Egg Substitutions - Chef In You

Egg Substitutions by DK on May 21, 2010

Many want to avoid eggs for myriad reasons - health, culture/religion, likings etc. Although adding eggs makes the end product so much better, it does not mean that we cannot do without it. There might be some compromise in taste and texture but for most of the cases the end result is still pretty much decent sans eggs too. Here is a list which comes handy to me while I am making such a recipe. Image source

Eggless Substitutions in Baking and Cooking

You might find these related links useful:
1. Baking Substitutes 101 Chart 2. Tips to Successful Egg Substitution 3. What is the egg substitute for glazing on pies? 4. How to substitute eggs and milk to make Vegan Cakes? 5. How to find out the role/purpose of eggs in a recipe? 6. 7 Most Common Mistakes in Baking

Most of these substitutions will work interchangeably for all other baked Goods. I have compiled this list using various resources on net. Keep in mind that using substitutions may affect texture and taste of your baked goods. Please use this list as a guideline and use your discretion to make a substitution in the recipe (depending on what purpose the egg serves in the recipe - as a binder, for adding moistness, for texture etc)

1 Whole Egg = 2 Egg whites


Eggless Breads	Eggless Cakes	Eggless Cookies	Eggless Cupcakes	Eggless Muffins

Replacement In	With Ingredients like	How to Replace
Brownies	Silken Tofu/ Tofu ( 1/4 cup blended silken tofu = 1 egg )	Process in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to attach other wet ingredients to this mixture to return with it to blend properly.
	Applesauce (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )	If chocolate in the brownies overpowers the flavor of applesauce so it can be safely used, and is in fact, one of the best egg substitute in brownie mix.
	Soy Yogurt/Plain Yogurt ( ¼ cup Yogurt= 1 EGG )	If you are a vegan, you may opt for soy yogurt. Otherwise plain yogurt will do the trick. Just beat it well and add it to the brownie mix.
	Flax seeds (1 tbsp ground Flax seeds +3 tbsp Water =1 egg	Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
	Bananas (½ pureed Banana, abt 1/4 cup = 1 egg)	Just mash it smooth, and use it but the addition of banana will alter the flavor of the brownies
	Commercial Egg Substitute	Use as per instructions on pack. Many people who have used this find it to leave behind a peculiar taste. However, there have been exceptions to this case.
Breads	Bananas (½ pureed Banana, abt 1/4 cup = 1 egg)	Recipes: Banana Blueberry Bread
	Soy yogurt (1/4 cup soy yogurt = 1egg)	Soy yogurt works deeply like whiz tofu as an egg replacer.Helps to make it moist
	Water (one egg with 1/4 cup water.	Recipe:Vegan Banana Nut Bread
	Flax seeds (1 tbsp ground Flax seeds +3 tbsp Water =1 egg	Adding ground flax seeds to any recipe add Omega-3's to the recipe! You can buy ground flax seeds in the health section of most grocery stores. Recipe: Whole Wheat Honey Walnut Pumpkin Bread
	Check out all Eggless Bread Recipes
Cakes (eggs mostly serve as leavening agents in cakes, helping to make the end product light and fluffy)	Applesauce (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
	Bananas (½ pureed Banana, abt 1/4 cup = 1 egg)	Recipe: Wholegrain Banana Cake
	Soy yogurt/Yogurt (1/4 cup soy yogurt = 1 egg)	Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist. Recipes: Blueberry Boy Bait; Strawberry Yogurt Cake
	Water (one egg with 1/4 cup water.)
	Vegetable Oil (1/4 cup = 1 egg)	Recipes: Banana Cupcake
	Buttermilk	Buttermilk is one of the preferred egg substitute used for eggless cake recipes. What you need to do is add half a cup of buttermilk (instead of one egg) and follow the same directions as you did for baking regular cakes. The only thing is to add less amount of water for making the dough. With buttermilk, the resultant cake will be very soft and tasty.
	Pureed Fruits (3 tablespoons of pureed fruit = one egg )	In cases when you don't like using eggs and buttermilk in cakes then a good egg substitute for baking cakes is, adding pureed fruits. Use 3 tablespoons of pureed banana (for one egg) and follow the same tips for baking cake. Even without eggs, you will surely serve a soft and delicious cake with pureed fruits.
