There are many egg substitutes available when a recipe calls for eggs. All these egg substitutes can be easily purchased from your grocery stores and health food stores.
Jump to:
- Flour/Powder Egg Substitute For 1 Egg
- Nuts/Seeds Egg Substitute For 1 Egg
- Fruits/Veg Egg Substitute For 1 Egg
- Dairy & Non-Dairy Egg Substitute For 1 Egg
- Other Egg Substitute For 1 Egg
- Purpose of Eggs In Baking
- Common Egg Substitutes In Baking
- Other Egg Substitutes In Baking
- Substitute for Eggs in Meatballs/Burgers
- Substitute for Egg Wash
- Substitute for Egg Whites
- Substitute for Egg Yolks
- Egg Substitute in Brownies
- Egg Substitute for Cookies
- Egg Substitute in Cakes
- Egg Substitute for Pancakes
- Note
Flour/Powder Egg Substitute For 1 Egg
The following flour/powder egg substitutes are best for Cookies, Burgers, and Meatballs.
| Ingredient | Measurement |
|---|---|
| ENERG Powder | 1.5 Tbs + 2 Tbs Water |
| Cornstarch | 2 Tbs + 2 Tbs Water |
| Arrowroot Powder | 2 Tbs + 2 Tbs Water |
| Soy Protein Powder | 1 Tbs + 2 Tbs Water |
| Baking Powder | 2 Tbs + 3 Tbs Water + 1 Tbs Oil |
| Chickpea Flour | 3 Tbs + 3 Tbs Water |
| All-purpose Flour | 3 Tbs + 3 Tbs Water |
| Whole Wheat Flour | 3 Tbs + 3 Tbs Water |
Nuts/Seeds Egg Substitute For 1 Egg
The nuts/seeds egg substitutes listed below are best for Waffles, Pancakes, & Muffins.
| Ingredient | Measurement |
|---|---|
| Flaxseed Meal | 1 Tbs + 3 Tbs Water |
| Chiaseed (Ground) | 1 Tbs + 3 Tbs Water |
| Peanut Butter | 3 Tbs |
| Almond Butter | 3 Tbs |
| Any Other Seed Butter | 3 Tbs |
Fruits/Veg Egg Substitute For 1 Egg
The below fruits/veg egg substitutes are best for Quick Bread, Brownies & Muffins:
| Ingredient | Measurement |
|---|---|
| Unsweetened Applesauce | ¼ Cup |
| Mashed Banana | ¼ Cup |
| Mashed Avocado | ¼ Cup |
| Pureed Pumpkin | ¼ Cup |
| Prune (Baby Food) | ¼ Cup |
Dairy & Non-Dairy Egg Substitute For 1 Egg
The following dairy and non-dairy egg substitutes are best for Cakes, Cupcakes, Muffins & Bars/Brownies:
| Ingredient | Measurement |
|---|---|
| Pureed Silken Tofu | ¼ Cup |
| Dairy Milk | ¼ Cup |
| Soy Milk | ¼ Cup |
| Coconut Milk | ¼ Cup |
| Yogurt | ¼ Cup |
| Buttermilk | ¼ Cup |
| Condensed Milk | ¼ Cup |
| Kefir | ¼ Cup |
Other Egg Substitute For 1 Egg
The following egg substitutes can be used depending upon the recipes and they are usually best for Gelatin Puddings, Macaroons, Cupcakes & Quick Breads.
| Ingredient | Measurement | Suitable For |
|---|---|---|
| Agar Agar | 1 Tbs + 1 Tbs Water | |
| Soy Lecithin | 1 Tbs | To Replace 1 Large Egg Yolk |
| Aquafaba | 3 Tbs | To Replace 1 Egg / Egg Whites |
| Vinegar | 1 Tbs + 1 teaspoon Baking Soda | Cupcakes / Quick Breads |
| Lemon Juice | 2 Tbs + 1 teaspoon Baking Soda | Cupcakes / Quick Breads |
Purpose of Eggs In Baking
- Eggs as Binders: If eggs are binders in a recipe, they can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, or Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is that for every egg replaced, ¼ cup of the substitute is used.
- Eggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, and Commercial Egg Replacement Powder such as Ener-G can be used.
- Eggs for Moisture: If eggs are added for moisture, Fruit Juice, Milk, Water, or Pureed Fruit can be used.
