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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

You might be on the hunt for a convincing egg substitute if you're on a special diet or if you or a loved one has an egg allergy. It's also handy to know some quick egg swaps for those times when no one has alerted you that the egg carton is totally empty in the fridge. The incredible edible egg has met its match — we think baked goods made with these egg substitutes taste as good as the real thing.

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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