The Role Of Eggs In Baking And Cooking
Before we can understand how to substitute for eggs, we need to understand their role. “The Incredible Edible Egg” may be a marketing slogan from The American Egg Board, but the once you’ll realize what eggs do for cookies, cakes, quick breads and frittatas, you’ll totally agree that they’re versatile. Eggs bring flavor, structure, tenderness and leavening to baked goods. They provide moisture, protein and color, and sometimes theyre the glue that keeps crystal sugar on a pie crust. There isnt one egg substitute that can do everything an egg can do, but theres a list of egg substitutes to choose from that follows, and at least one of them will stand in for eggs based on its characteristics.
What If A Recipe Calls For Egg Whites Or Yolks
Here are the best replacements for each:
- Egg whites: Aquafaba is the best option. Use 3 tablespoons for each egg white you want to replace.
- Egg yolks: Soy lecithin is a great substitute. You can replace each large egg yolk with 1 tablespoon .
Aquafaba is a great substitute for egg whites, whereas the best substitute for egg yolks is soy lecithin.
Flaxseed Or Chia Seed
Flaxseeds and chia seeds can be used to make very easy, versatile, egg replacements.
To make a flax egg equivalent to one chicken egg, mix 1 tablespoon of flaxseed meal with 2 ½ tablespoons of water.
Leave the mixture to sit for five minutes, and it will thicken up and be ready to bake with. It should take on a consistency similar to that of uncooked egg white. Flaxseed can be ground down to make flaxseed meal.
Its the same process with chia seed. 1 tablespoon of chia seed, mixed with 2 ½ tablespoons of water. Leave to sit and thicken, and its ready to use.
Flax eggs and chia eggs are super versatile and easy to make. Both are rich with Omega-3s and fiber, which are an essential part of any diet. When used correctly, they add moisture to your bake and act as a binding agent.
Flaxseed meal is preferred, but if you find it hard to source or you suffer from a flax allergy then chia is still a good option. Both ingredients are good for the store cupboard and can be added to other dishes.
Flax and chia eggs make good binding agents for savoury cooking as well – vegan meatballs, burgers, or stuffing can all be adapted to use with flax eggs.
This substitute is best for denser bakes, especially brownies, but are also fantastic in cookies and pancakes.
Unfortunately they dont have much rise, so avoid using in egg heavy recipes like souffles.
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Vegan Egg Substitutes To Use In Cake Mixes
Here are the most popular vegan substitutes for eggs to use in baking. Each vegan option has its pros and cons and you definitely may need to experiment a bit with them to see which works best.
All are basic ingredients and easily accessible in most grocery stores.
HINT: One raw whole egg measures about ¼ cup when cracked open and the yolk and whites are whisked together. So for many substitutes, you will need a similar amount though that may vary in some cases.
Substitute For Eggs In Meatballs/burgers
In dishes like meatballs, burgers, or nuggets the purpose of adding egg is to act as a binder to hold the stuff together so that you can shape it without breaking.
Whole wheat flour, cornstarch, coarsely powdered oats, or even mashed potatoes will work fine as an egg substitute in such recipes. You will have to start adding one of these ingredients in little increments like about a tablespoon or so until you can shape it into balls, patties, etc.
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Why Are Eggs Used In Baking
Eggs serve several purposes in baking. They contribute to the structure, color, flavor, and consistency of baked goods in the following ways :
- Binding. Eggs help combine ingredients and hold them together. This gives food its structure and prevents it from falling apart.
- Leavening. Eggs trap pockets of air in foods, causing them to expand during heating. This helps foods puff up or rise, giving baked goods like soufflés, angel food cake, and meringues their volume and light, airy texture.
- Moisture. The liquid from eggs is absorbed into the other ingredients in a recipe, which helps add moisture to the finished product.
- Flavor and appearance. Eggs help carry the flavors of other ingredients and brown when exposed to heat. They help improve the taste of baked goods and contribute to their golden-brown appearance.
Eggs serve several purposes in baking. Without them, baked goods might be dry, flat, or flavorless. But there are plenty of egg alternatives.
Best Substitute For Egg Whites
To make meringue, macaroons and other light and airy desserts that typically rely on egg whites, aquafaba is the answer. Just measure out two Tablespoons of chickpea or white bean liquid for every egg white that youre replacing. Then, whip the aquafaba at high speed, until it reaches the consistency of whipped egg whites. This should take 10 to 15 minutes. Unlike egg whites, aquafaba doesnt require a stabilizer to hold its shape, so you can skip the cream of tartar, if your recipe calls for it.
This substitute will not work in an angel food cake.
Also Check: Signs Of Bad Egg Quality
Reasons To Substitute Eggs In Cake Mix
Baking enthusiasts replace eggs in their cake mix for several reasons, which usually vary from one person to another. Below are some reasons you might have to replace eggs in your baking process.
