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Your Guide to Allergen-Friendly Baking: Egg Substitutes

November 22, 2013 by Cara



Being a newly eggless baker, finding good egg substitutes for your baked goods at home can be an overwhelming task. Well, fret no more! Here is a bit of clarity and guidance to help you understand what egg substitutes are out there and what type of baked good it can best be substituted into. 

I choose not to use eggs when I bake purely based on a preferential stance. Mainly the smell. I have a really difficult time enduring the smell of eggs that is left over not only in the bowls and sink but also the odor it can emit in some baked goods. If I can smell or taste it, it grosses me out and I can’t finish it. I’m not really sure when this began for me but it definitely got worse in the past 2 years to the point where I just refuse to bake with them.  Paired with my dairy allergy, I tend to unintentionally fall into the “vegan” category in the kitchen.

Guide to Egg Substitutes - Fork & Beans

We all have our personal reasons why we each started this eggless journey. Whether you are allergic, have difficulty digesting, are morally against, or have an unexplainable repulsion towards the smell of eggs like I do, we all have questions and need a place to start.  Especially for the new traveler, help is greatly needed to map out what exactly are good egg substitutes and which ones work best for certain baked goods. So let’s not waste anymore time and get to uncracking egg substitutes, shall we? 

Guide to Egg Substitutions - Fork & Beans

Here is a list of all my personal favorite egg substitutes when I bake.  I have dabbled with all of the below mentioned but there are a few that I am more experienced with because I have found more favorable results in the kitchen. I will discuss this further down in the post but for the time-being, here is a comprehensive, though not limited to, guide on the types of egg substitutes that are out there:

Guide to Egg Substitutions - Fork & Beans 

Guide to Egg Substitutions - Fork & Beans

Egg substitution is fairly simple. Each item listed below is an easy go-to measurement for replacing 1 egg for a recipe. If the recipe calls for 2 eggs, simply double the amount.  Please note that not every item listed should be substituted in every situation. Part of the journey is researching and having an appetite for knowledge. It’s empowering, I promise, despite how overwhelming it may seem. Get to know these items and start experimenting in your own kitchen. You might find a different preference than what I have…and that is the beauty of individuality.

Guide to Egg Substitutes - Fork & Beans

Each item has its own purpose and role in a certain type of baked good. For example, if I am looking for a crunchier cookie, I am going to opt for an item that will harden the cookie, like a starch (EnerG would work great here) would do the trick. The opposite would be quite true: If I am trying to create a chewier cookie,  I would opt for a fruit puree like applesauce or even pumpkin puree since these create a moist, tender bite.

I would not recommend using a flax egg for a cake because flaxseed meal does not do a whole lot for leavening a recipe. Instead I would look to EnerG, “Buttermilk” mixed with baking soda, and/or chia seeds.  Again, personal preference. Here is what I have found to work best in certain types of baked goods:

Guide to Egg Substitutions - Fork & Beans

*Please note that this list is not the last word on the matter. This is simply my own interpretation of eggless baking that I have grown to understand over the past couple of years. There will always be new items to be added here as well as current items that I have omitted because I do not have experience using them. I believe that I cannot be a resource to you if I have no idea what I am talking about so I have limited the list to what I do know. I hope this proves to help you in the beginning steps to becoming an eggless baker.

So what are we waiting for? Let’s start baking and see what kind of eggless goodies we can create!

signature

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Filed Under: Baking 101, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Vegan Candy Cane “Kisses”
Next Post: Mini Gingerbread Houses »

Reader Interactions

Comments

  1. roberta

    September 29, 2017 at 2:32 pm

    what substitutes can be used to create a crispy cookie like gingersnaps?
    thank you for the possibilities, but if someone else has tried them and can give me an answer, it will save my disposal!

  2. A WElls

    September 9, 2017 at 8:05 pm

    Hello,
    Can you please clarify what the measurements would be for 1 egg regarding the baking soda, vinegar and non-dairy milk? It looks like 1/2 TBSP vinegar and 1/2 tsp baking soda, but what about the milk?

    Also, I’m confused what you mean about replacing with 1/2 tsp baking powder if not in the recipe? Do you mean to use baking powder instead of baking soda if the soda is not already in the recipe? Also, I’m looking at this for replacing eggs in a cake. Thank you!

  3. Chris

    January 17, 2017 at 7:48 pm

    You can use the liquid from a can of chick peas as a substitute for a whole egg in baking (cakes etc) or for coatings before frying. It requires a little more beating than egg though. For a 5 minute mix for a whole egg you need to beat the chick pea water for 15 – 20 minutes. It’s also a good excuse to make some hummus with the chick peas.

    • A WElls

      September 9, 2017 at 8:00 pm

      How much of this water should be used for 1 egg?

