Egg Me On

It’s that time of year when even those who rarely darken the door of the kitchen, sometimes feel the need to indulge in a little holiday baking. Those of us who truly enjoy cooking (and baking and eating) spend even more time creating treats and delicacies to serve our families, our guests and of course ourselves too. It would be safe to say that more baking is done this time of year than almost any other.

Recently we had the need to wade into some unfamiliar territory by creating food for some vegan guests. If you are not a vegan yourself, (and neither of your Two Chums is), there are a whole list of things to consider as you approach baking. Nothing that ever had a heartbeat or is the product of something that has or had a heartbeat can be used to create your treats. One of the biggest challenges we faced was how to bake without using eggs. Eggs provide moisture, structure, flavor and leavening to all the baked goods they are are used in. So how do you make a cookie or a brownie or a muffin without using eggs? That was our question and luckily Better Homes & Gardens came to the rescue with some very helpful info on what to use as an egg substitute.

On the off chance you are having vegan guests this holiday season, or just run out of eggs while baking and don’t want to have to stop what you’re doing to run to the market, you might find this info helpful. Here is some of the article from BH&G we found very helpful:

Egg Substitutes 

Here are eight fantastic substitutions for eggs in baking, along with suggestions on how to use them and when to avoid certain substitutions.

Applesauce, Unsweetened: 

1 egg = ¼ cup or about 62 grams

If you do a search online for egg substitutions in desserts, applesauce will undoubtedly be near the top of your search, and for good reason. An applesauce egg substitute adds moisture and helps in binding all the recipe’s ingredients together.

This option is best for breads, muffins, cakes, and cupcakes, though keep in mind that this option can cause the recipe to be slightly more dense than usual. A good rule of thumb for a lighter texture is to add ½ teaspoon of baking powder to help with leaving and to avoid using more than 1 cup of applesauce total as an egg replacement for baking.

Baking Soda and Vinegar 

1 egg = 1 tsp. or 5 grams baking soda + 1 Tbsp. or 15 grams vinegar

This egg substitute is made up of two kitchen staples you almost always have handy in your cupboard. Combine these two ingredients and give them time to react, then add to the recipe to give your baked goods the fluffy, airy qualities you love in lighter products such as cakes and muffins. This substitution has been popular for decades, with recipes dating back to the Great Depression when many ingredients, including eggs, were scarce.

Related: These Rich and Chocolaty Depression-Era Cakes Don’t Require Eggs or Butter

Banana, Mashed 

1 egg = ¼ cup or about 58 grams

Mashed banana is another popular egg replacement in baking and a perfect way to use up that ripe banana that’s lingering on the kitchen counter. Add the ripe banana to the recipe when you are creaming sugar to give it a chance to emulsify completely.

The banana egg substitute is a phenomenal egg substitute for brownies and other baked goods, like cupcakes, pancakes, and waffles, but also note that this will add some distinct banana flavor to the final product.

Cornstarch and Water 

1 egg = 1 tsp. or 3 grams cornstarch + 1 Tbsp or 15 grams water

Using cornstarch ($2, Target) is a wonderful substitute when needing to add stability and a firmer consistency to your recipe. This option is ideal for egg-free custards and puddingdesserts but is also a good egg replacement for breads, cakes, and cookies.

Ground Flaxseed and Water 

1 egg = 1 tsp or 8 grams ground flaxseed (aka flaxseed meal) + 3 Tbsp. or 45 grams water

The flaxseed egg substitute has grown in popularity recently and is a fantastic substitute for eggs. If you haven’t tried this method yet, you might be surprised at how a mixture of ground flaxseed ($4, Target) and water can be similar the consistency of an egg. Simply mix the ground flax with water and let the mixture rest for about 10 minutes. This helps activate the thickening qualities of flax and creates a thick ingredient reminiscent of a raw scrambled egg.

This substitution can be used in nearly all baked goods but is especially wonderful in pancakes and cookies where the earthy taste of the flax compliments the flavor of the recipe. It is definitely a healthy egg substitute in that flax has half the calories and almost half the fat of an egg. It is also cholesterol free and adds fiber.

Mayonnaise 

1 egg = 2 Tbsp. or 30 grams mayonnaise

You read that correctly. A mayo substitute for eggs might seem a bit out there, but it helps to think of what mayonnaise is made of: eggs, oil, and an acid (either vinegar or lemon juice). All these ingredients are extremely common in baking, making this substitution an unexpected but welcome addition to your recipe. Since mayonnaise is made with a decent amount of oil, cutting back the butter or oil in your recipe would be helpful, though isn’t essential. This option is best in baked goods where you’d like the result to become denser—think brownies, cookies, and quick breads.

Nut Butters 

1 egg = 2 Tbsp. or about 42 grams nut butter

Nearly any nut or seed butter is a delightful substitution for eggs: peanut, cashew, almond, or sunflower butter are all delicious choices that also add a distinct earthy flavor to the recipe. These work as a binder to keep the batter together, while adding richness & extra nutritional value to the final product. This is a tasty option for breakfast items like waffles and pancakes.

Pasteurized Liquid Eggs (aka Refrigerated Egg Product) 

1 egg = 3 Tbsp. or about 50 grams, though brands may vary

This suggestion might seem redundant, but for many, the ease of opening a container outweighs the hassle of dealing with eggshells. Since refrigerated egg products are pasteurized (a process to remove bacteria and microorganisms), they are safe and ready to use. These products come in whole egg, egg yolk, and egg white varieties, and instructions on the container take the guesswork out of how to use them for your recipes. This option is perfect for nearly any type of recipe that calls for eggs and is often considered a healthy egg substitute though it could be higher in sodium and carbohydrate than eggs.

While it may take some experimenting to find what egg substitutions work best for you, having the creativity to use different options in your favorite baked goods and desserts makes culinary endeavors that much more exciting and personal.

As a famous cook once said, “Play with your food!” You never know what you might just create and love. Happy baking!