Article from kitchn.
It's happened to all of us: the deep craving for brownies hits and you head straight to the kitchen to get baking. You start mixing and stirring, assuming you have all the ingredients, but when it comes to the part where you have to add the eggs, you find there's not a carton in sight in your fridge. The oven's already preheated, your kitchen's smelling all chocolatey and good, and you'd rather not hop in your car and drive to the store. Luckily, you have options. There are a slew of egg substitutes that you might have in your pantry to save the day.
1. Whisk together water, oil, and baking powder.
This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.
1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil
2. Reach for some applesauce or mash up a banana.
Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing). They can also add extra sweetness, as both are naturally sweet, even if you opt for unsweetened applesauce, so you may want to reduce the amount of sugar in the recipe by a tablespoon or so to ensure it's not too sweet.
1 egg = 1/4 cup unsweetened applesauce or mashed banana
3. Make a flax egg.
This can also alter the taste of your baked goods slightly — imparting a nutty flavor, which can be nice when you're baking something with whole grains or oats, but maybe less ideal when baking something light and delicate like alemon cake. Once you stir together the ground flax and water in a small bowl, let it rest for five minutes to allow the flax to absorb the water and the mixture to thicken before using it.
1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water
4. Embrace aquafaba.
Theliquidin your can of chickpeas might not seem like much of anything, but it is in fact an almost magical egg replacement. If you're worried that your brownies will taste like beans, fear not — any flavor lingering in aquafaba will cook off completely.
1 egg = 3 tablespoons aquafaba
FAQs
Whisk together water, oil, and baking powder.
What is a substitute for eggs in baking? ›
Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.
What to do if you run out of eggs for a recipe? ›
Egg replacers
- Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
- Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
- Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
- Silken tofu. ...
- Ripe banana. ...
- Ground flaxseed.
Where the eggs you are using are needed to make the cake rise, try making a simple leavening replacement by mixing 1 to 1 1/2 tablespoons vegetable oil with 1 to 1 1/2 tablespoons water and 1 teaspoon baking powder. This is enough to substitute for one egg, so double the quantities if you are replacing two.
What will happen if I bake without eggs? ›
If you don't add eggs to a cake mix, a few things may happen:
- The texture may become denser and less fluffy.
- The cake may be drier and more prone to crumbling.
- The cake may not rise as much, resulting in a... If you don't add eggs to a cake mix, a few things may happen: The texture may become denser and less fluffy.
Here's what you can use to substitute for eggs in baking and how.
- Avocado. ...
- Baking Powder and Oil. ...
- Mashed Banana. ...
- Nut Butters. ...
- Aquafaba. ...
- Chia Seeds. ...
- Flaxseed. ...
- Condensed Milk.
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
What can I substitute if I run out of eggs? ›
When you're baking and run out of eggs
- 1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil.
- 1 egg = 1/4 cup unsweetened applesauce or mashed banana.
- 1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water.
- 1 egg = 3 tablespoons aquafaba.
Nearly any nut or seed butter is a delightful substitution for eggs: peanut, cashew, almond, or sunflower butter are all delicious choices that also add a distinct earthy flavor to the recipe. These work as a binder to keep the batter together, while adding richness & extra nutritional value to the final product.
Can I use milk instead of eggs in cake? ›
Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.
You should store your eggs in the fridge, but when it comes time to bake it's usually best to take out the number you need and bring them to room temperature. Yes, really. Either choose a non-temperature-dependent cake recipe (our Original Cake Pan Cake is a Hall of Famer) or put off your cake baking.
How much applesauce equals one egg? ›
Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
Are eggs necessary for baking? ›
Although most cakes rely on eggs for their light, fluffy texture, you can use a variety of techniques and substitutes to bake without eggs. Eggs primarily emulsify the ingredients in a cake and add structure to the batter, so egg substitutes must accomplish that purpose.
What is a substitute for eggs as a binder in baking? ›
For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.
Can I substitute mayo for eggs? ›
If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
What is a substitute for eggs in box brownies? ›
Baking Powder and Oil: 1 teaspoon vegetable oil + 2 tablespoons water + 2 teaspoons baking powder = 1 large egg. This works great as a substitute in a recipe that uses the egg as a leavening agent and it is made from simple and easy pantry staples.
