Eggs are key in baking, but what if you can’t use them? Maybe you’re vegan, have allergies, or just ran out. There are many great substitutes for eggs in baking. We tested several to find the best ones.

Let me share a story. I love trying new recipes in the kitchen. One day, I wanted to bake muffins without eggs. I looked up egg substitutes and tried Aquafaba (Chickpea Cooking Liquid).

I added the right amount of Aquafaba to the batter. The muffins looked great when they came out of the oven. But, they tasted off.

They were chewy and dry, unlike muffins with real eggs. I was let down, but I didn’t stop looking. I wanted to find the best egg substitutes for baking.

Key Takeaways:

• Aquafaba (Chickpea Cooking Liquid) rated 2/10 as an egg substitute, making muffins chewy and dry.
• Ground Flax Seed rated 2/10 as an egg substitute, resulting in denser muffins with a slightly grassy flavor.
• Chia Seeds rated 3/10 as an egg substitute, adding texture like poppy seeds to muffins.
• Arrowroot Powder rated 3/10 as an egg substitute, adding extra sweetness but leaving muffins a bit dry.
• Applesauce rated 4/10 as an egg substitute, making muffins chewier and very moist with a slight apple flavor.

Aquafaba (Chickpea Cooking Liquid)

Looking for a great egg substitute for your baking? Try aquafaba, the liquid from cooking beans or canned chickpeas. It’s become popular as a vegan alternative to eggs and egg whites.

Aquafaba is not just an egg substitute; it has many uses. You can make desserts like meringue, marshmallows, and macarons with it. Even vegan restaurants use it in cocktails and cappuccinos, showing its wide range of uses.

Want to use aquafaba in your baking? It’s easy: 1 tablespoon replaces 1 egg yolk, and 2 tablespoons are like 1 egg white. For a whole egg, use 3 tablespoons.

Remember, aquafaba can be whipped like egg whites but takes a bit longer. If it’s too thin, simmer it until it thickens.

Aquafaba is a game-changer for vegan and egg-free baking. It binds, emulsifies, foams, and thickens like eggs. Use it in meringues, macarons, marshmallows, fudge, icing, and more.

So, next time you need an egg substitute, try aquafaba. It’s versatile, reliable, and easy to use in any vegan or egg-free kitchen.

FAQs on Aquafaba:

• How much aquafaba is equivalent to one egg? Three tablespoons of aquafaba can replace one egg.
• Does aquafaba taste like beans when cooked? No, aquafaba does not taste like beans when cooked.
• Can I use both salted and unsalted beans for aquafaba? Yes, both types of beans can be used to make aquafaba.
• How long can aquafaba be stored? Aquafaba can be refrigerated for about 2 days or frozen for longer-term storage.
• Is aquafaba a healthy substitute for eggs? While aquafaba is a healthy option, it lacks the protein content of a real egg.

Aquafaba is a reliable egg substitute, needing 3 tablespoons for 1 large egg and 2 tablespoons for 1 large egg white. Whipping it to the right stage takes longer than egg whites but is worth it. You can also store aquafaba in 1 tablespoon cubes in the fridge or freezer for easy use.

When using aquafaba, balance it with other ingredients to get the right rise and avoid collapse. Its clear appearance and consistent thickness make it a favorite among cooks and bakers. Give this versatile egg substitute a try in your next baking project.

Ground Flax Seed

Ground flaxseed is a great choice for baking without eggs. It’s easy to find in most pantries and works well in many recipes.

Mixing ground flaxseed with water makes a “flax egg.” This is great for those who prefer plant-based or vegan baking.

Ground flaxseed adds special qualities to your baking. When mixed with water, it creates a texture like egg whites. This makes the batter thicker and more dense.

Flax eggs are not just egg substitutes. They also add fat and fiber, which traditional eggs lack. This can make your baked goods more moist and satisfying.

To make flaxseed meal, grind flaxseeds in a food processor for 60 seconds. Then, use this meal as an egg substitute in your recipes.

Whole flaxseeds last about a year in the fridge. But ground flaxseed only stays fresh for six months.

Flax eggs work well in many recipes but not all. They’re not good for recipes needing whipped egg whites. They also work better with wheat or oat flour, not almond or nut flours.

Flax eggs are great for making pancakes, waffles, muffins, veggie burgers, baked oatmeal, and casseroles. They offer a healthy, plant-based alternative.

Making a Flax Egg

Making a flax egg is easy. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for 10 to 15 minutes before adding it to your recipes.

Flax eggs might not work well in gluten-free baking. They lack the gluten needed for structure. If you’re baking gluten-free, look for other egg substitutes.

Both golden and brown flax seeds work well as flax eggs. But golden flax seeds have less fat and antioxidants than brown ones.

If you want another egg substitute, try chia seeds. Mix 1 tablespoon of chia seeds with 3 tablespoons of water to make a chia egg.

One flax egg has about 37kcal, 2g carbs, 1g protein, 3g fat, and more. It’s a nutritious choice for baking.

