If you’re vegan or allergic to eggs, it might be tricky to get around recipes that call for eggs. However, using these substitutes, you can bake any recipes of choice without using eggs!
Ground Flaxseeds
Replace one egg with:
1 tablespoon of ground flaxseeds+ 3 tablespoons water
Gives the food a chewier texture and slightly nutty flavor
Acts like a glue to bind the ingredients together
Use in: breads, cookies, patties
Mashed Banana
Replace one egg with:
1/4 cup mashed banana
The high moisture and rich texture in bananas will work to bind ingredients and create a creamier texture
Use in 1:1 ratio in: cakes, muffins
Unsweetened Plain yogurt
Replace one egg with:
1/4 cup plain unsweetened yogurt (vanilla/sweetened yogurt will also work, adjust sugar amounts in the recipe is you choose to use it)
Will make the baked goods more moist and rich in texture. The acid in the yogurt will allow the dough or batter to rise
Use in a 1:1 ratio in any sweet or savory recipe for richness or moisture
Silken Tofu
Replace one egg with:
1/3 cup silken tofu+ 2-3 tablespoons
In a blender, pulse the tofu and gradually add the water until it reaches a smooth consistency
The richness of the tofu will make the baked goods moist and creamy. Since there is no distinct taste, it won’t alter the flavor
Use in a 1:1 ratio in:pies, breads, muffins, cakes, patties
Applesauce
Replace one egg with:
1/4 cup unsweetened applesauce
use in a 1:1 ratio for: cakes, muffins, pies, brownies
Baking Soda & Vinegar
Replace one egg with:
1 teaspoon baking soda + 1 tablespoon vinegar
will help baked items rise; it makes the end result fluffier