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!
noegg2017 says
I tried a lemon bread with chia seeds. I used ground chia seed (1 tablespoon to 3 tablespoons water for 1 egg). I used it for two eggs. It was a total flop. The bread sunk in the middle and did not cook. The stick came out clean but not cooked. What went wrong?
Madhuram says
Maybe it required more baking time. Usually baked goods with flax egg/chia egg take a bit extra time to bake. Can you send me the link to the recipe will see what could have gone wrong.
sravanthi says
Hi Madhuram,
I have been following your from 2009. You have no idea how many times I have used and tried these egg substitute and eggless recipes. They never fail. Last week I have tried banana puree in cookies since I didn't have flax or Ener-G or condensed milk. Cookies took longer time to bake because of extra moisture I guess.But they turned out great 🙂
Thanks very much
Sravanthi
Madhuram says
You're very welcome Sravanthi. I saw the cookies and they have turned out absolutely stunning! Great job!
Pavithra says
Hi! how do u know what role the egg plays in the cake/cupcake recipe that has eggs in it.. ie. binding agent/leavening agent/just for moisture? so that the egg maybe replaced with the relevant replacer.. and thanks a lot for sharing such a detailed chart!
Madhuram says
You can find that looking at the other ingredients in the recipe. If you see that there is no other liquid it might be just for moisture, if you see that the recipe doesn't call for baking soda or powder, the egg/s might be used as a leavening agent. Sometimes it's just one thing or a combination of more.
Janet Thomas says
I am working on a cherry bar recipe which calls for 2 eggs mixed with brown sugar. I only have one egg. What can I subsitute?
Madhuram says
Silken tofu might work.
Jay says
Does the flavour of the beans come out when you use the liquid for meringues. Pls let me know thx.
Madhuram says
Sorry Jay I haven't tried it but from what I have read from others who have tried aquafaba I gather that it doesnt taste anything like the beans.
Cheli says
I am trying to sub 3 eggs separated in an old fashioned cake recipe. It calls for 3 yolks and 3 egg whites to stiff peaks. It also has shortening and sour cream. My thoughts were to use soy lecithin as the egg yolk and aquafaba for the whites. What is your thoughts on this?
Madhuram says
I have never tried recipes that call for yolks and whites separately. So I'm really not sure how these substitutes will work in the recipe.
Chris H says
I want to try and make a Black Cake (trinidad dark rum and fruit). What would be the best option for substitute? The recipe makes 3 (x9 in) or 4 x (8 in) cakes and call for 10 eggs. perhaps a mix of substitutes?
Madhuram says
Wow! that's a lot of eggs to be replaced. I haven't tried more than 4. Can you send me the link to the recipe and I will try to see what can be substituted?
Chris says
https://www.washingtonpost.com/lifestyle/food/black-cake-a-christmas-specialty-from-trinidad-involves-fruit-booze--and-time/2014/11/20/ef64c2cc-6b84-11e4-a31c-77759fc1eacc_story.html?utm_term=.94d8880f6f5f
Click on the link Black cake within the recipe page.
This cake is very moist.
Many thanks. (I hate eggs)
Madhuram says
Looking at the recipe, I believe that the eggs are used for moisture and as a binding agent, both of which can be done by unsweetened applesauce. So I'm thinking 2.5 cups of applesauce should work in this recipe.
Debra Davis says
My daughter is gluten free and also allergic to eggs and dairy. Any suggestions on what to substitute for eggs and milk in gluten free recipes?
Madhuram says
Gluten-free and egg free is quite tricky Debra. You have got to try to perfect recipes on a trial and error method basis only. Or else try finding out allergen-free baking recipes book in the library/store. I searched in Amazon.com for allergy free baking cookbook and found few results. See if it helps.
Liz says
My friend is allergic to gluten and eggs. She loves home made bread like pumpkin and molasses. What egg substitute would work best for those breads?
Madhuram says
Gluten-free and egg free is very tricky Liz. It doesnt work right away. You might have to do some trials before perfecting the recipe. So it is difficult to tell what would be a good egg substitute. Do you have any recipe in mind? If there is, send me a link let me take a look at it and guess what can be done.
GEorgina ting says
I'm looking into baking japanese cotton cheesecake. They call for 3whites and 3 yolks. My son are allergic to yolk and I Donno what I should replace it with. There's cream cheese and milk in the recipe. The whites is for meringue purposes but I'm not sure what the yolk is call for. Maybe moisture? So what should I replace with yolk?
