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!
meenakshi says
i have a cheddar and dried waffle recipe from Jennies all purpose mix , that calls for 2 eggs but i dont want to use eggs and flax meal option ,can you give me some other substitute for this?
thanks.
Madhuram says
1/2 cup buttermilk might be a good substitute.
Kantha says
Hi Madhuram,
I am so happy to find a website where Eggless baking is the main motto. Thanks for such an array of fabulous recipe's. I am new to baking, have baked many times but have not mastered, i have faced different challenges every time. Hopefully, i will pass through this phase and become a good baker soon. My question to you is, how to differentiate the role of egg in a recipe? you have mentioned three roles as binder, leavening agent or moisture. Please let me know, how to identify the role of Egg that i will have to replace in any egg recipe. Thanks in advance.
Madhuram says
You're very welcome Kantha. I think you will be able to identify the role of the egg as you progress with baking. I look at the recipe and try to find out what is the egg used for. See what other liquid is used, is there any other leavening agent, etc.
Kantha. says
Thanks Madhuram, will do, appreciate your reply.
Amber says
First, I want to say thanks. I've been able to make several things with substitutions thanks to your advice. And with a mixed vegetarian/no egg and non vegetarian household it is really nice to be able to make things the vegetarians can eat and the non want to eat.
Second, do you have a suggestion for rice pudding? My grandmother's recipe is simply raisins, nuts,sugar and spice to taste, a couple cups of cooked rice, a couple cups of milk, and 2 or 3 eggs depending on how eggy you want it. Mix well and bake. Silken tofu? Or is there a better choice?
Madhuram says
Thanks for the feedback Amber. I have not tried the baked rice pudding yet. But have a stove top one using soy milk if you are interested: http://www.egglesscooking.com/2008/11/26/brown-rice-pudding/
Amber says
Thanks. I'm fortunate as a cheese lover that my vegetarian is fine with dairy. I do plan to try a sweet rice at some point (as it is a favorite of his, almost as much as halva), but what I've liked about the baked pudding is it gives me another way to use up cooked rice when I over-estimate how much to make (which happens a lot.) I'll try it with the silken tofu--I've had good luck with it in faux quiches.
Although I've seen some eggless french toast recipes calling for bananas... maybe I'll try those...
🙂
Madhuram says
Do let me know once you try it. I would love to try it too.
Krish says
Madhuram, thank you for your reply. I am planning to make this one. http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/
Is it good for a novice like me? Please let me know! Thanks a lot!
Madhuram says
Hi Krish, sorry for the late reply. Was on a vacation. I saw the recipe and it uses 5 eggs! I think it's quite a lot to replace. The maximum I have done is 4. Also it requires separation of egg whites and yolk, which I think is a challenge for us. How about looking for another recipe?
Krish says
Hi Madhuram, hope you have a great vacation. I already baked a cake past weekend. I used a different recipe and it was an eggless cake. I did realize that 5 eggs were too much to substitute with. Did you have an eggless recipe or tried and tasted one for a moist sponge cake? I think it works for tres leches. Just needs to be moist and light with good air pockets. Thank you!
Madhuram says
I used the plain eggless vanilla cake as a base for some of the recipes and the cake from the strawberry cream cake too. So I guess it should work for the tres leches cake too.
Krish says
Hi Madhuram, thanks for the details here on egg replacers. I am planning to make a tres leches cake for my husband's bday and looking for a tried and tested egg replacer for this one! Have you made one yet? If not according to you which egg replacer works best? I ve never made this cake before and it'll be a big help if you would shed some light on the perfect egg replacer for such a cake. Thanks in advance!
Madhuram says
Hi Krish, I will be able to help you if you can send the link for the cake recipe that you want to try. Choosing egg substitutes depends upon the other ingredients too.
Krish says
http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/ this is the cake I plan to make. I am not sure if you received my response to your comment. Please let me know. It'll be a great help. Thank you!
Danelle says
Thank you so much for this list! I just made a store bought cake mix and used the flaxseed substitute to make cupcakes. They came out great and we could not taste a difference! Our 6 year old was recently diagnosed with allergies to egg, milk, beef and tomato, in addition to his existing peanut and tree nut allergy. I'm sure I will be back often looking for other substitutes 🙂
Madhuram says
You're welcome Danelle. Just be sure while buying store bought mixes, because some has beef fat in it. I guess you know it already, but just mentioning it anyhow.
Nidhi says
Hi... I wanted to make a ready cake mix Betty Crocker can u suggest what can I substitute the eggs with... Thanks in advance:)
Madhuram says
If you want to bake cake/brownies 1/4 cup of silken tofu or yogurt for each egg is a good substitute.
