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6 Brilliant Egg Swaps 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...

Hell no, you don't need eggs to bake — use these subs instead

Whether you're allergic to eggs or are just a baking fiend who can't seem to keep enough huevos stocked up in the fridge, you probably know by now that whipping up baked goods sans eggs is a serious problem. Yup, it seems like pretty much every recipe under the sun calls for the suckers.

However, there are alternatives to eggs that you can use to pull off your culinary endeavors. Next time you're knee deep in a baking project that calls for eggs, give these substitutes a try.

More: How Long Eggs Are Good for in the Refrigerator — and When to Worry

Hell no, you don't need eggs to bake — use these subs instead
Image: SheKnows

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.

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

Originally published June 2016. Updated June 2017.

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