Egg Substitutes-Baking without Eggs

When baking, eggs add moisture, bind ingredients together, and/or they leaven. What’s the egg’s purpose in your recipe? If the egg is the main liquid ingredient, it adds moisture. If the recipe has one egg but nothing else to hold the other ingredients together (i.e. bread crumbs, nuts, flour) the egg is the binder. If there are no other rising agents, such as baking soda or baking powder, the egg is the leavening.

The following is a list of substitutions for eggs in baking.
The amounts listed are what are needed for each egg being replaced.
Keep in mind the fewer the eggs in a recipe; the easier it will be to alter it without noticing a difference.

=1 EGG



2 TB H2O, 1 TB oil, & 2 tsp bkg pwdr

2 TB water & 2 tsp baking powder

1 TB soy powder & 2 TB water

1 average size banana-also adds flavor

1/4 C soymilk

1/4 C Applesauce

3 TB Veganaise

1/4 C Flax Meal mix-grind 1heaping TB whole flax seed until a fine meal in a coffee grinder. Add 1/4 cup cold water & flax seed to blender & blend 2-3 minutes til thick & has the consistency of eggs.