When we first started our allergy free baking journey we found replacing eggs was one of the hardest things to get right. Yes we tried the egg replacer products from the store, but we have to be honest – they weren’t great.
So we eggsperimented!
Ha, see what I did there! Yeah I know it’s a dad joke, but I’m a dad so let me have this one.
Here are the top 7 egg replacers we use that work well.
But, there is no single egg replacement that will work for every recipe seeing that eggs perform various functions. They are used for leavening, moisture and binding as well as flavour.
So you must experiment and try different replacers with different recipes.
- 1/4 cup blended silken tofu = 1 egg
- Puree well and mix in with other wet ingredients.
- It won’t alter the flavour but will make the end result a little on the heavy side so it works great for brownies. This is what we use in our brownie and slice recipes.
Applesauce / puree (unsweetened)
- 1/3 to 1/4 cup applesauce = 1 egg or 1/4 cup applesauce + 1 tsp baking powder
- Add to wet ingredients
- Applesauce adds the perfect amount of moisture, the same as eggs, but will not help your cakes to rise or be light and fluffy. In this case use a recipe that includes a bit of baking powder or soda.
- This also works great for brownies and slices.
- 1/2 mashed Banana or 1/4 cup = 1 egg
- Again like applesauce bananas adds the perfect amount of moisture, but will not help your cakes to rise. So again in this case use a recipe that includes a bit of baking powder or soda.
- Banana adds a little more flavour than the apple puree
Dairy-free Yogurt (soy or coconut or rice)
- 1/4 cup = 1 egg
- Yoghurt is great for adding moisture and binding.
- Please note that some consider coconut to be in the same family as other nuts and therefore is not completely nut free. However, most people with nut allergies are not allergic to coconut. Please check with your allergy specialist just to be sure.
- 1 tbsp ground flax seeds +3 tbsp water = 1 egg
- If you use pre-ground flax seed you may need to use a little more like 2 tbsp
- Grind the flax seeds and mix with water. Allow it to rest till it becomes gelatinous, then add it to the wet ingredients.
Apple Cider Vinegar and Baking Soda
- 1 teaspoon of baking soda mixed with 1 tablespoon vinegar = 1 egg
- Apparently this is an old baking trick from war times when eggs were rare. It actually does create leavening like eggs.
- Either mix together then add to the wet ingredients or add baking soda to dry and the vinegar to the wet ingredients.
Agar Powder (to replace egg white only)
- 1 tbsp plain agar powder with 1 tbsp water = 1 egg white
- MIx together then chill in the fridge, then mix it again.
- Add to wet ingredients
Let me know how your eggsperimenting goes!