Looking for a substitute for eggs? Eggs do have their place however vegans, those allergic to eggs, or those just wanting to avoid some calories need eggs substitute. It also means no more last minute trips to the grocery store or neighbor’s house when you are mid-baking and you realize you are short one egg!
1 TBS. vinegar = 1 egg. Either white distilled or apple cider vinegar will work. You will also need 1 tsp. baking soda if there is not already a leavening agent in the recipe. It is recommended that you only replace 1-3 eggs using the vinegar method.
1 Tbsp. chia seeds soaked in 3 Tbsp. water for about 15 minutes equals 1 egg. Black or white chia seeds can be used. However, if you are making a recipe in which you do not want to notice the seeds at all; use the white.
1 Tbsp. flax seeds soaked in 3 Tbsp. water for about 15 minutes equals 1 egg.
1/4 cup of fruit puree (banana puree or applesauce are common choices) can be used for each egg. Works well in breads, muffins, and cakes.
1 Tbsp gelatin mixed in 1/4 cup water equals 1 egg. Works well in baked goods. (not vegan/vegetarian)
Mashed Sweet Potato
2 TBS. mashed sweet potato equals 1 egg and is best in meatloaf, meatballs, or savory baked goods.
Aquafaba is the liquid from canned chickpeas. Whisk until fluffy (like whisked egg whites). 3 Tbsp. equals 1 egg. Works well in meringues, mayonnaise, baked goods.
1/4 cup nut butter (sunbutter would work too) equals 1 egg. Works well in cookies, breads, brownies.