Eggs are extremely healthy and versatile, which makes them a popular food for people all over the world. And while eggs can be cooked and consumed without too much hassle, they are also an important ingredient in most types of food. For example, almost every baking recipe calls for eggs for binding, leavening, and moisture purposes. Actually, without eggs, most baked goods will end up flavorless, flat, or dry.
However, for various reasons, such as allergies or aversions, some people avoid eggs at all costs. Luckily, with so many options out there, finding the perfect substitute for eggs is easier than ever! So, let’s take a look at some of these alternatives and figure out which one is right for your recipe.
1. Mashed Banana
If you want to replace eggs when baking, you can use mashed bananas as an easy and accessible alternative. Why? Because they will help with the binding process and add moisture to the dish. As a matter of fact, this substitute works best for brownies, muffins, cakes, and quick bread. But keep in mind that the final product may not brown as deeply when using bananas instead of eggs.
Generally speaking, you can replace each egg with one-fourth cup of purée. However, depending on how much banana purée you use, your baked goods will have a mild banana taste. So, if you are not a huge fan of bananas, you can substitute other puréed fruits such as avocado and pumpkin.
1 Egg = ¼ Cup Banana Purée.
Applesauce is made using cooked apples and is often flavored with spices like cinnamon and nutmeg. Thanks to its moist nature, applesauce can bind and add the desired moisture to your dish. As a result, it can replace eggs when baking without damaging the texture of the end product.
Just like mashed bananas, one-fourth cup of purée is enough to substitute for one egg. And while you could use any type of applesauce, you should go for its unsweetened variant. But if you decide to use a sweetened variant, you will have to reduce the amount of sugar in the recipe to account for the applesauce.
1 Egg = ¼ Cup Applesauce.
3. Silken Tofu
Tofu is made by processing soy milk, condensing, and pressing it into solid blocks. Its texture varies depending on how much water it contains, meaning that the more water that gets pressed out, the firmer the tofu is.
Silken tofu is a flavorless variant of tofu with a high water content, which gives it a softer consistency. Therefore, it can make baked goods heavy and dense, meaning that you can use it as an alternative to eggs in cakes, cookies, and brownies.
In order to replace one egg, you can use one-fourth cup of pureéd silken tofu. Just try not to use too much silken tofu, as you can end up with a hard and heavy final product.
1 Egg = ¼ Cup Puréed Tofu.
4. Ground Flaxseeds
Flaxseeds are tiny seeds that are highly nutritious and are often used as a substitute for eggs. In fact, they contain fiber, omega-3 fatty acids, and other plant compounds, which makes them a healthy alternative to eggs.
Thanks to their nutty flavor, they work best for waffles, muffins, pancakes, and cookies. And while you can buy and grind the seeds at home, you can also purchase ready-made seed meals from most grocery stores.
Looking to replace eggs with flaxseeds? Then all you have to do is whisk together one tablespoon of ground flaxseed with three tablespoons of water until fully absorbed. But just like silken tofu, flaxseeds will result in a denser and heavier end product, so don’t use too much of them.
1 Egg = 1 Tbsp Ground Flaxseeds + 3 Tbsp Water.
5. Vinegar and Baking Soda
When mixed together, vinegar and baking soda will start a chemical reaction that produces water and carbon dioxide. Why is that important? Because it can make baked goods airy and dry, which is perfect for cupcakes, cakes, and quick bread. Therefore, in those specific circumstances, you can use vinegar and baking soda as a substitute for eggs.
If you want to use vinegar and baking soda instead of eggs, you can do so by mixing one teaspoon of baking soda with one tablespoon of vinegar. However, try to use white distilled vinegar or apple cider vinegar, as they are the most effective for this substitution.
1 Egg = 1 Teaspoon Baking Soda + 1 Tbsp Vinegar.
Aquafaba is the viscous water in which legumes or beans have been cooked. As a matter of fact, it is the same liquid you can find in canned beans or chickpeas. And thanks to its consistency, which is similar to that of raw eggs, aquafaba is a perfect substitute for eggs in many recipes.
Usually, three tablespoons of aquafaba are enough to replace one whole egg. But keep in mind that while aquafaba works for most dishes, it is especially effective for recipes that require just egg whites, like nougat, marshmallows, and macaroons.
1 Egg = 3 Tbsp Aquafaba.
7. Arrowroot Powder
Arrowroot is a tubular plant that is high in starch and can be found in South America. Its starch is typically extracted from the roots and sold as a powder in most health food stores or online. Due to its unique properties, people use arrowroot powder in baking and cooking as a replacement for eggs.
You can mix two tablespoons of arrowroot powder and three tablespoons of water to replace eggs in most baking recipes. And while it isn’t as effective as eggs, it can still help with binding the rest of the ingredients.
1 Egg = 2 Tbsp Arrowroot Powder + 3 Tbsp Water.
8. Nut Butter
Nut butter such as cashew, peanut, or almond butter is great for binding and providing moisture to baked goods. As a result, chefs all over the world use them as a replacement for eggs. However, it’s important to mention that nut butter may affect the flavor of your product and is often used in pancakes, cookies, and brownies.
To substitute eggs, you can use three tablespoons of nut butter of your choice. But make sure to use creamy nut butter, as chunky varieties can be hard to mix with other ingredients.
1 Egg = 3 Tbsp Nut Butter.
9. Soy Lecithin
Soy lecithin is a derivative of soybean oil that shares the same binding properties as eggs. Therefore, it should come as no surprise that soy lecithin is frequently added to commercially prepared food because of its ability to hold ingredients together.
If you want to try soy lecithin, you can find it in health food stores or online. When it comes to substitution, one tablespoon of it is enough to replace one whole egg.
1 Egg = 1 Tbsp Soy Lecithin.