Let’s Get Crackin!
In previous articles, we’ve covered some substitutions for butter. We also touched on switching out milk as well. Now it’s time to tackle the all-mighty egg substitutions!
Experimenting isn’t just for scientists. The wizards at Canuck Kitchen always take pride in messing around and discovering new things.
I truly enjoy writing these guides and compiling information to help others. Whether you are vegan, have dietary restrictions, or just hate the insane food prices right now, we’ve got you covered!
Play Matchmaker with Egg Substitutions
I went through an extremely healthy phase a few years back. I tried to make everything as “clean” as possible and did a lot of experimentation with baking. I’m sure I mentioned this in previous posts, but some substitutions may work better than others. Certain ones may work better with certain recipes.
Through my experiences, I found that eggs were much harder to substitute than butter or milk. That being said, I did have successes as well. This is just something to keep in mind. Proceed with caution.
These egg substitutions are strictly for baking. I really don’t want to receive any messages from angry people stating their flax egg ruined their carbonara.
Let’s Do Some Egg Substitutions!
Flax Egg
1 flax egg = 1 egg
I’ve had the most success with this one, so I’ve put it first on this list. Combine 3 tablespoons warm water and 1 tablespoon ground flax seeds in a small bowl. Whisk it together. Let it sit for 15 minutes. Optional: Refrigerate for the 15 minutes.
Chia Egg
1 chia egg = 1 egg
This is similar to the flax egg we mentioned above. Combine 1 tablespoon of chia seeds with 3 tablespoons of warm water. Whisk it together. Let it sit for 15 minutes.
I’ve read that certain recipes work better with chia than a flax and vice versa. It all depends on what you’re making.
Nifty Cocktail (Water, Oil, and Baking Powder)
2 tablespoons water, 1 tablespoon oil, and 2 teaspoons baking powder = 1 egg
I personally have yet to try this one, but I’ve heard of others having success with this magical potion.
Applesauce
¼ cup applesauce = 1 egg
You should use the unsweetened kind. If you only have sweetened available, then reduce the amount of sugar in your recipe.
Plain Yogurt
¼ cup of plain yogurt = 1 egg
Again, use the unsweetened kind. If you do choose to use a flavoured variety, make sure the flavour of the yogurt will go well with your overall recipe. (Something like vanilla, for example) You might also need to reduce the sugar as well.
Vinegar and Baking Soda
1 teaspoon vinegar + 1 teaspoon baking soda = 1 egg
I’m sure this one will conjure up memories of grade school science class. This sweet concoction is best used for cakes and cupcakes.
Go Nuts With Nut Butter
3 tablespoons nut butter = 1 egg
Any nut butter will work just fine, whether you have almond, peanut, cashew, or something else. This one will change the flavour of the final product, so use it with caution. Make sure your recipe will benefit from a nut flavour.
Condensed Milk
¼ cup condensed milk = 1 egg
Since condensed milk is already sweet, try to avoid using it in recipes that are already very sweet. You can also reduce the sugar a bit if you’re worried.
Mashed Banana
Half of a medium, mashed banana =1 egg
Buttermilk
¼ cup buttermilk = 1 egg
This substitution works incredibly well if you’re making pancakes or waffles with it. Who doesn’t love a huge stack of buttermilk pancakes drenched in the fine delicacy that is maple syrup? Mmmmmmm.
I know buttermilk was mentioned before in other substitution posts, so obviously don’t go overboard. Don’t substitute literally everything with buttermilk, or you might end up with a mess.
Mayonnaise
3 tablespoons mayonnaise = 1 egg
If your recipe calls for either butter or oil, you can reduce that a bit as well, since mayonnaise contains oil. You can also purchase a low-oil variety.
Carbonated Water
¼ cup carbonated water = 1 egg
You’ll want to use the unflavoured variety.
What an Egg-cellent article for Egg Substitutions!
As I stated before, during my experiences, I found that the egg was the hardest to replace. This list provides you with plenty of options to choose from. I hope that you will find one that allows you to bake successfully.
The best advice I can give is to use these at your discretion. The purpose of the egg is different per recipe. If you can understand the science behind what the egg does in your specific recipe, it’ll be easier for you to find a replacement. You can also find out from others who are more advanced bakers, or read about their experiences online.
As always, I’d love to hear about your successes, fails, and your own experiments!
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