Last Updated on March 2, 2022
No Egg? Don’t worry, you might already have Egg Substitutions for Cooking and Baking in you home right now!
Over the last 25 years, I have experimented with most of the old and new egg substitutes on the market.
Not all substitute will work with every recipe just like an egg, but you will learn what can replace an egg.
Also results can vary due to many reasons, so please understand that you may have different results than I do.
I encourage you to experiment with different and new substitutes, you never know, you may like one better than the other.
Below are some of the Egg Substitutions for Cooking and Baking I have tried as well as the results.
These are simple to use, easy to find, and inexpensive egg substitutes.
Egg Substitution for Baking
- Pureed Plums – I have only used this for baking and it is not my favorite. I use 1/4 cup per egg, which is equal to 1 medium size egg. I find the results to be more dry and chewy, so watch the consistency of the batter and make the necessary adjustments to your liquids and/or flour.
- Apple Sauce – I prefer apple sauce for baking only. I use 1/4 cup per egg. It can be a little more of a wet batter, depending on the brand you use or if you make your own. So, make sure you watch the consistency of your batter and adjust your liquids and/or flour. I sometimes reduce my liquids by 1/4 cup, depending on the recipe.
- Banana – I have only used a banana for a substitute when I am in a pinch, this is not my favorite choice. 1/4 cup of mashed ripe banana equals 1 egg. Watch the consistency and adjust the liquids and/or flour if needed. I have noticed the batter can get more gummy if over mixed. Not my favorite substitute, although bananas work wonderful in frozen no bake desserts.
Flax or Chia seeds – A great egg alternative for baking. Measure 1 Tbsp. of flax meal (seed) or chia seeds add to 3 Tbsp. of water, this equals 1 egg. Mix and set aside for 10 to 30 minutes for the mixture to thicken. It is important to let the mixture set, this will help prevent the batter from getting to runny. You should not have to adjustment anything in the recipe when using these seeds.
NOTE: Make sure the flax seed is a flax meal, you can buy either one in the store. If you have flax seed it is easy to make flax meal, just grind up the seed in a coffee grinder. You can also grind up the chia seeds in the coffee grinder to help the seeds absorb the water faster.
- Soft Silken Tofu – I love baking with tofu as an egg substitute. I use 1/4 cup of soft silken tofu for 1 medium egg. You don’t need to change anything in the recipe because it does not change the consistency of the batter at all. I like the results of tofu as a egg substitute the best of all, I always had perfect results. Not only is it great for baking but equally great for cooking!!
- A powder Egg Replacer– I do use a powder egg replacer for a lot of my baking. I have tried a few and will keep trying different brands, I have noticed that they all are pretty similar. The result of the powder egg replacer is very much like an egg. Depending on the recipe, there should be no need to adjust the liquids and/or flour, but still watch the consistency.
The Egg Substitute results for Baking
Out of all the Egg Substitute’s I have used in baking, I prefer tofu for cookies, apple sauce for cakes, and a powdered egg replacer for everything else. All three of these items have different shelf lives and are a must have in your refrigerator and pantry.
Flax and chia seeds are a good replacement for a few baked goods, but again not for everything. I try to always keep these both on hand just in case I need them.
The pureed plum was a OK Egg replacement, but it seems hard to find and is more expensive. Also I like products that you can use in other ways and this is not that product.
A banana as a egg substitute is a good replacement and wonderful when you are in a pinch. But when I bake with a banana the end result seems to be gummy. Not the best egg substitute that I have found. However I do like to use a banana in a lot of no bake recipes.
Egg Substitution for Cooking
- Flax or Chia Seeds– A great egg alternative for cooking. Measure 1 Tbsp. of flax meal (seed) or chia seeds add to 3 Tbsp. of water, this equals 1 egg. Mix and set aside for about 10 to 30 minutes for the mixture to thicken.
- Tofu– Tofu is so versatile. So many things can be made with tofu, a egg(less) salad and scrambled eggs, it can be cubed, breaded, and fried or baked. I do love using tofu in cooking because it will take on the flavors of what ever you cook with it.
- Chickpea Flour – Chickpea flour works well as a egg replacement. Mix 3 Tbsp. of flour to 3 Tbsp. of water, mix until thick. This is equal to 1 medium egg. This flour is also a great replacement for a egg in a scramble, omelet, or a egg bake.
The Egg Substitute results for Cooking
Out of all the Egg Substitute’s I have used in cooking, I prefer the chickpea flour for scrambles, omelet, and egg bakes and as for tofu, I like to use it in a stir fry or egg salad.
Flax or chia seeds are my least favorite, I personally do not like the after taste of these two. I have and do use them on occasion.
Personally I like to use more than one egg substitute in all my baking and cooking, it will give even better results for texture, taste, and color. Give it a try!
These are the Egg Substitutions for Cooking and Baking I have tried and a brief review of the results on each of them.