Common Egg Substitutes In Baking
#1. Commercial Egg Replacer
The egg replacer is a mix of potato and tapioca starch (no corn) and some leavening agents. Some commercially available egg replacer powders are Ener-G, Bob’s Red Mill, Organ, and others. Learn more about egg replacer here.
How do you replace eggs using an egg replacer?
Whip together in a food processor or blender 1 and a half teaspoons powder and 2 tablespoons water. Sometimes, 2-3 times as much powder in the same amount of water gives better results.
How's the result?
Flavorless, it won’t affect the taste of baked goods. It is best suitable for all baked goods, especially Cookies.
#2. Silken Tofu
Silken tofu is made by curdling soy milk and pressing it into sliceable cakes. It is a boon for those who want to go egg-free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes. Learn more about Silken Tofu and recipes using it as a vegan egg substitute.
How to replace eggs using Silken Tofu?
Substitute ¼ cup of whipped silken tofu for each egg.
How's the result?
Baked goods won’t brown as deeply but will be very moist and dense. They are best suitable for Rich, dense & moist Cakes, breads, chocolate chip cookies, and brownies.
#3. Flax Seed
As the name implies, flax seed is a miracle plant-based food rich in Omega-3 fatty acids, an important source of essential fat for vegetarians especially. We can make fresh flax seed meal at home by grinding or buying it ready from the store. It is a vegan egg substitute. Learn more about Flax Seed Meal here.
How to replace eggs using Flax Seeds?
Whisk/blend 1 teaspoon of flax seed powder with ¼ cup of water to replace each egg. For step-by-step instructions on how to make flax eggs, see here.
How's the result?
The baked goods are heavier and denser. Flaxseed has a nutty flavor, so it works best in grainier and nuttier foods, such as Waffles, Pancakes, Breads, Brân Muffins, and Oatmeal Cookies.
#4. Pureed Fruits
Pureed fruits can be used as egg substitutes in various ways, including mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins, and softened dates. Learn more about pureed fruits here.
How do you replace eggs using pureed fruits?
¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.
How's the result?
Baked goods will not brown as deeply but will be very moist and heavy. Pureed fruit works well for Cakes, Quick Breads, and brownies.
#5. Vinegar/Baking Soda
Vinegar...Seriously? Yes, Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often. Learn about vinegar and their types.
How to replace eggs using Vinegar?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
How's the result?
Baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.
#6. Yogurt/Buttermilk
Both buttermilk and yogurt are good egg replacements, especially while baking muffins, cakes, and cupcakes. You can buy it in the Refrigerator section of grocery aisles next to the milk.
How to replace eggs using Yogurt/Buttermilk?
¼ cup of buttermilk or yogurt for each egg to be replaced.
How's the result?
The baked goods will be lighter and not as dense as the ones with pureed fruit.
Other Egg Substitutes In Baking
#7. Condensed Milk
Sweetened condensed milk is another good egg substitute in cookies & cakes mostly.
#8. Lemon/Lime Juice
If you don't have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg substitute.
#9. Chia Seeds
Chia seeds also work as an egg substitute just like flax seeds. Make chia egg just like flax egg and use it in muffin, quick bread recipes.
#10. Arrowroot Powder
Arrowroot powder resembles cornstarch and used as a thickening agent. It's derived from the root of a South American plant. It is also used as an egg substitute which I haven't tried. I see that somewhere between 2 tablespoons of the powder mixed with 3 tablespoons of water can used to replace egg.
#11. Aquafaba
- Aquafaba is the liquid from cooking legumes, like the liquid from a can of chickpeas, or liquid from beans cooked at home. Since that liquid has a very similar consistency to that of raw egg white, it works as an excellent substitute in recipes which uses egg whites like macaroons, meringues, marshmallow, nougat, cakes, etc.
- 3 tablespoons of aquafaba can be used to replace one egg/egg white.
- The only thing to note is that the consistency should be right. It can't be too thick or too watery. Aquafaba can be used straight from the can, by draining the chickpeas or any legume. Chickpeas, white beans are preferable because the aquafaba will be clear and transparent. You may choose to use the liquid from red kidney beans and black beans in chocolate cakes or brownie recipes.
- If the liquid is thin, heat it up until it reduces and gets a bit thicker. If it gets too thick, heat it up with some water to make it thin. Either way, cool it to room temperature before use.
Substitute for Eggs in Meatballs/Burgers
Substitute for Egg Wash
Simply use oil, dairy/nondairy milk, or dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.