  4. Janet

    July 21, 2016 at 10:32 am

    Hey Cara,
    Great page! I was wondering what you would suggest using to replace the egg in the cream cheese part of a cheesecake? I’ve tried the flax, but it does not work šŸ™

    Thanks,
    Janet

    • Cara

      July 22, 2016 at 4:28 pm

      Cashews work really well (soaked, drained and blended in a high speed blender with a liquid), tofu or even a nondairy cream cheese would work. I have a recipe over here that is for key lime pie bars (which could easily translate into cheesecake) that tastes great!

  5. Jenn

    March 17, 2016 at 9:46 am

    Great article! There really is no need for eggs in baking with all the great substitutes available. My very favorite for quick breads and muffins is aquafaba! It makes them so soft and fluffy!

  6. Vicki Montague - The Free From Fairy

    July 16, 2015 at 6:19 am

    Great post! Something that I have been meaning to write for a long time. Now I can just refer to yours! Thank you x

  7. Angelica

    June 11, 2015 at 5:57 pm

    May I add…all the rage right now for Aquafaba (spelling?) made from garbanzo beans…I’ve not tried it yet though.

    • Cara

      June 12, 2015 at 8:08 am

      Yup, you are right! I will need to eventually add that in šŸ™‚ I have tried it and it’s rather spectacular!!

      • Nancy

        July 12, 2015 at 5:34 pm

        I am new to replacing xantham gum and I know that many egg replacers can also sub for xantham. Where do you buy chia seeds and psyllium husk? I’m glad I can also use these as egg replacers, too. Thanks!

        • Cara

          July 13, 2015 at 6:38 am

          I buy my psyllium at Trader Joes in their vitamins/supplements section (you can find it online as well) and I get whole chia seeds from Whole Foods and Trader Joes (they now sell it there) and grind it up when I am ready to use it in a recipe. It’s a tricky thing when you can omit xanthan gum. Breads and delicate cakes really do need it but items that are less of a rise are okay with experiment without. Good luck! xo

  8. carolyn

    February 10, 2015 at 2:51 am

    I was 35 when I had my last child and developed a distaste for eggs in my last trimester. By the time he was 9 months old we discovered he had an egg allergy (and I still couldn’t eat them or stand the smell!) I used ener-G for nearly every baking recipe successfully, except for brownies. They were always hard and dry even when shortening the time. I gave up on brownies. I’m so excited to try some of your suggestions so I can have brownies again. My son and I thank you!

  9. Kathleen Malone O'Connor

    October 23, 2014 at 11:04 pm

    Been Ovo-Lacto Veggie for years and earlier Vegan baking recipes disappointed–came out like brick bats. But this wide range of egg and dairy substitutes and what they’re good for has inspired me to take the plunge into Vegan baking again. Thanks for putting all this info together. Now my convictions and my diet can march along together.

    • Cara

      October 27, 2014 at 7:22 am

      Oh yes! I LOVE hearing that Kathleen!! You might also be interested in knowing that I am putting together a Tell-All Baking Secrets ebook about baking gluten, egg, and dairy-free that is coming out next month šŸ™‚ That will be of great help for you too!

  10. K Ladd

    August 8, 2014 at 8:51 am

    Why did it take me so long to find this? I often wondered about the other egg substitutes and you did all the work for me. Thank you very much.

    • Cara

      August 12, 2014 at 2:22 pm

      You got it, it is my pleasure! xo

  11. erika

    June 7, 2014 at 10:12 am

    i have another egg replacer ‘recipe’ that my family has used for ages because of my brother’s many allergies:
    for 1 large egg:
    -1.5 tbsp water
    -1.5 tbsp vegetable oil
    -1 tsp baking powder

    mix in a mug and add to your baking recipe – we use it in boxed cake mixes, brownies, from-scratch cookies… you name it! and it’s great because those ingredients are usually in your pantry anyway.

  12. Lucy

    April 26, 2014 at 8:29 pm

    Absolutely stoked I have stumbled across your site Cara! With allergies to nuts, eggs, some seeds and kiwifruit (!), and being gluten free, I know your resources and recipes will be a major help with my baking experiments!

    For another egg substitute, I love using avocado for savoury baking or as a binder when making burger patties. The oil in avocado also means you can often cut down on the amount of butter/margarine and other oils in the recipes šŸ™‚

  13. Marti LeRoux

    April 19, 2014 at 12:30 pm

    I love the photos of the eggs with the different egg replacement ingredients inside. It’s very creative and visually appealing. <3

  14. Nicole Reid

    April 2, 2014 at 9:39 am

    My 14 month old son was diagnosed with a severe egg allergy, among other food allergies, at 8 months old. His father & I have never had any food allergies & we were FLOORED. It was terrifying for awhile! I have been looking for great “egg free” recipes and found your blog. Thank you so much for your story & all of the great recipes!

