Are you kicking eggs out of your life for good? If that’s the case, you’re going to need to be fully aware of all of its substitutes. Or else, how do you intend to bake brownies?
While eggs seem irreplaceable, there are nearly 20 substitutes that you can use for baking. Here’s a brief list of some of the choices we’ll include:
- Yogurt
- Aquafaba
- Commercial substitutes
- Corn Starch
- Mashed Sweet Potatoes
- Soy Lecithin
- Apple sauce
- Mashed bananas
- Arrowroot starch
- Vegan Protein Powder
If you’re a Lacto-vegetarian, or you just don’t like eggs, you’ll find plenty of other options you can use for baking your brownies.
The options don’t stop here. We can’t quite describe them as endless, but they’re the closest thing to it. You’ll be surprised by how many foods you can use instead of these little cholesterol bombs!
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Every Possible Egg Substitute You Can Use for Baking
We’ll help you stop searching for the perfect egg substitute. In this list, we’ll include every item you can use for baking instead of eggs; you’ll hardly need any other sources! Check them out.
Yogurt
Yogurt may be the most popular egg substitute out there, except for lactose intolerant people, maybe! Chefs love yogurt because it’s relatively flavorless, odorless, and plain. While these qualities don’t exactly make it a delicious snack, they work perfectly well for baked goods.
For each egg, you can use around 60 grams of unsweetened yogurt. It works best for cupcakes, brownies, and muffins because it doesn’t make them any denser.
Aquafaba
Aquafaba may be one of the most common egg substitutes out on the market. The reason people love it is that it’s pretty easy to obtain at home without the need to pay extra costs. It’s the liquid that results from cooking legumes and beans, which means you can make it anytime you need it.
Do you know that sticky liquid you find in canned beans? Yup, that’s Aquafaba!
The reason chefs use Aquafaba instead of eggs is that it has a similar consistency to egg whites. So, it doesn’t affect the baked goods’ density, contrary to tofu, for example. However, this makes it more suitable for recipes that only need the egg whites without the yolk.
For each whole egg, you can throw in around three tablespoons of the sticky liquid.
Commercial Substitutes
Since many people decided to kick eggs out of their lives for good, companies have been issuing more and more commercial substitutes. In your local supermarket or online, you can find a lot of egg replacers. They’re usually made of tapioca starch and potato starch.
The reason people love these store-bought substitutes so much is that they don’t affect the flavor of any baked goods. On top of that, you can use them for any goods you’re making, regardless of the type or taste. Meanwhile, some organic replacers, such as mashed bananas, can’t be used in products with a neutral flavor.
Furthermore, a lot of commercial egg substitutes, such as Bob’s Red Mill, are gluten-free, which particularly appeals to people on a weight-loss diet.
As for the amount you need to use to replace a whole egg, you’ll find that kind of information on your package.
Corn Starch
When added to water, corn starch has a similar consistency to eggs. Although some people consider it unpleasant, it’s, in fact, a perfect substitute for the protein bombs.
Corn starch adds a chewy feeling to the brownies, which improves the final taste and texture of the baked goods. However, take care to add it in the right proportions because it may result in drier brownies.
Instead of every whole egg, you can add two tablespoons of cornstarch and three tablespoons of cold water.
Mashed Sweet Potato
To be honest, we wouldn’t go for mashed sweet potatoes when there are 16 other options that are relatively better tasting. However, if you’re a fan of its taste, why not go for it? As a matter of fact, mashed sweet potatoes serve as one of the best egg substitutes because they provide every effect the eggs do.
For example, they provide moisture, texture, and flavor. The texture of mashed sweet potatoes won’t make you feel as if your brownies are gluten-free, and the sweet flavor doesn’t affect the chocolate.
For every whole egg, you can use a third of a cup of the mashed goods.
Egg Substitute In Baking
Soy Lecithin
Soy lecithin is a binding agent that acts similarly to eggs when added to a baking recipe. It’s obtained from soybean oil, and manufacturers widely use it for a lot of commercial products. That’s because it holds all the ingredients well, and it aids with the mixing.
You can get soy lecithin in powder form from any store that specializes in baking materials. If you’re lucky, you’ll find it in any local supermarket.
You’ll need to add in a tablespoon of soy lecithin to substitute for every whole egg in the recipe.
Applesauce
If the term ‘applesauce‘ is new for you, it’s a puree sauce that people make out of cooked apples. Although all our ideas for cooking apples revolve around pies and cinnamon rolls, the fruit has some other excellent uses!
To add some taste to the baking, chefs usually sweeten the applesauce by adding some cinnamon to it. Or, in other cases, some people use nutmeg. Both can make a huge difference in the final taste.
For every whole egg in your recipe, you can use around 65 grams of the cooked applesauce. We recommend using it without a sweetener, but if you absolutely have to, make sure to hold your hand back on the sugar in the rest of the recipe.
Mashed Banana
Another multi-use fruit that can kick in a recipe instead of eggs. Mashed bananas are among the most popular egg substitutes, especially for brownies. Same as applesauce, you can use around 65 grams of the mash to play the role of one egg.