- You could simply run out of eggs in the house and be unable to go for more immediately.
- You may have health complications caused by eggs, such as rashes or inflammation caused by an egg allergy.
- Your religion or culture may prohibit the consumption of whole eggs, processed egg products, powdered egg replacer, and egg-containing food items.
- Your diet may be restricted to no eggs and egg-containing foods, by your own will or as advised by your doctor.
- You may be making a deliberate decision to avoid eggs in your cake mix, for example, out of the need to experiment with other food items.
More Vegan Baking Recipes
There is no definitive answer as to which egg substitute in cake mixes is really the best. You will need to use a little bit of trial and error to find out which works best for you. You may find different substitutes work better for different types of mixes.
Just keep in mind that you may end up with a tasty cake or baked good but none of these substitutes are an exact replica of baking with eggs so the outcome may vary slightly.
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Baking Soda + Vinegar
Mix one teaspoon of baking soda with one tablespoon of vinegar to replace each egg in your recipe.
When you mix baking soda and vinegar together, the mixture will immediately react and foam up. The mixture has a subtle taste when mixed with your cake mix and will provide the leavening that a cake needs.
This method works wonders when youre making a cake that needs quite a bit of lift and fluffiness. You can use distilled white vinegar or apple cider vinegar to get the best results.
Carbonated Water And Beer
Works for: In addition to adding moisture, the bubbles in carbonated water or beer will help baked goods achieve a light and fluffy rise. Beer bread is a quick bread recipe that has no eggs, just the beer. It has a texture similar to that of English muffins.
How to use it in place of eggs: Use 1/4 cup of carbonated water or beer in place of each egg.
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.
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Chia Seeds As An Egg Substitute
Chia seeds work in the exact same way as flax seeds do to replace eggs in vegan baking. Just mix 1-2 Tbsp of chia seeds with hot water and let it sit a bit before mixing it in with the rest of the ingredients. Chia seeds are also great vegan sources of Omega 3.
See how chia seeds turn into a gel when you add water!
Vegan Egg Substitute Recipe
Unless youre trying to avoid adding extra fat to your recipe or making something that requires whipped eggs, flaxseed is one of the easiest and best vegan egg replacers youll find. Below, weve created a printable version of this recipe so you can hang it on the fridge for those times when the vegan baking bug strikes.
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Water Oil And Baking Powder
You can mix water, oil, and baking powder and use those as an egg substitute using the ratio below. These ingredients work best as a leavening agent for things like rolls, cakes, and pancakes.
The purpose of water, oil, and baking powder as an egg substitute: works best as a substitute when an egg is used as a leavening agent.
Cons: It doesnt provide properties as a binding agent.
Recommended quantity: 2 tbsp water + 2 tsp baking powder + 1 tsp vegetable oil = 1 egg
Unsweetened Applesauce Or Mashed Banana
Works for: Baked goods like waffles, quick breads and muffins recipes where youll be using the substitute as a source of moisture.
Applesauce is a good choice when you dont want a strong flavor. If youre using mashed banana, youll get a similar result with a more noticeable flavor.
How to use it in place of eggs: For each egg you want to substitute use 1/4 cup of applesauce or banana.
Flax seeds and chia seeds in bowls, top view.
Nataliia Sirobaba/Getty Images
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What Is The Difference Between Condensed Milk And Evaporated Milk
The biggest difference between condensed and evaporated milk is the sugar content. Both are made by reducing a percentage of the water content from the milk but the condensed version has sugar added, which caramelized to thicken the milk, so it is called Sweetened Condensed Milk.
Use your homemade sweetened condensed milk to make:
- 2cups full fat milk or low fat milk*
- cups white sugar
Baking Soda & Vinegar
Remember that eggs are often used as the leavening agent in recipes. Therefore, if you replace the eggs and there are not any other leavening agents, such as baking soda, consider using a substitution that can bind and help the dough or batter rise.
If you have ever made a homemade volcano for a science fair, then you know what happens when you combine vinegar and baking soda. That bubbly reaction from combining these two ingredients is the perfect substitute for eggs in cakes or other doughs that you want to be lighter and airier.
Mix 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar. Add the bubbly mixture to your recipe in place of 1 egg.
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How To Replace Eggs In Cake
So, when looking for an egg replacer we are looking for something that ideally takes over the role of all those three ingredients. In the case of cake style 2 you want that extra ability to stabilize foams. Since that alternative is slightly more complicated, we will have a look at the first cake style: the one where you just mix in the eggs with the rest of the ingredients, no whipping to be done.
We just need something to replace the moisture, adds some richness and helps stabilize the cakes structure. There are a lot of solutions out there for replacing eggs. We couldnt test everything so decided to focus on four to start with. All of them are mentioned as one on one replacers for cakes quite often.
