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6 brilliant egg substitutes that will work for any baker

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

Baking eggless? No problem — we've got swaps aplenty

Maybe you're out of eggs, or maybe you've decided to cut eggs out of your diet completely. Whatever the reason, there's no need to give up on your favorite recipe (or stop right in the middle of it). There are more than a few ways to swap out the incredible edible egg, and we can think of at least six.

More: Help for holiday food emergencies

Baking eggless? No problem — we've got swaps aplenty
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1. Applesauce

Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.

2. Banana

Use 1/4 cup of mashed banana (from about half a banana) instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking, which could be a good thing.

More: 17 super-easy bread recipes even an amateur baker can pull off

3. Flaxseeds

Believe it or not, hearty-healthy flaxseeds can be used as an egg substitute! Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.)

Next up: Vegetable oil

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