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!
Shirley DeMarsh says
I need to replace 3 eggs for a apple cake. Can you recommend please
Madhuram says
1/2 cup pureed silken tofu and 1/4 cup yogurt.
Dottie says
Is that1 teaspoon each baking soda and vinegar per egg? Recipe calls for 5 eggs.
Madhuram says
Oh no no...that substitution doesn't work for 5 eggs...you have to do a mix of silken tofu and yogurt.
otis white says
I have become very health conscious the past few years. More so since I passed the 50 mark last year. With all the publicity about bird flu and growth hormones and steroids in poultry, I have been trying to get away from artificially enhanced and possibly contaminated foods. The vinegar/ baking soda alternative is awesome in cakes and breads i make from scratch. Thank you for the heads up. The cakes I have made with this are much lighter and fluffier than the ones I made with eggs before.
Madhuram says
You're very welcome. But the vinegar baking soda combination doesn't work in all recipes, especially while substituting more than 1 egg.
Mar baht says
I am making a zucchini frittata. I need 4 eggs I have 3. Do you think it will be ok if I leave out or what should I replace it with? Help!!!!
Madhuram says
I think tofu will work out. Haven't tried it though.
Gloria Luther says
Just found out I'm allergic to eggs, milk, peanuts and tomatoes. So no yogurt, buttermilk, butter, sour cream, cream cheese, mayo . Some recipes say yogurt for egg substitute but I can't do yogurt.
Madhuram says
Instead of buttermilk you can use non-dairy milk and vinegar.
Diane Archer says
This is so cool. I have never baked w/out eggs. We are out so I put in applesauce in its place. The best. Thanks for your help
Madhuram says
You're welcome Diane.
Alexia Davis says
I use the baking soda and vinegar substitute when baking a cake today and it tasted absolutely HORRIBLE. The cake was not even tolerable to eat, no matter how much frosting was used. I would not reccomened this substitution.
Madhuram says
It does not work for recipes with more than 1 egg.
Mary Stanton says
I have a grand daughter who is very, very allergic to eggs in form. I still cook and bake from strach. Need help with some substitute.
Madhuram says
Yes please let me know what your questions are.
Bob Amoling says
I would like to make the following cake for my wife's birthday. She is deathly alergic to eggs since going through chemotherapy 7 years ago. Could you please recommend the best egg replacements for this recipe? Thanks.
http://recipesfoodandcooking.com/2014/10/21/chocolate-peanut-butter-ooey-gooey-butter-cake/
Madhuram says
I think I would use 1/4 cup yogurt for the cake layer and 3/4th of a cup of pureed silken tofu for the cream cheese layer.
Hubert Graham says
Coconut milk can also be used as substitute.And ripe mashed Avacado
Cassie says
I have tried the substitution of 1 tablespoon of flaxseed meal and 3 tablespoons of water with an oatmeal chocolate chip cookie mix. It works wonderfully.
Madhuram says
Yep..that's true.
Cassie says
I have been allergic to egg whites for a few years now. Most of what I have learned about eggless cooking has come from my own experience or reaching out to others who have had minimal experience. This blog has been quite helpful recently in giving me some new ideas. I would just like to say that I have tried the ratio for flaxseed meal. I make oatmeal chocolate chip cookies using a cookie mix, typically from Betty Crocker. I follow all of the directions on the mix, but for the egg, i mix 1 tablespoon of flax seed meal with 3 tablespoons of water. The ratio and set of ingredients have never failed me. I have never tried that formula in other recipes, but I figured that if it works for these particular cookies, I'm not going to change it. 🙂
Madhuram says
Thanks Cassie.
Heema says
http://www.myrecipes.com/m/recipe/hummingbird-cake-0
I want to make the above cake for my husband's birthday.
Can you please suggest what should I substitute for eggs
Madhuram says
I would suggest 1/3rd cup each of yogurt and pureed silken tofu. I also have a hummingbird cupcake recipe if you want to bake it is a cake. http://www.egglesscooking.com/2013/01/01/eggless-hummingbird-cupcakes-recipe/
Heema says
I am planning to make humming bird cake for my my husband's birthday.
Can u please suggest which of the egg replacement would be best for this cake
bev says
Can I use egg replacement in my cooking as I have a friend is ibs and eggs cheese garlic and spices cause problem.
