This post may contain affiliate links. These help support this website.
Baking without eggs can be SUPER tricky because the purpose of eggs is to act as a binding agent.
There are some pretty awesome ways to substitute for eggs in baking, and I wanted to share that with you today!
You may be wondering, WHY would I want to substitute for eggs in baking? It’s not bad for you like butter and does so many good things in a baked treat like cookies, cakes, or donuts.
There are a few reasons not to bake with eggs. One being you run out of eggs! The other being you are allergic to them. I never realized how many people have an egg allergy until I started creating allergy friendly recipes through chemistry. I have done all the gluten-free experiments and dozens of dairy-free alternatives, but didn’t pay much attention to eggless options.
The past few months many readers have sent me emails saying that want to try all these recipes or have more options, but are allergic to eggs, help!
I have tried each of these five methods that I want to share with you today and each one does a good job of creating that sticky, binding texture you need from eggs.
As you read this today, I am working on creating a totally allergy friendly summer brunch (join me behind the scenes on snapchat! (username alexisroch) ,and I needed to really make sure everything was free from dairy, gluten, AND EGGS! It was tricky thinking of a good protein to use for the main course, but we have some fun stuff to share soon, so stay tuned!
So, back to this egg allergy. I found it interesting that the human body would have a problem with eggs, but after studying some of the chemical properties of egg yolks and egg whites, it makes sense. Basically, the body doesn’t recognize the egg protein and rejects it! This can do multiple things as far as side effects. Most people I know will experience upset stomachs or digestive issues.
So, here is a graphic you can pin for reference on ways to substitute eggs in baking! And I will go into detail on each one!
1. Smashed Banana
Banana is so versatile when it comes to substituting it for other things in baking. It has a great texture and some moisture, so it does well replacing eggs in many things. If your eggs aren’t all the way ripe (brown) 1/3 cup equals an egg. Now, if your eggs are really brown, they will have more moisture, so use a little less than that.
This works great for cakes, pancakes, waffles, or anything similar. Do not use on cookies unless the recipe calls for it! The chemistry of a cookie is a pretty exact, but don’t worry there are good replacements for that coming up!
One of my all-time favorite replacements for eggs in applesauce. Always go for a natural, unsweetened version. I do video tutorials on snapchat (find me with username alexisroch) for some of my recipes, and someone asked me if I always use applesauce when I bake (since it is always in my recipes lol). I said I do! Especially in allergy friendly recipes. This is also good for cakes, pancakes, savory dishes, etc. Again, not good for intricate dishes like cookies or puddings!
3. Baking Oil
Baking oils like vegetable oil and coconut oil are another great alternative. This can even work for some cookie recipes, but definitely test it out. It works great for most other dishes.
If you have an egg allergy, you definitely need to have this stuff on hand. It is a complete substitute for eggs and has a conversion chart on the back for you to know exactly how much to use! I have talked with some people who can’t eat eggs and they really like this product!
5. Flax Egg
This is my number one solution for egg replacement! I have great luck in cookie recipes using this too! All you have to do is mix 1 tbsp of ground flax with 3 tbsp of water. The key is to allow this to sit for awhile until it forms a jelly like texture. Usually 2 minutes or up to 10 minutes.
I always keep ground flax on hand for egg-free baking!
The reason these methods work, is they all firm up when they are baked, just like an egg. They will definitely not be the exact texture that an original recipe was, but they are such a great alternative!
If you need gluten-free baking tips, stop by this post too! And follow Chemistry Cachet for a really fun summer brunch that will debut soon!