There are various reasons why some may need to find substitutes for eggs, such as allergies and dietary preferences. While others might just be running out of eggs in their kitchen, which seems like a nightmare for home bakers!
If you must replace egg as an ingredient, the substitute needs to support and blend with other ingredients without overpowering them. Using alternatives might have some changes in taste and texture, but it doesn’t mean it will not work or taste good. You just have to figure out which is suitable for the recipe you’re making!
If you’re worried about not having eggs in your list of ingredients, try these substitutes for eggs that might be available in your own kitchen! (Read: Why do Filipinos offer eggs to Santa Clara when they want good weather?)
Substitute for eggs: Applesauce
Unsweetened applesauce is an ideal alternative for those who are health conscious. A ¼ cup of it is equal to one egg. It can work as a leavening agent in baked goods like muffins and cookies! Since it is a puree, it has a sweet and slightly apple flavor. If you only have flavored or sweetened applesauce, reduce the amount of sugar or sweetener in the recipe.
Substitute for eggs: Mashed banana
Mashed banana is an easy and popular replacement for eggs in most baking recipes. It provides a lot of moisture and imparts its own flavor in many baking recipes because it has additional starches. Similar to applesauce, a ¼ cup of it is equal to one egg. It works best in cakes, muffins, brownies, and quick bread! (Read: DIY Baking Substitutes for Basic Ingredients)
Substitute for eggs: Ground flax seeds and warm water
We often use this as toppings in yogurts and cereals, but ground flax seeds can be used as substitutes for eggs too! You can grind the seeds in a blender or buy ready-made from stores. Mix one tbsp of ground flax seeds with three tbsp of warm water. Let the mixture sit for five minutes until fully absorbed and thickened. It will result in a sticky texture like egg whites that can make baked goods heavy and dense. You can also use cold water, but it will take longer for the mixture to thicken. This mixture is perfect for bread, pancakes, waffles, muffins, and cookies!
Substitute for eggs: Silken tofu
Silken tofu is best used for adding moisture as it already contains a leavening agent, making it a good substitute for eggs! It is actually a condensed soy milk that has been processed and pressed into solid blocks. The more water that is pressed out, the firmer it gets. Process the silken tofu in a blender until completely smooth and creamy. Then use a ¼ cup of it as a substitute for an egg. It is relatively flavorless, but it can result in a heavy and dense texture. (Read: Explainer: The Difference Between All-Purpose, Bread, and Cake Flours)
Substitute for eggs: Carbonated water
This is a surprisingly effective swap for eggs! Carbonated water is a great leavening agent and can add moisture to a recipe. It traps air bubbles, which makes baked goods, particularly cakes and cookies, light and fluffy. You can replace an egg with ¼ cup of carbonated water. It is easy to find in markets and convenience stores. So, you don’t have to worry that much if you ever choose this as an alternative!
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