Best Egg Replacements For Baking

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Milli
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Photo by Calum Lewis on Unsplash

Whether you have an egg allergy or simply don’t have time to run to the store, there are several egg substitutes for baking that won’t compromise your baked goods.

Flax Egg

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Biggest #success of the night…#flaxseedegg!!! Thankfully I had #read about it the other day so when I was making #tunacakes tonight and realized we had run out of #eggs and truly didn’t want to stop and go to the #store I decided to give this a try! It doesn’t look pretty (that’s not my #pic but it looked the same) but #itworks!! You take 1T of either ground #flaxseed or ground #chiaseeds (you can grind in a coffee grinder which I didn’t try bc I also had #flaxmeal on hand which is already ground) to 3T of water…mix well and let sit for 10 min. It basically looks and feels like the white part of the egg and #tada you can #cook with it just like an egg!! #hadtoshare #whoknew #cookinghacks

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Making a flax egg is a wonderful substitute for eggs for many reasons. It’s full of protein, easy to make, and incredibly similar to eggs in texture. Simply combine 1 tablespoon of ground flax seed with 2.5 tablespoons of water, let it sit for 5 minutes, and you’re ready to bake! Use one tablespoon of flax seed to replace one egg in your recipe.

Leaving Agent

If you’re using a recipe that calls for eggs as a leavening agent, not just a binder, use the following recipe to ensure your baked goods turn out accordingly. Combine 1-1/2 tablespoons vegetable oil with 1-1/2 tablespoons water and 1 teaspoon baking powder. This mixture can be used to substitute one egg in your recipe.

Chia Seed Egg

Just as the flax seed egg, chia is another great source of protein, and mimics the texture of an egg. To prepare simply combine 1 tablespoon of chia seeds to 3 tablespoons of water. Let it sit for 15-20 minutes. This option can also made ahead of time and kept in the fridge until you’re ready to bake.