Egg Substitutes

 

Eggs serve several purposes in baking. They contribute to the structure, color, flavor and consistency of baked goods in the following ways:

Binding: Eggs help combine ingredients and hold them together. This gives food its structure and prevents it from falling apart.
Leavening: Eggs trap pockets of air in foods, causing them to expand during heating. This helps foods puff up or rise, giving baked goods like soufflés, angel food cake and meringues their volume and light, airy texture.
Moisture: The liquid from eggs is absorbed into the other ingredients in a recipe, which helps add moisture to the finished product.
Flavor and appearance: Eggs help carry the flavors of other ingredients and brown when exposed to heat. They help improve the taste of baked goods and contribute to their golden-brown appearance.
Applesauce – Unsweetened applesauce is a great substitute for eggs in most recipes. You can use  1/4 cup to replace one egg. Arrowroot Powder – Arrowroot powder is a great replacement for eggs. Mix 2 tablespoons of it with 3 tablespoons of water to replace one egg.
Mashed Banana – You can use mashed banana or other fruits like pumpkin and avocado to replace eggs. Use 1/4 cup of fruit puree for each egg you want to replace. Aquafaba – Aquafaba is the liquid found in canned beans. You can use 3 tablespoons of it as a substitute for one whole egg or one egg white.
Ground Flaxseeds or Chia Seeds – Ground flaxseeds and chia seeds make great egg substitutes. Mixing 1 tablespoon of either with 3 tablespoons of water can replace one egg. Nut Butter – You can use 3 tablespoons of peanut, cashew or almond butter for each egg you want to replace. However, it may result in a nuttier flavor.
Commercial Egg Replacer – A variety of commercial egg replacers are available. Combine 1.5 teaspoons of powder with 2–3 tablespoons of water to replace each egg. Carbonated Water – Carbonated water makes a great egg replacement in products that are meant to be light and fluffy. Use one-fourth cup of it to replace each egg.
Silken Tofu – Silken tofu is a great substitute for eggs, but may lead to a heavier, denser product. To replace one egg, use 1/4 cup of pureed tofu. Agar-Agar or Gelatin – Mixing 1 tablespoon of gelatin with 3 tablespoons of water can replace one egg. You can also mix 1 tablespoon of agar-agar with 1 tablespoon of water.
Vinegar and Baking Soda – Mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar can replace one egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy. Soy Lecithin – 1 tablespoon of soy lecithin can be used to replace one whole egg or one egg yolk in most recipes.
Yogurt or Buttermilk – You can use 1/4 cup of plain yogurt or buttermilk to replace one egg. These substitutions work especially well in muffins and cakes.

What if a Recipe Calls For Egg Whites or Yolks
Egg whites – Aquafaba is the best option. Use 3 tablespoons for each egg white you want to replace. Egg yolks – Soy lecithin is a great substitute. You can replace each large egg yolk with 1 tablespoon.