5 Best Egg Substitutes For Baking, Per Culinary Experts

Whether you’re a vegan, allergic to eggs, or simply looking to cut back on cholesterol, there are many fantastic options out there that can replace eggs in your recipes. The best egg substitutes are like secret ingredients that transform your dishes, and the best part is, they’re just as awesome as the real deal – without all the clucking!

In a world where dietary preferences are as diverse as the colors of the rainbow, egg substitutes offer inclusivity and cater to everyone’s needs. So, my fellow foodies, roll up your sleeves, get creative, and let StudyFinds guide you to discover the best egg substitutes, according to the consensus from 10 experts. But before we spill the beans, what’s your favorite egg swap? Share your top pick in the comments below and let’s swap some egg-citing tips!

The List: Best Egg Substitutes, According to Chefs

1. Applesauce

Looking for a healthier way to bake without sacrificing moisture or flavor? Applesauce might be your answer! When whipping up a batch of muffins, The Kitchn says applesauce creates “chewier but very moist” muffins, though it may also impact crispness and introduce a “slight apple flavor.”

Compared to mashed bananas, Food 52 says applesauce has a neutral taste, making it more versatile for various recipes. They also recommend adding a pinch of baking powder to the applesauce to prevent it from “weighing down the batter” and ensure proper leavening.

Martha Stewart provides specific guidelines, suggesting a 1/4 cup applesauce substitution for each egg. She recommends using unsweetened applesauce for the most balanced results and advises reducing sugar in the recipe if using sweetened applesauce. Additionally, she acknowledges that applesauce might “make your recipe denser,” recommending an extra 1/2 teaspoon of baking powder to achieve a lighter texture.

2. Mashed Bananas

Breakfast lovers, you’ll want to bookmark this eggless hack. Look no further than mashed bananas! But how much should you substitute? Multiple reviews suggest using half a medium banana, mashed, for every egg (equal to ¼ cup).

Bananas also pack a nutritional punch! Similar to applesauce, mashed bananas boast antioxidants and anti-inflammatory properties, potentially reducing your risk of chronic diseases like diabetes and cancer, according to research. Additionally, they are a good source of potassium.

As far as flavor goes, Martha Stewart emphasizes that bananas introduce their own “flavor to the item,” so ensure it complements your recipe’s intended taste profile. The review also notes that ripe bananas are naturally sweeter and moister, so reduce other sugars and liquids in your recipe. The Kitchn warns that mashed bananas can make baked goods, like muffins, slightly “gummy” due to their additional starches.

3. Silken Tofu

Silken tofu, with its smooth and creamy texture, is a versatile ingredient that can be used in various ways, both as an egg substitute and to add moisture and richness to recipes. For those looking for plant-based alternatives, silken tofu is perfect! Everyday Health suggests replacing one large egg in scrambled eggs with two ounces of silken tofu. Additionally, the Academy of Nutrition and Dietetics recommends using two ounces of extra-firm tofu as a hard-boiled egg substitute. Silken tofu can also be incorporated into baking. By substituting ¼ cup of silken tofu in your recipes, you can achieve additional moisture and richness.

Beyond its functionality as a substitute, silken tofu boasts its own nutritional value. A ¼ cup serving (50 grams) offers 22 calories, 2.2 grams of protein, 1.1 grams of fat, and 0.6 grams of carbohydrates. It also provides 11 milligrams of calcium and 63 milligrams of potassium.

When it comes to baking, Real Simple especially likes using silken tofu for denser baked goods such as brownies, breads, cookies, and quick breads. Its texture complements these recipes where airiness might not be the desired outcome. They recommend using ¼ cup of pureed tofu for each egg in such applications.

Food 52 further emphasizes the versatility of silken tofu, particularly due to its neutral flavor. This characteristic allows it to seamlessly integrate with other ingredients without overpowering them. They recommend blending the tofu for a smooth and creamy puree that can act as a binder. This smooth texture works particularly well with robust flavors like chocolate and peanut butter.

4. Aquafaba

Aquafaba, the liquid leftover from cooking chickpeas, has become a popular substitute for eggs in vegan baking. Food 52 says it has the ability to transform into a “magical” vegan meringue when whipped with sugar and its effectiveness as a whole egg substitute in baked goods and mayonnaise. They acknowledge that while its initial appearance and smell might be off-putting, its potential for creating delicious vegan treats is too great to overlook.

Why does this work so well? The Kitchn says aquafaba has similar properties to eggs. However, they did not like the “chew and dry” texture it created when making muffins.

Everyday Health explains that it can be used as a binding agent, and can be whipped into a meringue similar to egg whites. They suggest three tablespoons of aquafaba per egg replacement. It is low-calorie and low-fat with trace nutrients like protein and fiber and recommend using low-sodium chickpeas for reduced salt content.

5. Carbonated Water

Looking for a unique and potentially cost-effective way to replace eggs in your baking? Look no further than carbonated water! Martha Stewart highlights the neutral taste and recommends using ¼ cup of carbonated water for each large egg, specifying its effectiveness in “lighter recipes, such as cakes, cupcakes, and breads.” She explains that the bubbles in the water help “trap air, leading to a light and fluffy finished product”.

The Kitchn shares their positive experience using carbonated water as a substitute, reporting that the resulting muffins were “almost indistinguishable” from those made with eggs, boasting “moist and tender insides with a lovely crisp top”. This positive experience has them labeling it their “new go-to egg substitute in baking.”

Can you believe that a simple splash of bubbly can lighten up your pancakes and waffles? Real Simple reinforces the suitability of carbonated water for achieving “light, airy baked goods,” further emphasizing its “extremely cost-effective!” nature.

Sources:

• Healthline
• Martha Stewart
• Wholesomeyum
• Everyday Health
• Real Simple
• The Kitchn
• WellandGood
• Food52
• Food Network
• The Pioneer Woman

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