Egg Substitutes for Cooking and Baking



Maybe you ran out of eggs, you're allergic to eggs, cutting back on cholesterol (one egg has more cholesterol than two Big Macs!), or are going plant-based. Whatever your reason, you're wondering, what are the best egg substitutes? We've got you covered.



Silken Tofu


Measurements: 1/4 cup pureed silken tofu= 1 egg


Silken tofu works great in place of eggs in recipes that need lots of eggs, such as custards and quiches. Since tofu has a high water content, it works well to add moisture to recipes or as a binding agent.


Since tofu doesn't have the ability to become fluffy the same way eggs do, it's best used in recipes that already involve baking soda or baking powder.


Aside from baking, you would be surprised to see how tofu scramble closely resembles scrambled eggs. Cook it with some salt & pepper, garlic powder, nutritional yeast, black salt (commonly used in Indian cooking to mimic an "eggy" flavor in foods), & soy milk for added creaminess, and this plant-based scramble will knock the "real" thing out of the park when it comes to taste too!



Club Soda


Measurements: 1/4 cup club soda= 1 egg


The nice thing about using club soda as an egg substitute is that it doesn't alter the flavor or texture of baked goods all that much compared to using other plant-based alternatives, such as avocados. You don't have to worry about doing any special tricks or taking any extra steps when going with this ingredient. No need to alter the baking time either, woohoo!


Club soda works best for things that are on the airier side in terms of texture, such as cupcakes and cakes. Club soda is accessible and has a relatively long shelf life, so don't hesitate to stock up on this item if you bake often.



Applesauce


Measurements: 1/4 cup applesauce= 1 egg


Eggs either work as a binding agent in recipes or as a rising agent. Applesauce works best in place of eggs for recipes where the eggs were used as binding agents in the original recipe.


For recipes where eggs were used as a rising agent, skip out on the applesauce in those and opt for a combination of vegetable oil and water instead. Obviously, applesauce will affect the flavor of whatever you use it in so it might take some trial and error to figure out where it works best for you.


Applesauce can also be used as a healthier substitute for oil in some recipes. Either opt for unsweetened applesauce or if a sweetened version is all you have on hand, reduce the amount of sugar going into your dish to cut back on unnecessary sugar intake.


Flaxmeal aka. flax egg Measurements: 3 TBSP of warm water + 1 TBSP finely ground flax seeds + 10 minutes standing time= 1 egg


Do you love eating raw cookie dough and dessert batters? But you don't do it because of the possibility of catching salmonella, right? Flaxmeal/flax eggs to the rescue!


Flax seeds are gluten-free and soy-free. They're also low in carbs with most of them coming from fiber, while simultaneously providing you with protein and iron. Did I mention they're free of cholesterol?


Flax eggs work best in things like cookies, brownies, and pancakes where the neutral flavor will go practically unnoticed. Avoid using flax eggs for things like scrambles and omelets because you will be compromising the texture of those dishes.


Aquafaba


Measurements: 3 TBSP aquafaba= 1 egg


You probably haven't heard of this one before and you've most likely thrown it out every time. Until now.


Aquafaba is the liquid found in canned chickpeas. Yep, it's actually useful.


Aquafaba can be whipped into a light, frothy texture similar to egg whites, for say, a meringue, or you could use it as an egg replacement altogether. This liquid has thickening, binding, and rising agencies which makes it apt for many recipes. Don't worry about the beany aroma when you're first working with it, it dissipates once you sweeten your recipe.

Avocados


Measurements: 1/4 cup mashed avocado= 1 egg


If extra fudgy brownies are what you desire, look no further than avocados. Brownies are also able to hide the color given off by avocados so if you're baking for guests, rest assured your final product will not look off-putting.


Avocados play well as a binder due to their high-fat content, just like that found in eggs. They're also made up of a significant amount of water which means they're able to add moisture too. They can sometimes make the batter rise higher than anticipated so just be cautious of that.


Vinegar & Baking Soda


Measurements: 1 TBSP distilled white vinegar + or apple cider vinegar + 1 TSP baking soda= 1 egg You can use this mixture in recipes where eggs would originally be used as the rising agent and cause bubbles to appear, such as batters.


This combination will not disrupt the taste of whatever you end up making so that's good news. Also probably the most convenient substitute on this list since most households tend to have vinegar and baking soda on hand already.


Mashed Bananas


Measurements: 1/4 cup mashed banana= 1 egg


Bananas work well with quick breads and pancakes because of their high moisture content. Nobody likes a dry pancake.


They're able to act as a binding agent as well as soften out the result of your dishes due to their creamy texture. Bananas come inbuilt with lots of natural sugar so just be wary of that. They impart a rather strong taste into whatever you include them in which is great for something like banana bread. But maybe not so much for brownies.


Have you ever wondered which ingredient in banana bread gives it its brown crunchy edges? It's the natural sugars found in the bananas caramelizing when met with heat!


Nut Butter


Measurements: 3 TBSP creamy nut butter= 1 egg


Nut butters are a great way to give your dishes a creamy texture while increasing your protein intake. When used in baked goods, the flavor is pretty much completely gone after it goes into the oven. If you want your food to have a more distinct peanut butter, etc. taste, use it in things like waffles and muffins.



Author: Shruti is a current intern and recent graduate from The University of North Texas holding a bachelor’s of business administration degree in marketing. She has a passion for digital marketing, with a focus on social media, and advertising. In her free time, she enjoys baking, watching movies, and going on hikes.

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