Morgan says
What should I use to replace one egg in Nutella cookies?
Madhuram says
Can you send me the recipe link, Morgan? I have to see it or if you have Ener-G blend 2 teaspoons of it with 3 tablespoons of lukewarm water and you should be fine.
dipti bandekar says
Thanks for giving healthy as well as available substitutes.
Madhuram says
You're welcome Dipti.
vaidehi says
Hi
Thanks for the video. Just one question if in any recipe of cake I have to replace 1 egg since we are pure vegetarians, what ratio of egg replacer, pureed fruits and milk I need. Cos what I undertsant it needs these 3 things to make the cake moist, leavening and bind together?
Madhuram says
You can use 1/4 cup of pureed fruit, milk, flax seed mixture depending on the recipe. The egg substitute will vary according the recipe and the other ingredients use in that recipe.
Gwen Davies says
Could you tell me what I could use to replace raw eggs in ice cream. My mom is trying to make her famous no cook ice cream, but one person is allergic to raw eggs and we are trying to find a Substitute. Thank you
Madhuram says
I'm thinking that pureed silken tofu or just extra cream should be fine.
Melissa says
How does one determine the role that the egg plays in the recipe?
Madhuram says
You have to look at the recipe and see if it has any other liquid in it, how the batter is going to hold together and any other leavening agents used. Depending on that you can determine if the egg is used for moisture or binding everything together or to give it a rise.
Kanch says
I use chia seeds soaked in water as egg substitute- mainly as binder and for moisture. Great in Brownies.
Caitlin says
For the vinegar and baking soda replacement, is it those measurements PER EGG?
Madhuram says
Yes Caitlin and this one works only in recipes with one egg.
Carrie says
I often use the flaxseed meal with water as an egg replacer. It works wonderful as a binder in my experience it makes for much lighter density in cakes and baked goods than mashed fruit which is what i usually use. It does not add much moisture though so in breads and muffins I have to add moisture. I like to use a combo of the flaxseed meal/water combo, extra oil for moisture and vineger/ baking soda for levening. This conbo seems to make the most realistic cakes and quick breads.
Madhuram says
That sounds like a great combo Carrie. I will try it too. Thanks for sharing.
Amber says
I've a vegetarian BF (no meat/eggs, dairy okay) and this is going to be our first Thanksgiving together. I'm trying to adapt some family favorites into something he can eat. One of them is Nantucket Cranberry Pie/Cranberry Walnut (or Pecan) Pie. It really is more of a dense, rich cake than a pie. Most recipes are going to be similar to this (perhaps with a few flourishes) http://www.foodnetwork.com/recipes/kathleen-daelemans/nantucket-cranberry-pie-recipe/index.html
I'm trying to figure out which substitutes would make sense for this. Any advice would be appreciated.
Madhuram says
Hi Amber, I'm just back from my vacation, so don't know if I'm too late. I checked out the recipe and I think I would try a combination of silken tofu and cornstarch for the eggs. But I wouldn't know how it will turn out without trying it myself.
Amber says
I'm going to be trying it out over the holidays, so not too late. Thanks! I'll try that.
Amber says
It worked well. 2 eggs replaced with 1/2 cup silken tofu and a tablespoon of cornstarch. It had the right texture. I would like to brown it up a little more, but it was good.
Madhuram says
That's great Amber.
Vani says
How much quantity of milk is used for egg replacement?your recipes are very useful.
What type of milk is used?
Thanks,
Vani
Madhuram says
Typically 1/4 cup of any substitute, but what substitute to use will depend on the recipe and other ingredients in the original recipe.
Mary says
What is the best and least expensive powdered egg substitute. I don't bake much but wanted to try an egg substitute. Thanks, Mary
Madhuram says
If you don't bake much I'm not sure if it's worth spending about $10 on Ener-g. Moreover it's a huge pack and it will take forever to finish it.
Veena says
Madhuram,
If I do not have silken tofu, what will be the best alternative?
Thanks
Veena
Madhuram says
It depends upon the recipe Veena.
Maia says
I've heard that you can use mayonnaise instead of oil and eggs in a cake, is this true?
Madhuram says
Yes it's true but it wouldn't be egg free.
Veena says
Hello Madhuram,
I was wondering if silken tofu can be replaced with something else as silken tofu needs to be used within few days of opening or it go waste.
Thanks
Veena
Kristina says
My daughter cannot have wheat, soy, dairy, eggs, nuts, fish, beef, chicken, corn or potato. We are having a terrible time finding ways to make her muffins or pancakes. Any suggestions for flours to use or egg substitutes to try? I saw some recipes but most contain at least 1 ingredient she can't have.