Substitute for Egg Whites
Aquafaba is one of the best substitutes available for egg whites. 3 tablespoons of aquafaba can be used to replace one egg, or actually egg whites more specifically. Just make sure that it is of the right consistency. It has to look slimy like egg white, not too thin or not too thick.
Substitute for Egg Yolks
Apparently, soy lecithin is a good substitute for egg yolk, which I am yet to try. It mimics the emulsifying property of eggs. It's a by-product of soy oil so making it vegetarian. I read that 1 tablespoon of soy lecithin is a substitute for 1 large egg yolk.
Egg Substitute in Brownies
- Eggs are mostly used in brownies as a binding agent.
- Some of the best substitutes for eggs in brownies will be ¼th of a cup of pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, yogurt/buttermilk and flax egg.
- Check here for a list of eggless brownie recipes.
Egg Substitute for Cookies
- The best substitutes for eggs in cookies are Ener-G egg replacer (or any other brand of commercial egg replacer powder), flax egg, sweetened condensed milk.
- In rare cases, vinegar too works as an egg substitute in cookies.
- Unsweetened applesauce will make the cookies very soft.
- My favorite egg substitute for cookies is Ener-G. Follow the directions given in the pack. For each egg to be replaced, you will have to use about a teaspoon of the egg replacer powder whisked with 3 tablespoons of preferably warm water. You can replace up to 4 eggs using this ratio.
- Sometimes I even use about 1.5 to 2 teaspoons of Ener-G as the pack reaches the expiry date.
- Find the list of the best eggless cookies here.
Egg Substitute in Cakes
- The most commonly used egg alternatives for cakes will be silken tofu, yogurt, pureed fruit, vinegar-baking soda (in specific recipes, strictly not for recipes which uses more than 1 egg).
- Personally, I found a winning combination to substitute for eggs in cakes, which is a mix of yogurt and pureed silken tofu. It works out beautifully, especially in plain vanilla sponge cakes.
- Find a huge collection of eggless cake recipes here.
Egg Substitute for Pancakes
- Baking powder is a good egg substitute for pancakes, but it might not work if a recipe calls for more than one egg. I have got the best eggless pancake recipe already on the blog. Do try it.
- If you are looking at a pancake recipe which has eggs and you want to make the pancake without eggs then most probably flax egg, ¼ cup of mashed banana or unsweetened applesauce for each egg to be replaced should work fine.
- Also, you might have to tweak the baking powder/baking soda measurement depending upon the recipe and depending upon the egg substitute that you are planning to use.
- Check here for more eggless pancake and waffle recipes here.
Note
Share your experiences with different egg substitutes that you've used during baking or if you have questions on egg substitutes, share/ask them in the comments section below. Share this page with your friends.
Happy Baking!
Mandip says
Hi madhu,
Im finding your website very very interesting.
Im after the eggless cake texture snd fluffiness that you get from shop bought cakes, what could i use to replace the egg?
Many many thanks xx
Madhuram says
Thanks Mandip. It depends upon the recipe. You can try this chocolate cake recipe for the fluffy texture you like: http://www.egglesscooking.com/2009/02/16/whacky-vegan-chocolate-cake/
Ratnavathy says
Hi there dear Madhu,
I tried the butter cake recipe above, and added baking soda and baking powder to the batter. It was superb! The taste and texture of the butter was amazing, very buttery and rich. But the cake didn't really rise. In fact, when I contacted the original person from whom I got the recipe, she said her cake didn't rise that much either. No complains though, it was lovely.
Thanks for your pointers..
Mohit says
I live in India and need a proper egg substitute for chocolate chip cookies and which should be easily available in Indian markets.Kindly give the directions for its use also.
Madhuram says
Why don't you try this recipe for chocolate chip cookies: http://www.egglesscooking.com/2008/09/02/eggless-chocolate-chip-cookies/
Sangeeta Garg says
Hey Mohit....The egg substitute is available in India. Its called no-eggs and is available at Whole Foods Shops....and it worked perfectly for me...
Madhuram says
That's great to know. Thanks Sangeeta.
Ratna says
Dear Madhu,
I have purchased the allergycare egg replacer powder. the instruction mentioned that I should sieve the powder together with the flour, and add the water at the end. However, in most egg replacer recipes, they require us to add the powder to water, and eat it for 30 seconds. What should I do? I'm really confused and not sure what to do, as I don't want my cake to become a mess! Please reply asap, because I need to bake the cake in 2 days!:)
Thanks so much in advance.