	Gelatin *(Non Vegetarian)* (1 tablespoon gelatin + 3 tablespoons lukewarm water = 1 egg)	Another popularly used egg substitute in baking is unsweetened and unflavored gelatin. Most vegetarians prefer adding Agar Agar instead of Gelatin as a substitute in cake, instead of the other options. For using gelatin in baking cake, mix together one tablespoon gelatin with three tablespoons lukewarm water. Add this mixture for making the cake dough.
	Flaxseed (1 tablespoon of flaxseed oil+ 3 tablespoons water = 1 egg)	Stir the flaxseed mixture well and allow it to thicken for a few minutes. Strain the seeds by using a muslin cloth and use the filtrate for baking cake.
	Vinegar and Baking Powder	Use this egg substitute in cake, only when you require more than one egg for baking. Mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture blends well. Now, use this egg substitute for your cake recipe.
	Potato Starch (2 heaped tbsp potato starch = 1 egg)
	Arrowroot Powder (2 heaped tbsp arrowroot powder = 1 egg)
	Soy flour (1 heaping tablespoon of soy flour + 2 tbsp water = 1egg)
	Soda Pop	A regular-sized (12 oz.) can of soda pop can be used as a substitution for 3 eggs in your baking recipes. Additionally, one regular-sized (12 oz.) can of soda pop can be substituted for the oil/egg combo required by most boxed cake mixes.
	Check out all Eggless Cake Recipes
	Check out all Eggless Cupcakes Recipes
Cookies (eggs mostly act as binding agents in cookies and adding moisture)	Vegetable Oil (1/4 cup = 1 egg)
	Cornstarch (1 tablespoon of Cornstarch + 2 Tablespoons of Water = 1 egg)
	Soy flour (1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
	Ener-G Egg Replacer (follow package instructions)	It seems to work best surrounded by cookies, or things that are supposed to be a little crispy.Otherwise, there have been complaints that it tends to add certain aftertaste noticeable more in other bakes like a chalky taste.
	Check out all Eggless Cookies Recipes
Muffins (eggs mostly act as binding agents in Muffins and adding moisture )	Applesauce (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
	Pumpkin (1/3 cup of cooked pumpkin = 1 egg)	This works almost for all baked goods but especially for muffins leaving a subtle Pumpkin flavor in the muffins (depending upon the eggs substituted)
	Soy yogurt/Yogurt (1/4 cup soy yogurt = 1 egg)	Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist Recipes: Cranberry Walnut Muffins
	Water (one egg with 1/4 cup water.
	Vegetable Oil (1/4 cup = 1 egg)
	Soy flour (1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
	Banana (½ pureed Banana, abt 1/4 cup = 1 egg)	Recipe:Strawberry Banana Quinoa Muffins
	Flaxseed (1 tbsp ground Flax seeds + 3 tbsp Water = 1 egg)	Recipes: Vegan Pear Walnut Muffins
	Check out all Eggless Muffins Recipes
Pancakes	Flax seeds (1 tbsp ground Flax seeds + 3 tbsp Water = 1 egg	Adding ground flax seeds to any recipe add Omega-3's to the recipe! You can buy ground flax seeds in the health section of most grocery stores.
	Soy flour (1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
	Banana (½ pureed Banana, abt 1/4 cup = 1 egg)
Savory Dishes(as binders/ coating)	Mashed Potatoes	When a recipe in any savory dish like Vegetable Loaves or Burgers calls for eggs as a binding agent, then any of these will work as an substitute for eggs. When used for Frying (as an coating of eggs and flour), you can use a mix of all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs.
	Bread Crumbs
	Cooked Oatmeal
	Cooked Rice
	Tomato Paste
Chocolate pies, Quiches, pudding	Tofu	Tofu is great for egg substitutions in recipes that call for a lot of egg. To substitute for only one egg in a recipe, whip or blend 1/4 cup soft tofu and add to your cooking.
Chocolate pies, Quiches, pudding	Cornstarch	This especially works great for puddings. 1 egg = 2 tbsp cornstarch + 2 tbsp water Recipes: Chocolate Tapioca Pudding
Salads/ Sandwiches/Omelet	Tofu	Diced or mashed tofu can replace chopped hard-boiled eggs in some salad and sandwich recipes. Scrambled tofu makes a delicious alternative to scrambled eggs.


