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Jul312014

Egg Substitutes in Cooking and Baking

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Egg Substitutions

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Whether you’re egg-free by choice or by allergy, here’s a trusty Egg Substitution guide for baking and cooking!

One of the things in creating recipes is to be mindful of food allergies and give options for those that want to make the dish but due to an ingredient that is key, they cannot due to an allergy. 

Now I’m pretty well versed in gluten-free stuff, nut-free and low carb/low cal/ low fat but egg substitution I’m still learning. 

I’ve been fortunate to have the TKW family help me out with this as they either themselves or have someone in their family with egg allergies and they’ve taught me things to use in place of eggs and still have the recipe turn out awesome.

Egg Substitutions

Through them, educating myself and research on the net I’ve comprised a list of Egg Substitutes in Cooking and Baking that hopefully will help you out.

In a typical recipe for baked goods, eggs generally play one of two roles:

– They act as a Binder. Meaning they are used to hold the recipe together. Or;
– They act as a Leavening Agent.  Essentially they are used in a recipe to help the food rise.

However, sometimes eggs play both roles at once. What you need to do with going with an egg substitute is determining which purpose the eggs primarily held in the recipe. Once that is figured out it will help you determine what options for a replacement you might have.

Basic Egg Substitutions

Peanut butter      Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 3 tablespoon of peanut butter = 1 egg

Ground Flax

Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 1 tablespoon ground flax + 3 tablespoon water. Whisk until gelatinous and creamy.

Chia Seed

Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 1 tablespoon + 3 tablespoon water. Stir and allow to rest for 15 minutes.

Soy Protein

Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 1 tablespoon soy protein + 3 tablespoon water. Mix and use immediately.

Banana

Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 1/2 cup mashed banana = 1 egg

Applesauce

Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 1/4 cup unsweetened applesauce = 1 egg

Agar agar

Whether you're egg-free by choice or by allergy, here's a trusty Egg Substitution guide for baking and cooking

  1. 1 tablespoon + 1 tablespoon water. Mix and use immediately.

Egg substitutions in Cooking

Tofu

Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

Egg substitutions in baking as a binder

For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:

  1. 1/2 of a medium banana, mashed
  2. 1/4 cup of applesauce (or other pureed fruit)
  3. 3 1/2 tablespoon unflavored gelatin blend: 1 cup boiling water and 2 teaspoon gelatin.  You will have a bit leftover so only use 3 1/2 tablespoon!
  4. 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water
  5. Commercial egg replacement products

Substituting Xanthan Gum for Eggs

Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.

Egg Substitutions As a Leavening Agent

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 1/2 tablespoon vegetable oil mixed with 1 1/2 tablespoon water and 1 teaspoon baking powder (not baking soda!) per egg.

Additional Egg Substitution Replacement Tips

  1. If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
  2. Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
  3. When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
  4. Be sure to use plain tofu, not seasoned or baked, as a replacer.
  5. Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
  6. If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 teaspoon baking powder. Fruit purées tend to make the final product denser than the original recipe.
  7. If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 tablespoon flour.

Egg Substitutions

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Egg Substitutes in Cooking and Baking

  • Author: The Kitchen Whisperer

Whether you’re egg-free by choice or by allergy, here’s a trusty Egg Substitution guide for baking and cooking

Egg Substitutions
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★★★★★ 4.9 from 11 reviews
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Ingredients

  • Peanut Butter
  • 1/2 banana
  • Ground Flax
  • Chia Seed
  • Soy Protein
  • Applesauce
  • Agar agar

Instructions

Peanut butter

  1. 3 tablespoon of peanut butter = 1 egg

Ground Flax

  1. 1 tablespoon ground flax + 3 tablespoon water. Whisk until gelatinous and creamy.

Chia Seed

  1. 1 tablespoon + 3 tablespoon water. Stir and allow to rest for 15 minutes.

Soy Protein

  1. 1 tablespoon soy protein + 3 tablespoon water. Mix and use immediately.

Banana

  1. 1/2 cup mashed banana = 1 egg

Applesauce

  1. 1/4 cup unsweetened applesauce = 1 egg

Agar agar

  1. 1 tablespoon + 1 tablespoon water. Mix and use immediately.

Notes

Tofu

  • Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

As a Binder

For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:

  • 1/2 of a medium banana, mashed
  • 1/4 cup of applesauce (or other pureed fruit)
  • 3 1/2 tablespoon unflavored gelatin blend: 1 cup boiling water and 2 teaspoon gelatin. You will have a bit left over so only use 3 1/2 tablespoon!
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water; let stand 1 minute before using
  • Commercial egg replacement products

Xanthan Gum

  • Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.

As a Leavening Agent

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 tablespoon vegetable oil mixed with 1 1/2 tablespoon water and 1 teaspoon baking powder (not baking soda!) per egg.

Additional Egg Replacement Tips

  1. If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
  2. Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
  3. When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
  4. Be sure to use plain tofu, not seasoned or baked, as a replacer.
  5. Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
  6. If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 teaspoon baking powder. Fruit purées tend to make the final product denser than the original recipe.
  7. If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 tablespoon flour.