Madhuram says
Ratna, I wouldn't know until I try it. Maybe you should have done a test bake a bit earlier. Moreover I feel that these egg replacer powders work best in cookies. If you send me the recipe you intend to try maybe I could suggest you some other egg substitute.
Ratna says
Dear Madhu,
Thanks so much for your reply.
I've written the recipe below.
The person who baked it mentioned that she had used
egg replacement Orgran's egg replacement powder,
and she mixed it with water before adding it.
She generally veganized the recipe and it was amazing.
Deep Butter Cake (Helfer's)
Helfer's Pastries and Deli Cafe
For crumb mixture:
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon butter flavoring (see note)
1/2 cup all-purpose flour
For batter:
11/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
13/4 cups cake flour
Powdered sugar, for garnish
1. Prepare the crumb mixture. In a small mixer bowl, beat together 1/4 cup sugar and 1/4 cup butter until fluffy. Add 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.
2. Prepare the batter. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square baking pan.
3. Combine 1 1/3 cups sugar, 1 cup butter and 1/2 teaspoon salt in a large mixer bowl; beat on high speed for 2 to 3 minutes or until fluffy. Add eggs; beat on high speed 2 to 3 minutes or until light.
4. Combine milk, 1/2 teaspoon vanilla and 1/2 teaspoon butter flavoring. Alternately add cake flour and milk mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.
5. Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 50 to 60 minutes or until top is deep golden brown and cake tests done in the center with a wooden pick. Cool 5 minutes.
6. Place a flat plate or cake board on top of the pan. Hold the pan and plate together securely; turn over. Carefully remove the pan. (The crumb side is now the top of the cake.) Dust with powdered sugar.
Madhuram says
Its interesting to see that there is no baking powder/soda in the cake recipe. In that case, I think the eggs act as leaveners in this recipe. Did your friend's cake rise well with the egg replacer powder? If so, I would also suggest you do the same. I was thinking maybe 1/2 cup yogurt and 1/2 teaspoon baking soda. But again I don't want to impose this on you without trying.
Deepali Jain says
Hi Madhuram,
Thanks a ton for your prompt reply. I guess you are right about extra liquid content then reqd. I followed the recipe from http://divyascookbook.blogspot.com/2010/09/dates-nut-bundt-cake.html
I'm unable to see my previous comment or your reply to the same on this page so responding in a seprate comment.
Thanks again.
I have one more query, I love baked products - h/e i'm allergic to yeast & doctor had advised me to avoid baked goods using yeast. So I haven't made any bread/ buns/ pizza dough etc. Would really apprecaite if you can suggest substitution for yeast.
Deepali Jain says
Hi Madhuram,
I converted an egg recipe by subsituting with buttermilk. The cake turned out very good. H/e by next day it developed a slight wet/ sticky layer on top, My husband refused to eat the top part.
I would like to know what went wrong & how can I avoid it in future.
Madhuram says
Deepali, buttermilk usually gives moistness to baked goods and that's the purpose of using it. I'm guessing that the cake batter had way more liquid than required. Maybe the next time you try that recipe, reduce the quantity of buttermilk by 3-4 tablespoons and you may also try reducing the quantity of oil (I think you would have used it instead of butter) by a tablespoon or so.
Suzanna says
We have not noticed the besan adding its own flavour in cookies and cakes, nor has anyone complained about it. The cookie/cake/cornbread recipes usually only contain one or two eggs.
I like the fact that the besan also contributes some nutrition to the recipe - a bit of protein similar to what the egg would add.
I make eggless quiches and eggless crepes using besan. I blend the besan, milk and seasoning in the blender and then pour this over the vegetables and cheese in the pie shell. It bakes up to a nice custard. The tomato-leek quiche with fresh dill is the most popular. When I bring these to potlucks, I don't tell anyone that they are eggless quiches. Every morsel is gobbled up. People are amazed when I tell them that I didn't use eggs when I made the quiche. Some will ever argue with me over that one!
For crepes, I use a mixture of besan and wheat flour with milk. The crepes come out nicely and can be filled and served just like the egg based ones.
sl says
Suzanna,
No the recipe does not call for chilling or rolling. Mix all these
and bake immediately. When you use besan, does the taste of besan
stand out?
Madhu, is EnerG have only natural ingredients?
