Are you in the kitchen looking for a substitute for 1 egg in baking? You’ve found the right place! I’ll share my favorite replacements and answer some FAQs.
The seven top substitutes for 1 egg in baking are applesauce, mashed banana, yogurt, silken tofu, flaxseed meal, and vinegar & baking soda.
What are the roles of eggs, exactly? Aside from contributing to the flavor, eggs provide structure and moisture to baked goods and also help bind ingredients together and help give baked goods a light and fluffy texture.
But there are also reasons why someone might need to substitute an egg in a recipe, such as lack of eggs, preference in diet, and dietary restrictions.
Either way, I will be here to guide you to find the replacement that you want and need.
For substitution ratios and measurements, we have more for you below.
Understanding Egg Substitutes
Before we get into substituting an egg in baked goods, let’s first understand what makes a good egg substitute and further discuss how they change how your baked goods feel and taste.
To start, here’s a checklist of what a good egg substitute should be able to replicate:
Whole eggs, yolks, and whites give structure to batters. The yolk’s fat helps bind fats and liquids in an emulsion, meaning it mixes things like oil and water that usually don’t blend.
A good egg substitute should also be able to add moisture to baked goods. So, that is another thing worth considering.
Eggs can act as a leavening agent, helping to make baked goods light and airy. Some egg substitutes, such as baking soda and vinegar, can also be a leavening agent.
A good egg substitute should not have a strong flavor that will overpower the other flavors in the recipe.
The most suitable egg substitute for a particular recipe will depend on your desired texture and taste of the baked good. It’s also important to note that not all options will work in all recipes.
Some substitutes may change the flavor or texture of the baked goods too much, or they may not be able to provide the same leavening properties as eggs. I will share some common choices and how to use them to give you good examples of what to use for a substitute.
Common Egg Substitutes In Baking
Here are some of my favorite substitutes for eggs in baking. Keep in mind that picking a different egg replacement might change the texture and how your treat tastes and looks in the end.
Applesauce provides moisture and sweetness, but it can make baked goods denser and slightly more moist.
More moisture, density, and sweetness. Use 1/4 cup applesauce as a substitute for one egg.
Mashed banana can also add a slight banana flavor, aside from providing moisture, density, and sweetness.
Use 1/4 cup mashed banana for every egg required.
Yogurt provides moisture and a dose of protein while also helping make baked goods light and fluffy. It’s especially useful in cakes and muffins.
Use 1/4 cup of yogurt is equivalent to one egg.
Blended silken tofu is creamy and can act as a binder similar to eggs.
Use only 1/4 cup silken tofu called for a recipe that requires one egg. Blend to a creamy consistency before adding to your recipe.
Flaxseed Meal + water
Flaxseed meal is a great plant-based substitute for one egg. It does add fiber and a grain-like texture, so this might be best in artisan breads and more hearty bakery items. (Note the difference between flaxseed and flaxseed meal, which is finely ground flax.)
Use one tablespoon of flaxseed meal mixed with three tablespoons of water then let it sit so it absorbs the water before adding it to your bowl
Chia Seeds + water
Chia seeds plump up to an interesting gooey texture after just a few minutes soaking in fresh water. This new jelly-like state is what makes a nice substitute for one egg in baking.
Soak 1 Tablespoon of whole chia seed in 3 Tablespoons of lukewarm water for 30 minutes to 2 hours. Stir to make sure the chia seeds have fully gelled and absorbed all of the water. Best used within a couple of days; make “chia eggs” only when you need them since they don’t store like chicken eggs.
Vinegar & Baking Soda
Vinegar and baking soda react together to produce carbon dioxide, which helps to leaven the baked goods. This combo doesn’t add richness and can also give the baked goods a slightly sour flavor.
Use one teaspoon of baking soda mixed with one tablespoon of vinegar for every egg the recipe asks for.
How to Choose the Right Substitute
Have you found one that interests you? If you are still unsure or undecided, here are some other factors that you might want to think over:
The type of baked goods
Some egg substitutes are better suited for certain types of baked goods than others. For example, applesauce is a good substitute for eggs in muffins and cakes, and silken tofu is a good substitute for eggs in custards and mousses.
You should choose an egg substitute compatible with their diet if you are baking for someone with dietary restrictions. There are many egg substitutes available that are vegan, gluten-free, or soy-free.
Some brands that offer these include Bob’s Red Mill, Ener-G, Follow Your Heart, Neat, and Just.
Not all egg substitutes are available in all stores. Choose an egg substitute that you can have easily if your resources are limited.
Remember, it’s okay to try new things! Start with a small amount, make adjustments whenever needed, and be patient. If you do that, you can try different egg substitutes to see which ones you prefer.
The bottom line
Eggs are fantastic in baking, but when you cannot use one for several reasons like dietary choices or kitchen emergencies, know that you have several delightful egg substitutes that can save your recipes. Recall what makes a good egg substitute, and continue being creative!
More About Eggs
- Applesauce - 1/4 c for 1 egg
- Mashed Banana - 1/4 c for 1 egg
- Yogurt - 1/4 c for 1 egg
- Silken Tofu - 1/4 c for 1 egg
- Flaxseed Meal - 1T flaxseed meal + 3T water for 1 egg
- Chia Seeds - 1T chia seeds + 3T water
- Vinegar & Baking Soda - 1t baking soda + 1T vinegar for 1 egg
- Substitute 1 egg for one of our top seven recommended options.
- Use one of the above ratios when substituting for an egg in your recipe.