Going egg-free? Here are 13 Egg Substitutes for Recipes

"A NATURAL EGG DYE FOR FUN, ARTSY AND CREATIVE EASTER EGGS THIS YEAR" by
EW Couture is licensed under C.C BY 2.0

For vegans,those with egg allergies,and ones like me who can't eat eggs on certain days-having eggs in most typical recipes(especially in baked goods) can make cooking a burden. Yeah, there are plenty of vegan recipes out there but knowing how to replace eggs yourself with totally natural ingredients can bring your cooking world back in business;burdenless.

So there are three elemental categories for replacing eggs in a recipe: eggs used for leavening, binding, and for moisture. If you know the right reason for eggs in the recipe then the first step in mastering egg substitution is covered. Crack these 13 natural egg substitutes in a favored recipe of yours.

Leavening

Leavening is the act of fermentation of the dough, which causes baked goods to rise. Leavening is essential in recipes such as cakes, cookies, muffins and breads. To resolve whether the eggs are leavening agents, the batch should require three or more eggs if so then the eggs are used for leavening. Leavening eggs are the most troublesome egg replacement, good thing you have a few choices. Each of these substitute recipes replaces one egg.

1. Flax seed: Mix 1 tablespoon of ground flax seeds with 3 tablespoons of hot water, then set aside for 3 minutes to thicken. Add 1/4 teaspoon baking powder for leavening(can also be used without the baking powder for recipes needing binding and moisture).

2. Cider vinegar: Mix together 1 tablespoon apple cider vinegar and 1 teaspoon baking soda.

3. Coconut milk: Mix together 2 tablespoons plus 2 teaspoons full fat coconut milk and 1 teaspoon baking powder.

4. Carbonated water: Replace 1/4 cup of your recipe’s liquid with carbonated water for each egg removed. 

5. Oil: Mix 1 1/2 tablespoons oil, 1 1/2 tablespoons water and 1 teaspoon baking powder.

Binding

Eggs that are used for binding are usually found in burger patties and some types of cookies. For this the egg is used to clasp the mixture together, but this recipe doesn’t need to make anything rise.

6. Banana: Use 1/2 of a medium sized banana, of course, mashed. 

7. Avocado: Use 1/4 cup avocado also needs to be mashed.

8. Cornstarch: Mix together 2 tablespoons cornstarch and 3 tablespoons water. ("You always could use a little extra protein,"says my dad so if you want use 3 tablespoons of chickpea powder instead of cornstarch for this mix.)

9. Peanut butter. Use 3 tablespoons peanut butter or other types of nut butter.

Moisture

Eggs needed for their moisture are the most effortless to replace. You can use just about any fruit or veggie puree but make sure the flavor works well with your dish. 

10. Chiaaaa Seeds: Mix together 1 tablespoon ground chia seed and 1/3 cup of water and let that sit for 15 minutes. (Just like I mentioned with the flax seed, you can add 1/4 teaspoon baking powder to this blend to allow for leavening).

11. Tofu: Use 1/4 cup of silken tofu.

12. Fruit puree: Puree 1/4 cup of cooked fruit. I would include apples, pears and prunes.

13. Veggie puree: Puree 1/4 cup of cooked or canned pumpkin, sweet potato or beets if you will. Vegetable purees usually work first-rate in dishes that can mask the flavor well like chocolate or spice cake mmmm....