Madhuram says
Check this link for the ingredients in EnerG egg replacer: http://www.ener-g.com/egg-replacer.html
sl says
I am trying to find out what is the best replacer to use.
What would you use for a simple vanilla cookie with flour+butter+sugar+1 egg. There is
no mention of a fluid in the recipe.
Suzanna says
It sounds like you are making a vanilla shortbread cookie. Shortbread cookies often don't have any liquid other than the shortening (butter) or the shortening and the egg. I would use besan in lieu of the egg for this type of recipe. Does your recipe instruct you to knead the dough, chill it and then either roll it out for use with cookie cutters or make a log and slice like refrigerator cookies?
My gingerbread cookies are similar. It's just flour, butter, sugar, a little mollasses, leavening and spice. The original recipe called for 1 egg. I used 2 Tbsps of besan (chickpea or garbanzo flour), 1/2 Tbsp water and 1 Tbsp of additional butter whipped together to simulate the egg, then blended this in. My cookies were as crispy and delicious as the original recipe.
Madhuram says
I would use EnerG. I have used it a lot of times in cookie recipes and it never fails.
Suzanna says
Madhuram, how are you using the EnerG replacer in your cookies? I have tried it on several recipes using the package directions and usually find that the texture is not right or the binding not as firm as when the same recipe is made with an egg or with besan.
Madhuram says
Suzanna, I have got excellent results using EnerG in cookies. Initially I used the exact measurement given in the package, which is 1 and 1/2 teaspoons of the powder blended with 2 tablespoons of water. Later I increased it to 2 teaspoons of EnerG and 3 to 3.5 tablespoons of warm water. I usually blend it in my Magic Bullet and it becomes frothy. I feel that this gives a better result than simply whisking it with a fork. I think nearly 80% of the cookie recipes in my collection uses EnerG only. I really don't want to use any other substitute but since it's not available everywhere I keep getting questions what to use instead of that, so I'm thinking of trying other easily available alternatives henceforth. I should try your besan flour idea sometime soon. Thanks for the tip.
mansie says
First of All ,Kudos to you!
U mentioned that you got excellent
result using EnerG in cookies.
Do you get as good results while baking
cakes?
Madhuram says
Thanks Mansie. I have tried EnerG in just 2 cake recipes and I was fine with the result.
Reena says
Hi,
I wanted to make brownies as a dessert, I have a recipe but it has 5 eggs in it.
What would you recommend I use instead of the eggs?
Madhuram says
Hi Reena, I haven't replaced 5 eggs so far. But if I had to, I would try using a combination of silken tofu/unsweetened applesauce and plain yogurt, maybe 3/4th cups and 1/2 cup respectively.
sl says
Madhu, I read somwhere not to try to replace more than 2 eggs. The end product may vary in its texture and taste. You should have had hands on experience.
Madhuram says
It depends on what you are baking. We can't take a blanket approach with egg substitutes. You may have to mix and match a couple of substitutes. If I remeber right I have replaced upto 3-4 eggs.
eugene says
Hi
Is it possible to make cakes without eggs and canola/vegetable oil also butter?
Madhuram says
It is possible Eugene, but the cake will be very dense and not fluffy at all. It will not taste like the usual cakes you get in the store.
Ronri says
Great recipes and all tried and tested. I have been on my own
trying to adjust to egg and milk free cooking using subs and soy
products. So here is a new egg sub = 1 tablespoon of golden syrup
for one egg in a pancake mix and adjust sugar in recipe down. Light
fluffy and delicious.
Madhuram says
Thanks Ronri.
nita says
Hi,
I hope this is not a stupid question but I have to ask, is it possible to make cake without egg, baking soda and baking powder?
It's not possible Nita. Maybe you can try these no-bake brownies. It doesn't use those 3 ingredients.
http://www.egglesscooking.com/2009/05/11/no-bake-fudgy-brownies/
Ashley says
I love your website. I recently found out my 2 year old is allergic to eggs and he has been begging me to make some brownies. He has a major sweet tooth so I am having to learn how to bake without eggs. I really appreciate your website and all the recipies. He loves the brownies. 😛
Thank you very much Ashley. You can find out a variety of eggless brownie recipes here: http://www.egglesscooking.com/eggless-baking-recipes/eggless-bars-brownies/
Suzanna says
Chickpea flour is also an excellent egg substitute for many baked goods, especially quickbreads and cookies.