Eggless Breads	Eggless Cakes	Eggless Cookies	Eggless Cupcakes	Eggless Muffins

Egg White Substitute --> Use Agar Powder - For each egg white, dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again. Egg Substitute Mix (homemade) --> To replace 1 egg: 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth. or 2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth.

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I love to hear from you! I read each and every comment, and will get back as soon as I am able to.

330 Comments

By Sneha on Oct 15, 2020

Hi, I want to make ice cream. But my recipe mentions 2 egg yolks. May I know the exact replacement for it please?

By Knuckles on Jan 10, 2018

I hav foun de wey with ths thank. now fond quen of rul

By Bsheela on Dec 4, 2017

Thanks want best receipe for eggless horseshoe biscuits and eggless va illa cupcakes

By Dena on May 31, 2017

I love this chart. I've come back to it over the years while baking for my egg-allergic daughter. I was hoping to print it out for my daughter's teacher and a copy for my kitchen. But the formatting in the page doesn't print well *at all*. A printable page would be really helpful.

Yes, I see your point. Thank you for letting me know. Will try to fix this soon Dena. --DK

By Kelley on Apr 16, 2017

Thank you new vegan. This chart really helped alot. Made delicious brownies.

By Suneetha GR on Feb 18, 2017

Hi egg substitution chart is a grate help. Thanks for sharing, keep me posted on your website.thank you

By Kirly-Sue on Sep 21, 2016

Thank you - This is super-helpful as its seems to cover all of the different situations that arise when substituting eggs when baking

By Kokila on Aug 2, 2016

How much vinegar and baking powder For cake recipe, demanding for 3 eggs.

By Thea on Jun 29, 2016

What can I substitute as baking powder?

By Kasturi on Jun 3, 2016

For 4eggs how much of buttermilk

By Renee Siegan on Apr 11, 2016

I am making spinach cheese pie "spanakopita" for my niece who is allergic to egg whites. I love my recipe that calls for 5 whole eggs. Can I just use the egg yolks or should I do something else?

Pls try this eggless version: Eggless Spanakopita--DK

By Devasena on Mar 13, 2016

Hello! When using fruit puree as an egg replacement, is it required to add more leavening agent like '1/4 tsp of baking powder'... Please, clarify. Thanking in anticipation.

By Sarasvati Dias on Feb 22, 2016

Your chart makes more sense that others I have come across. It is a very practical approach to our problems and clears much confusion.

By Anita on Jan 1, 2016

This is excellent! It is so comprehensive!

By Debby M on Jan 1, 2016

Love your info. Have a question. Want to make a pasta dish with ricotta cheese. What is best to use as substitute for eggs in this kind of dish? And will it taste as good?

By Shirley Yates on Dec 24, 2015

My son-in-law is allergic to egg whites (not yolks), wheat, soy, dairy, and corn. Can you suggest substitutes for those things? I'm trying to find a ccokie recipe. Shirley, sryates33@gmail.com

By janvi on Dec 24, 2015

the vinegar and baking soda substitute, is it for each egg?

By Eric on Dec 7, 2015

you have a link to 'eggless' breads, but bread made with eggs is properly called 'cake'. Oh sure, some low grade morons somewhere along the line may have called Whole Wheat Honey Walnut Pumpkin CAKE, or Banana Blueberry CAKE, etc., a bread, but's still cake.

