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,