg substitute for brownies where we want a fudgy and dense texture.
16. Soy lecithin
Egg yolks contain lecithin which is an emulsifying agent, so using soy lecithin instead of eggs in baking can help emulate this effect plus it also thickens and binds.
17. Soy milk
Soy milk works well as an alternative for eggs in vegan pancakes if you use baking powder as well to leaven them and make them nice and fluffy.
Soy milk also works as an egg-wash alternative.
18. Buttermilk
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Buttermilk can also be used instead of eggs in pancakes and their added acidity helps sharpen and bring out the flavor in your bake, too. Buttermilk is the liquid leftover from churning butter (and you can make your own butter at home, so using buttermilk instead of eggs would be a way to use this up!).
19. Yogurt
Thick plain yogurt like Greek yogurt replaces eggs in recipes like cakes, muffins, and pancakes by adding moisture, protein, and richness. The moisture and thick texture in yogurt can provide some leavening properties, but it is still best to account for this in other parts of your baking.
20. Gelatin
Gelatin is the perfect binding and setting agent that also thickens and is completely flavorless, so you can easily swap eggs for gelatin in baking if you do not require it to be plant-based. Using gelatin instead of eggs works well in dishes like cream pies where you do not need the egg to act as a leavening agent.
21. Agar agar
Agar agar works in a similar way to gelatin but it is developed from seaweed, making it a vegan egg alternative and suitable for plant-based diets.
22. Cornstarch
A classic thickening agent, you can use cornstarch instead of egg in baking to create a thick texture without adding other flavors or leavening qualities, for example in a pie filling. Corn starch is also one of the thickening agents of custard (besides egg yolk) making it the best egg substation for making custard.
How to use it?
Mix 1 tablespoon of cornstarch with 3 tablespoons of water or milk instead of one egg.
23. Arrowroot powder
Using arrowroot powder as an egg substitute works in a similar way to cornstarch but with added nutrition. Arrowroot powder acts as a thickener as well as a binding agent that adds structure, and it has several plant-based health benefits. Arrowroot powder performs well in gluten-free bread or cookies and is a useful egg substitute for people following a paleo diet.
How to use it?
Mix 2 tablespoons of arrowroot powder into 3 tablespoons of water to replace one egg.
Which is the best egg substitute?
There is no definitive answer to what are the overall best egg substitutes in baking, as all egg substitutes bring different qualities to the table. We have to consider what function the egg is performing in a particular baking recipe, and then the reason for substituting egg in the first place.
According to tests carried out in pro kitchens, ground flax seeds, aquafaba, carbonated water and a mixture of oil, water, and baking powder achieved the best results substituting eggs. They performed especially well in everyday baking recipes like muffins, cakes, and brownies. For taller rise cakes, you can consider using more egg substitutes at once eg. apple sauce with a flax egg.
For making custard, simply substitute eggs with corn starch, an ingredient that is anyway used in pastry cream.
Egg substitution in baking recipes FAQS
Conclusions
Whilst it is a complex task to find the perfect egg substitute for baking due to all the special and unique properties that eggs have, it certainly isn’t impossible! Taking a scientific approach to egg substitution will help you choose the right egg replacement to suit your needs.
The flavor is one key consideration when replacing eggs in baking. Certain egg substitutes in baking like flax eggs have little to no flavor, whereas others that do, like mashed banana, can overpower a dish completely.
Consistency is another factor, but one of the most important things to bear in mind before substituting eggs in baking is assessing the leavening qualities. Most egg substitutes are excellent at binding other ingredients together but have no leavening properties. This can leave your bake flat and thin, without the desired lift and structure. Carbonated water is the unexpected winner in this category, even if using it means making other adjustments in your bake for fat, thickness, and emulsification.
I hope this guide to egg substitute for baking helps you to make the right egg substitution in baking, and don’t forget to let me know which of my recipes you try!
Source: https://gardencourte.com
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