    • Cara

      April 2, 2014 at 2:33 pm

      Oh man, can I relate to that fear! It’s a completely new world but I am so glad that Fork & Beans can be assurance to you that you will be A-Okay and that there is still SO MUCH to bake, cook, and eat! Much love to you, Nicole. xo

  15. Alice

    March 30, 2014 at 3:09 pm

    Hi there,

    I am wanting to make sardine fishballs:
    http://kyotofoodie.com/sardine-meatballs-iwashi-tsumire-iri-miso-udon/

    And they recommend an egg yolk to help hold the fishballs together. Which substitute in your opinion will help best acheive this in lieu of the egg yolk? And to what amount?

    Thanks!

    • Cara

      March 30, 2014 at 4:17 pm

      Try 1 Tbsp. flaxseed meal + 2 Tbsp. water. Allow to sit for 5 minutes to thicken. You might need more breadcrumbs (if the recipe calls for it) seeing that it might be more liquidy than 1 yold but it should do the trick.

  16. Julie

    March 29, 2014 at 7:34 am

    My teenage son has recently decided to become vegan…. yet I am a big baker. His decision is making some big changes in my kitchen. These are helpful, thank you.

  17. Chris Zaccharia

    January 1, 2014 at 10:12 pm

    This blog is very informative. Keep it up! šŸ™‚

  18. Chris Zaccharia

    January 1, 2014 at 10:02 pm

    Thank you for your blog. It’s very informative! šŸ™‚

  19. Sophie

    December 19, 2013 at 3:00 pm

    Thanks for this very useful guide! Most of the time it isn’t well explained at all,..So a big thank you! x

  20. Tora

    December 12, 2013 at 5:23 pm

    Wow! I really love your blog. Very informative on any topic, keep it up!

  21. Brooke (Crackers on the Couch)

    December 3, 2013 at 6:10 pm

    This is terribly helpful! I’ve only ever used the flax meal but have often wondered how chia would work. You’re the queen of gf science, lady!

    • Cara

      December 9, 2013 at 9:41 am

      If only my high school Science teacher could hear those words–he would be falling off of his chair! Makes the C I got in that class worth it šŸ™‚

  22. Willow @ Will Cook For Friends

    December 2, 2013 at 7:49 am

    Great post, Cara! So informative. I usually go straight for the flax or chia egg when I need a substitute, but I’ll have to try some of the other ones you’ve mentioned… I didn’t realize there were so many! Thanks! šŸ™‚

    • Cara

      December 9, 2013 at 9:43 am

      Flax and chia are pretty much the heroes to egg replacers, aren’t they? That I agree with but you are right–the list of substitutes seems almost endless (and creative!) The things people find…

  23. Maria

    November 27, 2013 at 5:50 am

    Very timely on this thanks for all you do!

    • Cara

      December 9, 2013 at 9:42 am

      You are so welcome, Maria! It’s my utmost pleasure to be of help…

  24. Meg @ Beard and Bonnet

    November 26, 2013 at 7:34 pm

    Yep, you are pretty much AMAZING! Not that I didn’t already know that. I bet Veg News comes a knocking for this one soon.

    • Cara

      December 9, 2013 at 9:43 am

      You always know the sweetest things to say–thank you for the support Meg! xo

  25. Sherrie | With Food + Love

    November 26, 2013 at 7:59 am

    Cara these infographics and photos are stunningly beautiful, okay and wicked helpful too lady.

    I’m totally sharing this as far and as wide as I can. Love it!

    XO SHERRIE

    • Cara

      December 9, 2013 at 9:44 am

      I already thanked you on FB but thank you AGAIN for the sweetest comment ever! xo

  26. Nicole

    November 24, 2013 at 8:22 pm

    Do you have a suggestion for eggs in pumpkin pie?

    • Cara

      November 25, 2013 at 8:22 am

      Hi Nicole! You can go with tofu, agar powder or even cashew cream if you can tolerate nuts. Here is a great recipe for tofu: http://veganspoonful.com/2007/12/27/traditional-vegan-pumpkin-pie/ Here is a great one made with agar: http://www.theppk.com/2012/11/vegan-pumpkin-pie/ and for cashew cream: http://kblog.lunchboxbunch.com/2011/10/four-ingredient-vegan-pumpkin-pie.html
      Hope this helps šŸ™‚

  27. Becca

    November 24, 2013 at 11:27 am

    very helpful, but I have one issue with the post: you used eggs!
    This post would be a lot more helpful to vegans if you didn’t use eggs while doing it
    I’m not trying to be a meany bopper or anything :p, just a heads up

    • Cara

      November 24, 2013 at 11:48 am

      Thank you for the comment, Becca! I appreciate you trying to not be rude but simply state your opinion–I absolutely respect that. I have learned over the years that I will never please everyone over here and that is okay with me–I just follow what I think is right. Fork & Beans is a site is to help anyone who is gluten, egg, and/or dairy-free for whatever choices they choose and I hope it provides a resource to you in whatever way, despite our differences in lifestyle choices. Much love, Cara

  28. Deb E

    November 23, 2013 at 9:15 pm

    I love this guide. I share your issue with eggs. I think mine goes back to when I was about 13 and we had moved to the country with a house that only had well water, which was black and smelled of sulfur. I refused to take a bath for a long time and eventually my dad treated the water but still, ugh! I don’t like eggs but wish I did. Just can’t deal with them.

