Six egg substitutions you can try at home

 
 Believe it or not, baked goods can be just as rich, moist, and flavorful without eggs.

Believe it or not, baked goods can be just as rich, moist, and flavorful without eggs.

Eggs act primarily as binding and leavening agents, which makes them important in baking. In cupcakes, cookies, and bread loaves they contribute to the moisture, texture, and color of the finished product. And yet... it is possible to bake without them. Fortunately, there are plenty of egg alternatives. The following is by no means a complete list of egg replacements. They’re just the ones we trust most.

  1. Chia seeds: Combining 1 tablespoon chia seeds with 1 cup water left to sit for 15 minutes yields a perfect 1-to-1 egg substitute for baking.
     

  2. Vegetable oil: Typically ¼ cup of vegetable oil can be substituted for one egg when baking. If you need more than one egg, you may want to try another substitute because too much oil will leave your recipe overly greasy.
     

  3. Flax seeds: Mix 1 tablespoon ground of flaxseeds with 3 tablespoons warm water and whisk with a fork to combine. Let sit in the fridge for 5 to 10 minutes before subbing for 1 egg in any baked recipe. You can use pre-ground flax seeds or grind them yourself in a coffee grinder.
     

  4. Baking powder: Whisk together 2 tablespoons of water, one tablespoon corn or vegetable oil, and 2 teaspoons of baking powder in place of one egg. It works so well in cookies, you’ll barely notice the difference.
     

  5. Banana: Use 1/4 cup of mashed banana, about half a banana, in place of one egg. This may impart a mild banana flavor to whatever you’re making. In many baked goods, this can be a nice enhancement.
     

  6. Silken tofu: With a higher water content than most other tofus, silken tofu is best used in brownies, cookies, quick breads and cakes. To replace one egg, substitute one-fourth cup (about 60 grams) of puréed silken tofu. To replace a second egg you might want to use a different substitute because too much tofu can leave your product dense.
     

For the more ambitious home cook

We’ve organized a number of recipes that suggest alternatives to dairy options. Check out our Good Food Recipe Archive for a closer look. Some may take a little more patience than others but are totally worth it.


More about vegan alternatives