Madhuram says
It depends upon the recipe.
Belinda says
I sell fried veggies and I make my own batter. The chickens being sick and being euthanized is affecting not only the price of chickens but egg products. I use egg white and am looking for a substitute for 25 pound batter mixes. I had hope for the vinegar until I read your replies, so that is out of the question. I am looking into the Ener-G product, if only to cut with my remaining supply of egg white to get through this crisis. I wonder if yogurt is an option, or beer. I have also seen agar-agar, but I don't know about the cost. I have found a vegan tempura batter that looks interesting. I have seen the flax seed option, but I don't know if that is what I am looking for in a batter for fried veggies. I am looking forward to your reply. I have looked through every cookbook I own, as well as my mother-in-law's books.
Madhuram says
We also make vegetable fritters in India and we never use eggs in it. I don't understand why these recipes use it. We simply use a blend of chickpea flour, rice flour, sometimes baking soda and cornstarch to make our vegetable fritters.
Amber says
I've been seeing a bit about bean water/"aquafaba" as an egg replacer lately. Ever tried it? It seems to be particularly good for meringue based on what I'm seeing. I plan to try it this weekend.
Madhuram says
Not even heard about it. Will check it out.
Dimple says
http://www.oheverythinghandmade.com/recipe-healthy-babys-first-cake/
Could u please take a look at this website and suggest me what should i replace the egg whites with? Im making a birthday cake for my babies 1st bday so would be greatful to you if u could help me out
Madhuram says
Another 1/4 cup of mashed bananas should be fine Dimple.
yamilie lopez says
Can I use the apple cider vinegar for as many eggs that I'm missing or just for one
Madhuram says
Vinegar substitution is preferable only for replacing 1 egg Yamilie and that too especially in cakes/cupcakes/muffins.
Yudiman says
Hi,
i have project to make wonton and noodles, in my receipe using egg white. but my customer not permit egg in formulation. so can you suggest me, what ingredients can replace egg white?
Madhuram says
I haven't tried it Yudiman. You can try egg replacer powder like Ener-G and see if it works.
Rocky says
The Vegg Scramble replaces egg white quite well. http://www.thevegg.com/shop
Vanessa says
I have some left over pear juice/syrup from a can. Can I use this to make cookies In combination with something else instead of eggs?
Tez says
I want to share two more ingredients that we have tried many times and work perfectly in some recipes.
1. Gram flour (chikpea flour) works perfectly for making omelette. You just need to mix it with some water to make it as dense as egg. Then you can add whatever you like - vegan cheese, for example and fry it.
2. Cashews are perfect versatile ingredient for making cheesecake ot tiramisu or even cream. You need to soak these for a few hour (or overnight) and process them with a little amount of water and sweetener (agave nectar or date paste). You will have a cream. If you want to make it into cheesecake, add some creamed coconut and vanilla flavouring.
I was actually looking for egg white replaces that will give the consistency of meringue but I could not find any. We tried xanthangum but it is only binding and does not make it crisp.
Madhuram says
Thanks for the information Tez. I have read in the box of Ener-G egg replacer that it can also be used in place of egg whites. But haven't tried it.
Amber Wulle says
What is the best egg replacer for batter for frying?
I'm hoping to adapt these (with veggie dogs) to have for the kids when the adults get together for things like pakoras or falafel and vegetarian corn dogs are difficult to find.
http://life-in-the-lofthouse.com/homemade-corn-dogs/
Madhuram says
I think cornstarch would be a good option to bind things together.
Rocky Shepheard says
Not only does The Vegg offer the best egg replacers anywhere in the products The Vegan Egg Yolk, The Vegg Baking Mix, The Vegg French Toast Mix and now..the world's first plant-based scrambled egg, The Vegg Scramble! http://www.thevegg.com/shop
Amber says
I want to try this recipe.
http://12tomatoes.com/2014/05/italian-recipe-lemon-ricotta-cheesecake.html
It is pretty egg-heavy however. Do you have suggestions as to what I should try?
Madhuram says
I don't think that this is a good recipe to be substituting eggs. It's a lot. I haven't tried replacing 6 eggs so far. 4 is the maximum I have tried.
Amber Wulle says
Pity... I was afraid so.