Using ground flaxseed as an egg substitute is a tasty and healthy option. Try it in your next baking project for a new twist.

So, next time you bake, consider using ground flaxseed. It’s a great way to add nutrition and variety to your recipes.

Chia Seeds

I love finding healthier alternatives in baking, and chia seeds are a top choice for me. These small seeds are packed with nutrients. They have lots of fiber, protein, omega-3 fats, magnesium, calcium, and B vitamins.

Did you know one tablespoon of chia seeds mixed with water can replace one chicken egg? Yes, it’s true! Chia seed eggs are great in many baked goods like cookies, muffins, and vegan cakes. They add a perfect binding agent and a nice crunch.

But remember, don’t use more than two chia seed eggs in a recipe. They’re not good for recipes needing many eggs for texture. Also, they’re not great for making meringue or scrambled eggs.

Chia seeds are a versatile egg substitute. You can swap them with ground flax seeds in many recipes, like cornbread, cookies, muffins, and cakes. They’re also full of omega-3 fatty acids, which can fight inflammation and lower disease risk.

To make a chia seed egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water. Wait a few minutes until it turns gel-like. This chia egg has about 68 calories, 6g of carbs, 2g of protein, and 4g of fat.

Chia eggs work well in vegan baking. So, if you want to eat fewer animal products or have dietary limits, chia seeds are a big help in your baking.

Arrowroot Powder

Arrowroot powder is a great choice for those looking for an egg substitute in baking. It comes from a South American tuber and can be mixed with water to act like eggs. This makes it perfect for vegans or those avoiding eggs.

Arrowroot powder is versatile and adds a touch of sweetness to your baked goods. But, it can make your treats dry if not used right.

To use arrowroot powder as an egg substitute, mix two tablespoons with three tablespoons of water. This mix works well to replace one egg in recipes.

But arrowroot powder isn’t just for eggs. It can also stand in for wheat flour and cornstarch in many recipes. This makes it a key ingredient in many dishes.

Arrowroot powder is also good for your health. It’s full of starch, which helps with rehydration after diarrhea. Plus, it’s gluten-free, making it great for those on a gluten-free diet.

Summary:

Arrowroot powder is a versatile egg substitute for baking. Mix two tablespoons with three tablespoons of water to replace one egg. It can also be used instead of wheat flour and cornstarch. Plus, it has health benefits like aiding in rehydration and being gluten-free.

Applesauce

Looking for an egg substitute for baking? Try applesauce, a common fruit puree. It works well in many baked goods, adding moisture and helping ingredients stick together.

Use 1/4 cup of applesauce for each egg you replace. But, remember, too much can make your baked goods feel rubbery. So, use it in moderation.

Adding an extra 1/2 teaspoon of baking powder is a good idea when using applesauce instead of eggs. This helps your baked goods rise and keeps their texture right.

Applesauce is great not just for replacing eggs, but it also adds sweetness. It’s perfect for cakes, muffins, or pancakes, giving them a special taste.

Applesauce has less protein than eggs, with 0 grams per serving. But, if you want a plant-based option, Just Egg has 5 grams of protein per serving.

Applesauce is affordable and easy to find. It also works well with many ingredients, letting you experiment in the kitchen. So, try applesauce if you want to bake without eggs.

Mashed Banana

Mashed banana is a great egg substitute for baking. It adds moisture and a mild banana flavor to recipes. It’s also healthier because it’s full of fiber, vitamins, and minerals.

About half a mashed banana can replace one egg in recipes. Use ripe or overripe bananas for the best results. They are softer, sweeter, and have more sugar, making them perfect for baking.

Bananas work well in many baking recipes like pancakes, muffins, bread, and cakes. They add structure and texture. Mashed banana is versatile and can be used in both sweet and savory dishes.

Leftover pancakes made with mashed banana can be stored in the fridge for up to 2 days. Just reheat them for a quick breakfast.

Bananas love warm tropical climates but can also grow in greenhouses like the Growing Domes. This makes them a great fruit for many places.

Next time you need an egg substitute, try mashed banana. It adds moisture, sweetness, and nutrition to your baking. Enjoy the tasty results of using mashed bananas in your favorite recipes.

Water, Oil, and Baking Powder

Looking for a versatile egg substitute for baking? Check your pantry. Water, oil, and baking powder can do the trick. They add moisture, binding, and leavening to your baked goods.

This mix makes your baked goods light and airy. It doesn’t change the taste or structure of your favorite treats. It’s a reliable choice for egg-free baking.

Use it in cookies, brownies, cakes, quick breads, or pancakes. Mix 2 tablespoons of water, 2 teaspoons of baking powder, and 1 teaspoon of oil for each egg. This ensures your baked goods are as moist and fluffy as with eggs.

So, when you need an egg substitute for baking, try water, oil, and baking powder. This simple mix lets you make delicious treats for everyone, no matter their dietary needs or choices.