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8 Easy Egg Replacements For Baking

By Sara Kidd November 10, 2021 Leave a Comment

My 8 Easy egg replacements for baking
whipped chickpea aquafaba in planetary mixer 2021 09 03 10 11 49 utc this recipe

Here is a detailed look at 8 easy egg replacements for baking. There are definitely other types of egg replacers available but these are the ones that I have tested in my recipes with that work.

1. AQUAFABA or AQUAFABA POWDER

What is itThis is the juice from canned beans, usually chickpeas
What function does it replicateIt can be used in liquid form to add moisture or whipped at a high speed into a froth that is the same consistency as whipped egg whites
What type of baking is it used forMeringues, marshmallows, sauces, buttercream, light cakes and sponges, royal icing
How do I make itDrain liquid from a can of chickpeas and whip in a mix master with a whisk attachment like you would egg whites
Ratio to eggsUse a full 3 tablespoons of aquafaba per 1 large egg, use 2 tablespoons of aquafaba per 1 large egg white
ProsExcellent replacement for egg whites
ConsCan have a funny aftertaste, excessive leftover beans 
NotesYou can buy aquafaba powder here that can be rehydrated and used the same way, without all the leftover chickpeas
flax seeds 2021 09 03 19 03 22 utc


2. FLAXSEED (Flax Egg)

What is itA small brown seed
What function does it replicateA flax egg acts as a binding agent holding batters and dough together, preventing them from being too crumbly and splitting
What type of baking is it used forCakes, cupcakes, pancakes, cookies and brownies
How do I make itMix 1 tablespoon ground flaxseeds with 2 1/2 tablespoons of boiling water, mix until well combined and gelatinous
Ratio to eggsOne flax egg is equivalent to 1 egg
ProsGreat binding agent for cakes, very easy to make and accessible
ConsCan go rancid, can sometimes have a funny aftertaste, can leave flakes in white cake crumbs if you don’t use the golden flax variety
NotesYou can use chia seeds also but add an extra 1/2 tablespoon of water
bowl of corn grits corncob and corn flour on kitch 2021 08 26 22 40 52 utc

3. CORNSTARCH / CORN FLOUR

What is itA fine powder made from ground corn
What function does it replicateActs as a thickening agent
What type of baking is it used forCustards, curds, sauces, cookies
How do I make it2 tablespoons cornstarch/cornflour mixed with 2 tablespoons cold water until well combined and thick
Ratio to eggsAbove formula replaces 1 egg
ProsVery easy to make, accessible
ConsCan leave an aftertaste if you don’t heat it for a long enough period 
cut tofu in the glass bowl 2021 08 26 17 15 27 utc

4. TOFU

What is itIs a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness
What function does it replicateActs as a thickening agent and adds bulk to your ingredients
What type of baking is it used forCustards, tarts and quiches
How do I make itRemove from packaging and squeeze out excess water, blend until smooth
Ratio to eggsUse 1/4 cup pureed tofu for 1 egg
ProsVery accessible
ConsCan leave an aftertaste of tofu
NotesThere are a few different varieties of tofu, silken tofu is the most common one used for baking
pieces of banana 2021 08 30 08 27 27 utc

5. BANANA

What is itA long yellow pointy fruit
What function does it replicateActs as a binding agent
What type of baking is it used forCakes, muffins, pancakes
How do I make itRemove skin and puree
Ratio to eggsUse 1/3 regular sized pureed banana for one egg
ProsVery accessible and easy
ConsWill flavour everything banana, if you use too much in cakes it can make them dense 
three bowls with gluten free flour 2021 08 27 09 16 24 utc

6. XANTHAN GUM

What is itXanthan gum is a polysaccharide
What function does it replicateActs as a binding agent in gluten-free baking, acts as a thickening agent in creams, custards and curds
What type of baking is it used forGluten-free baking, creams and custards 
How do I make itBuy it in powder form
Ratio to eggs¼ teaspoon is equal to one egg 
ProsOnly need to use a small amount, tasteless, excellent for gluten-free baking, helps hold the cake crumbs together 
ConsIf you use too much in cakes it will make them brick like and over spongy
apple cider vinegar 2021 08 26 17 20 48 utc

7. Vinegar + Baking Soda

What is itVinegar a liquid solution of acetic acid and trace compounds that may include flavourings, Baking soda is a powdered chemical leavening agent
What function does it replicateActs as a leavening agent
What type of baking is it used forCakes and muffins
How do I make itMix vinegar and baking soda together
Ratio to eggs1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg
ProsEasy, accessible
ConsCan be prone to error if you’re ratios aren’t correct
isabgol 2021 08 28 04 36 34 utc

8. Psyllium Husk

What is itPsyllium, or ispaghula, is the common name used for several members of the plant genus Plantago
What function does it replicateActs as a binding agent 
What type of baking is it used forCakes, muffins, pancakes
How do I make itMix psyllium husk and water together and allow to become gelatinous
Ratio to eggs1 teaspoon psyllium with 3 tablespoons water is one egg
ProsEasy, accessible
ConsCan make your cakes gluggy if you use too much 

Like learning about vegan baking? Check out these other popular blogs

  • What are the best oils for baking
  • Learn about the different types of mixing methods for baking
  • Top tips for troubleshooting vegan baking
  • Top tips for troubleshooting vegan gluten-free baking

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