Whether you’re vegan, allergic to eggs, or you’ve simply run out of them, baking without eggs is in fact possible.
Eggs serve multiple roles in baked goods, from binding ingredients to providing structure and moisture.
Fortunately, several common ingredients can effectively replicate these functions.
Here’s a guide to the best egg substitutes for various baking needs.
Mashed banana
Bananas are high in sugar, moisture, and natural starches.
They bind ingredients while also tenderising the crumb of baked goods.
The sugars can help with browning and add a noticeable banana flavour.
However, it does not provide lift, so it’s best in moist, sweet recipes.
Best for: Muffins, pancakes, sweet breads
How to use: Use 1/4 cup mashed ripe banana per egg.
Yoghurt or buttermilk
These ingredients offer moisture and acidity.
The acidity activates baking soda, creating a leavening reaction.
The proteins in yoghurt or buttermilk also assist with structure, while the fat content adds richness.
Works best in recipes that benefit from a tangy note and soft crumb.
Best for: Cakes, scones, muffins
How to use: Use 1/4 cup of plain yoghurt or buttermilk per egg.
Vinegar and baking soda
This combo produces carbon dioxide bubbles, which makes baked goods rise.
It’s especially effective in airy, delicate recipes.
Use alongside another binding ingredient, like flour or starch, to hold everything together.
Best for: Light cakes, cupcakes
How to use: Mix 1 tablespoon of vinegar (apple cider or white) with 1 teaspoon of baking soda per egg.
Chia seeds
Chia seeds absorb up to 12 times their weight in water.
The outer layer becomes gelatinous, helping to bind ingredients.
They also contribute fibre and omega-3s, and add a subtle crunch unless ground.
Chia is nearly flavourless and ideal when you want a neutral binder.
Best for: Breads, muffins, dense cakes
How to use: Mix 1 tablespoon of whole or ground chia seeds with 3 tablespoons of water. Let it sit for 10 to 15 minutes to form a gel.
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