Madhuram says
Hi Georgina, I haven't tried recipes which calls for egg yolk and egg whites separately. But I understand that aquafaba is good subsitute for both yolk and whites but I haven't tested it. So really not sure.
jenny says
Hi! making a korean chestnut bread that calls for one egg TOMORROW. need help ASAP! the ingredients are bread flour, cake flour, ddry instant yeast, sugar, salt, 1 EGG, milk, water, butter. Should i use the buttermilk sub? or aquafaba? or something else? i need help ASAP! below is a picture of how the texture of the finished bread should be. thank you!
http://recipe.ezmember.co.kr/cache/recipe/2015/06/22/f84b6cc933f64e5fdc0be25a15bcded71.jpg
Madhuram says
I'm thinking 1/4 cup of yogurt or buttermilk should be fine. I haven't baked using aquafaba so unable to comment. Hope this helps.
EggieAllergy says
Just an FYI - my son has an egg allergy and "lecithin" is only eggless if it's specifically labeled "soy lecithin." Lecithin without "soy" in front of it may actually be egg yolk. My son is unable to eat anything that includes just "lecithin" in the ingredient list because it may or may not be egg-based, because there's no requirement to specify whether or not the lecithin is egg-based on a product. You might want to update the portion about lecithin to specify that it has to be "soy lecithin" to ensure that it's actually eggless.
Madhuram says
Thank you very much for the information. Will do the needful.
Christina says
Up to how many eggs can you replace in a baking recipe?
Madhuram says
That depends upon the recipe and what you want to bake. I have never tried angel food cake or chiffon cake which requires a lot of egg whites to get the desired texture. The maximum I have replaced is 4 eggs.
Neha Budhia says
For replacement of 4 eggs what should I use??
Madhuram says
For cakes I use 1/2 cup yogurt and 1/2 cup pureed tofu.
Gloria Barrow says
Can you use that in meat loaf?
Madhuram says
Which one Gloria?
Ansh says
How much condensed milk for one egg??
Madhuram says
I'm assuming 1/4 cup.
Marylaureen says
I have just tried the vinegar and baking soda. (replaced one egg) the taste was terrible in my cake! Bitter and salty! I checked back to make sure of my quantities. Could there have been a reaction to the metal pan?
Madhuram says
Did the cake already have baking soda/baking powder in the recipe?
Allana Clare says
I've been waiting for my comment to appear but it hasn't shown up so I'm trying again
I've found a recipe for pistachio and rose ice cream on the BBC site that I would like to try. I've already found some alternatives for the double cream (I'm lactose-intolerant rather than vegan) and am now looking to replace three of the SIX large eggs in the recipe as my husband is not fond of egg. Any suggestions would be much appreciated
Madhuram says
Sorry Alana, I haven't seen your comment earlier. This is the first one. Maybe it went to spam or something. I haven't tried substituting for 6 eggs so far. That's a lot to be replaced. But I have an egg less pistachio ice cream in the blog. See if you can incorporate the flavours in the recipe you are looking at in this one.
Allana says
I have found a recipe for ice cream that I would like to try. I have some recipes for substituting the double cream (I'm lactose-intolerant rather than vegan). I'm now looking to replace half of the SIX large eggs and would appreciate suggestions
Madhuram says
That's a lot of eggs to be replaced Allana. Also I'm not sure how to do it for an ice cream. Sorry.
Ms Santosh Vinay Bindal says
How can i replace the egg in banana bread?
Madhuram says
It depends upon the recipe. If you are looking for an eggless banana bread you can try this vegan banana bread.
Shammi says
Can I attend classes from you? Where do you live.
Madhuram says
Thanks for showing interest Shammi. I live in Canada. You should be able to follow the recipes and can pretty much start baking yourself. It's really not that difficult.
Amruta says
Thanks for sharing the info.. very useful
Madhuram says
You're welcome Amruta.
Paayel says
Thanks for the info. How do you tweak the quantity of baking powder and baking soda in a cake recipe when there are 3-4 eggs requred.
Madhuram says
It depends upon the ingredients in the recipe and the egg substitute you use.
Amanda says
Brilliant, excellent, to the point, needed an egg for lemon coconut slice, so cooked without and added lemon juice instead. NOW understand why it is still tasty but a cross between a brittle and chewy macaroon flavoured slice vs what substitute could have been used as a binder instead. Thank you!!
Madhuram says
You're very welcome Amanda.
Sue says
Hi. When a recipe calls for 3 eggs and you have 2, what then? Someone told me to add a little vegetable oil in place of an egg. Will this work?
Madhuram says
Depending upon the recipe you can use 1//4 cup plain yogurt or unsweetened applesauce for the 1 egg to be replaced.
