By 
Baking Tip of the Day
Inexpensive egg substitutes are in high demand for baking as egg prices soar and egg shortages continue to increase. These substitutes can also be used by people who are allergic to eggs.
In recipes eggs are used as binders, for leavening, moisture, and flavor.
When using substitutes be aware that some food products will change the taste of the final baked item. These include fruit purees, mashed bananas, and nut butters. Use 1/4 cup of fruit puree or 3 tablespoons of nut butter for one egg.
The following substitutes can be used where flavor won’t interfere with finished product.
For light and airy pancakes and sponge cakes use 1 teaspoon baking soda with 1 tablespoon vinegar for each egg.
Two teaspoons milk mixed with 1/2 teaspoon baking powder can be used for each egg.
Two tablespoons of cornstarch added to 3 tablespoons of water can replace one egg.
To use arrowroot powder to replace 1 egg mix 2 tablespoons of arrowroot powder with 3 tablespoons of water.
To replace 1 egg in a recipe for cookies, mix 1 teaspoon baking powder, 1/2 teaspoon vegetable oil, and 1 tablespoon water.
For cakes, frosting and fillings, 1/4 cup of sweetened condensed milk can be used for 1 egg. Use a little less sugar in recipe to adjust for sweetness.
Plain yogurt, buttermilk, and silken tofu can be used to substitute one egg. Use 1/4 cup to replace 1 egg.
Unflavored gelatin is a good egg substitute. Dissolve 1 tablespoon of dried gelatin in 3 tablespoons of hot water for 1 egg.
One tablespoon of agar-agar dissolved in 1 tablespoon of water replaces 1 egg.
To replace 1 egg soak 1 tablespoon flaxseed in 3 tablespoons of water for 3 to 5 minutes. The resulting gel is great for cookies, muffins, and meat products like meatloaves and burgers.
One tablespoon of chia seeds soaked in 3 tablespoons of water for 15 minutes can be used just like flaxseeds to replace 1 egg.
For brownies and other baked goods, 3 tablespoons of mayonnaise works well.
When making cakes from boxed mixes, use 1/4 cup plain yogurt and 1/4 cup flour for 3 eggs.
For an extra moist and rich cake 1/4 cup of sour cream can replace 1 egg when using a purchased cake mix.
Even carbonated, seltzer, or sparkling water can be used as a substitute. Just 1/4 cup of the water of choice can be used to replace 1 egg.
Save the liquid from canned beans. This liquid is called aquafaba. It can be whipped and used for marshmallows, macaroons, frostings, and homemade mayonnaise. Two tablespoons replace 1 egg white and 3 tablespoons replace 1 whole egg.
Replace 1 egg yolk with 1 tablespoon of soy lecithin powder for 1 egg or 1 egg yolk.
To replace an egg white, mix 1 tablespoon of meringue powder with 2 tablespoons water.
Margarine can be used as a glaze for brushing on dough instead of beaten eggs or egg whites.
If all these ingredients fail, there are always commercial powdered egg products that can be used.
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2023
