I thought it was a baking death sentence…
At a time when I spent most of my free time baking, I was told I had to give up eggs.
Cakes, cookies, brownies, bread… if it could be baked without eggs, I wanted to learn how to make it.
But to bake without eggs? Was that even possible?
I'm here to tell you that it’s more than possible — in fact, it's easier than you might think.
You won’t have to give up all of your favorite recipes. Some you might like even better in their new egg-less state. Really. 😉
There are several egg-replacing products available on the market, yet it’s just as easy to create your own substitutes from ingredients you probably already have on had.
Here are six of my favorites and how to use them.
#1 — Flaxseed
1 egg = 1 tablespoon ground flaxseeds + 3 tablespoons water
Whisk together and let sit for five minutes before use.
Note that flaxseed adds density and a slight nuttiness. Out of all the egg substitutes, this is my favorite and the one I use the most often — in anything from pancakes and waffles, to muffins, breads, and cookies! Even dark cakes like gingerbread, spice cake, and carrot cake.
#2 — Chia Seed
1 egg = 1 tablespoon chia seeds + 1/3 cup water
Combine and let sit for 15 minutes before use.
Chia adds a dark color to baked goods that is especially noticeable in already light-colored products. It is best used in pancakes, waffles, muffins, breads, and cookies.
#3 — Fruit
1 egg = 1/4 cup applesauce OR 1/2 mashed banana.
Fruit adds sweetness and extra moisture to baked goods. There will also be a hint of apple or banana flavor. It makes soft, doughy cookies, so unless you like that, it is best used in pancakes, waffles, muffins, and fruity or spicy cakes.
If your recipe already includes banana or applesauce, use a different egg substitute.
#4 — Baking Soda & Vinegar
1 egg = 1 teaspoon baking soda + 1 tablespoon apple cider vinegar
This is the best way to retain the original taste and texture when replacing eggs in a cake or cupcake recipe.
Add the baking soda to the dry ingredients and the apple cider vinegar to the wet ingredients when following the original recipe.
#5 — Nut Butter
1 egg = 3 tablespoons nut butter
This is best used in any recipe where a nutty flavor is desirable. It's a new egg substitute for me, but I've already had success using it in cookies and muffins.
#6 — Arrowroot Powder
1 egg = 1 tablespoon arrowroot powder + 2 tablespoons water
This is the best way to retain the original taste and flavor of cookies. It's also a great substitute in dishes like potato pancakes or meatloaf, where you would use eggs as a binder.
The 3 Egg Rule
There's a general rule of thumb when baking with egg substitutes: When a recipe calls for three or more eggs, it probably will not respond well to replacements. This is especially true of recipes that call for intense whipping or beating of the eggs or batter.
Of course, egg-based dishes such as quiche, custard, or souffle must be made with eggs, and substitutes cannot be used.
Do you bake without eggs? What are your favorite substitutes?
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Free eBook: "Homemade Dairy-Free Milks & Dairy Subs"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
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...yet it's GOOD for you?
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