    • Cara

      December 9, 2013 at 9:46 am

      Isn’t it so funny how we develop likes/dislikes from the strangest experiences? I’m with you–I really WANT to like eggs, in fact, I will eat them from time-to-time and there are days I force myself to enjoy it. ha. So silly. But how good does Eggs Benedict sound??? If only…

  29. Renae

    November 23, 2013 at 9:09 am

    WOW…GREAT Post!!! Thank you so much…This is EXACTLY what I needed to take out the guess work!!! I just shared this on FB, and told everyone to print it out, to keep handy in their kitchen. I have just been researching this topic, and yours is ‘BY FAR’ the BEST out there!
    Thanks for ALL of your GREAT work, making our lives easier!!!

    • Cara

      December 9, 2013 at 9:46 am

      I’m so glad that you found this helpful, Renae!! Just wait, there is more info coming your way. Stay tuned… xo

  30. Sarah

    November 23, 2013 at 5:36 am

    Thank you sooo much!!! Really needed this more in depth lesson coming up to the holiday as I have only been vegan 2 &1/2 months and have not had chance to try out recipes . Brilliant post! Keep ’em coming Cara šŸ™‚

    • Cara

      December 9, 2013 at 9:47 am

      There will be more Sarah, so hang on šŸ™‚ I’m glad these could provide some assistance to you for the upcoming holidays. I know how overwhelming it all can be so anything I can do to alleviate the guess work is satisfaction for me. xo

  31. Andrea

    November 23, 2013 at 5:04 am

    Thanks for this list! I usually only use flaxseed, but good to know there are other alternatives. I found a mixed roasted nut recipe for the holidays that calls for an egg white- any suggestions for a substitute?

    • Cara

      November 23, 2013 at 8:16 am

      Hi Andrea,
      What is the recipe for? I think that can help me better understand what a good sub could be for it. The only thing I usually use for egg white subs is EnerG (1 1/2 tsp) mixed with just 2 Tbsp of water according to its directions on the box. The great thing about this product is that you can even use an electric mixer to it and it will begin to form soft peaks.
      I’m curious if others have done different options and what they are?
      Hope this helps!
      xo

      • Andrea

        November 23, 2013 at 12:07 pm

        Thanks for the suggestion, I will try that! I think the egg is just to act as a way for the spices to stick to the nuts. The recipe I’m looking to make is here: http://www.loveandoliveoil.com/2013/11/rosemary-and-smoked-salt-roasted-almonds.html

        • Cara

          November 23, 2013 at 12:14 pm

          What a beautiful recipe! I’m thinking the same as you–that the egg white is a binder for the spices. I wonder if olive oil would be sufficient enough for that? Seems like it would especially since I’m not so sure how good the EnerG would taste in this…

  32. Liane

    November 23, 2013 at 1:35 am

    Since I started my vegan journey simply by looking up already vegan recipes, I never had to “replace” eggs in that way. But it is a nice compilation for future experimentation šŸ™‚

    • Cara

      December 9, 2013 at 9:49 am

      That makes great sense–Liane! If you are following vegan recipes, there is no need to convert šŸ™‚ Definitely keep this folded in your back pocket just in case you might need it. xo

  33. Laura @ The Green Forks

    November 22, 2013 at 11:18 pm

    GREAT post! This will make a wonderful reference for myself since I am fairly new to vegan baking.

    • Cara

      December 9, 2013 at 9:50 am

      I am so glad that you are finding this helpful, Laura! Especially being new at the game, it can be a bit overwhelming to comprehend everything. But experimentation is the best way to figure it all out so get baking! šŸ˜‰ Let me know if you have any questions… xo

  34. Jan

    November 22, 2013 at 9:54 pm

    fantastic resourceCara, thank you for compiling and educating us!

    • Cara

      December 9, 2013 at 9:50 am

      You are welcome, Coach!

  35. JJ

    November 22, 2013 at 5:53 pm

    Wow this is so helpful, thank you! šŸ™‚

    • Cara

      December 9, 2013 at 9:51 am

      Glad to be of help, JJ! You are so welcome. xo

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