Sri says
Hi, first and foremost, apologize for asking too many questions. I hope you can help me.
1. How do you know the purpose of the egg in a recipe? You have mentioned three purposes above. I read somewhere if egg is the only wet ingredient, it means the purpose of it is to add moisture. What are the criteria used to identify the different purposes you have stated? And, how to identify in a boxed cake mix (is it usually a binding agent there?) and for recipes from scratch?
2. Many recipe calls for separating the yolks and whites and then adding to the cake. What is the science behind it? How do you do that with the replacers you have suggested?
3. Can butter be replaced with Vegetable oil in any cake recipe? If so, what is the ratio? Because, I believe Vegetable oil is the secret behind the moistness in the store bought cake mixes.
4. I know Ener-G powder is best for cookies. But, for store bought cake mixes, I could not find any other closer substitute after accounting for the ifs and buts of other replacers available (for eg, using banana changes the taste, flax seeds gives a nutty taste and so on). But, it leaves a Chalky taste and the cake sticks to the tongue. That is all the more evident in White cakes and less in Chocolate cakes. Any suggestions?
5. I read from other sources that most of these replacers (or replacers in general) are good if the recipe calls for less number of eggs (I suppose it is 1 or 2 eggs) which is less likely because the store bought cake mixes calls for a minimum of 3 eggs. So, in general how do you replace recipe with many eggs (like 3 or more)?
6. It is a general question - When you make cakes with any of these replacers (not just from what is suggested here, even many recipes from You tube), and when you say it comes out soft, moist and fluffy, do you mean they come atleast close to cakes that are made with eggs? I have tried a few chocolate cake recipes with condensed milk following the exact recipe - they are not even close. I make it a day in advance and store it in the fridge after frosting and decorating. May be are these cakes without eggs supposed to be eater as soon as they are baked/frosted?
Thanks in advance.
Sri.
Madhuram says
Hi Sri, my apologies for not answering your query for such a long time. Somehow I missed it.
1) You will be able to guess the purpose of the egg seeing the other ingredients in the recipe. I'm not able to pinpoint exactly the reason behind why I choose a particular egg substitute. I see the recipe and decide. Yes in boxed mix it's mainly used as a binding agent.
2) I normally ignore it and just replace it as substituting whole egg or avoid such recipes, and also recipes with more than 4 eggs. But the Ener-G egg replacer box does come with instructions for replacing egg whites too, which I haven't tried so far.
3) When you replace butter with oil, you will have to modify the liquid ingredients in the recipe a little. Depending on how much oil is being used and other liquid ingredients in the recipe maybe you will have to cut back about 1/4 cup to 1/3rd of a cup of the liquid ingredient.
4) My best bet is yogurt or a mix of yogurt and pureed silken tofu.
5) The maximum I have gone is 4 eggs in cake recipes. For me the winning combination is 1/2 cup of plain yogurt and 1/2 cup of pureed silken tofu.
6) No what we are missing is coating the cakes with sugar syrup especially the white cakes. For me I haven't had any problems with chocolate cakes because most of the chocolate cakes has oil and the cakes remain moist even without coating it with sugar syrup. But plain/vanilla cakes mostly need this to keep it moist and to get the texture of cakes with eggs. http://www.egglesscooking.com/2012/11/28/eggless-strawberry-cream-cake-recipe/ This is the first cake recipe that I tried it and was totally floored by the result and knew what I was missing all these days.
Get back to me if you have any further questions.
Katherine Greenall says
Hi
I am wanting to try baking a cake for my little boys birthday. He is allergic to egg and milk so I am looking for a substitute to the egg as I am going to use a chocolate cake mix that is free from allergens.
I was originally going to try an egg replacer powder but seen mixed reviews. Could you recommend anything else? I am thinking maybe vinegar and baking powder?
Kate
Madhuram says
Usually I use yogurt for boxed mix, but because you can't use it why not soy yogurt.
Brittany says
Hi im a vegetarian and im trying to make a homemade pie crust, which of these suggestions that you gave us would be the best to use?
Madhuram says
I haven't tried pie crust at home. But I think I have seen recipes which use apple cider vinegar.
Darlene Kubota says
Hi!
