Looking to bake a cake, make some cookies or prepare some pancakes but the recipe calls for eggs? Fear not! I’ve put together a list of six egg replacements you can use when cooking and baking. Now any recipe can be egg-free, which sometimes can mean cholesterol-free.
Not all of these swaps will work like a charm, however. Here’s an example, a mashed banana may not be the best egg replacement in a savory recipe like fritters or meatloaf. For recipes like those, I think using chia or flax seeds or tofu would be a great replacement. Feel free to use mashed bananas when you’re making cookies, cakes, muffins, and pancakes. Just keep in mind that when you use bananas to replace eggs in a recipe, there might be a slight banana flavor in the final product.
Trial and error are always necessary when turning a traditional recipe into an egg-less one. I find chia and flax eggs are quite foolproof. I suggest grinding the chia seeds before using them if you do not want to detect them in your recipe.
Keep in mind that removing eggs will not guarantee that a recipe will be vegan. Be sure to replace milk, butter, cheese, mayonnaise, and other animal products like anchovies, beef broth, and gelatin with their vegan counterparts. When in doubt, read the ingredients list on the product to ensure it’s made without animal products.
All the measurements listed below are to replace ONE EGG in a recipe:
Chia seeds, 1T + 3T water
Applesauce, ⅓ cup
Silken tofu, ¼ cup
Banana, ¼ cup
Flaxseed meal, 1T + 3T water
Yogurt, ¼ cup