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!
Chillbibi says
Too much baking soda can leave baled goods with a chemically taste and smell so beware of that. Otherwise some helpful tips thanks 🙂
Margaret says
In your oatmeal cookies how much vinegar do I use and if I use the light syrup how much do I use? Your site is just awesome and I hope to learn so much from it. Thank you so much.
Madhuram says
Which recipe Margaret? I don't remember adding vinegar in oatmeal cookie recipe.
Nicci says
Hi! I'm wondering how I would substitute at least two or three of the eggs in this recipe. Can I do it with vinegar and baking soda? And if I do, do I still add the baking powder it is calling for? Or omit it? Ingredients
1/3 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
2 teaspoons dried minced onion
1/4 cup butter melted
4 eggs beaten
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsley
1/2 cup shredded sharp cheddar cheese
Nicci says
Also, do you think is okay to substitute the coconut flour with Almond flour? Thanks!
Madhuram says
This being a gluten-free recipe, it's not easy to substitute eggs. It's by trial and error that one can find out a good egg substitute while baking gluten-free. Vinegar and baking soda works well in recipes which uses one egg. It won't be suitable for this recipe. Also what recipe is this? What does it make? I may be able to get a better idea if I know that.
Patricia Ramsey says
Can hemp seeds be used like flax or chia seeds as an egg replacer? I have added hemp seeds to my diet as a plant based protein and source of Omega 6 and Omega 3 fatty acids.
Madhuram says
I don't think it would work, Patricia because hemp seeds don't have the glutenous properties like chia and flax.
Marta Schwartz says
It was a very informative and helpful article! It got me exciated about trying new ways to cook and bake my goodies. Thank you for all this great info! Nicely done!
Madhuram says
You're welcome, Marta.
Vandana says
Hi. Can you tell me what would be the best to replace eggs in this recipe
125 g unsaulted butter
125 g self raising flour
125 g caster sugar
1/4 tsp bicarbonate of soda
2 large egg
1 1/2 Tbsp milk
1/4 tsp vanilla extract
Madhuram says
Is it a cookie recipe or cake recipe? The amount of liquid ingredients looks very little. I'm thinking 1/2 cup of yogurt will work because it looks like a pound cake recipe.
Willow says
Fabulous list of substitutes.
Thank you!!
Madhuram says
You're very welcome Willow.
pat says
Oh ok. Thanks anyway!:-)
pat says
Hi Eggless baking world! I need to know if a cream custard pie, like coconut pie could be created with a egg replacer? I baked a pumpkin is pie last year but can't find the recipe. Help!
Madhuram says
I'm thinking it would work Pat, Im yet to try such recipes.
Slee says
My eggless pumpkin pie called for cornstarch in place of egg and worked well. I think it was 3 tablespoons.
Madhuram says
Wow! That's great! Will use it when I bake a pie.
Smriti Jhamb says
What can we substitute egg with in cupcakes?
Can we substitute egg with flaxseeds in cakes and cupcakes!
Madhuram says
It depends on the recipe Smriti. If you are baking a chocolate cupcake you can use flax egg as an egg substitute because the flecks of flax seed won't be visible but will be noticeable in a plain vanilla cupcake. In general flaxseed substitute is suitable for muffins, breads, cookies etc. You can use vinegar, yogurt or buttermilk in cupcakes.
Smriti Jhamb says
What can I use instead of 1tbsp whisked egg?
It is used in the recipe of one giant single serving chocolate chip cookie.
Madhuram says
Ener-G egg replacer, applesauce, flax egg all will work fine.
Smriti Jhamb says
Hi
I want to make homemade ice cream cones and the recipe uses egg white.
So should I replace it with aquafaba or anything else?
Madhuram says
Yes that's a pretty good alternative. But I have not made ice cream cones so not sure exactly how good it will turn out.
Tina says
I tried becoming vegan recently so I wanted to attempt to make my favourite brownies without eggs. I used mashed bananas as per instructions but I ended up with curdly chocolate goo on the bottom of the pan with melted fat on top of it. Binned 12€ worth of baking ingredients and bought a cake from the store which obviously wasn't vegan so I kinda feel like crap now. I'm wondering why it didn't work out though because I've heard from a lot of people that mashed bananas or applesauce work really well in brownies?
The recipe is linked below.
