Have you ever been in the middle of a baking project and discovered you need an egg?  You don’t have to drop everything, grab the car keys and go to the store.  Eggs can be replaced in cakes, cookies and bars.

Below are a few suggestions of ingredients to swap out when you come up short or are out of eggs.  While ingredient substitutions may change the texture and flavor of your cookie or cakes a little, it will often go unnoticed by others.  (It saves money too.  When I walk into a store, I pick up at least 10 items besides the eggs I went for in the first place!)

Eggs add moisture, protein, fat and are a binder. They are also easily replaced in a baked-goods recipe.  Most recipes call for large eggs.  Large eggs are typically considered to have 3 Tablespoons of liquid in them.

You can use 3 T. of any of the following for an egg replacement:  Mayonnaise, tofu, milk, plain yogurt, applesauce, mashed banana or plain gelatin. (See recipe below.)

Personally, my favorite is Mayo for cookies and applesauce for cake.  Though I haven’t tried it, it’s claimed you can simply add 3T. milk as an egg replacement.  Eggs add a little loft to baked goods, but the difference should be minimal if you are only replacing one egg.

Egg Replacement in Baking

Laura Hickman

easy egg replacement for baking.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Total Time 2 minutes mins

Course replacement

Cuisine American

Servings 1 egg

Ingredients

  

• I’ve baked for a friend who has egg allergies , she told me you could use unflavored gelatin. This is the recipe:
• Gelatin Egg Replacement
• 1 pkt.  unflavored gelatin
• 1 T .    cold water.
• 2 T .    boiling water

Instructions

 

• -Put cold water in a small bowl,
• -Sprinkle gelatin over cold water to soften.
• -Add boiling water and stir to dissolve.
• -This equals one large egg.  Use immediately.

Keyword egg replacement