By Tanya Powell on Dec 6, 2015

This was very helpful

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By Kambria Craig on Oct 12, 2015

Your "Egg substitution" tip did not work for cookies. Where it suggests vegtable oil instead. Yeah. Don't do it!

By Saroj Mandhwani on Sep 11, 2015

Hello thank you for the article .. can u please tell me the method of baking eggless cake in microwave but not a chocolate one but plain cake. please Thanks and Regards

By Jannie Stickney-Pearson on Aug 6, 2015

I want to thank you, you're site is very helpful. In November of last year I had 2 heart attacks. I was diagnosed with Hashimotos thyroid disease, and have many more medical issues as well. Trying to do as directed by my doctors has been a 3 steps forward, take 2 steps back process. Again, I truly appreciate your site. You are a life saver!

By lola on Aug 3, 2015

Chickpea flour or water!!!! For savoury - besan flour (chickpea flour) Makes great frittata like texture when blended with oil and water and heated. Recipe: http://www.minnesotamonthly.com/Blogs/Twin-Cities-Taste/June-2013/FreshTartSteph-Recipe-Chickpea-Flour-Frittata/ For meringue whisk water from a can of chickpeas Recipe:http://wallflowergirl.co.uk/vegan-meringue-nests-with-strawberries-cream/

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By Helen on May 7, 2015

Many years ago my mum made a Danish omelette (æggekage) which looking at a recipe today for 5 persons, uses 20 eggs. Mum always used fresh breadcrumbs (I helped to crumble the bread) and I have often wondered why. I cannot remember how many eggs she used. The only reason I can think she used the bredcrumbs is the cost of eggs and coming out of the 1940's depression (in NZ) she may have carried this substitution with her through time. How likely is this, or is there another reason for the substitution. I have not found ONE recipe using breadcrumbs in the recipe, hence my thought that its a substitution she made. Anyone with bright ideas please? Thanks :)

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By Jim on Apr 3, 2015

I was making muffins and was out of eggs so substituted Mayonnaise. My muffins are made with homemade buttermilk so the Mayonnaise was perfect as it is made from: eggs, oil and vinegar.

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By Bev on Feb 7, 2015

Wow, thank you so much for sharing this. Another healthy idea I can use.

By HMF on Feb 5, 2015

I disagree that "adding eggs makes the end product so much better". I hope no one is put off trying egg free baking because of it!! I have been baking for years without eggs and my backing since turning my back on eggs has been better than it ever was with eggs. There may be a few things that you can't do so easily....meringue....but pretty much all everyday baking can be done just as well if not better so don't be afraid of baking without eggs! It might take some trial and error but with the right recipes you won't miss eggs at all! :D

By maria casetta on Feb 1, 2015

I am allergic to eggs but would like to make cornbread my daughter uses soda instead of eggs but doesn't have a fixed recipe.Do you have a recipe using soda pop that I can use

By angela on Jan 31, 2015

what do you feel is the best egg substitute?

By angela on Jan 31, 2015

..vinegar and baking powder use when yon need three eggs as a substitute, do you do this four times if you need 4 eggs?

By Rosa on Jan 24, 2015

I used the flaxseed and water substitution in zucchini loaf and my husband loved it better than the when I used eggs. Will stick with it and use in other recipes that I want a more moist result.

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By atel76 on Dec 14, 2014

I can't tolerate soy, gluten, dairy. So instead of tofu for quiche what is there?

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By Karen on Dec 11, 2014

This is a wonderful and I'm sure, very time consuming on your part, site! I have been wanting to try to convert my mother's rice pudding recipe into a vegan recipe. There are a lot of eggs in the recipe, for thickening and flavor. I am going to maybe do a half and half of the tofu and cornstarch substitute. We shall see how it goes! Thank you for all of your time and effort!

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By Avisha on Dec 10, 2014

Thanks for such a informative post. Here is a question.For Cake substitute Vinegar and baking powder--(Use this egg substitute in cake, only when you require more than one egg for baking. Mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture blends well. Now, use this egg substitute for your cake recipe.)Is this per egg I should add this much. So 4 eggs will be times 4 the amount.

