The world feels messy, frustrating, and full of chaos and confusion, but at least egg-free baking doesn’t have to be.
Have no fear, egg replacers are here.
Almost every baking recipe calls for eggs. Why? Eggs provide binding, leavening, moisture, and a golden brown appearance to baked goods.
But there are many reasons people omit eggs from their diet. Eggs are actually the second most common allergen for children. Some may outgrow the allergy while others carry it into adulthood. Some people avoid eggs due to health reasons. Others avoid eggs due to factory farming practices and chick culling.
Whatever the reason, egg-free baking is easy and delicious. There are so many awesome egg alternatives, and the best part is that the kids can lick the bowl! No complaints from my kids about why we don’t bake with eggs anymore!
Our favorite and commonly used egg replacers are below, but there are a lot more options out there, including nut butters or plant-based yogurts.
Using 1/4 cup applesauce can replace one egg. This egg replacer works well, and we have used it in a variety of recipes from cookies to muffins. I also frequently use this as an egg replacer in gluten-free baking.
NOTE: You can also use other fruit purees. For example, 1/4 cup mashed banana can replace one egg.
II. Ground Flax Seed
Flaxseeds are highly nutritious and contain Omega-3 fatty acids. I try to frequently use this as an egg replacer due to its added nutrients. You can grind the flaxseed yourself or buy ground flaxseed meal.
To replace one egg, whisk together 1 tablespoon of ground flaxseeds with 3 tablespoons of water until thickened. I usually let sit for 5 minutes.
Flaxseed is a bit dense and has a slight nutty flavor so I use this in pancakes and muffins. I also like this as an egg replacer in gluten-free baking.
Aquafaba is the liquid found in canned chickpeas. You can use 3 tablespoons of aquafaba to replace one egg.
It has a consistency similar to that of raw egg whites so it works very well in recipes that call for just egg whites such as merengue or macaroons. We used this in the Shirini Donmarki recipe we recently posted.
IV. Water, Oil, and Baking Powder OR Apple Cider Vinegar and Baking Soda
These basic pantry staples can also serve as an egg replacer:
Mixing 2 tablespoons water and 2 teaspoons baking powder and 1 teaspoon oil can replace 1 egg.
Mixing 1 teaspoon of baking soda with 1 tablespoon of apple cider vinegar can replace one egg.
I let either option sit for 5 minutes. I have used this option for cookies, cakes and cornbread, and it has worked great, resulting in light and fluffy baked goods!
V. Carbonated Water
Yes, carbonated water works as an egg replacer! You can use 1/4 cup carbonated water to replace one egg.
I was shocked as well, but I have had much success using it in a variety of recipes. I definitely recommend trying this egg replacer!
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