The absolute best egg replacer for baking
Through much trial and error I have discovered this quick and easy egg replacer formula that will make a world of difference for your baking! This one is my favourite but I have also listed a few other popular options and what I may use them for below this recipe. Check them out!
Other Egg replacers
Equipment Needed
- 1 Whisk
INGREDIENTS
- 2 Tbsp Potato Starch 22g
- 1 Tbsp Tapioca Starch 9g
- 1 tsp Baking Soda 7g
- 1.5 Tbsp Whole Psyllium Husk 8g
INSTRUCTIONS
- Add all ingredients to a bowl and whisk together.
- Store in an air-tight container at room temperature.
To replace 2 eggs:
- Use 2 Tbsp of above mixture with 40mL of lukewarm water. Whisk together until incorporated. Rest 5-10 mins until gels. Voila! You have your egg replacer
Notes
Nutrition
1. Flaxseed Meal (Ground flaxseed)
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How to Use: Mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This replaces one egg.
Best For: Cookies, muffins, pancakes, and brownies.
Why It Works: Flaxseeds are high in soluble fiber, which helps bind ingredients together and retain moisture. They add a slightly nutty flavor that pairs well with hearty baked goods.
2. Chia Seeds (Chia Egg)
How to Use: Mix 1 tablespoon of chia seeds with 2.5 tablespoons of water. Let it sit for 5-10 minutes to form a gel.
Best For: Cakes, muffins, and breads.
Why It Works: Like flaxseeds, chia seeds are rich in fiber and form a gel that mimics the binding properties of eggs. They’re virtually flavourless, making them versatile for various recipes.
3. Applesauce
How to Use: Substitute 1/4 cup of unsweetened applesauce for one egg.
Best For: Cakes, muffins, quick breads, and brownies.
Why It Works: Applesauce adds moisture and a hint of sweetness, making it ideal for soft and moist baked goods. Be mindful that it may slightly alter the flavor.
4. Mashed banana
How to Use: Use 1/4 cup of mashed ripe banana to replace one egg.
Best For: Pancakes, muffins, and quick breads.
Why It Works: Bananas provide moisture and natural sweetness. However, they have a strong flavor, so use them in recipes where the banana taste complements the dish, like in pancakes or muffins.
5. Yogurt (dairy or non-dairy)
How to Use: Replace one egg with 1/4 cup of plain yogurt.
Best For: Cakes, muffins, and quick breads.
Why It Works: Yogurt adds moisture and richness, helping to create a tender crumb. Use unsweetened varieties to avoid altering the flavor.
6. Silken Tofu
How to Use: Blend 1/4 cup of silken tofu until smooth to replace one egg.
Best For: Dense baked goods like brownies, cheesecakes, and breads.
Why It Works: Silken tofu provides structure and moisture without altering the flavor. It’s particularly good for recipes requiring a creamy texture.
7. Baking Powder and Vinegar
How to Use: Combine 1 teaspoon of baking powder, 1 tablespoon of vinegar (white or apple cider), and 1 tablespoon of water to replace one egg.
Best For: Cakes, cupcakes, and light muffins.
Why It Works: This combination creates a chemical reaction that produces carbon dioxide, mimicking the leavening properties of eggs.
8. Aquafaba (Chickpea Water)
How to Use: Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) to replace one egg.
Best For: Meringues, macarons, and light cakes.
Why It Works: Aquafaba whips up just like egg whites, making it ideal for recipes that rely on airy, fluffy textures.
9. Commercial Egg Replacers
How to Use: Follow the instructions on the package. Most require mixing a specific amount of the powder with water.
Best For: A wide range of baked goods, including cookies, cakes, and muffins.
Why It Works: Products like Bob’s Red Mill Egg Replacer are specifically formulated to mimic the properties of eggs, making them a reliable choice for most recipes. My 1st option listed on this page is a homemade version of Bob’s Red Mill Egg Replacer!
10. Carbonated Water
How to Use: Replace one egg with 1/4 cup of carbonated water.
Best For: Light and fluffy baked goods like cakes and cupcakes.
Why It Works: The carbonation adds lift and moisture, helping to create a tender crumb.
Tips for Choosing the Right Egg Replacer
- Understand the Role of Eggs: Are the eggs in your recipe providing structure, moisture, or leavening? Choose a substitute that meets that need.
- Test in Small Batches: If you’re new to egg replacers, test your recipe in smaller quantities to ensure it works as expected.
Combine Substitutes: For some recipes, using a combination of substitutes (e.g., flax egg for binding and applesauce for moisture) can yield better results.
Adjust Baking Time: Some substitutes may affect baking time. Check for doneness with a toothpick or follow the recipe’s visual cues.
With these egg replacers, you can confidently bake delicious treats without eggs. Whether you’re accommodating dietary restrictions or simply experimenting, there’s a substitute for every recipe and occasion. Happy baking!
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