Are you on an egg-free diet due to food allergies or a special diet? Or is it hard to find eggs at your grocery right now? Or maybe you are in the middle of a recipe and realized you are out! If so, I’ve got you covered. Eggs are used for several reasons – as a binder, to add leaven, to add moisture and flavoring, and to help with the golden-brown appearance in some recipes. Here are a few substitutions you can make:
*Applesauce – use ¼ Cup for one egg (use unsweetened or reduce the sugar in recipe if you have sweetened applesauce)
*Mashed banana – use ¼ cup for each egg (note – your product will have the flavor of banana)
*Mashed avocado – Use ¼ – ½ cup for each egg
*Pumpkin puree – use ¼ cup for each egg
*Vinegar and baking soda – 1 teaspoon baking soda + 1 tablespoon vinegar equals one egg – better for baked items like breads, cakes, and cupcakes
*Yogurt or buttermilk – ½ cup of either replaces one egg (use unsweetened)
*Nut butter – Use 3 tablespoons creamy nut butter for each egg (will affect the flavor of the finished product so experiment)
*Gelatin – Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water per egg (I like Vital Proteins or Great Lakes)
*Arrowroot powder – 2 tablespoons arrowroot powder plus 3 tablespoons water equals one egg
*Ground Chia seeds – 1 tablespoon chia seeds plus 3 tablespoons water per egg
*Store-bought egg replacer – there are several on the market including The Neat Egg, Ener-G, etc. but check to be sure they don’t have other ingredients you are avoiding
*Seltzer water – use 1 tablespoon seltzer water for each egg (use a flavorless water)
*Ground Flaxseeds – use ground ones; add 1 tablespoon flaxseeds to 3 tablespoons water for each egg. Let mixture sit about 5 minutes before adding to your recipe. (Don’t use this for more than 3 eggs or may affect final product)
Hope these ideas are helpful when you’re in a pinch needing an egg or have egg allergies. You may need to try a few of them before you find the correct one depending on what recipe you’re using it in.