Edith says
Michael, thanks for the mustard suggestion for my mayonnaise.
And Madhuram, will check out the Vegg.
Edith
Madhuram says
Great!
Michael says
I have heard, not yet tried it out, that raw (important) buckwheat flour acts as an egg replacer similarly to flax/linseed. Anyone have experience with this? There are even traditional Breton and Quebecois recipes for buckwheat pancakes which are just buckwheat flour and water.
Edith, I read (but haven't yet tried either) a recipe for mayonnaise which used mustard not egg as the emulgator.
Madhuram says
That's news to me Micahel. Let me look into it. Thanks for the information.
Dimpy says
Amazing information.. thank you so much. Its been really helpful 🙂
Even chia seeds are used of egg replacement(have heard of it)..
Madhuram says
Thank Dimpy. Yes chia seeds too.
Kristen says
Hi,
If a cake recipe is asking for four egg whites, one whole egg as well as a cup of yogurt/ milk. What would you personally recommend as a substitute for those ingredients?
Madhuram says
I would probably use 3/4th cup of pureed silken tofu and add additional baking soda.
gertrude says
I love your website... It helps us better understand baking and its substitutions.
Madhuram says
Thanks Gertrude.
PK says
I would like to know what is the best substitute for eggs in a doughnut recipe. The recipe I found already has milk in it..... so what do you suggest?
Madhuram says
Are these the frying donuts or baked donuts? I once tried an eggless donut and wasn't completely satisfied with the result. So will try to make them first and then post it here.
PK says
Baked donuts.... do donuts made at home come out good?
Madhuram says
I'm going to try one recipe shortly and will update it soon.
Carmel Breathnach says
This is very helpful! Thanks. Which is best to use for batter eg for battered fish?
Carmel
Madhuram says
I don't cook meat so not sure which will be a better egg substitute in such cases. But I'm thinking a mixture of cornflour and water should do the trick.
Donna Birch says
If a recipe calls for egg yolks, What is best to use?
EDITH says
Really would like to know the answer to this question as I like to make my own Hollandaise sauce and mayonnaise, both of which call for egg yolks.
Madhuram says
I hear that there is a vegan product in the market called Vegg..which can be used in such recipes. Give it a shot Edith.
Kuan says
Hi,
I used to baked with eggs. And now I am trying out eggless cakes with little success. Can I convert a egg recipe to eggless recipe by directing replacing eggs with substitutes ? Is there a fool proof method so conversion is successful ?
Kuan
Madhuram says
There is no rules as such. It's more like an intuitive thing I guess which you will get once you start baking regularly. Until then try to follow already egg free recipes and once it's successful you will gain the confidence and experience to choose the right substitute for a particular recipe.
Sam says
I'm trying to start eating healthier but I'm allergic to eggs. I have a recipe that is for muffins (has like sweet potatoes, tomatoes, cheese, and so on in it) but it calls for 6 eggs. What do you recommend as an egg substitute??? Or should I just get rid of the recipe??
Madhuram says
That's a lot of eggs to be replaced. I'm not sure if it would turn out good. I guess it's better if you look for some other recipe.
rosel says
How can you tell whether eggs in a recipe were for binding or moisture? (to know which is best substitute)
Madhuram says
It depends upon the recipe. If you see that there is no other liquid in the recipe it might be for moisture. It is more of an intuitive thing I guess, which you will get once you start baking egg free regularly.
Chris says
I used apple sauce as my egg replacer in pancakes this morning. Used Bob's Mill gluten,dairy,wheat free pancake mix. They were the best pancakes I've ever eaten!! Well the only pancakes since my igg blood test, so very nice to have something stuck to my ribs for once!! Lol.. great site, loads of great information, so thankful all of u wonderful folks are sharing wisdom and saving us a lot of tummy aches.. Thank you all!!
susan says
I am trying to change one of my cookie recipes to gluten free, dairy free and egg free. I already have pureed pumpkin in the recipe,so I don't really want to add more fruit. what can I use for the egg?
Madhuram says
Ener-G egg replacer or flax seed meal water combination might work.
keyonce says
are there any other substitutes ? and can i replace baking soda with baking powder
Madhuram says
No it doesn't work that way. Baking powder and soda can't be used interchangeably.
Cat Cross says
My recipe calls for three eggs, but I'm out of eggs will baking soda and vinegar work for mine?
Madhuram says
It depends on the recipe.
Trish says
I'm veganizing a spice cake recipe which calls for 3 eggs. In your opinion, which of the above would work best in replacing those eggs?
Madhuram says
It actually depends on the other ingredients in the recipe too. I'm thinking a combination of silken tofu and unsweetened applesauce might work.