Thanks!
https://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/
Madhuram says
I checked the recipe Tina. Personally I feel that it has a lot of fat/liquid ingredients going in the recipe. Haven't read the comments in the post. So not sure if that was a problem others faced too. I'm thinking 1/4 cup of butter would have been enough for all of it to come together. How much bananas did you use? What was the pan size that you used? The baking time will vary accordingly and so does how the brownies turn out.
dhanashree says
hello mam!!i need your help plz!!
is there any formula for making cake weigh half kg or 1 kg??
i mean right now my original receipe of eggless cake weighs 842gms
1/2+1/4=54+24 wheat flour(78grams)
1/2+1/4=54+24 oats(78grams)
1+1/2=250+125 milk(375grams)
1/2=125ml oil(125ml)
(1/4+1/4=60+60=1/2)
24 NOS
dates(196grams)
bp-1tsp
bs-1tsp
what changes i should make to round off to 1kg?
plz help me!
Madhuram says
I'm really sorry Dhanashree. I'm not aware how to do it.
Sheila says
If the recipe already called for baking soda will the baking soda vinegar mixture affect the muffins?
Madhuram says
Yes, you will have to use the combination depending upon the recipe.
Devaki B says
Hi! Can u tell me the quantity of condensed milk required to replace one egg?
Also the same about yogurt?
Nice article!
Thank you!
Madhuram says
You can use 1/4 cup of condensed milk or yogurt to replace 1 egg.
dhanashree says
* 2 cups organic quinoa, cooked
* 1/3 cup almond milk
* 4 organic eggs (use chia seed gel for vegan option)
* ½ cup ghee (use coconut oil for a vegan /dairy free version)
* 1 teaspoon vanilla extract
* ¾ cup Lakanto (or other sweetener such as coconut sugar)
* ½ cup cacao powder
* 1-1/2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon Himalayan salt
Directions:
1. Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
2. Melt butter.
3. Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
4. Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.
For a single layer cake:
Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.
Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.
Madhuram says
Oh this is a gluten-free cake, Dhanashree! Making it egg free too is pretty tricky and to begin with a cake with cooked quinoa won't taste like our ordinary cake on top of that making it egg free too please do not have expectations for it to taste anything like a regular cake. Chia or flax seed meal or any other egg substitute for that matter is going to make it have a very different taste for sure. I'm thinking 1 cup silken tofu might work. The baking time might be more. All the best.
Stephanie C says
Wow! This list is amazing! Thank you for making this. Is there a way I could save this? Print it out? You should put it on Pinterest too!
Madhuram says
Thanks for the idea will do it shortly Stephanie.
dhanashree says
hello mam!!nice article.
i have a receipe which contains enough liquid ,baking soda as well as baking powder.and it uses 4 eggs for binding.i tried chia seed to replace these eggs.but binding does not formed!it looks like i need to use arrowroot or coconut flour for binding!can u suggest anything else?to replace 4 eggs?how much starch/coconut flour shoild i use for 4 eggs?
Madhuram says
Can you please send me the link to the recipe and I will be able to let you know.
Mari says
Really appreciate this list! Is there any way you can provide it in a printer-friendly format or pdf file? Thanks.
Madhuram says
Thanks for the feedback. Will see what can be done.
Jacob says
My girlfriend is allergic to eggs while I'm allergic to banana, and we have been using applesauce but everything comes out way too most and doughy. Our biggest thing is corn bread, brownies, cakes, and bars (lemon bars, pumpkin bars, etc). Any advice? I love to bake but it's so hard with or food allergies.
Madhuram says
Are you ok to use dairy? Yogurt is a good substitute, vinegar too when you have to just replace one egg, flax egg works well in brownies and cookies, Ener-G works good in almost all recipes.
Ariel says
Jacob: for cornbread, the best vegan recipe I've found is from Youtube blogger Brown Vegan. One note: in step 3 of the instructions, add the flour, as well (mentioned in video/not instructions).
3. In a large bowl, cornmeal, sugar, salt and baking soda AND FLOUR
http://www.brownvegan.com/blog/2013/12/7/cornbread-recipe-its-like-butta-baby
Marta says
I used the aquafaba in my coconut flour biscuits, and they came out light and fluffy! Much better than the flax and chia I was using, which left them a little doughy. Thanks for the egg-free tips!
Madhuram says
That's great to know Marta. I'm yet to use aquafaba.
Joshua N says
I tried Vineger and it runed my cookies
Madhuram says
It depends upon the recipe and other ingredients in the recipe.
Mayuri Chetan Devi says
Please give me the recipe of cake using cake gel.
Madhuram says
Sorry I didn't get you. What do you mean by cake gel?
Hollyp says
After years of not eating eggs, except for deviled eggs or baking, I have found a love for egg white omelets. Is there anything else that I could use in its place.
Madhuram says
I hear that there is this vegan product called Vegg which can be used in place of eggs for omelettes etc. I haven't tried it though.