The good news is that the bananas will add some moisture to your baked goods, which will feel nice. However, some people don’t like that the brownies don’t brown as they do with eggs. Additionally, a lot of people aren’t fans of the mild banana flavor that comes out in the baking.
If you want to use mashed fruits but don’t want to affect the final taste, you can opt for other fruits that won’t leave a taste. These fruits include pumpkins and avocados.
Arrowroot Starch
Many people aren’t familiar with arrowroot, although it serves as an excellent substitution for eggs in its powder form. The uncommon plant grows in South America, and it’s best known for its high content of starch.
The manufacturers take the starch from the plant’s root and use it as a powder that resembles flour. The extracted powder has many uses, but the most common one is cooking, baking included.
You can use around two tablespoons of the starch-like powder mixed with three tablespoons of water for every whole egg. You can find arrowroot starch in most markets that sell baking materials.
Vegan Protein Powder
The thing about vegan protein powder is that it comes in flavors, which works perfectly well for baking. For example, you can get vanilla-flavored vegan protein powder. That way, it adds a pinch of sweet taste to your recipe, and it doesn’t change the final taste.
To use protein powder instead of eggs, you’ll need to mix one tablespoon of it with three tablespoons of water. The protein will help the dough hold itself together, and the powder provides some moisture.
Gelatin
When the word ‘gelatin’ comes to your mind, you first think of jelly, right? Well, that’s not the only use for the animal protein. You can use it instead of eggs, too, for baking and cooking purposes. Gelatin is obtained from the collagen of some animals, such as cows and pigs.
If you’re against using animal products, you can instead opt for agar-agar, which is gelatin’s vegan alternative. Instead of animals, manufacturers obtain it from algae and seaweed.
The good thing about gelatin is that it’s completely flavorless, making it ideal for baked goods with neutral tastes. It won’t change your brownies’ taste in the slightest.
Instead of every whole egg in your recipe, you can add a mixture of one tablespoon of gelatin and water. You’ll need to mix the unflavored gelatin with one tablespoon of cold water. Afterward, add two tablespoons of boiled water and stir again so the mixture becomes frothy.
Egg substitute For Boxed Cake
Baking Soda + Vinegar
Hand in hand, vinegar and baking soda can serve as excellent substitutes for eggs. You can use either regular distilled vinegar or apple cider vinegar—whatever is available in your kitchen. You’ll have to mix a tablespoon of vinegar and a teaspoon of baking soda for each egg. It doesn’t get easier than this!
The mix of baking soda and vinegar works perfectly for brownies, cupcakes, and cakes of all sorts. That’s because they add lightness to the baked goods, resulting from their chemical reaction.
The chemical reaction results in carbon dioxide and water; both contribute to making the baked cakes airy.
Buttermilk
Buttermilk is strikingly similar to yogurt, and it has the same qualities. It has a bit of a flavor, but it doesn’t make a significant difference in the cake’s taste. In addition to that, it doesn’t need extra sweetening because it’s sweetened on its own.
Same as yogurt, add around 60 grams of buttermilk for each whole egg in your recipe.
Tofu
If you’re a vegan, there’s a fat chance you’ve heard of tofu or used it before. For those who don’t know it, tofu is basically soy milk that’s been condensed, processed, and made into small blocks. The tofus literally get the water pushed out of them, which explains their firmness.
Silken tofu is the best substitute for eggs because it has high water content, making it soft and less dense than regular tofu.
For every whole egg, you’ll need to add around 60 grams of tofu to your recipe. Here’s some news you’ll love, tofus are flavorless. Meaning, they won’t affect the taste of your brownies in the least. That being said, they’ll make your goods a bit more dense, which makes them suitable for cakes and quick bread.
Carbonated Water
Carbonated water is best used instead of eggs because it’s an excellent leavening agent. It also moistens the recipe and mixes well with the other ingredients, which is required in a lot of recipes.
The thing with carbonated water is that it’s trapping thousands of tiny air bubbles inside. When these are released into the dough, they make the final result fluffy and airy. That’s why carbonated water would be ideal for cakes and cupcakes.
A Quarter a cup of carbonated water is enough to add for every egg in your recipe.
Egg substitute For Pancakes
Ground Seeds
When grounded, some seeds can serve as substitutes for eggs, particularly for baking projects. These seeds include chia seeds and flaxseed, which both hold an exceptionally high nutritional value.
Aside from the fact that they aid in weight loss and reduce hunger, these seeds also have a high content of omega-3 fatty acids and fibers. In other words, they boost metabolism and encourage a healthy heart.
For every whole egg in your recipe, you can make a mix of 45 grams of water and one tablespoon of your seeds. Keep stirring until the mixture sticks together and becomes dense. You can buy your seeds ground, or you can grind them at home.
These seeds are best used for baked goods with a neutral flavor, such as waffles and pancakes. You can use them in brownies, but they may leave a nutty flavor.
