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5 Ways to Substitute Eggs in Baking

6.28.16

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5 Ways to Substitute Eggs in Baking. Perfect for allergies or if you run out! These are tested tips that work great! Find more great information like healthy baking substitutes on chemistrycachet.com

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!

5 Ways to Substitute Eggs in Baking. Perfect for allergies or if you run out! These are tested tips that work great! Find more great information like healthy baking substitutes on chemistrycachet.com

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!

2. Applesauce

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.

4. Ener-G Egg Replacer

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!

Chemist Tip

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!

[Tweet “5 ways to substitute eggs in baking from @chemistrycachet #eggfree #allergyfriendly”]

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!

Happy baking!

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Alexis

Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.

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Filed Under: Baking Tips, Chemist Solutions, Uncategorized Tagged With: allergy friendly, egg free

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Comments

  1. Barb says

    June 28, 2016 at 7:30 am

    Hi very interesting and timely post, as I am experiencing problems with eggs. Could share the science/source of the problem of the body accepting the egg protein. I need to investigate further. Love your Chemistry angle on nutrition. Thx so much. Barb

    Reply
    • Alexis says

      June 28, 2016 at 8:30 am

      Thanks Barb! It is so interesting how the body rejects this form of protein, it is more common than I thought. I appreciate that!! Have a great day!

      Reply
  2. Amanda says

    June 28, 2016 at 7:59 am

    Alexis this is a much needed and great post! I cannot tell you how many times I have started making something (generally, spur of the moment) only to get to eggs and realize I’m out! I have used mashed banana and it is a good option but the taste sticks around. Thank you soooooo much for this post! I’ll share it over on my FB page too! xo Amanda

    Reply
    • Alexis says

      June 28, 2016 at 8:31 am

      Thanks Amanda! That is the WORST! I have been in the middle of making cookies and have been totally out of eggs…such a bummer. That is true about bananas, you can always taste it. I love using them in pancakes and waffles as a substitute! 🙂 Thank you for sharing!

      Reply
  3. Pamela says

    June 28, 2016 at 8:25 am

    Love this!! I often don’t have eggs on hand but I almost always have apple sauce or coconut oil so good to know I can use that instead! <3, Pamela Sequins & Sea Breezes

    Reply
    • Alexis says

      June 28, 2016 at 8:32 am

      They are both great substitutes! I always run out of eggs…and then I always forget to buy more lol

      Reply
  4. Rachel Ritlop says

    June 28, 2016 at 8:28 am

    Great tips! I always wonder about this! Thanks!

    Reply
    • Alexis says

      June 28, 2016 at 8:32 am

      Thanks Rachel!!

      Reply
  5. Kate @ Green Fashionista says

    June 28, 2016 at 9:33 am

    Awesome ideas! I’m one of those people who start baking and realize there’s always something I forgot to pick up *womp womp*. My husband would be super excited about the smashed banana trick 🙂
    Green Fashionista

    Reply
    • Alexis says

      June 28, 2016 at 2:04 pm

      I am the same way!! That is just the worst! Smashed banana is such a fun trick, and great to use up bananas too 🙂

      Reply
  6. sheryl wells says

    June 28, 2016 at 9:47 am

    AWESOME info!!! Love MOM

    Reply
    • Alexis says

      June 28, 2016 at 2:04 pm

      Thank you! I know this will come in handy if you run out of eggs 🙂

      Reply
  7. sheryl wells says

    June 28, 2016 at 9:48 am

    O and I must ADD: what a pleasant BLOG page to look at! Love , MOM again!

    Reply
    • Alexis says

      June 28, 2016 at 2:05 pm

      Thanks Mom, you are always so sweet! 🙂

      Reply
  8. Lauren Spann says

    June 28, 2016 at 1:05 pm

    I’ve done both applesauce and banana. Work great!
    elle
    Southern Elle Style

    Reply
    • Alexis says

      June 28, 2016 at 2:06 pm

      They do work great!! 🙂

      Reply
  9. Sami says

    June 28, 2016 at 1:53 pm

    Definitely bookmarking this! I’ve run out of eggs so many times while banking and had to pause for a store run D: This will really help put an end to that!

    Reply
    • Alexis says

      June 28, 2016 at 2:07 pm

      I hope this can come in handy for the next time! I have done the same thing and it is such a pain running to the store lol

      Reply
  10. Samantha @ Momma Wants Java says

    June 28, 2016 at 2:51 pm

    This is fantastic! I had no idea that you could use all of those things instead of eggs. And if I run out of eggs, I usually have bananas or applesauce around. Thanks!

