What Are the Best Substitutes for Eggs?

"What Are the Best Substitutes for Eggs?"

For Baking:

When we think about baking, eggs are usually a staple ingredient right?
They add texture, help bind things together…A lot of recipes would disintegrate without them.

If you’re Vegan you don’t use eggs and that doesn’t mean you can’t bake, just that you need to use different foods to do it.

Fortunately for us there are plenty of options to choose from, and most of them you probably already have in your kitchen.

Some are more used for sweet recipes, other for savory and there are even some options that work well with both.

Below you’ll find the best ones.

Flax Eggs:

Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Let it sit for a few minutes until it thickens.

One of the most popular egg substitutes in vegan baking is flax eggs. They have almost the same consistency as a regular egg.

Chia Eggs:

Similar to flax eggs, mix 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for a few minutes to thicken, forming a gel.

Chia seeds, work in a similar way, when combine with water, it forms a gel-like texture that works as a binder.

Their binding properties make both this options great for sweet baked goods as well as savory.

Applesauce:

Approximately 1/4 cup of applesauce can replace one egg.
Apple sauce is made by cooking the apples until they are a smooth paste, like purée. It adds moisture, binds everything together and also gives sweetness to the recipe.
Depending on which apple you choose the flavor can be subtle or too sweet.

Mashed banana:

1 egg = 1/2 banana, ripe mashed bananas add moisture and binding properties.
Works the same way as applesauce and can be used in the same type of recipes. The difference is that it’s flavor is more intense, so it’s better to use in recipes in which you don’t mind the banana flavor.

Pumpkin puree:

Approximately 1/4 cup of pumpkin puree can replace one egg.

Pumpkin purée is another great alternative, similar to applesauce and can be used the same way. Has a sweet flavor and a smooth texture so it’s better to use in sweet recipes.

Baking Soda and vinegar:

Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar.
If you’re baking something that’s supposed to rise, this can probably work for you.
When they are combined together it sets off a chemical reaction which provides fluffiness to cakes.

Silken tofu:

1 egg = 1/4 cup of silken tofu blended.
Yes, tofu is good as an egg replacer too, both in sweet and savory dishes. Just make sure you blend it until is completely smooth, you don’t want to have chunks.

Yogurt:

1/4 cup of yogurt to replace one egg.
Plant-based yogurt, such as soy or coconut yogurt or greek yogurt can be used as an egg substitute. It has a subtle flavor and helps to bind ingredients together. On the down side, if you use it, what you are baking may need some extra time.
It shouldn’t be used when trying to create anything hard like cookies or biscuits.

Arrowroot powder:

Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water.

Similar to cornstarch, arrowroot powder is used as a thickening agent and binder making it a great option in recipes which require a light and delicate texture.

In recipes that require moisture, like cheesecakes for example, it’s not a good option, since it doesn’t have much of it.

Potato starch:

Mix 2 tablespoons of potato starch with 3 tablespoons of water.

Potato starch works well in vegan recipes that require thickening like soups, sauces and custards.

It’s not a very good option for recipes that require more structure like bread or cakes or other baked goods that don’t require much moisture.

Aquafaba:

The liquid from canned chickpeas, known as aquafaba, can be whipped into a foam and used as an egg white substitute in sweet recipes.

Yeah, you can use the liquid that comes with the chickpeas (it’s even healthier if you boil your chickpeas at home).
Just whip it like you would egg whites, and you’ll have a white fluff you can use on your recipes for extra fluffiness.