Whether you are trying to remove eggs from your diet because of an egg allergy, a dietary preference or for any other reason, baking without eggs is definitely possible. There are many different ways to replace eggs in a recipe and the substitution will depend mainly on what you are baking and your food preferences.
Eggs are normally used in baking to give structure, texture, or color. So the substitution you make has to be based on the purpose of the eggs in the recipe. Remember that the substitution you make may affect the texture and taste of the final product. Also, keep in mind that the more eggs you want to replace, the trickier it will be.
I have included some of the possible substitution for eggs, as well as some suggestions based on what you are baking. My favorite substitutions are flax and chia seeds, mashed banana, as well as fruit and squash purees. It’s best to try different combinations and see what you like the best. With time and practice, baking without eggs gets easier.
For 1 egg:
2 Tbsp starch (potato, arrowroot)
1 Tbsp ground flax seeds + 3 Tbsp water
1 Tbsp ground chia seeds + 3 Tbsp water
1 Tbsp psyllium + 3 Tbsp water
1 Tbsp Ener-G + 3 Tbsp water
½ Tbsp cider vinegar + ½ tsp baking soda
¼ cup mashed banana
¼ cup applesauce or other fruit puree
¼ cup squash puree
¼ cup vegetable oil
¼ cup nondairy yogurt
¼ cup vegan mayonnaise
¼ cup silken tofu (but I don’t recommend using it regularly)
|If you are making…||Cookies||Brownies||Muffins & cakes||Breads|
|Try with…||Flax and chia
|Flax and chia