DIY egg substitutes

This article was originally published in March 2013

Eggs are magic: they help baked goods rise, bind ingredients, lend moisture and add richness. For vegans, the allergic and others who go eggless, here’s how to recreate that magic with egg substitutes.

As with all baking detective work, a good way to deduce which egg substitute to use in a particular recipe is to first consider its role. Need a cake to rise or get light and fluffy? Add vinegar and baking soda, whose fizz contributes natural leavening. Want to mimic the richness of eggs? Silken tofu or plain yogurt will lend a wonderful creaminess.

Also consider the flavor profile of your recipe. If it’s dainty and delicate, avoid bold replacements such as flaxseed or banana, which could overwhelm its flavor. However, either replacement readily disappears in most quick breads and cookies. And Ener-G Foods egg replacer is an all-around solution that works in just about any recipe (and they’re local, too!).

Now that we’re all in the mood to bake, find any of these ingredients at your local PCC, and find plenty of inspiration in our baking recipe collection!


Egg replacers

Vinegar & baking soda

Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar

Bakes best in: Cakes, brownies, quick breads

Notes: Combine separately, then add to recipe to add loft to fluffier baked goods.

Unsweetened applesauce

Replace 1 egg with: 1/4 cup applesauce

Bakes best in: Muffins, brownies, cakes, bars

Notes: Avoid using more than 1 cup total in any recipe as it can create a rubbery texture.

Plain or vanilla soy yogurt

Replace 1 egg with: 1/4 cup yogurt

Bakes best in: Muffins, cakes, bars

Notes: Can be heavy and works best if beaten well before adding to other ingredients.

Silken tofu

Replace 1 egg with: Whirl 1/4 cup silken tofu in blender, adding water until smooth.

Bakes best in: Pies, quick breads, muffins, dense cakes

Notes: Can be very heavy. Avoid using in recipes that call for multiple eggs. Baked goods will not brown as deeply.

Ripe banana

Replace 1 egg with: 1/4 cup mashed banana

Bakes best in: Quick breads, muffins, cakes

Notes: Very ripe bananas will leave a hint of flavor and increase sweetness. Can create a rubbery texture.

Ground flaxseed

Replace 1 egg with: Stir together 1 tablespoon ground flaxseed in 3 tablespoons water until thick and gelatinous.

Bakes best in: Brownies, cookies, breads

Notes: Adds an earthy, nutty taste and can create a firm or chewy texture, best with hearty baked goods.


Recipe to try

We use banana to replace eggs in our Vegan Chocolate Coconut Cupcakes

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