For some reason, eggless baking seems to spell definite disaster for most people. Whatever you do, getting the right results without actually putting eggs in the recipe seems to be downright impossible.
If your eggless creations are getting voted down among friends and family, take a moment to sit back and learn how to properly replace eggs in various recipes, such as eggless cakes and eggless brownies.
With vegetarian and vegan lifestyles becoming increasingly popular, more and more people are trying their hand at eggless recipes. But often due to faulty substitutions, the resulting dish or dessert ends up lacking the desired taste and texture.
Even if you’re not vegan, knowing the right egg substitutes can come in handy if you find that you’ve run out of eggs in the middle of cooking.
Eggs have different purposes in different recipes. Sometimes they act as a leavening agent and sometimes as a binding agent. Sometimes eggs are added to recipes primarily to add moisture.
When making substitutions for eggs, you need to know what purpose the eggs serve in the recipe. Using the right substitutions, you can easily produce delicious results. For example, in an eggless chocolate mug cake recipe, the eggs can be replaced with baking soda and vinegar to ensure that the cake rises while cooking.
Here are various ways to replace eggs in your baking and cooking recipes without compromising the taste.
Choose from the methods depending on what purpose the egg substitutes are to serve in the recipe. Each formula is for replacing 1 egg. If your recipe calls for 2 or more eggs, increase the quantities accordingly.
Contents
Leavening Agent
Leavening agents are used to make baked goods rise. Beaten eggs trap air that increases in volume during the baking process, causing the batter to rise.
Angel food cake, chiffon cakes, soufflés, biscuits, cookies or cupcakes can be made with the following egg replacements.
Method 1: Use Baking Powder and Oil
Whisking baking powder and oil with water makes an easy leavening agent that works well as an egg substitute. The oil also mimics the egg in adding moisture to a recipe.
Add this substitute as the last ingredient, so that the batter doesn’t go flat before getting baked.
Things you’ll need:
- Olive oil – 1 tablespoon
- Baking powder – 2 teaspoons
- Water – 2 tablespoons
Step 1. Combine the ingredients
- Put 2 teaspoons of baking powder in a bowl.
- Add 1 tablespoon of olive oil to it.
- Pour in 2 tablespoons of water.
Step 2. Blend and use
- Blend the ingredients together with a stick mixer.
- This quantity can be used as a substitute for 1 egg in a recipe. If needed, make more by increasing the ingredients proportionately.
Method 2: Use Vinegar and Baking Soda
When vinegar and baking soda combine, they give that telltale fizz that can be used to increase the volume of the batter and make your baked goods rise.
You can also add the baking soda separately with the dry ingredients and add the vinegar separately with the liquids while preparing the batter.
Things you’ll need:
- Baking soda – 1 teaspoon
- White vinegar – 1 tablespoon
Single-Step Method: Mix the ingredients and use in your recipe
- Put 1 teaspoon of baking soda into a bowl.
- Add 1 tablespoon of white vinegar.
- Mix the ingredients together.
- Use the mixture as a substitute for 1 egg in the recipe. If needed, make more by increasing the ingredients proportionately.
Method 3: Use Gelatin
Gelatin is a form of protein that helps a whisked batter hold its aerated form. You can use it in recipes for marshmallows, meringues and such. While gelatin is not a vegan option, non-vegans can use it to replace eggs in a pinch.
Once prepared, gelatin takes on a consistency like applesauce. The batter or mixture to which you’re adding gelatin should be as warm as the gelatin to prevent lumps from forming. Gelatin should ideally be the last ingredient added to the recipe.
Things you’ll need:
- Unflavored gelatin – 1 tablespoon
- Warm water – 3 tablespoons
Single-Step Method: Mix gelatin in warm water and use in your recipe
- Put 1 teaspoon of unflavored gelatin in a bowl.
- Pour in 3 tablespoons of warm water.
- Mix well to dissolve the gelatin. The mixture should not have any lumps.
- Before adding the gelatin to your recipe, let it cool down to the temperature of the mixture to which you’re adding it.
- Use the mixture as a substitute for 1 egg in the recipe. If needed, make more by increasing the ingredients proportionately.
Method 4: Use Yogurt
Yogurt is one of the oldest biological leavening agents used to make leavened breads. It works quite like yeast, releasing carbon dioxide to help raise the baked goods.
The batter or the mixture in the recipe may take time to develop. Using plain Greek yogurt is advised for best results. Keep in mind that yogurt will impart its flavor to the recipe, so use it only if its flavor will go well with the other ingredients
Single-Step Method: Substitute the eggs in your recipe with yogurt
- Simply substitute each egg in your recipe with ¼ cup of plain Greek yogurt.