You can buy this as chana besan in Indian grocery stores or as ceccina flour in Italian markets.
I use 2 - 4 Tablespoons besan per egg, depending on the recipe. If you need a firmer texture, use the larger measure. You will need to add half as much additional liquid as besan and an additional spoonful of fat to match the qualities of an egg in baked goods. I have used this method quite successfully in many recipes for coffee cakes, quickbreads and cookies. You can dry roast the flour lightly before use if desired for a flavour option.
Thank you very much for the detailed info. Suzanna. I have not tried this one before.
Deepak Pawar says
Hi
Please help me for eggless cake recipe with shelf life 3 month.
Deepak, I hear that if the cake is tightly wrapped in plastic wrap and stored in a zip loc cover in a freezer it can last forever. I have not tried it though.
angie says
would like to know if i can use corn syrup instead of eggs and if so how much per egg?? thank you so much in advance.
Angie, I'm not sure about it. Sorry! If you have any recipe in mind and wondering what to substitute for the egg, please let me know and I can help you.
Precious says
😛 😛 🙄 🙂 🙂
really wow, just wat i need.
Please help- ready muffin mix- egg substitutes. please help me, i have a ready muffin mix that needs me to add eggs, oil and water. wat can i use to substitute the egg? i read Donna msg about using 12oz club soda, what is club soda? i really dont know that, and again i use ml, grams and cups and spoons to measure what is 12oz? it will be helpful for me to have egg substitutes for ready mix muffin pack.
Hi Precious, club soda is the usual flavorless drinking soda (or called seltzer in some places). For the muffins you can use yogurt to replace the eggs. Use 1/4 cup of yogurt for each egg to be replaced.
ummrazeen says
Such a wonderful site. never imagined you can bake so many dishes without eggs
Geetha says
Hi
Thanks to you,I have baked so many goodies..just thought I'll pass along this link
http://tipnut.com/egg-substitutes/
Keep the recipes coming!
Geetha
Thanks for the link Geetha. It surely is helpful.
aquaneel says
Thank U so much for the egg-substitutes
this site has really helped me make my bakin easier.
.Really appriciate
thanks a ton
Madhuram says
You're welcome. It's Madhu and not Geetha.
Palak says
Hi,
I am really thankful, as now i will be able to make the cake for my parents b'day & give them a good surprise. How many bananas can i use for making 500 grams of cake...???
Thanks Palak. I'm not good with metric conversions, but I'm guessing about 3/4th to 1 cup of mashed bananas should be enough.
rekha says
hi,
one question in eggless cake baking: When must we use milk/water for baking the cake. chocolate cakes: we use water yello cake: milk...
basically whats the difference : both are egg subtitues... ????
Hi Rekha, that's an interesting question and to tell you the truth I don't have a proper answer. I agree with you that a lot of plain sponge cake recipes I have seen uses milk. Maybe it's for the texture.
Jeff says
Hi,
Just wanted to say thanks for a great web site. I've been allergic to eggs my whole life and never had carrot cake (or any other cake) until last week due to your egg substitute suggestions. I've found that you can make perfectly good pancakes using Hungry Jack brand or others that don't contain powdered eggs by just omitting the eggs and cook as normal.
Jeff, you're welcome. I too make pancakes the exact same way. Though when I'm making it for my son I either add mashed bananas or unsweetened applesauce for added health benefit.
annupamaa says
dear madhuram...can i substitute date puree for eggs?? and if i can what is the nmeasurement...how much puree to how many eggs?
Annu, you sure can. It's 1/4 cup of puree for each egg to be replaced.
Alyssa says
I just ran across your website when searching online for ways to make baked goods less fatening, and I must say I am very happy I did. I'm making two different types of cookies and each recipe calls for a large egg. What would be a good substitute that I would most likely be able to use for both recipes. They both contain baking soda, brown sugar, butter, and semisweet chocolate, but one also contains baking powder. Also, I'm starting to experiment with pastries and was wondering if you know any good pastry books or websites where I can get recipes.
Thanks Alyssa. I will be able to help you with the egg substitute if I see the recipe and the measurements. You can check Joy of Vegan Baking. I have tried a couple of recipes and they have turned out extremely well.