Madhuram says
That's very tricky Kristina. Have you heard about Cherrybrook Kitchen's ready to bake mixes? Those mixes are gluten-free and many other allergens free too. You should try it out.
Vanessa says
I make pancakes using equal parts self-raising flour and lemonade. Don't know if it will work with gluten free flour, but definitely worth a try!
Madhuram says
That's an interesting idea, Vanessa.
Vanessa says
P.S. My son was allergic to egg, soy, wheat and fish at 8 months. He was re-tested at 18 months and is now only allergic to egg, but still has a soy intolerance. The specialist believes he is likely to grow out of both, but they will probably get worse before they get better. Fingers crossed for his testing in September!
Nicole says
I just recently discovered my daughter has an egg allergy. I came across your recipes/blog while trying to find an egg free birthday cake. I cannot thank you enough! Your recipes sound absolutely delicious. I was totally despairing for her. I never knew there were so many substitutes for eggs! You have totally saved me. You gave me such a good education. Keep the yummy recipes coming!!
Madhuram says
You are very welcome Nicole. Egg free baking is not at all difficult. When done right, you can amazing results. Happy baking!
Tabitha says
I was wondering what you would recommend using to substitute two eggs in a browning mix. I tried the mashed bananas and they were so tough and hard I couldn't get them out of the pan.
Thanks,
Madhuram says
You can try yogurt like in this Fudge Brownies Using Yogurt As Egg Substitute recipe.
Rayna says
Hi there I am making a rainbow cake for my friend and was wondering if the vinegar and baking soda egg substitute would work well and make my cake light and fluffy. The recipe need 3 eggs.
Madhuram says
Hi Rayna, I would'nt recommend using vinegar/baking soda combo to replace more than 1 egg. Try a combination yogurt and tofu or just go with the plain eggless vanilla cake itself.
Rayna says
Hi, I have another question, I'm making cookies and it requires one egg, can I add 1/4 cup of vegetable oil instead of the egg?
Madhuram says
That will not work Rayna. The cookies will spread like pancake. Depending upon the recipe you can use Ener-G or flax seed meal water combo.
Joyce says
I have been allergic to eggs for thirty years. I find in baking from mixes, if the mix requires one egg, I can just leave it out. Especially true in quick breads and muffins. Since I am allergic to the whole egg, commercial replacement products do not work for me because they contain the white. I like using applesauce or buttermilk but have to be careful of the favors. Thanks for the blog on the issue. A lot of attention now to gluten, but little on other allergens.
Madhuram says
You're welcome Joyce. I will try your tip the next time I use a mix.
Suzie Streefkerk says
Hi,
I'm using the Miracolo Pane Classic Peasant Bread Mix (gluten free) from http://www.maninis.com. What would you suggest as an egg replacement?
Thanks for your help.
Madhuram says
Hi Suzie, I'm not an expert when it comes to gluten-free and egg free baking. I think it's quite tricky. I read that xanathan gum has to be used if you want to bake egg free and gluten-free recipes.
Betsy says
In the South Beach diet book, they feature a recipe for breakfast egg cups. For this, I used to use egg whites only, seasonings, add mushrooms or chilies (whatever). You mix up a bowl of this and you fill silicone n/s muffin pans and bake them. They rise,brown and cook through in about 40 min. Tasty and low carb. Now that I'm leaning vegan, I'm wondering how I could make an eggless version of these for a low carb breakfast? Thank you!!
Madhuram says
Hi Betsy, you can find the vegan version of recipes like frittata, quiche etc in vegan cookbooks. They use a combination of soft and firm tofu. I haven't tried any of it though. Look up for books like Vegan Brunch, Veganomican, etc in your local library.
Angela says
Hi,
I want to make brownies with the Bakers squares recipe. Only I really don't like tofu. Would Bobs Red Mill or EnerG work instead? Also I can't digest yogurt, so that is out as an option.
Thanks!
Madhuram says
I have heard from quite a number of people that the egg replacer powders don't work in brownie recipes. So I think that's not an option either. If you are really worried about tofu's taste, you shouldn't because you will not taste tofu at all. I can guarantee you that 100%. Maybe you could try mashed bananas, but the brownies will have that flavor.
Farzana says
Hey Angela,
I have successfully used chia OR flax gel for my brownies. Trust me, you will forget you dont have egg in it LOL 🙂
Minnie says
Hi Farzana,
I'd love to hear exactly how you use the chia & flax to replace eggs... do you just use it for brownies or for other recipes too? What are the quantities per egg replaced and do you add water?
Thanks!
Minnie who recently found out she's intolerant to eggs and is trying to get her head around this change!
