Eggs are one of those things-super hard to substitute. The egg seems to be involved in all types of recipes, whether it be eggs, desserts, or stir-fry’s. These substitution guides below will help you swap out eggs in baking and other recipes where eggs are called for. Chef Vanessa Lane has come up with these substitution guides and I’m sharing them with you! If you use any of these substitutions in your recipes, please let me know how it worked out for you! Questions & Comments are welcome as well
For all recipes that call for (1) egg, here are substitutes (note that if your recipe calls for 2 eggs you need to adjust as necessary.)
1/4 Cup ground tofu (any kind you like)
-Good for Banana bread. This will yield a moist and mealy bread texture on the inside. You won’t even taste the difference!
1/4 Cup of applesauce
-Extremely moist, will yield delicious brownies.
“Ener-G” egg replacer
-Found online and at any natural food market. Wheat free, gluten free, and dairy free. Made with tapioca, potato & corn starch.
Ground flaxseed (1 tablespoon + 2 tablespoons of water)
-Mix the powder and water till it looks the consistency of scrambled eggs(about 2 minutes or so). This mixture congeals, binds, and does what an egg does. Cool. A favorite for cooking. Can be used for pancakes, waffles, baking, ect.
Have any other good substitution ideas for vegan/vegetarian baking? Feel free to share below!