Bubbles says
Thanks for some great ideas...I will be trying the club soda trick soon. I also wanted to pass along another egg sub that comes from okara (the pulp left over when making soy milk, which is easier than you might think and you don't need a machine). You can find it dried in many Asian food stores. It adds quite a bit of lift to baked goods and can be used as an egg replacer. I also have an okara pancake recipe but it calls for wet okara...not sure how you would reconstitute it but it is surely worth experimenting with. I have also made cookies with okara as the base and they were incredibly airy and light. Anyway, here is that pancake recipe...wish I could remember wherre I found it so I can give credit...maybe okaramountain.com? It's a great resource site.
OKARA PANCAKES
1/4 C Okara (wet and cooked)
1/4 C Cake Flour
1/2 t Baking Soda
1 t Vanilla
1/4 C Water
ps Okara is packed with protein and fiber, too.
Thank you so much Bubbles. I have never heard about okara before. It's very new to me. Will check further.
Ashley says
Thank you very much for your suggestion. 😉
Ashley says
I have been trying to find a proper egg substitute for pancakes and other baked goods. My fiance cannot have dairy, vinegar, or any of the store-bought replacers, and while I have tried my hardest to use the flax (1T Flax+ 3T water), it just leaves the pancakes gummy and tasting uncooked, though I know it is. I have heard many times the flax is not to be used in flatbreads or pancakes, but I figured it's worthtrying. I'm looking into the tofu substitute. Do you have suggestions? will the tofu make it too dense or heavy for a pancake?
Ashley, why don't you try a mix of self rising flour, applesauce or banana puree (1/4 cup measured in dry measuring cup for each egg) and some non dairy milk/water to prepare the pancake batter? I think it will be less dense than using tofu.
Joni says
ps. I've been cooking/baking dairy free for a long time now and I've never had a problem substituting the dairy. So that's another reason I think my problem is with the eggs.
Joni says
My husband was recently diagnosed with many food allergies, the biggies being wheat (gluten), milk and eggs. I have been trying to figure out how to make those light, fluffy, spongy cakes in time for our daughter's first bday so that my husband can enjoy the cake as well. The cakes that I've made so far are tough and dense and have an appearance in the middle that almost looks like it's not cooked all the way through even though it is. I've tried Ener-g (dense, chewy, almost raw looking appearance in middle), applesauce (in a brownie mix it never actually baked, the ingredients boiled more or less) and I'm getting ready to try vinegar. Am I not using the egg replacer properly? I've tried several wheat free flour mixes and I'm adding the necessary xanthan gum, and my gut and hunch is that it's something with the egg. Many times my cake will look beautiful and then as it's cooling, it sinks. What am I doing wrong??
Cakes made with egg substitutes are definitely going to be dense and not as airy and light as the regular ones. The one exception is when you use vinegar you get real light cakes/muffins. EnerG does not work in all store bought mixes (It is stated in the box itself) and in all recipes. So it's more of a trial and error thing. Recently I tried yogurt in a brownie mix and it came out very good. So you can try the same with soy yogurt. I have a birthday chocolate cake recipe in my blog which has been tried the most by the visitors here. I have used both tofu and yogurt as egg substitutes and it comes out well. One of the visitor has also used soy yogurt. The recipe by itself uses only oil for the fat. Also I have a chocolate cake using vinegar and oil. So I think you can give it a try.
Since I have no experience in baking gluten free, I'm sorry that I cannot tell how the egg substitutions affect the recipes.
Geetha says
How do replace the eggs in some of my recipes with the substitutes.
1 egg is the equal to how of Buttermilk, Yogurt or Baking Soda (or any of the substitutes for that matter).
Geetha you can use 1/4 cup of buttermilk/yogurt to replace one egg. I have not tried using baking soda alone as an egg substitute.
Priya says
Madhuram, do you have a basic cookie dough recipe that I can look into?
Thanks.
I do have one recipe from the Joy of Vegan Baking but yet to try it. If you get a chance get that book from the library it's too good.
Priya says
Very impressive & detailed list. I always wanted a substitute for eggs and here I see such an elaborate one. Thanks so much for sharing. And congrats on the BC blog.
You're welcome Priya. Hope the little one is doing great!
Anshita says
Hi,
Very nice blog!!
Well please let me know where can i get egg replacer in US.
Thanks!!