    Reply
    • Alexis says

      June 29, 2016 at 5:40 am

      It can really be a great substitution! Especially for things like pancakes, waffles or cakes!! Thanks girl!

      Reply
  11. Laurie S says

    June 28, 2016 at 2:59 pm

    Great info, Alexis! I like your chart! I’ve used applesauce as a substitute for oil, but never tried bananas in a substitute capacity. I’ve heard of the “flax egg”, sometime in my past ventures. These are great ideas in case I run out/short of eggs… (although the dog would never forgive me if I did…)

    Reply
    • Alexis says

      June 29, 2016 at 5:41 am

      Thanks Laurie!! These can really help you out when you can’t use eggs or don’t have any! 🙂

      Reply
  12. Emily @ Martinis & Bikinis says

    June 28, 2016 at 9:19 pm

    I’ve been wanting to try a recipe with apple sauce instead of eggs but I rarely bake anything. i like the idea though as it seems to add the moisture needed.

    Reply
    • Alexis says

      June 29, 2016 at 5:41 am

      I use a lot of applesauce when I bake. It works great for oil and eggs! So sometimes I eliminate both 🙂

      Reply
  13. Rachel says

    June 28, 2016 at 10:55 pm

    This is brilliant! Running out of eggs is the worst. Totally saving this!

    Reply
    • Alexis says

      June 29, 2016 at 5:42 am

      It is the worst!! I hope this comes in handy for you the next time 🙂

      Reply
  14. Emma says

    June 29, 2016 at 6:34 am

    I had no idea about these – apple sauce? Wow! As a vegan these will come in handy!

    Reply
    • Alexis says

      June 29, 2016 at 8:26 am

      These are great options for vegans! I actually have some applesauce featured recipes coming up next week that are vegan and delicious! You definitely can’t tell they don’t have eggs 🙂

      Reply
  15. Gina says

    June 29, 2016 at 11:11 am

    Love the infographic! I always forget about the flax egg substitute when I’m baking. I’ve been running out of eggs like crazy once I get started in the kitchen. I hate to run to the store in the middle of a recipe. So, I will definitely have to refer back to this the next time I find myself in a jam.

    Reply
    • Alexis says

      June 29, 2016 at 4:02 pm

      Thanks Gina! That flax substitute is so great! I keep a huge bag of it in the pantry and it keeps forever too!

      Reply
  16. Michelle says

    June 30, 2016 at 3:15 pm

    Passing this on to a friend I work with who is allergic to eggs.. Great subs here Alexis. Thank you for taking out the hard part for us.

    Reply
    • Alexis says

      July 1, 2016 at 5:59 am

      I hope your friend finds this helpful!! NOt getting to eat eggs can be so hard sometimes, especially when you bake!! Thanks Michelle 🙂

      Reply
  17. Nicole @ The Professional Mom Project says

    June 30, 2016 at 9:20 pm

    This is super helpful! Turns out I’m allergic to eggs and so is my three year old niece so I’ll be sure to try some of these out. Thank you!

    Reply
    • Alexis says

      July 1, 2016 at 6:00 am

      Thanks Nicole! I hope this can help you out 🙂 Have a wonderful day!

      Reply
  18. Pam says

    July 1, 2016 at 10:49 am

    Great post. I did a similar post a couple of years ago, because my son is allergic to eggs, but some of these are new to me! I have tried the banana and the Energ egg replacer. (The banana worked with one of my cookie recipes pretty well, but not so well with other cookies.) Stopped by from Friday Feature at OMHG. Have a great day!

    Reply
    • Alexis says

      July 1, 2016 at 1:16 pm

      That is so true about the banana! They worked okay in my peanut butter cookies, but all the others it didn’t do too good on. Thanks so much Pam!! Have a great day!

      Reply
  19. Debbie says

    July 2, 2016 at 12:10 am

    I have a new one for you! Aquafaba, or the liquid from garbanzo beans, makes a great egg substitute. They say, though I haven’t tried this yet, that you can even make meringue with it! I’ve also used bananas, the Ener-G, and most frequently the flax egg. Thanks for this resource and for sharing at the Blogger’s Pit Stop.

    Reply
    • Alexis says

      July 2, 2016 at 6:13 pm

      That sounds really interesting! I love baking with beans in general, they form such a great texture. I will have to try that out!! Thanks Debbie!

      Reply
  20. Teresa Cooper says

    July 2, 2016 at 8:27 am

    It seems like I’m always running out of eggs, so this is great! Thanks! Visiting from SITSGirls!

