17 Egg Substitutes Every Baker Needs to Know (2024)

FAQs

17 Egg Substitutes Every Baker Needs to Know? ›

WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

What can I use to replace eggs? In the baking industry, most egg replacers are made of: Protein concentrates and isolates: milk, whey, soy, pea, lupine. Polysaccharides (gums, hydrocolloids): xanthan gum, guar gum, fibers.

Bob's Red Mill Gluten Free Vegan Egg substitute is a vegan baking essential made with four simple and clean ingredients: potato starch, tapioca flour, baking soda, and psyllium husk fiber--no grains, soy, gluten or beans.

Applesauce.

Applesauce. Fruit purees are a well-known substitute for eggs and for oil in recipes since they add moisture and a bit of binding. Use ¼ cup applesauce to replace 1 egg in pancakes.

Mashed banana

Whichever fruit you choose to use, you can replace each egg with half of a large banana. Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist. This substitution works best in cakes, muffins, brownies, and quick breads.

Yogurt. For this egg substitute, use 1/4 cup per egg. If you need to avoid dairy, you can use thick Greek-style plant-based yogurts. Most other non-dairy yogurts might be too thin to substitute for eggs in baking, so keep this in mind.

Aquafaba or flaxseed versus eggs

The proteins in egg white include albumins, and aquafaba also contains albumins. This is why it is possible to make meringue from egg whites, or from aquafaba if you're after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product.

Use one banana to substitute one egg. One to two ounces of tofu are equivalent to one egg, but be sure that the recipe can take on the nutty flavor of tofu. If a recipe calls for one or two eggs, applesauce is also a good substitution. About half a cup of applesauce is equivalent to one egg.

Yes, with some exceptions. Their website says “Just Egg works in a wide variety of baking applications, with a few exceptions, such as light, airy cakes and meringues.” It also says their product can be used as a 1:1 substitution for regular egg in a recipe—so about 3 tablespoons of Just Egg is equal to one large egg.

What is a pegg egg substitute? ›

Peggs. Eggs are made by chickpeas, not chicks. When combined with water, Peggs can be used for cooking or baking, just like real eggs. Use Peggs to whip up vegan omelets, french toast, baked goods, and more!

Egg replacement powders contain binding ingredients such as potato starch or soy powder. These replacers can be mixed with water and react the same way as an egg would when used as a binder or leavening agent, though it is designed for use in baked goods.

Xanthan gum can replace eggs in some recipes, especially gluten-free ones, as it helps to prevent them from falling apart or becoming crumbly. However, xanthan gum cannot replace the leavening or moisture that eggs provide, so you may need to use other ingredients to compensate for that.

In place of 1 large egg, use 3 tablespoons of aquafaba, ¼ cup of mashed banana, 1 tablespoon of either chia or flax seeds mixed with 3 tablespoons of water, ¼ cup of puréed tofu, 2 tablespoons of arrowroot mixed with 3 tablespoons of water, ¼ cup of yogurt, ¼ cup of sparkling water, ¼ cup of applesauce, or 3 ...

For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.

Bananas are a fantastic egg stand-in for brownies. They add moisture and act as a binding agent, similar to eggs. Plus, they bring a subtle sweetness that complements chocolate perfectly. To use bananas as an egg substitute, mash a ripe banana until smooth.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

For most recipes simply substitute 3 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg.

When eggs are not desirable due to cost, availability, or allergen issues, whey protein can be used successfully to partially or completely replace eggs. This formula comparison demonstrates how whey protein concentrate can fully substitute for eggs and maintain a desirable texture in pound cake.