No Egg – No Problem – Easy Egg Substitutes For Cooking and Baking

Ever run out of eggs midway through making a recipe?  Here are some quick substitutes that you’ll most likely have in the house.

There are a few reasons to use eggs in recipes:  To bind the ingredients together, to leaven or give it rise, to provide moisture and for flavor and appearance. Using a substitute will create a varied appearance may vary slightly, but the effect will still be the same.

Have you ever had to use an egg substitute before?

Baking soda and Vinegar

  • 1 tsp of baking soda + 1 Tbsp (15 grams) of vinegar = one egg
  • Remember making volcanoes in school for a science fair? Turns out that chemical reaction which creates rise and makes baked goods light and airy.  Apple cider vinegar and distilled white vinegar are favorites for this.
  • Best for cakes, cupcakes and quick breads.

Yogurt

  • ¼ cup yogurt = 1 egg
  • Best for muffins, cakes and cupcakes as it provides moisture. Dairy or non dairy alike will work

Potato Starch, Corn Starch, Arrowroot and Water

  • 2 Tbsp of starch or arrowroot + 3 tablespoons of water = one egg.
  • Whisk together and let stand for 5 minutes
  • Great as a binder

Flax or Chia Egg

  • 1 Tbsp Ground Chia or Flax Seed + 3 Tbsp Warm water = 1 egg
  • Whisk together and let stand for 5 minutes
  • pancakes, waffles, muffins, breads and cookies

*Chia Egg White – Place chia seeds in a fine mesh sieve/strainer.  Place a bowl underneath the strainer, and pour hot water over chia seeds.  The liquid and chia seed will result in an egg white like substance.

Bean Juice

  • 3 tablespoons = 1 egg
  • Chickpeas are best as the liquid is most viscous.  Maybe you’ve even heard the word “aquafaba”. but you can use any bean.  The liquid is very similar to egg white. I’ve found canned to work slightly better than dried/soaked beans.
  • Best as a binder

Mashed banana, avocado or pureed pumpkin

  • ¼ cup mashed/pureed fruit = 1 egg
  • Best for cakes, muffins, brownies and quick breads

Applesauce

  • ¼ cup unsweetened applesauce = 1 egg
  • Best for cakes/cupcakes

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