1. Bobs Red Mill Gluten Free Egg Replacer
This product contains potato starch, tapioca flour, baking soda and psyllium husk fiber. The starch and flour will help to set the cake whereas the baking soda will help give the cake some extra lift. Psyllium husk fiber is a special type of fiber made up of quite some hemicellulose. It can absorb a lot of water. As a result, when you mix this egg replacer with some water you will notice that it starts thickening up pretty soon. It is also this thickening effect that helps set the cake.
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We made sure to add some additional water to the corn starch in advance to hydrate it and to make up for some lost moisture of the egg.
4. Apple sauce
Egg Substitute Replacement Tips
When using an Egg Replacement, its important to remember that by altering a recipe, you will see a different result. Its up to you to experiment with the options Ive given and find the choice that works best for the recipe.
Here are a few additional tips to keep in mind before choosing a substitution:
If youre looking for a lighter texture but youd still like to use mashed banana as a substitute, add an extra ½ tsp of baking powder. Fruit tends to create a denser result without it.
Avoid recipes that are airer or call for a large amount of eggs, like pound cake or cheesecake.
Dont have any of these substitutions on hand? Using simple, room-temperature carbonated water is a great choice! Use ¼ of water for every egg needed.
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Basic Egg Substitutes In Baking
There are two different uses for eggs in baking: binding and leavening. However, sometimes eggs play both roles at once. When choosing a replacement, its important to figure out what primary use the egg is serving in the recipe.
Once youve got that sorted out, its easy to choose the right substitution! Each of the substitutions below will produce one egg. Multiply ingredients based on how many eggs the recipe calls for.
- ½ a Medium Banana, mashed
- 1 tbsp Ground Flaxseed mixed with 3 tbsp of warm water
- 3 tbsp of Peanut Butter
- ¼ cup of Applesauce
- 1 ½ tbsp Vegetable Oil mixed with 1 ½ tbsp water and 1tsp baking soda
Egg Substitutes In Baking
by Jocelyn · Updated March 30, 2021
Baking without eggs is possible! Follow this Egg Substitute guide for perfect eggless baking and cooking recipes. Whether youre looking to whip up muffins, custards or cookies, Ive got you covered with a few fail-proof replacements! Also check out my post on the best Baking Substitutions, Beginner Baking Tips, High Altitude Baking Tips and more like how to make Cake Release, Cake Flour and Brown Sugar!
Whether youre egg-free by choice or or by allergy, its important to have easily accessible replacement options. Today, Im hitting yall with a trusty Egg Substitution guide for baking and cooking!
Food allergies are serious and can be life-threatening. Every three minutes, a food allergy reaction sends someone to the emergency room, most of those people being small children. Childhood hospitalizations for food allergy have more than tripled since the late 90s, meaning more and more children are at risk of a severe anaphylactic reaction.
As a mother to a wonderful, rambunctious, explorative two-year-old, I worry about not only the food she consumes but also, the food she shares. Playdates and pre-school bake sales are a hothouse of allergens that can put other children at risk. So, Im doing my part by self-educating myself about common allergens and how I can adjust my recipes accordingly.
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Applesauce Or Mashed Banana
Just like with silken tofu, you can use applesauce or banana in recipes where there is already a leavening agent since the eggs are just there for moisture. Unlike silken tofu, which is flavorless, these fruit-based egg alternatives add a great flavor to your food. Think banana-walnut pancakes or apple-cinnamon spice cake. Because of this, make sure youre using it in a recipe that you dont mind changing the flavor of. Use ¼ cup applesauce or mashed banana for 1 egg. If you are feeling experimental, you can try substituting other types of pureed fruit too. I once even tried vegan cupcakes made with beet puree! This foolproof vegan pancake recipe uses bananas instead of eggs.
Why Use Eggs In Recipes At All
I have seen so many people complain about how eggless recipes are better and more convenient. However, itâs not that convenient. Eggs are used in baking because of their versatile nature. They act brilliantly as binders, leavening agents, and thickeners. Also, they help create a good structure for most desserts. So, choosing the right egg substitute is a very essential process for whenever you are baking anything eggless. The role of egg also varies in different desserts and hence, using egg substitutes correctly is what your dessert comes down to.
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How Much Egg Substitute Do I Need To Replace An Egg
The number of substitutes to replace an egg will always vary based on the food type you want to prepare. However, for basic egg replacement in baking, you can substitute the following for one large egg:
Applesauce: ¼ cup unsweetened applesauce
Banana: ½ cup mashed banana
Ground Flax or chia seeds: 1 tablespoon ground flax + 3 tablespoon water
Yogurt: 4 tablespoons yogurt
Tofu: 1/4 cup silken tofu
Egg replacement: This depends on the egg replacer you opt to use
Buttermilk: 1/4 cup buttermilk
Aquafaba: 3 tablespoons of aquafaba
Condensed milk: 4 tablespoons of condensed milk or coconut condensed milk
Agar-agar: 1 tablespoon agar-agar + 1 tablespoon water