Madhuram says
I have not used chia as an egg replacement so far. Flax seed powder works well in spice cookies like oatmeal cookies, hermit cookies etc. You can use it in chocolate chip cookies too but the cookies will be chewy instead of crispy. It works well in brownies and spice cakes too.
Jan says
Hi, wonder if you can help me I have been asked to make a 14" eggless sponge gateaux for a child's birthday cake. Can you tell me quantities I'd need and timings also what is difference between tofu and silken tofu I.e. can you just use puréed tofu?
Thank you
Madhuram says
Hi Jan, use this Eggless Strawberry Cream Cake recipe for the sponge. The entire recipe should be good for one 14" layer. So you will have to double the recipe for a layer cake. The layer will be quite thin, so forget about cutting one layer into 2 halves. I tried it in a 13x9 inch pan and had a tough time slicing it. There are different types of tofu depending on the texture. You have extra firm to silken tofu each of which is used in different recipes. The extra firm can be baked, grilled while silken tofu and soft tofu can be used in desserts and as a replacement for cream in savory dishes.
Farzana says
Oh great, thanks for the tips ! I always use coconut oil for my cookies. I like it better than butter ! (I sub it in equal amounts)
Farzana says
What is the best egg replacement for cookies?? I tried applesauce but the cookies came out cake-like and too soft for my tastebuds. Any recommendations anyone? THanks !
Madhuram says
Ener-G is the BEST for cookies. The texture also depends upon the fat content of the recipe and how long you bake it. You could end up with soft cookies even using Ener-G if the butter/oil used in the recipe is quite less. Also for crispy cookies you need to bake it for 2-3 minutes extra and in that case you need to use a lighter shade pan or line it with parchment paper otherwise the cookies will burn at the bottom.
Swati says
hi , i'll be trying an chocolate chip cake .please could you let me know what can i use instead of eggs . want to make the cake for my kid's b'day on this Saturday... so need ur help urgently!!!! Thanks
1 1/4 cup (300 ml) milk
Juice from 4 large oranges (freshly squeezed) About 300 ml
3 1/8 cup (600 grams) caster sugar
4 extra large eggs......what can i use instead of eggs
1/2 cup (100 grams) melted butter
4 1/4 cup (600 grams) all-purpose flour
1/2 cup (50 grams) cocoa powder (unsweetened)
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla extract
4 oz. (100 grams) dark chocolate chips, lightly chopped and mixed together with 2 tsp of all-purpose flour
Madhuram says
You can use 1/2 cup pureed tofu and 1/2 cup yogurt.
Ronnie Griggs says
Help - I made the egg free hummingbird cupcakes and they fell in the center. I live at 9300 feet. What is the adjustmant for high high altitude.
Madhuram says
Check this out: http://www.highaltitudebaking.com/techinfo.htm I think you need to tweak the recipe too to get the desired result.
Rita says
Magnificent substitute for eggs; thank you
Vayu says
It sounds like it would be silken tofu but, can you get just as great results in baking madeira cake (edmonds recipe) with one of these egg substitutes? I also mix the flour with ground almond and semolina.
Madhuram says
I checked a recipe for the cake you are mentioning. I would suggest a combination of silken tofu and yogurt for the eggs.
Dips says
Can I make an eggless cake from a box of cake mix like Betty Crocker?
Madhuram says
Yes, use 1/4 cup of yogurt for each egg. Also check this Eggless Vanilla Cake and Cake Decorating Tips post where I have done the same.
Puja says
Hi, I always make egglesscake but my cake is not that much light and fluffy .what should I use to make it light?
Madhuram says
It depends upon the recipe Puja. You could add an additional 1/4 teaspoon of baking powder or a teaspoon or two of vinegar. I have to look at the recipe to tell it accurately.
TASH says
Hi there. What type of egg replacer can i use for making swiss roll. I live in Centurion Pretoria
Madhuram says
Send me the link to the recipe you want to try and I'll be able to suggest you the egg replacer.
Vrinda says
I agree to ur answer u gave .. It comes with experience...
But yest I tried maki brownie muffin... But I felt batter was still liquid... Inspite of taking care of the ingredients... N my fear was right.. The muffins tasted awesome but did form up shape... It broke... In this case can I add flour to make the batter little thick?
Madhuram says
Maybe you should have tried baking a couple minutes more. Did you do the toothpick test?
Ginger says
1 tbsp Vinegar and 1tsp baking soda replaces how many eggs?
Madhuram says
One egg, Ginger. Vinegar is suitable only in recipes with 1 egg, especially cake, muffin, quick bread recipes. Sometimes even 1 tablespoon is not needed. Depending upon the recipe 1 or 2 teaspoons should be fine too.