I am trying to find a dairy, soy and gluten free egg replacer for meat balls or meat loaf. Any suggestions? Do you think applesauce would work? It's for thai curry meatballs.
Please help!
Regards,
Darlene
Madhuram says
I'm thinking some mashed potatoes, wheat flour/cornstarch would work.
Marilyn says
Help!! My first vegan Passover... What can I use in matzoh balls!? Thank you
Madhuram says
Sorry Marilyn, haven't tried. Maybe Ener-G egg replacer.
Nitika Chopra says
I want to make a chocolate fudge cake which requires 4 eggs. Can I still make that cake without eggs. Will I get the same texture or using baking soda and vinegar give the same effect.
Madhuram says
Recipes like this especially which use 4 eggs, it's better to use a combination of yogurt and tofu. Baking soda/vinegar combination is for replacing only 1 egg.
Jennifer says
Hi! I am wanting to make some Mexican chocolate chewies that only calls for 2 cups chopped pecans, 2 1/2 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 tsp salt, 3 egg whites and 2 cups semi-sweet chocolate chips. What would you recommend subbing the egg whites with? FYI I am avoiding any wheat and milk products. Thank you for your help! Jennifer
Madhuram says
Hmm....I'm thinking Ener-G egg replacer maybe. But not sure though.
Cathleen says
I found a soy flour based egg substitute made by Bob's Red Mill. I don't care for the fact that it is soy based, but it works very well in all my recipes. I am going to try the flax seed meal next. Have you heard of using chi seed?
Madhuram says
I haven't tried Bob's Red Mill Cathleen. Flax seed meal yes. I used chia seeds in my smoothies and cereal but haven't used it as an egg substitute.
Rocky Shepheard says
I highly recommend the best egg replacer available...The Vegg Baking Mix. It is the only egg replacer that tastes like eggs and functions like eggs. Soy-freeJust whisk 1 tsp with 1/4 cup water for each egg you want to replace. I usually don't even use an added oil since The Vegg Baking Mix always gives a moist product while leavening and firming. Find it on Amazon (yellow container)
http://www.amazon.com/The-Vegg-Vegan-Baking-Large/dp/B00INBFGFM
Jennifer R says
I make a very moist carrot cake,that uses 4 eggs 1 1\2 c oil, cup pured carrots, 8 oz crushed drained pineapple and uses baking soda. What can I use in place of the eggs?
Madhuram says
1/2 cup of yogurt and 1/2 cup of pureed tofu will be the best substitute.
Sheryl says
I use Eg egg replaced ALL the time, even w boxed mixes .. It comes out awesome.. However, I have used flax seed, and applesauce as well. I use yogurt for mayo replacement as well as sour cream
If the recipe has called for more than 3 eggs I still have used the Eg .. Love the stuff
Hope this helps!
Erin says
I'm making these cupcakes for a baby shower and the mama to be is severely allergic to eggs. Any thoughts on substitutions? Thanks!
http://www.annies-eats.com/2011/03/18/rum-punch-cupcakes/
Madhuram says
I would try 1/2 cup plain yogurt and 1/2 cup pureed silken tofu.
Michelle says
Chocolate Cake
1 box cake mix plus one 15 ounce can pure pumpkin. Nothing else. I use a wire wisk and mixing is easy. Bake 400 degrees 15-20 minutes. Very good and super moist.
Ujjawala says
Hi! I want to bake a bit dense chocolate cake with 5 eggs in the recipe. Here is the link of the recipe:
http://orangette.blogspot.in/2004/08/and-then-cake-came-forth.html?m=1
How do I replace the eggs? Also, I can't use tofu. Will yogurt be more than enough?
Madhuram says
This recipe is not possible without eggs because it's basically a flour less cake. You may try it with pureed silken tofu and see. But I cannot tell anything positively without trying it out myself.
Vaishnavi says
Hi Madhu,
I am looking at receipes that use eggs - but want to try them replacing the eggs with Ener -g . What is the proportion of egg : egg replacer ?
For eg, if the receipe says 5 eggs, how much of the ener g to use ?
Would be great if you can provide me a relation. Thanks!
Madhuram says
Replacing 5 eggs is a lot and I have not done it so far Vaishnavi. Also it depends on the recipe as to which egg substitute one can use. Ener-G is best suited for cookies. Let me know the recipe and I shall suggest something appropriate.
clouds says
Hi,
Looking to make this cake - http://allrecipes.com/recipe/black-forest-cake-i/detail.aspx
What should I replace the egg with?
