In almost every baking recipe I post, I get a comment asking if the eggs can be substituted, and how. With more and more people turning to plant-based diets, both out of preference and necessity (if you have allergies, I see you!), there’s more of a need to find ways to substitute eggs. And thankfully, substituting eggs from a recipe isn’t too hard!
In this post, I’ll be sharing 5 of my favorite egg substitutes, plus some recipes that you can use them in! If eggs aren’t for you, then be sure to save this post for later- it’ll make all your baking dreams come true!
If I had a dollar for every time someone asked me how they could substitute the eggs in a recipe, I would never have to do a sponsored post again! I’m just kidding. While I personally love eggs, not only for eating but also for the light, fluffy texture they give to baked goods, I totally understand that they aren’t for everyone. At the end of the day, I want my recipes to be inclusive for anyone who’s looking for a healthier twist on their favorite foods, and if that means omitting eggs, then so be it!
These egg substitutes are all incredibly easy to make, and take less than a few seconds to whip up! While I don’t necessarily recommend making them ahead of time, they’re perfect to whip up in a pinch as you’re baking. Whether you’re making a flax egg, chia egg, silken tofu, a banana egg, or aquafaba, these egg replacement recipes utilize a variety of different pantry staples that you may already have on-hand!
No. 1 – Flax Eggs
For most of my recipes, my go-to egg substitute is a flax egg (pictured here). When used in baking, flax eggs become incredibly similar to chicken eggs, and only require two ingredients: flax seeds and water! To make a flax egg, simply mix one tablespoon of ground flaxseeds (or flaxseed meal) with three tablespoons of water. One of these will serve as the equivalent of one large egg!
No. 2 – Chia Eggs
Chia eggs are incredibly similar to flax eggs, except for one key difference: they use chia seeds rather than flax seeds! For this recipe, all you need is to mix one tablespoon of chia seeds with 2.5 tablespoons of water. Unlike a flax egg, this may not be a direct 1:1 ratio to a large egg, so if your mixture feels a little too gelatinous, you may want a little more water. This is best for simple recipes like breads, cakes, or pancakes!
No. 3 – Silken Tofu
Did you know that tofu can replace eggs? Silken tofu is great in recipes where you want a dense, yet moist texture, like in a muffin or a pound cake, for example. And for all of my friends who hate bananas, this is a good baking replacement for them! To make an egg replacement out of silken tofu, just take 1/4 cup of tofu per 1 whole egg and pulse it in a blender or food processor until it’s broken up. Then, substitute as you please! Just make sure you use *silken* tofu, not firm tofu, as it won’t yield the same result.
No. 4 – Banana Egg
And if you’re in the banana-loving crew, then you’ll love this quick and easy egg substitute! Simply mash one ripe banana per egg needed for a recipe, and add in accordingly. I especially love using this in recipes like pancakes, where the sweetness of the banana can really shine through!
No. 5 – Aquafaba
Perhaps the most unique option of the egg substitutes mentioned in this post, aquafaba has become quite trendy lately, and for a good reason. This amazing liquid comes from the water in canned chickpeas (no seriously, it’s like liquid gold) and whips up into peaks just like egg whites. People even use them to make vegan-friendly macaroons and meringues. This one is a little more complicated to make than the rest, but still isn’t too complex! To make aquafaba, you’ll want to start with draining the liquid from canned chickpeas and placing it into a bowl. Next, take the liquid and, using a stand mixer or a hand mixer, mix for 3-5 minutes or until stiff peaks form. You may want to add a little bit (1/8 teaspoon) of cream of tartar into the mixture to speed up the mixing process. Once it’s done, use 3 tablespoons of aquafaba to substitute one egg. And for reference, one can of chickpeas yields about 2-3 cups of Aquafaba! Oh and yes, you can keep it in the fridge for up to five days.
If you decide to try out any of these egg substitutes, be sure to leave a rewvie below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! And also, since I practically live on Instagram, feel free to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