Thanks Anshita. You can get it in Whole Foods, Trader Joes. I get it in the regular chain of grocery store itself in the organic products aisle.
sai says
Hi
love ur site. i am a vegetarian and i bake vegan cakes at home but somehow never get that bakery soft, fluffy cake. can u give me a recipe for a white cake (not chocolate) without Enter G replacer(somehow never liked them) to bake for my little one's bday next month. i would really appreciate. i wonder where i make mistake because mine is not spongy like store cake.
thanks so much
Thank you Sai. I too am in search of a perfect eggless white cake. I tried my share of recipes and not satisfied. Have you tried the plain cakes which use condensed milk? Maybe you will like it. I have also not tried that.
shruthi says
hi 🙂 The eggless recipies one!
shruthi says
Thank you so much for the help.
Well ive baked in the microwave and have had good results.
I'd even posted them on your event.
http://thoughtforfood-tei.blogspot.com/2009/01/banana-cashew-cake.html
http://thoughtforfood-tei.blogspot.com/2009/01/choconut-cake.html
You're welcome Shruthi. Which event are you referring to?
shruthi says
Another doubt too! often my mother uses jams in baking, does that act as subtitute too?
Pureed fruits can be used as an egg substitute. I've not used jam, so not sure.
shruthi says
Hi, nice blog you have, im new out here and out here to explore and experiment 🙂
well i wanted to know a few things
1) how to susbstitute for flax seeds or corn meal as they're not that easily available in bangalore.
2) is ordinary vinegar good enough as substitute?
3) can curds also be used as egg substitute?
4) have you tried baking cakes an dcookies in the microwave if yes pls do let me know ur share of recipies
thank you 🙂
Hi Shruthi, welcome to my blog. To answer your questions,
1. When googled I found out that flax seed is called Agasi in Kannada, so if it has a name it has to be available there too. Try it in the stores where they sell natural herbs and medicines.
2. I think corn meal is also available in Bangalore. I remember reading it in some blog. Try it in stores like Nilgiris and other international food stores. I'm from Chennai and I'm not even sure what is available there. Things have changed a lot.
3. Yes the regular vinegar you get in shops is fine. But the success depends on the recipe. I've tried 3 recipes using vinegar out of which I liked only one and the other 2 had too much vinegar smell. I've read that Apple cider vinegar and balsamic vinegar are also good egg substitutes but have not tried it myself.
4. Curd/yogurt is also a good egg replacement and again I have not tried it.
5. I did bake in a microwave oven once and was not satisfied with the results, so have not ventured again.
Hiral says
Hi,
I really like your blog...lots of information and very nice recipes for people who dont eat eggs. I have a question..I make a lot of cakes from ready cake mixes...i add everything as mentioned on the packet - just omit the eggs. the cakes taste fine (are moist as well), however the texture is extremely crumbly..so its very difficult to cut the cake into any shape. Any suggestions as to what egg replacer i can use here( tofu/pureed food)? or anything else i can add? thanks a lot.
Hi Hiral, thank you. Even though I have not baked cakes from cake mix, I'm guessing here that adding 1/4 cup of tofu or pureed fruit should be fine. Both would act as a binder and thereby you can avoid the crumbly texture. I have baked brownies using brownie mix, substituting flax seed meal for eggs and have got good results. I have also baked cookies using cake mix and tofu and got chewy cookies. So cake from a cake mix with tofu should also be fine.
april says
how do you do the banana puree... do you add water to the banana before blending???
You can use the liquid given in the recipe like milk, juice or oil.
molly says
Guilt-Free Chocolate Muffins
Prep: 10 minutes
Cook: 20 minutes
Makes 8 muffins
Ingredients:
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Instructions:
1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a sepa-rate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition:
Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
Thanks Molly for the detailed recipe and nutritional information. I'll try it one of these days. If you happen to bake it, send me a picture I'll post it in here.
anonymous says
Hi
I am a vegetarian. It depends what you are making, most cake recipes, you can substitute buttermilk/sourmilk for the eggs..As i said,It depends on the recipes.
Thanks
Anonymous
Donna says
My children and I have egg allergy and I love your site!
Here is my tip: I use fresh club soda to make easy and delicious cupcakes from a box of cake mix!
In a large bowl, combine one box any flavor dry cake mix (don't add oil, egg or water listed on the package)and pour in 12 oz. club soda. Stir with a spoon (no mixer!) until combined. Spoon the mix into your cupcake pans and bake as directed on the package of mix. Frost as you like. Low-fat, fewer calories, and vegan!
Thank you very much Donna, that sounds like a very simple and healthy recipe. Will give it a try one of these days.
Suzi says
1/2 Banana is a great sub!