We know life gets busy & you can’t always have every ingredient that you need. No eggs? No problem! Here are 4 replacements we hear work just as well for those emergency moments when you have no eggs around, or if you just prefer a vegan option.
I know, who would have thought! Bananas help bind your ingredients adding lots of moisture to your mixtures, but make sure you adjust your sugar in your recipe because it will add some extra sweetness, so it’s best used in dessert recipes like muffins & cakes.
You can replace 1 egg with 1/2 to 1 mashed banana.
Baking Soda & Vinegar
For this egg replacement you can use either white distilled vinegar or apple cider vinegar (or even lemon juice as a substitute for the vinegar). This combination works best in cakes, cupcakes and quick breads.
You can replace 1 egg with 1 teaspoon of baking soda mixed with 1 tablespoon of vinegar.
Flax seeds are super healthy for you, high in fiber & omega 3 – so this is a great substitute. They are a great binder, but it has a nutty flavor, so keep that in mind for your flavor combination. It’s best used in wholegrain foods because of its nutty flavor.
You can replace 1 egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
Unlike flax seeds, silken tofu doesn’t have much of a flavor, but it has a tendency to make baked goods dense – so it’s best used in breads & brownies.
You can replace 1 egg with 1/4 cup puréed tofu.
We hope these replacements are useful for your baking adventures!
The SoBakeable Team