5 Surprising Egg Substitutes To Use In Your Baking

Eggs are one of the most common ingredients in baking recipes – but replacing them is easier than you might think. Whether you’re switching to a vegan diet, have a dinner guest with an intolerance, or have simply run out of eggs, there are many substitutes you can swap in without impacting the end result. 

Why Are Eggs Used In Baking?

Eggs are a popular breakfast choice due to their high-protein content, but when it comes to baking, their role is about adding structure and stability. They are often used to bind ingredients together in everything from cakes to pancakes and muffins. The different parts have different purposes: yolks have an emulsifying effect on a batter, while whites can be whipped to create a foam that’s often used as a leavening agent. However, it is possible to recreate these effects using other ingredients.

Egg Substitutes You Can Use In Baking

Aquafaba

Next time you’re draining a can of chickpeas, don’t throw away the brine: this can be used as an egg substitute in everything from meringues to cookies and even quiche. Also known as aquafaba, the liquid mimics some of the effects of egg whites when whisked to the right consistency. One tablespoon is around the same as one egg yolk, while two tablespoons are equivalent to one egg white. And don’t worry: once it’s cooked, there will be no lingering hint of chickpeas.

Ground Flaxseed

High in fibre and a good source of omega-3 fatty acids, flaxseed is something of a health hero, but it also has powers as an egg substitute when ground. You can either buy it pre-ground, or grind whole flaxseeds yourself, then mix them with water and allow the mixture to sit in the fridge for around 15 minutes until it becomes gelatinous. Around one tablespoon of flaxseed and three tablespoons of water equates to one egg.

Apple Sauce

It’s often paired with savoury dishes like pork, but apple sauce can also be used to add moisture to cakes, muffins and more. Opt for an unsweetened variety – and be aware the flavour will pull through on this one, so should only be used in recipes where apple will complement the other ingredients. Around 85g of apple sauce can be used to replace one egg.

Silken Tofu

Once you come to terms with the strangeness, silken tofu works well in vegan bakes. It can be used as a binding agent when blended until smooth – plus it has almost no flavour. However, it can make baked goods a little heavy, so works best in recipes that are meant to have a slightly dense feel such as brownies.

Unsplash

Mashed Banana

Got some old bananas in the fruit bowl? They can be mashed up and used as an egg substitute in most baking recipes by adding moisture – provided they’re very ripe. This will give the recipe a mild banana flavour though, so works best in recipes like muffins or bread. Roughly half of a banana should be used to replace one egg.