Egg Substitutions

It’s a rainy Sunday afternoon and you’re thinking what better to do than to make some ooey gooey pick-me-up cookies! You get your butter, sugar and vanilla all mixed, head to the fridge for some eggs and discover this:

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Now what to do?!?!

Whether you are a baker that has experienced this panicked feeling before, are a vegan who chooses not to eat eggs, or you have an egg allergy or sensitivity, good news! There are several other foods that can be used as egg substitutes!

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*Unless otherwise stated, all the substitutes listed below are for baking purposes only

1. Banana

1/2 banana, mashed = 1 egg

I use banana as an egg replacement when I make pancakes (gluten-free of course!) They have bananas in them anyways, so why not just add more!

2. Applesauce

1/4 cup applesauce = 1 egg

3. Ground flaxseed

1 Tbsp. flaxseed + 3 Tbsp. water = 1 egg

*MUST be ground. Mix together and let sit for at least 5 minutes before using.

4. Ground chia seed

1 Tbsp. ground chia seed + 3 Tbsp. water = 1 egg

*MUST be ground. Mix together and let sit for at least 5 minutes before using.

Read more about chia seeds here!

5. Plain yogurt

1/4 cup yogurt = 1 egg

6. Baking Soda & Vinegar

1 tsp. baking soda + 1 Tbsp. vinegar = 1 egg

7. Vegetable Oil

1/4 cup vegetable oil = 1 egg

8. Plain Silken Tofu

1/4 cup blended = 1 egg

*I have personally never used this substitution, but I have read that it is best used for things like quiches, puddings, egg salad and mayonnaise.

As for store-bought egg “replacer”, I personally have never tried it, but my Mom says she has had very little success with this kind of product and prefers to use one of the above options instead.

Have you ever tried one of these substitutes? If so, which one is your favourite? Are there any egg substitutes I missed?

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