Knowing the best egg substitutes off the top of your head can help in many different types of cooking, from baked goods to breakfast dishes.
There are many reasons you may not want to use eggs in your recipes, from egg allergies to voluntary dietary restrictions. Unfortunately, it often seems like every recipe calls for eggs in some way. They are particularly ubiquitous in baking for their ability to leaven and bind. Luckily, there are many different foods that can be substituted for eggs including chia seeds, aquafaba, fruits, baking soda, arrowroot powder, and more.
There are several different fruits that can be mashed and substituted for eggs in baking. Applesauce is one of the most common, with banana and avocado also being popular. One-fourth cup mashed fruit will substitute for one egg. The resulting muffins or bread will be very dense and moist.
For a nuttier flavor, use chia or flax seeds. These tiny little seeds will absorb water and thicken, plus they’re a great source of omega-3 fatty acids as per a study by Professor Singh from the Central Institute of Post Harvest Engineering and Technology, Ludhiana. Mix one tablespoon of chia or flax seeds with 3 tablespoons of water to replace one egg. Mix before adding to your recipe, to let the seeds soak up the water.
Baking Soda and Vinegar
This combination is a great substitution that uses items already in your pantry. Mix one teaspoon of baking soda with one tablespoon vinegar to replace one egg. Just like your elementary science experiment, the baking soda reacts with vinegar, and the resulting mixture makes baked goods that are lighter and fluffier than other egg substitutes.
Yogurt, Buttermilk, & Carbonated Water
All of these can be mixed together and used as egg substitutes. One-fourth cup of liquid will replace one egg.
This flour is made from a South American root that is very starchy, similar to cornstarch. 2 tablespoons of arrowroot powder mixed with 3 tablespoons of water will replace one egg.
This unusual product is becoming increasingly popular as an egg substitute as per research by Rana Mustafa from the University of Saskatchewan, Canada. It is the water leftover from cooking beans, and can also refer to the water that canned beans have sat in. Aquafaba is particularly good for any recipe that calls for egg whites, like meringues or macaroons. 3 tablespoons of aquafaba equals one egg.
For recipes that call for only egg yolks, use soy lecithin. This product can usually be found in health stores and has incredible binding properties. 1 tablespoon of soy lecithin can substitute for one egg.