Eggs can help to bind, leaven, moisten and improve the flavor and appearance of your baked goods. With allergies or dietary restrictions, there may be cases where you want to bake without them. In most recipes, like cookies, muffins or loaves, you can easily and successfully substitute eggs for a different ingredient. A cautionary note where substitutions don’t yield the same success are recipes where eggs are important for leavening, such as soufflés or meringue.
Some of the options below are great egg-free alternatives that will help bind your ingredients and keep your baked goods moist and delicious.
Flax or chia egg (equal to one egg):
1 tbsp ground flaxseed or chia seed
3 tbsp of water
Whisk and let sit for 3-5 minutes or until it forms a gel.
¼ cup is equal to one egg. Make sure to use unsweetened.
1 small banana or about ¼ cup mashed will replace one egg.
Puree ¼ cup to replace one egg.
Vinegar and baking soda:
Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar for one egg.
This combination is best for light and airy desserts.
You can also purchase commercial egg replacer, which generally contains starches and leavening agents. Follow the instructions on the packaging.