Eggs are found in many recipes for baked goods. They help to bind ingredients together, and they prevent a crumbly texture by adding extra moisture to the dish. Eggs also serve as a leavening agent, just as baking soda and baking powder commonly do in baking. Finally, eggs create air pockets that expand during the baking process, adding structure to baked goods.
Since eggs play such a significant role in how your recipe turns out, you can’t simply leave them out if you don’t have any or if dietary restrictions prevent you from using them. Thankfully, there are numerous egg substitutions available. Here are some of them:
Follow the instructions on the package.
Commercial egg substitutes are very effective, but unless you already have one on hand, you might need to make a trip to your local grocer. A commercial egg replacement such as Bob's Red Mill Egg Replacer is the perfect egg substitute for vegans and vegetarians. Most commercial egg replacements are made from a mix of tapioca starch, potato starch, and various leavening agents. Of all of the substitutes on this list, commercial egg replacements are the most similar to real eggs.
Substitute one-fourth of a cup of unsweetened applesauce for one egg.
Applesauce will replace the moisture that eggs provide, but it won't change the flavor of your recipe. You can use sweetened applesauce, but you’ll want to reduce the amount of sugar you use elsewhere in the recipe.
Substitute one-fourth of a cup of mashed banana for one egg.
Mashed banana offers many of the same benefits that eggs provide when it comes to baking. If your recipe calls for more than one egg, however, you may want to look at other substitute options -- banana flavor can quickly creep into the finished product. But a little bit of banana in quick breads and banana muffins will provide a sweet and fruity flavor, which might not be a bad thing!
Substitute one-fourth of a cup of silken tofu for one egg.
Silken tofu is another excellent egg substitute. It blends into mixes exceptionally well and will not affect the flavor of your baked goods. It has a creamy, moist texture that will replace the moisture content in eggs quite effectively.
Substitute one tablespoon of ground flaxseed and three tablespoons of water for one egg.
For a smooth texture, grind your flaxseed in a coffee grinder before mixing it with water. Let it sit until it becomes gelatinous, and then use it in place of eggs in your recipe.
Substitute one-fourth of a cup of vegetable oil for one egg.
Vegetable oil can be substituted for eggs in a pinch. It will keep your recipe moist and won't alter the flavor; however, you should only use this substitute when the recipe calls for one egg. Using vegetable oil in a recipe that calls for more eggs could make the final product oily and greasy.
Substitute one-fourth of a cup of buttermilk for one egg.
Eggs are a crucial component of many recipes. Be sure to try one of these amazing egg substitutes the next time you’re in a bind!