Article from kitchn.
It's happened to all of us: the deep craving for brownies hits and you head straight to the kitchen to get baking. You start mixing and stirring, assuming you have all the ingredients, but when it comes to the part where you have to add the eggs, you find there's not a carton in sight in your fridge. The oven's already preheated, your kitchen's smelling all chocolatey and good, and you'd rather not hop in your car and drive to the store. Luckily, you have options. There are a slew of egg substitutes that you might have in your pantry to save the day.
1. Whisk together water, oil, and baking powder.
This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.
1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil
2. Reach for some applesauce or mash up a banana.
Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing). They can also add extra sweetness, as both are naturally sweet, even if you opt for unsweetened applesauce, so you may want to reduce the amount of sugar in the recipe by a tablespoon or so to ensure it's not too sweet.
1 egg = 1/4 cup unsweetened applesauce or mashed banana
3. Make a flax egg.
This can also alter the taste of your baked goods slightly — imparting a nutty flavor, which can be nice when you're baking something with whole grains or oats, but maybe less ideal when baking something light and delicate like alemon cake. Once you stir together the ground flax and water in a small bowl, let it rest for five minutes to allow the flax to absorb the water and the mixture to thicken before using it.
1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water
4. Embrace aquafaba.
Theliquidin your can of chickpeas might not seem like much of anything, but it is in fact an almost magical egg replacement. If you're worried that your brownies will taste like beans, fear not — any flavor lingering in aquafaba will cook off completely.
1 egg = 3 tablespoons aquafaba
FAQs
Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.
What is a substitute for eggs in baking? ›
Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.
What to do if you run out of eggs for a cake? ›
Egg replacers
- Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
- Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
- Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
- Silken tofu. ...
- Ripe banana. ...
- Ground flaxseed.
Reach for some applesauce or mash up a banana.
Both of these egg substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix.
Can you use oil instead of eggs in cake? ›
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
What can I use in baking without eggs? ›
No eggs? 14 egg-selent substitutes for your favorite baking recipes
- Avocado. ...
- Baking Powder and Oil. ...
- Mashed Banana. ...
- Nut Butters. ...
- Aquafaba. ...
- Chia Seeds. ...
- Flaxseed. ...
- Condensed Milk.
For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.
What if I didn't put enough eggs in my cake? ›
You will end up with an edible cake but it will not turn out as the recipe intended because it won't rise so much and the texture will be denser. It's better to add 2oz or 3–4 tablespoons of something wet to replace the missing egg.
Can I use milk instead of eggs in cake? ›
Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.
Is mayonnaise a substitute for eggs? ›
If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
Best substitutes for eggs in cakes, cupcakes, muffins, and brownies:
- Ripe Banana- (most common) ¼ cup mashed ripe banana = 1 large egg. However, there is a definite banana flavor.
- Apple Sauce- ¼ cup unsweetened applesauce = 1 large egg. ...
- Peanut Butter- 3 tablespoons of peanut butter = 1 large egg.
Use one banana to substitute one egg. One to two ounces of tofu are equivalent to one egg, but be sure that the recipe can take on the nutty flavor of tofu. If a recipe calls for one or two eggs, applesauce is also a good substitution. About half a cup of applesauce is equivalent to one egg.
What is a good replacement for eggs for breakfast? ›
In many recipes, eggs act as a binder, emulsifier, or leavener, but substitutes can help you achieve a similar effect.
- Applesauce.
- Avocados.
- Bananas.
- Commercial egg replacements.
- Ground flax seeds.
- Silken tofu.
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
How can I replace eggs in baking? ›
When you're baking and run out of eggs
- 1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil.
- 1 egg = 1/4 cup unsweetened applesauce or mashed banana.
- 1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water.
- 1 egg = 3 tablespoons aquafaba.
Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.
Can I substitute mayo for eggs? ›
If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
What happens if you don't use egg in baking? ›
A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly.