Sandy says
Hi Madhuram,
Could you please let me know what can be the replacement for eggs in the following Brownies?
http://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0
Cheers
Sandy
Madhuram says
I saw the recipe Sandy. You can use 3/4th cup of pureed silken tofu instead of eggs in that recipe.
Tina says
Cannot do dairy or tofu. The biggest problem is when 3 or more eggs are called for. I have done well with gelatin eggs for 1 or 2 egg replacement, but after that, it just doesn't work.
Madhuram says
Hmm..yes 5 eggs is a lot of eggs to be replaced. I have done only 4 so far. I have heard aquafaba (the liquid from cooked chickpeas, especially in cans) works well too though yet to try it.
sidmoth says
Hello we want to become vegan and want to bake a vegan cake. Can you give me the best substitution for eggs please? Many thanks.
Madhuram says
It depends upon the recipe. Pureed silken tofu, applesauce, flax egg are all good vegan substitutes. Check out my vegan cakes page for recipes and ideas.
Tina says
I hope you can help! My gut is a mess and I am undergoing treatment for mercury toxicity. The list of ingredients I cannot tolerate is long and eggs are at the top of the list, but I also cannot do grains so I work with almond and coconut flour. I can substitute 1 egg with a gelatin egg, but when it comes to more than 1 egg, I have not been successful. Here is an example of a recipe that I would love to know how to replace the egg - I cannot do flax or chia either.
2½ cups Almond Flour
½ cup Coconut Flour
1 tsp baking soda
1 tbsp cinnamon
½ tsp nutmeg
1 tsp ginger
pinch of salt
1 tsp vanilla
2½ cups grated carrots
2 tbsp orange juice
5 eggs
½ cup coconut oil
½ cup honey (or agave nectar)
½ cup walnuts (chopped)
⅓ cup sultanas (or raisins)
INSTRUCTIONS
Preheat oven to 175 degrees Celsius
Line an 8 inch x 8 inch baking dish with parchment paper
In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
Add in the flours, baking soda, salt and spices and mix well
Stir in the carrot, walnuts and sultanas (or raisins)
Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
Let cool and when serving, top with the whipped coconut cream listed below
Thank you!!
Madhuram says
Gluten-free and egg free is very tricky. It is not possible to guarantee the result without trying. Are you ok with soy and dairy? In that case a combination of pureed silken tofu and yogurt might work.
Karen says
I've been egg-free for almost 50 years and always use EnerG egg replacer. 1 tsp egg replacer (heaping) to 2 Tbsp warm water, mixed. I've used up to 4 of these "eggs" in my recipes. The only changes I've made is to use 1 1/2 times the amount of baking powder and/or baking soda. Never had a flop. Good luck .
Madhuram says
That's awesome Karen. Thank you very much for sharing your tip with us.
joan espina says
Hi madhuram! I have a question. How can I make a mamon without egg? Can you give me some tips in making mamon without egg. What can I substitute for egg?
Madhuram says
Please send me the link to the recipe you usually use and I will tell you what can be used to substitute for the egg seeing the other ingredients used in the recipe.
Judith says
what is the substitution for 4 eggs?
Madhuram says
It varies according to what you want to bake and the recipe. Please send me the recipe you want to try and I will let you know.
Ms. Burrus says
Hello!! What is a good 'at home - already have on hand' egg substitution in a pineapple upside down cake baked in a bundt pan?
Thanks!!
Madhuram says
How many eggs does the recipe call for?
AWhalePoop says
Thanks for this awesome recipe! It's awesome and I'm really thankful for your smartness in this non egg recipes. My son really likes your stuff!
Madhuram says
You're welcome.
Richa Rana says
I got some very valuable and helpful tips from this site! Thank you 🙂
Madhuram says
You're most welcome Richa.
Indhu says
Hi Madhura,
Thanks for this list. If i am looking to substitute 4 eggs in a butter cake recipe, could i use an equal proportion of silken tofu and buttermilk or yoghurt instead?
Pls let me know.
Thanks Much,
Indhu
Madhuram says
You're welcome Indhu. I would use 1/2 cup of silken tofu and 1/2 cup of yogurt.
Anu says
Hi Madhura! I have tried a gluten free bread - but i still miss the rising...any thoughts...https://healthydivasite.wordpress.com/2015/12/08/jalapeno-hobbits-keto-bread/
Madhuram says
Gluten-free and egg free is very tricky, especially in baked treats like breads/cakes/muffins which require a lot of rising. One will have to try a couple of things before perfecting such recipes.