Nut Butter
There are several types of nuts butter you can use for baking. These include peanut butter, almond butter, and cashew butter. If you don’t mind the nutty flavor that’ll end up in your brownies, you can opt for it instead of eggs.
In fact, baking brownies is one of its best uses, along with cookies and pancakes. Cupcakes, for example, will become too dense for your liking if you use nut butter.
For every whole egg, you should add around three tablespoons of nut butter. However, bear in mind that it should be creamy and soft to leave the baking consistency unaffected. That depends on the brand you’re buying.
If you choose chunky nut butter, it may not mix well with the other ingredients.
Why Are People Cooking Without Eggs?
If you think you’re the only one cooking without eggs, you’re wrong! You won’t believe how many people decided to cut the protein-infested food out of their lives. And there are some good reasons for it; here’s a couple of them.
Some People Are Allergic
There’s a high chance you’ve already heard of someone in your circle with an egg allergy. It’s totally normal, seeing as it’s the second most common allergy among young children. A lot of them outgrow it by the time they reach five years old, but it persists with some people until they’re adults.
Allergies don’t really need an explanation. You’re allergic to a specific kind of food; it’s only normal you’d cook without it. It’s as simple as that!
Eggs Increase the Cholesterol Level
For people always suffering from high cholesterol levels, eating eggs isn’t wise. The little protein bombs have exceptionally high levels of harmful cholesterol. In fact, you can consider them the primary source of cholesterol in any diet.
While some people may argue that dietary cholesterol doesn’t affect blood cholesterol, that’s not the real problem. The issue lies in the oxidative effects that diet cholesterol leaves on your low-density lipoproteins, which are basically the bad cholesterol.
As a result, the arteries’ interior lining may get damaged, which will harm cardiovascular health later on.
Some studies support the fact that eggs may be as harmful to your health as cigarettes.
A Lot of People Are Vegans
Going vegan is the most common reason for stopping to eat eggs. While vegan diets vary, a big chunk of vegans goes on diets without dairy, meat, or eggs. We believe this is a good enough reason to stop cooking with eggs, which in turn is a huge reason why more people are looking for substitutes.
The reason why vegans avoid eggs vary. Some people believe it does more harm to their health than it benefits them, and others have environmental concerns. Meanwhile, the majority of vegans don’t eat eggs because they believe it’s a disregard of animal rights, which is the whole point of cutting meat off.
Eggs Can Cause Salmonella
No one wants to get salmonella poisoning from eggs, and these protein bombs are the primary reasons for the bacteria poisoning. The infection can cause some severe symptoms, and some people even die from it.
So, staying away from eggs seems a lot easier than dealing with that. However, it’s safe to say that conventional eggs are the ones that cause salmonella, so you might want to avoid eating those.
The Chickens Suffer a Lot in the Process
The egg industry isn’t the fairest out there. The chickens go through a lot to produce the eggs we get in our houses. Even if the egg labels say they’re cage-free, organic, or free-range, there’s a high chance the chickens were still caged and crammed for the process.
Plus, there’s some evidence that baby male chicks end up in grinders, although no one is quite sure of that.
Furthermore, there’s the fact that mother hens become useless after they stop reproducing, which pushes some manufacturers to slaughter them. So, it’s safe to say the production of eggs goes against all animal rights.
What to Use Instead of Egg Yolks and Whites?
A lot of baking recipes only require egg yolks or egg whites. In this case, you can’t use the egg substitute you’d normally use because they’ll have the qualities of both.
Luckily for you, there are replacements for both yolk and egg whites. Instead of the whites, you can use Aquafaba. Meanwhile, soy lecithin is the perfect replacement for egg yolk.
Why Do People Use Eggs for Baking in the First Place?
Well, since there are nearly 20 substitutes for eggs on our list, you must’ve asked yourself the important question. Why do people use eggs for baking? If there are that many replacements, and if eggs are harmful and against animal rights, why are we using them in the first place?
Well, we’re using eggs in baking because they have some qualities that some recipes demand. These qualities are what we were looking for when we started looking for replacements. Here’s a brief list.
Leavening
Eggs give the baked goods their soft volume and airiness because of their leavening qualities. They trap the air inside the dough, thereby causing it to expand when exposed to heat. As a result, the dough puffs up and bakes, which is typically an essential step in baking.
Binding
Eggs are binding agents, which means they help mix all ingredients and hold them well. That way, the dough doesn’t fall apart in the middle of baking. That’s why any change in the eggs’ amount in the recipe will change the final consistency.
Moisture
Eggs are mostly moisture; when used in baking, they release the liquid among the other ingredients. As a result, the dough is filled with moisture and puffs into a soft cake. If you noticed, nearly all the substitutes we mentioned in the list are full of moisture, too.
That’s because it’s essential for the baking to turn out alright.
Final Thoughts
Have you ever thought we could kick eggs out of our lives for good and look for alternatives? It seems absurd at first, but once you’re aware of all the substitutes out there, you’ll find out that it’s actually totally doable.
If you don’t want to use eggs anymore in baking, be it brownies or anything else, you can opt for any of the replacements above. We guarantee you’ll get the closest result possible!