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Please feel free to leave a comment on other egg substitutes you use for eggs in baking and cooking!

Pairs Perfectly With:

Chunky Portabella Italian Parmesan Veggie Burgers
The Best Damn Veggie Burger! Chunky Portabella Mushroom Veggie Burgers
Ultimate Meatloaf with Tangy Sauce Ultimate Meatloaf with Tangy Sauce

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Recipe Reviews & Comments

  1. Brock Howard says

    September 19, 2020 at 8:56 pm

    I have a recipe calling for only egg yolks. How about yolk substitutes? Thanks!

    Reply
    • TKWAdmin says

      September 19, 2020 at 10:05 pm

      Hi Brock!

      What type of dough recipe is this for and more specifically what are the egg yolks used for in the recipe?

      Is it for binding? Acting as a rising agent? Or simply for fat/volume/flavor?

      1 Tbl of lecithin = 1 egg yolk
      Or
      1/4 cup blended tofu = 1 egg yolk

      Best Kitchen Wishes!

      Reply
  2. Bharti Patel says

    September 11, 2020 at 12:59 pm

    Hello I used flax seed powder recipe for eggless choux pastry and the choux was dense…..can you help? Thanks

    Reply
    • TKWAdmin says

      September 11, 2020 at 1:26 pm

      Without knowing how much you added or what other substitutes you made to make it vegan it’s rather difficult to help.

      Dense pastry comes from using the wrong flour or overworking the dough and developing gluten.

      Best Kitchen Wishes!

      Reply
  3. Krish says

    August 28, 2020 at 4:06 am

    Hi nice info , how can I use the agar to stabilise whip cream frosting also how to use in cakes Tq from a lacto vegetarian with Kind Regards God Bless 🙏🏻

    Reply
    • TKWAdmin says

      August 28, 2020 at 10:03 am

      I don’t use it to stabilize whipped cream as I don’t like the taste it texture. I use unsweetened gelatin with heavy whipping cream.

      If you’re looking for a lactose free recipe, I would advise doing a google search as that’s out of my wheelhouse.

      Best Kitchen Wishes!

      Reply
  4. Sue says

    July 30, 2020 at 9:46 am

    You can also use aquafaba to replace eggs. It’s the liquid from a can of chickpeas

    Reply
    • TKWAdmin says

      July 30, 2020 at 1:36 pm

      Yep! Great mention Sue! I have a full post on that:

      https://www.thekitchenwhisperer.net/2018/06/05/vegan-meringue-aquafaba/

      Best Kitchen Wishes!

      Reply
  5. Liliane Traanman says

    June 23, 2020 at 9:53 am

    Thanks for the great information.

    ★★★★★

    Reply
    • TKWAdmin says

      June 28, 2020 at 6:00 pm

      You’re most welcome!

      Best Kitchen Wishes!

      Reply
  6. madmike says

    May 14, 2020 at 3:29 pm

    First thank you for this information as I am relatively new to cooking (and more so for someone who cant have eggs) would you mind providing a few examples of eggs as a binding vs eggs as leavening agent.

    Thanks
    Mike

    Reply
    • TKWAdmin says

      May 14, 2020 at 9:58 pm

      Hi Mike, sure – I’ll add it to my list to update.

      But a binder would be for example when you’re making meatloaf or meatball. Eggs act as a binder to help keep the meat combined and stabilized.

      As a leavening agent, they are meant to add height and volume. More often this would be for say egg whites in a meringue or to help keep waffles light and airy.

      Best Kitchen Wishes!

      Reply
  7. Marji Schoeneman says

    March 30, 2020 at 3:55 pm

    Hi, this is a great article, very informative. Are there some recipes that a substitute just won’t work? I made these muffins because my daughter wanted to try them. The first two times, they came out great, I used regular flour, not coconut flour, and instead of coconut sugar, I used 2 tbsp. brown sugar. They’re very moist as you could assume from the recipe (I didn’t expect them to be good initially). Today, I made them and substituted aquafaba (3 Oz) for the 2 eggs. It was very disappointing because they ended up all caved in and after even extra time, still like blobs of batter. I thought maybe you could give me some idea with all of your research. Thank you.

    ★★★★★

    Reply
    • TKWAdmin says

      March 31, 2020 at 12:05 pm

      Hi Marji,

      I’m not sure to be honest. I’m sure perhaps but it seems like with ingenuity you can substitute something for something else and it will work. Well except in the case for cilantro – there is no true substitute for that.

      Best Kitchen Wishes!

      Reply
  8. Christopher Davis says

    January 26, 2020 at 2:46 am

    Best info I have found on substitutes by far #1 100%

    ★★★★★

    Reply
  9. Millie says

    December 16, 2019 at 9:52 pm

    I have a question rather than a comment. What can I use as an egg substitute in my yeast raised dinner rolls? The recipe calls for one egg. I’d rather not use peanut butter or bananas because of the flavor.

    Reply
    • TKWAdmin says

      December 17, 2019 at 4:29 pm

      Hi Millie!

      I would go with the Flaxseed substitute personally. After it sets it will turn like a gel (like egg whites) and works really well in bread.

      Best Kitchen Wishes!

      Reply
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