Egg Substitutes and Replacers
If your recipe requires more than one egg you will need to modify the information below.
Unsweetened or Sweetened Applesauce avoid using more than 1 cup in a recipe or it will make the texture rubbery. I usually use this with a combination of another substitute for the other eggs. Works best for Muffins, Brownies, cakes and bars. (This is an excellent combination for homemade stuffing in lieu of egg)
- Replace one egg with 1/4 cup applesauce
- Greek plain yogurt – 1/4 cup for one egg. – I use this for the second egg in a recipe it makes a cake mix very moist!
Plain or Vanilla Greek Yogurt or Soy yogurt – Excellent in Muffins, cakes and bars
- Replace one egg with 1/4 cup yogurt – Beat well until the yogurt is fluffy before adding it to your ingredients as can be heavy
Ripe Banana – this is a good binder when mashed well. It leaves a nice hint of flavor and will increase the sweetness. However, it can make the recipe a little rubbery in texture if you use too much. This is great for Quick breads, muffins and cakes.
Ground Flaxseed – Bakes best in Breads, Cookies and Brownies It adds a slightly nutty flavor and can create a chewy texture.
- Replace one egg – stir together before adding to the recipe: 1 tablespoon ground flaxseed in 3 tablespoons of water until thick and gelatinous.
Vinegar & Baking Soda – This will make your baked goods fluffier! Great in Cakes, Brownies and quick breads.
- Replace 1 egg with 1 teaspoon of baking soda, 1 tablespoon vinegar,
