Eggs are a necessary ingredient in baking and act as the binding agent in quick breads, muffins, and cakes. But what if you want to create muffins but don’t have any eggs, are vegan, have an allergy or aversion, or just ran out of eggs? Every home cook should keep a simple egg substitute on hand.
When replacing eggs in a baking recipe, careful attention should be paid to whether the replacement has the same moisture, protein, and fat content as a big egg. To ensure that the final baked dish still tastes wonderful, an egg substitute must support the other ingredients—sugar, flour, and butter—without dominating them.
In light of this, we evaluated eight potential egg substitutes, the majority of which are common household items, to see how they fared. While all of these egg substitutes are functional—you can still use any of them to make muffins, pancakes, or quick breads—some of them outperformed the others.
Reasons why eggs may need to be replaced
There are several causes for which you might need to locate an egg substitute for your diet. Two of the most prevalent are dietary preferences and allergies.
In the US, allergies to eggs are the second most frequent type of food allergy (1Trusted Source).
According to one study, 50% of children will overcome their allergy by the time they are 3 years old, and 66% will by the time they are 5 years old (2Trusted Source).
According to some research, an egg allergy may not be outgrown until the age of 16.
While the majority of kids who are allergic to eggs eventually become tolerant, some people stay allergic their entire lives. Others might not become allergy aware until they are well into age.
A vegan diet
Some people prefer not to eat any meat, dairy, eggs, or other animal products and adopt a vegan diet.
Vegans abstain from consuming animal products for a variety of reasons, such as ethical considerations involving animal rights, environmental concerns, or health-related issues.
Eggs may need to be avoided by some people due to allergies, while others refrain from eating them for moral, ethical, or environmental reasons.
Why do people bake using eggs?
In baking, eggs have various uses. They contribute in the following ways to the consistency, color, flavor, and structure of baked goods (4 Trusted Source):
- Binding. Eggs aid in blending and holding together substances. Food is given structure by doing this, which also keeps it from disintegrating.
- Leavening. Foods expand when heated as a result of air pockets that eggs trap in the food. The volume and light, airy texture of baked goods like soufflés, angel food cake, and meringues are produced as a result of foods puffing up or rising.
- Moisture. Eggs release liquid that is absorbed by the other components in a recipe, adding moisture to the final result.
- Appearance and taste. Eggs help other items’ tastes blend and brown when heated. They contribute to the baked foods’ golden-brown look and help make them taste better.
8 products to substitute eggs in cake
We tested the top egg alternatives for baking using a straightforward vanilla muffin without any additional ingredients. This recipe makes a light, bouncy, and tasty muffin when the required egg is used. The interior is soft, and the top has a beautiful crispness. Here, there are no frills; simply a pretty traditional muffin. Another batch of muffins that we baked lacked any egg whatsoever and came out pale, thick, and with a mildly flat flavor. Each egg substitute was intended to be as similar to the original in flavor and texture as possible.
We picked 8 distinct options that were readily available at the time and were suggested by both our own editors and the vegan community.
Alternate: aquafaba (Chickpea Cooking Liquid)
- 3 tablespoons of aquafaba can replace 1 big egg.
The liquid from canned or cooked beans is known as aquafaba. It is a well-liked egg substitute because of the way that it is made up of proteins, carbs, and other soluble plant solids: Emulsify, foam, bind, gelatinize, and thicken using aquafaba. While it added little flavor to the muffins during testing, the aquafaba from canned chickpeas made them mushy and dry. Out of all the substitutes, it was our least preferred.
Replace with ground flax seed
- 1 large egg can be substituted for 1 tablespoon of ground flaxseed and 3 tablespoons of water.
Ground flax seed and water are combined to make a “flax egg,” which is then allowed to thicken for about five minutes before being used like an egg. When we used flax seed eggs to make muffins, the dough was much thicker than it was when we used other egg substitutes. The muffins also tasted a little green.
Replace with Chia Seeds
- In its substitute, use 1 tablespoon whole or crushed chia seeds and 3 tablespoons water to make 1 big egg.
Chia seeds must be soaked in water before being added to the muffin mix, just as flax seeds. Chia seeds didn’t flavor the finished muffin like flax seeds did, but they did provide texture like poppy seeds. Chia seed muffins had a light, delicate texture despite the additional crunch.
Replace with Arrowroot Powder
- 1 large egg from 2 teaspoons of arrowroot powder and 3 tablespoons of water.
The South American tuber arrowroot is used to thicken liquids in pies, gravies, and other dishes. The arrowroot is combined with water to create a slurry, which is then added to the muffin batter as an egg substitute. The arrowroot added some extra sweetness to this straightforward muffin recipe but also made the muffins a little bit dry.
Replace with applesauce
- For most recipes, substitute 1/4 cup unsweetened applesauce for 1 big egg.
For many years, applesauce has been used in recipes aimed at health-conscious cooks in place of eggs and oil. Here, it was just used as an egg replacement, which resulted in somewhat chewier but still quite moist muffins. During baking, the muffin tops did not become as crisp. The muffin was sweeter and had a little apple flavor thanks to the applesauce.
Replace with: Mashed Banana
- 1 large egg and 1/4 cup mashed banana (approximately 4 inches or 2 1/2 ounces)
Similar to how applesauce may be used in place of eggs in most baking recipes, mashed bananas can also. When baking a straightforward vanilla muffin with bananas, there is definitely a noticeable banana flavor. The muffins were a touch gummy compared to other muffins because of the bananas’ added carbohydrates.
Replace with: add water, oil, and baking powder.
- 1 large egg Equals 2 tablespoons water, 2 teaspoons baking powder, and 1 teaspoon vegetable oil.
This straightforward dish relies on ingredients you probably already have in your pantry. This egg substitute produced light and fluffy muffins with essentially no taste or structural differences. If not for the next approach, which made the tops somewhat crisper and darker while baking, this could have been my favorite.Substitute:
Replace with: sparkling water
- 1 large egg can be substituted for 1/4 cup carbonated water.
This simple and unexpected substitution produced muffins that were nearly indistinguishable from those made with eggs. They had a wonderful crisp top and were juicy and soft on the inside. This will most definitely replace eggs in my baking going forward.
We hope this post provided you with some fantastic starting points. Have fun trying with the various alternatives until you discover the ideal fit! See more useful articles in our website Omidvaran.org.