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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

4. Vegetable oil

Typically 1/4 cup of vegetable oil can be substituted for one egg when baking. If you are short more than one egg, you will want to try another method, as any more vegetable oil may make the recipe too oily or greasy.

5. Water, oil and baking powder

Whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Use this in place of one egg. When used in cookies and other baked goods, it works so well no one would ever know.

6. Aquafaba

The hot new egg replacement is bean juice — specifically the liquid that comes in your can of chickpeas. It may not work for everything, but if your recipe calls for egg whites, whip up some aquafaba instead (about 3 tablespoons per replaced egg). For best results, use an unsalted variety.

After successfully using these food substitutions, you may employ them for more than emergency backup in the future. They are all vegan alternatives and, with the exception of the vegetable oil, are more heart-healthy than eggs. Using banana, applesauce or other puréed fruit in baked goods is a wonderful tactic to boost flavor and make them incredibly moist. Talk about a happy accident!

More: 11 Baking Bloggers Who Will Help You Improve Your Pastry Game

Originally published April 2012. Updated May 2017.

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