Thanks so much!
Madhuram says
I would try 1/3rd of a cup of yogurt and pureed silken tofu each.
helen says
Is there anything I can substitute for the eggs in a breakfast casserole. I am going to have a Christmas brunch and have one person with egg allergy. I would like to make something special for him.
Madhuram says
Sorry that I'm too late Helen. I haven't tried such casserole recipes, so unable to give you a suggestion. But my guess is silken tofu can be used.
Rosa says
Thank you very much. I went to make some banana bread then realized I was out of egg. I used the unsweetened Apple sauce and it came out amazing!!!! Thank you very much for sharing!
Madhuram says
You're welcome Rosa. You could have used some more mashed bananas itself instead of applesauce because you were baking a banana bread.
Amber says
Hello!!
Most of all the cauliflower pizza crust recipes contain eggs or flax seeds which I can't have. What could you suggest??
Amber
Madhuram says
I can't think of an alternative, Amber. Sorry.
Brenda says
Hi,
I am having a party for my son this weekend, and one of his friends has a severe egg allergy. I was considering the apple cider vinegar and baking soda replacement for a boxed cake mix, but wanted to make sure the amount shown is per egg. Thanks in advance!
Madhuram says
I haven't tried it in a boxed cake mix Brenda. So I'm not sure how it will turn out. I have tried yogurt though and both cakes and cupcakes turns out great. 1/4 cup of yogurt for each egg to be replaced. Check this out: Eggless Vanilla Cake and Cake Decorating Tips
Preety Singh says
Hi Madhuram
I never baked eggless, but as there are many people in my family now who don't eat any eggs, I have to do it. I have a fantastic brownie recipe where i have to use 6 eggs:. 250g Butter, 250 g chocolate, 100g flour,6 Eggs,300 g Sugar; first i have to mix the eggs with the sugar and a pinch of salt. then i add the butter and chocolate mix and at the end the flour. SO how should i replace the 6 eggs?
Thanks alot 🙂
Madhuram says
I haven't tried a to replace more than 4 eggs so far. So not sure how it will impact the recipe. If you are up for the challenge try using 3/4 cup of yogurt and 3/4ths of a cup of pureed silken tofu.
Lori says
I have recipe I need help with. It is a Vegan recipe but I do not want to use eggs. I also wanted to know can you simply leave out eggs in some recipes without replaceing it with anything? Thank you for all your help!
Madhuram says
I'm sorry Lori, I didn't get your question. If the recipe is already vegan, it doesn't have eggs in it, right?
jazveen matharu says
Hi thanks for this wonderful atricle!
I need some help with the most suitable egg substitute for a brownie and chocolate chip cookie recipe. I tried using yogurt and some oil in one batch and ground flaxseeds with baking soda in another but both turned out quite soggy 🙁 plus the flaxseeds smelled really bad ! Please advice..
Madhuram says
I'll be able to help you if you send me the link to the recipe. But usually yogurt and tofu are good egg substitutes for brownies and Ener-G egg replacer for chocolate chips cookies.
Suchitra Bhat says
Hi Madhuram.. I plan to bake this cake http://recipes.sparkpeople.com/recipe-detail.asp?recipe=787211
It has 2 eggs which need replacement.. Also the batter is for 2 8 inch pans.. I plan to bake in 2 10 inch pans and a 6 inch pan for a 2 tiered cake.. I'm presuming I'd hv to double the recipe.. Pls suggest a replacement for the eggs.. I really need to get this right for the daughter's birthday!! Thanks a lot!
Madhuram says
You can use 1/4 cup of pureed silken tofu and 1/4 cup yogurt in place of the 2 eggs. I think you will have to double the recipe.
Sherry says
When using the vinegar and baking soda method for replacing eggs in a cake or cupcake recipe. Is it 1 teaspoon of baking soda and 1 tablespoon of vinegar per egg that's being replaced? Thanks!
Madhuram says
Yes most of the time Sherry. It might vary according to the recipe too.
Sandy says
How do you replace egg whites.
Madhuram says
It depends upon the recipe Sandy.