Binding Agent
Eggs are efficient binding agents, due to the proteins present in them. When these proteins set, they help the baked goods retain the stability of their structure. The ingredients below can mimic the binding properties of the eggs.
Method 1: Use Soy Flour
Soy flour binds very well with the liquids in a recipe and is a great vegan option for an egg substitute.
Single-Step Method: Mix soy flour and water and use it in your recipe
- Put 1 tablespoon of soy flour in a bowl.
- Pour 2 tablespoons of water into it.
- Mix the ingredients to form a smooth, lump-free texture.
- Use the mixture as a substitute for 1 egg in the recipe. If needed, make more by increasing the ingredients proportionately.
Method 2: Use Flaxseeds
One of the healthiest egg substitutions includes using flaxseeds. It will also impart a slight nutty flavor to your recipe.
Flaxseeds can be used to make vegan matcha green tea ice cream.
Things you’ll need:
- Ground flaxseeds – 1 tablespoon
- Cold water – 3 tablespoons
Single-Step Method: Blend ground flaxseeds & water and use in your recipe
- Put 1 tablespoon of ground flaxseeds in a bowl.
- Add 3 tablespoons of water to it.
- Mix well for a lump-free texture.
- Let it sit for a minute to gel over before using it in your recipe.
- Use the mixture as a substitute for 1 egg in the recipe. If needed, make more by increasing the ingredients proportionately.
Adding Moisture
One of the major functions an egg serves in recipes is to add moisture. Its gooey texture is what makes recipes like pancakes taste truly decadent. Some fun vegan substitutes for eggs include pureed fruit and mashed potatoes.
Method 1: Use Pureed Fruit
Muffins, breads, cakes and pancakes can be made using pureed fruit as an easy egg substitute. Since the fruit will impart its flavor and sweetness to the recipe, it is important to consider if it will go well with the other ingredients.
If the pureed fruit you use is quite sweet, you’ll also need to adjust the sweeteners used in your recipe. Here we’re showing how to use pureed apple and banana as substitutes, but you can also try pureed ripe avocados. Applesauce instead of pureed apples is another great option.
The fruit often ends up increasing the density of the batter, so you’ll need to compensate with baking soda. You may also need to increase the baking time.
#Apple
Things you’ll need:
- Pureed apple – ¼ cup
- Baking soda – ½ teaspoon
Single-Step Method: Mix baking soda in pureed apple and use in your recipe
- Simply add ½ teaspoon of baking soda to ¼ cup of pureed apple.
- Mix well with a spoon.
- Substitute the given quantity for 1 egg in your recipe. If needed, make more by increasing the ingredients proportionately.
#Banana
Things you’ll need:
- Pureed banana – ¼ cup
- Baking soda – ½ teaspoon
Single-Step Method: Mix baking soda in pureed banana and use in your recipe
- Mix ¼ cup of pureed banana and ½ teaspoon of baking soda in a small bowl.
- Use the mixture to replace 1 egg in your recipe. Double or triple the quantity to replace 2 or 3 eggs.
Method 2: Use Mashed Potatoes
The leftover mashed potatoes you made yesterday can also help you replace the eggs in your recipe. Mashed potatoes work in a way similar to pureed fruit.
Freshly made and unseasoned mashed potatoes are the ideal choice. If using leftover mashed potatoes that are seasoned, use them in savory recipes only.
Single-Step Method: Use mashed potatoes to replace eggs in your recipe
- Use ¼ cup of mashed potatoes for each egg in your recipe.
- Whisk it into the batter or knead it into dough in similar proportions.
Method 3: Use Yogurt
Other than acting as a leavening agent, yogurt can also be used to add moisture to a recipe. This makes yogurt a multipurpose egg substitute.
Single-Step Method: Substitute the eggs in your recipe with yogurt
- Simply substitute each egg in your recipe with ¼ cup of plain Greek yogurt.
- If substituting in a dessert recipe, you can also try flavored yogurts. Make sure that the flavor you’re using goes well with the other ingredients.
Tips
- When you need a leavening agent for an egg substitute, buttermilk or kefir can also be used instead of yogurt.
- For an egg substitute with binding properties, you can use cornstarch or arrowroot powder instead of soy flour. Similarly, you can use chia seeds instead of flaxseeds.
- If you’re making mayonnaise or custard and need an egg substitute for texture, you can replace 1 egg with ¼ cup of silken tofu.