    Reply
    • Alexis says

      July 2, 2016 at 6:13 pm

      Thanks Teresa! I always run out too!! This really helps out when I am baking 🙂

      Reply
  21. Kathleen - Bloggers Lifestyle says

    July 3, 2016 at 4:59 am

    Thank you, this is great information I really like the Flax seed one, I am going to try that tomorrow.

    Kathleen
    Bloggers Pit Stop

    Reply
    • Alexis says

      July 5, 2016 at 6:09 am

      Thanks Kathleen!! Thanks for hosting your party too! Have a great week!

      Reply
  22. Lee MacArthur says

    July 3, 2016 at 10:40 am

    I’ve heard Chia seeds mixed with water can be used as egg replacements. I don’t know as I have not tried them.

    Reply
    • Alexis says

      July 5, 2016 at 6:11 am

      I have used chia seeds before, they are a great for making things firm up! I have used them in baked goods before and they do fairly well. The texture is the only thing I don’t like for certain things. They make really awesome puddings though!! Have a great day 🙂

      Reply
  23. Kathleen - Bloggers Lifestyle says

    July 5, 2016 at 7:07 pm

    Alexis, congratulations this post was among the most clicked on the Bloggers Pit Stop, be looking for a feature on Friday.

    Yesterday I made two recipes using the flaxseed egg replacement. Both recipes required 4 eggs so I did 2 eggs and 2 flaxseed substitute. Both recipes turned out great with the added benefits that flaxseeds give.

    Reply
    • Alexis says

      July 6, 2016 at 6:27 am

      That is wonderful Kathleen, thank you! I am so happy to hear that you had good luck with them. That is by far my favorite substitute option 🙂 I will be linking up with you Friday!

      Reply
  24. Rosemary says

    July 6, 2016 at 10:45 am

    What a great post, always good to know. Thanks for sharing at the Thursday Favorite Things Blog Hop.

    Reply
    • Alexis says

      July 6, 2016 at 12:26 pm

      Thank you!! It is so nice to have this on hand when you are baking 🙂

      Reply
  25. Lori says

    July 6, 2016 at 11:30 am

    Hi Alexis! This is really good info. We don’t have egg allergies, but sooo many times we’ve run out of them. Now I know what we can do! Thanks for sharing and linking up at DI & DI 🙂

    Reply
    • Alexis says

      July 6, 2016 at 12:27 pm

      Thanks Lori! This is so helpful if you run out of eggs…I always seem to underestimate how many I have 🙂

      Reply
  26. Anne says

    July 6, 2016 at 3:38 pm

    Great post! I use flax eggs all of the time!

    Reply
    • Alexis says

      July 7, 2016 at 6:09 am

      Thanks Anne! They are such a great substitute!

      Reply
  27. Sherry says

    July 6, 2016 at 8:26 pm

    Great post! I have always wanted to know this!! Thanks for sharing at Home Sweet Home!

    Reply
    • Alexis says

      July 7, 2016 at 6:10 am

      Thanks Sherry!!

      Reply
  28. Jamie says

    July 6, 2016 at 10:46 pm

    What great info! My husband just starting having really bad problems when eating eggs, so this post came at the perfect time – thanks!! Thank you for sharing with us at the #HomeMattersParty

    Reply
    • Alexis says

      July 7, 2016 at 6:12 am

      Thanks Jamie!! I hope this will come in handy for you and your husband. It is so hard when eggs cause you problems, they are in so many things!! Have a great day!

      Reply
  29. Sherry Nappa says

    July 7, 2016 at 9:12 pm

    We’re featuring your article at this week’s Funtastic Friday link party.

    Reply
    • Alexis says

      July 8, 2016 at 5:58 am

      That is great Sherry, thanks so much! I am heading over to link up now 🙂

      Reply
  30. Patchybaker says

    June 19, 2024 at 9:34 pm

    This needs to be 7.

    mayo – both eggs and oil replaced. Lots of old fashioned cake recipes use them and cupcakes.

    aquafaba – liquid from can beans unless homemade then liquid from cooked beans can replace eggs. Can also be whipped to make frosting/merangues.

    Not magic but Gods Majestic Wisdom. Stay away from magic kids

    Reply
    • Alexis says

      June 20, 2024 at 4:59 am

      Mayo contains eggs, so many people who can’t have eggs aren’t able to use it. But it can come in handy for substitute 🙂 Thanks for sharing!

      Reply

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