Substituting eggs in traditional baking recipes is largely a matter of discerning their role in the recipe.
In baking, eggs will either act as a leavening agent or as a binder. If the egg is acting as a leavening agent you can eliminate it from the recipe and experiment with adding more baking powder, baking soda or yeast if it is in the recipe. If you intend to use baking soda in your recipe, it needs something acidic like buttermilk, vinegar or honey in order to activate it to do its leavening job. As baking soda can leave a bitter taste, don’t use more than 1 tsp. per cup of flour used. Another way to add air to your baked goods it to make sure that you thoroughly cream the sweetener and fat before you proceed with the rest of the recipe.
If the eggs are acting as a binder in the recipe any of the following substitutions may be used, depending on if you want to affect the flavour of the original recipe.
- 1 tbsp ground flax + 1 tbsp extra liquid added to the liquids or fats in the recipe = 1 egg in baked goods.
Another method for flax seeds is to mix up 1/3 cup water combined with 1 tbsp. flax seed until it reaches the consistency of an egg white. 2 tbsp mix = 1 egg white
- 1/4 cup water mixed with 1 tsp. psyllium husks can be substituted for one egg – multiply as needed.
- try substituting a mashed banana or 1/2 cup applesauce or pureed fruit for two eggs in baked goods
- 4 – 6 tbsp. mashed tofu for casseroles, burgers, scrambles and other savory stir fry.
- 2 1/2 tbsp. liquid lecithin plus 1 1/2 tbsp. arrowroot powder for cakes and muffins; only works in baked goods as lecithin is very sticky.
- mashed avocado, sesame or nut butters for unbaked sauce or creamy dish – approximately 5 tbsp. per egg.
- 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white.