The Secrets For Successful Egg-Subbing

Posted by on Nov 29, 2011

The Secrets For Successful Egg-Subbing

I just read this article on the Earth Balance baking website, Made Just Right and thought it would be great to share with all of you. If you have ever had issues substituting eggs in your vegan baking, you will greatly appreciate this read! It may even give you the confidence you need to create some of your own vegan baking recipes. If you do, you should totally enter the Earth Balance Holiday Bake Off! Let me know if you decide to enter!

Thanks Earth Balance for the great resource!

The Secrets For Successful Egg-Subbing

Eggs have a couple of functions in baking:  They bind ingredients together and they can also work as leavening agents, depending on how much air is incorporated into them. Cakes need eggs for rising while cookies and bars need air for binding.

What you use for an egg substitute depends mostly on what you’re making. In general, the less eggs a recipe calls for, the easier time you’re going to have with your substitute. Recipes requiring 5 or more eggs, such as crème brulees, flans, meringues… well, it’s do-able but tricky and it’s not going to taste the same.

Because several of the egg substitutes impart their own flavor, sometimes the best way is to combine them when the recipe calls for more than 2 eggs.

And a note about egg size:  1 large egg = 3 tbsp. of liquid. So 4 jumbo eggs = 5 large eggs = 6 medium eggs = 7 small eggs = 1 cup of liquid

Below are some common egg substitutes and tips for using them in baking.

1. Water and Oil and Baking Powder, best for recipes that need leavening.
Combine 2 tbsp. of water, 1 tbsp. of oil and 1 to 2 tsp. of baking powder for each egg.

2. Water and Cornstarch, best for batters and doughs that need binding.
Use 3 tbsp. of water and 1 tbsp. of cornstarch for 1 egg.

3. Ener-G Egg Replacer vegan mixture, best for cookies and bars.

The Post Punk Kitchen warns it can make your baked goods taste chalky and may not provide as much moisture as one would expect from an egg. Using Ener-G in combo with one of the other egg replacers is your best bet.

You can use 1 ½ tbsp. of Ener-G plus 2 tbsp. water mixed well to yield 1 egg.

4. Ground Flaxseeds (Flaxseed Meal), best for cookies, bars, breads, muffins.
Ground flaxseeds are a surprising but effective egg substitute and are great for cookies and bars. They will introduce their own earthy flavor to the batter, so you may only want to replace 1 egg with flax, especially if you are making a cake.

Combining 1 tbsp. of flaxseed meal plus 3 tbsp. of water substitutes for 1 egg:
You can grind flax seeds in a coffee grinder or blender or use Bob’s Red Mill Ground Flaxseed Meal). Whisk the water and flax and it will become gooey and gelatinous, like an egg white.

5. Bob’s Red Mill Vegetarian Egg Replacer (contains wheat gluten, soy and algin, from algae), best for most dessert recipes with 3 or less eggs.
For 1 egg, mix 1 tbsp. of Egg Replacer with 3 tbsp. of water.

6. Silken Tofu, best for cakes and bars that call for density, use smaller quantities for lighter cakes and cookies.
For 1 egg, blend ¼ cup silken tofu in a food processor or blender until it is perfectly smooth.

Tofu’s advantage is that it’s tasteless but it does make cookies and bars more fluffy and cake-y when you want them to be chewy. The Post Punk Kitchen suggests adding 1 tsp. of corn starch or arrowroot starch to combat that.

7. Slightly Overripe Banana, best for recipes where banana taste won’t overpower.

One half of a banana blended until smooth or mashed well makes up for 1 egg.

If you’re using another fruit puree, such as applesauce, ¼ of a cup is equivalent to 1 egg.

This article was taken from the Earth Balance baking site, Made just Right (

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