Egg Substitute for Baking

5 from 1 vote

To properly find an egg replacement, we must determine its role in baking. Aside from flavor, nutrition, moisture, and color, eggs contribute to our recipes in three major ways—binding, thickening, and leavening.

Prep Time3

Cook Time3

Total Time6

Course: Dessert

Cuisine: Western

Servings: cups

Calories: 37kcal

Author: Val

Ingredients

Option 1 (Flaxseed Meal)

1 tablespoon ground flaxseeds
3 tablespoon water

Option 2 (Commercial Egg Replacer)

1½ teaspoon commercial egg replacer
3 tablespoon water

Option 3 (Mashed Banana)

1 ripe banana

Instructions

Option 1 (Flaxseed Meal)

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water.
Let the mixture sit for 10 minutes or until it assumes a gel- or egg-like consistency.
Use 1 tablespoon of the flaxseed meal to replace 1 egg in the recipe. (Increase the proportions based on how many eggs you want to replace in the recipe.

Option 2 (Commercial Egg Replacer)

Combine 1 ½ teaspoons of commercial egg replacer and 3 tablespoons of water in a small bowl.
Mix until it's almost as thick as egg whites.
Use as a substitute egg in baking in a 1:1 ratio. (Increase the proportions based on how many eggs you want to replace in the recipe)

Option 3 (Mashed Banana)

Peel the banana and place it in a small bowl before mushing it.
Continue mixing and mushing until no chunks are visible.
Use the mashed banana as an egg substitute in a 1:1 ratio. (Increase the proportions based on how many eggs you want to replace in the recipe)

Notes

Nutrition information is calculated for ground flaxseed only.

Nutrition