Shellie says
I've been desperately searching for an egg-less (birthday) cake & any other gluten-free recipes for my Grand daughter! We've recently found out she absolutely cannot hv eggs, nuts..the list is too long to go over. Any great, relatively easy recipes that could help me help her from constantly feeling left out of daily, family-type dinners as well as deserts. We hv been fortunate to find some gluten-free cookies (etc) that doesn't hv eggs in them! But I wld really like to add gluten-free, eggless recipes to my arsenal for her.
Madhuram says
Gluten-free and egg free is very tricky Shellie. It's going to be a lot of experimenting before you find out some decent recipes.
Hope says
My daughter is also egg/gluten free and I have found that the easiest way to work with recipes is to look for vegan recipes which already cut egg and dairy then substitute the wheat flour for a good gluten free blend. I have had a lot of success with white rice/tapioca/amaranth in equal parts for cake but I am going to be trying a store bought blend and see how it goes.
http://minimalistbaker.com/one-bowl-vegan-chocolate-cake/
This recipe was a real hit. I also subbed the sugar for maple syrup (about 3/4 of a cup and a squirt of liquid stevia)
It is certainly a challenge to learn to cook and BAKE without eggs when we've been doing that our whole lives. Half the secret though is knowing how to approach it. I like to only have to substitute one of the main components of a recipe. If its an egg free recipe I sub out the gluten and vise versa. I have not had a lot of success with doing both. The best sub I've used for cakes (egg subs) is apple cider vinegar. It makes them fluffy somehow. Best of luck!!!
Madhuram says
Thanks for the detailed suggestion Hope. 🙂
rebecca says
I found an awesome recipe that we love. It was popular during the depression and has few ingredients that you most likely have. Its found at http://allrecipes.com/recipe/7475/crazy_cake
Helen N says
I make an eggless Cheesecake for my family using gluten-free biscuits for the base and cream cheese, condensed milk, lemon juice and gelatine for the filling. I have found many of the recipes in the PWMU Cookbook which use only one egg can be made substituting yoghurt for the egg and gluten-free flour for the flour. Examples of cakes I have made are boiled fruit cake and banana cake.
Madhuram says
Thanks for the tips Helen.
priya bhatt says
Hi,
I must say you have got the great website and recipes there.
I am a beginner and don't understand much about science of baking, so i would like to share a custard recipe with egg, i hope you can advice me egg replacement in here. As what i have understood here the egg works as on binding agent.
Coconut custard in Pumpkin
Whisk, 200 ml coconut milk, 2 eggs, 2 tsp rose water, 1/2 cup powdered sugar.
Fill the custard in the pumpkin and steam it.
After the custard is set, remove and keep in refrigerator.
I would really appreciate your guidance here.
Thanks,
Priya
Madhuram says
I haven't tried such recipes, so not sure. Maybe pureed silken tofu will work. Not sure though.
Ruth Schwietz says
Is there a general rule as to using flax seed as a replacement. If a recipe calls for more than two eggs is flax seed still considered an option? I heard that it is not recommended to replace more than 2 eggs.
Madhuram says
Yes..probably. Because too much flax seed meal would make the baked treat too heavy and dense.
Puddles says
Would the ener-g work ok in a pumpkin pie? I'm allergic to soy so the silken tofu isn't going to work for me
Madhuram says
Not sure. Haven't tried it.
Janine says
I see that most people are using the vinegar/baking soda mix for substitutes and that it is only appropriate for replacing 1 egg.
I have a box of Red Velvet cake mix which calls for 3 eggs. I have absolutely NO eggs as eggs have jumped from $2.07 a dozen to $3.58 a dozen, and from $3.19 for 18 eggs to $5.39 for 18 eggs.
I see that puréed fruit can be used at 1/4 cup per egg. Could I use 3/4 puréed prunes to replace the 3 eggs needed for the Red Velvet cake mix?
Madhuram says
3/4th cups of yogurt or a combination of yogurt and silken tofu will work too.
Nell Matthews says
After years of being a lacto-ovo vegetarian, I have developed an egg protein allergy. I appreciate this site with all the details about substitutions for eggs in different types of recipes: cakes, cookies, breads, etc. There is no one-size-fits-all product but I hope to learn what works using your guides and experimentation. My first effort will be the Hummingbird cupcakes - making a double batch for my chorus snack break. So, thanks in advance.
Madhuram says
Thanks Nell 🙂
Tootsie says
What would you use for a binder in meatballs? I cannot eat soy.
Madhuram says
Maybe a tablespoon of cornstarch or mashed potatoes.