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[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes … – Greetings D&K, Was looking for more egg substitute ideas, and your chart is very well laid out. Golden flaxseed here in Bolivia is very expensive, or not available…. [...]

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By Egg-Free Cookbook on Dec 3, 2014

Very thorough list of options! I found it takes lots of experimenting to find the right solution for each recipe. What works in one recipe will not work that well in another.

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By joe on Nov 27, 2014

A friend of mine told that instead of 1 egg she uses the juice of 1 orange. The result is perfect. I haven't tried it myself but will asap.

By Steve on Nov 26, 2014

Greetings D&K, Was looking for more egg substitute ideas, and your chart is very well laid out. Golden flaxseed here in Bolivia is very expensive, or not available. When I was in America, I baked many products with golden flaxseed. So will try your soy FLOUR/water blended tip. I use soy FLOUR as a functional ingredient. I bake by percentage s, and grams. Formulas. More creative and consistent! Please check out bbga.org. Also sfbi.com. has great baking classes.Even gluten-free, which includes some vegan. One other comment was about a pecan pie. One of my vegan books, (back in the states), used a combination of agar and arrowroot. The sweetener is maple syrup and barely malt syrup. Bake a blind crust, toast the pecans. Simmer the syrups,with the agar till completely dissolved, then add the arrowroot slurry. Simmer till clear, and pour over the filled crust. Chill. Please forgive me for not remembering the ratio of agar / arrowroot. Will try to see if I can get it. But the combination is "custardy". Good mouth-feel. Thank you for your time and for reading this comment.

By Catherine on Nov 23, 2014

can you use any of these egg substitutes in a bread pudding? I was thinking of trying to make one using tofu and coconut milk or rice milk

By Chris on Nov 22, 2014

HOW DO i USE ARROWROOT AS AN EGG SUBSTITUTE IN SWEET POTATO PIE? WOULD GROUND FLAX SEED MIXED WITH WATER BE A BETTER BINDER? :?:

By Cindy on Nov 20, 2014

There are LOTS of egg free mayo options available. At Whole Foods you can get the brand new "Just Mayo" (company sponsored by Bill Gates). Most stores with health sections have Nayonaise which is what I use.It is on the shelf. Veginaise is in the refrigerated section.They also have no cholesterol (no eggs) and tend to be much lower in calories, too!

By ana on Nov 19, 2014

I am allergic to eggs. My kids love mashed potatoes with mayo. What to do? Ughhh

By Cindy on Nov 18, 2014

Try tofu. See Isa's recipe. She runs a vegan restaurant in Nebraska and has written several best selling vegan cookbooks. http://www.theppk.com/2011/08/maple-pecan-pie/

By harly on Nov 18, 2014

I am so exsided to try vedgi-oil in backing my cockies thanks for the help

By Gerry Teders on Nov 17, 2014

My pecan pie calls for 3 eggs well beaten. Husband cannot have egg whites. What would be an appropriate substitute? Hope you might be able to help as that is his favorite pie.

By Cindy on Nov 15, 2014

For crepes, it looks like people just omit the egg, that or increase the flour. Here are two similar recipes, and I do not see any substitution for the egg. Maybe compare to your recipe and tweak flour and soy/non-dairy milk accordingly. http://www.peta.org/living/food/vegan-crepes/ or http://allrecipes.com/Recipe/Vegan-Crepes/ sounds good!

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By Cindy on Nov 14, 2014

Jeanette, I think each item replaces one egg. So it would be 3T of vinegar etc. I might use flax seed or chia seed instead of the one you looked at. You might also google "vegan applesauce cake" and see what others use. Like here it looks like she is using some cornstarch. I prefer rice flour over cornstarch, I think cornstarch is bitter, but see what others use in a similar recipe: http://blog.fatfreevegan.com/2012/12/applesauce-ginger-cake-with-maple-glaze.html

By Kay on Nov 13, 2014

I'm making Bahn Chiao, Cambodian crepes, what can I use instead of an egg as an combining agent?

By Cindy on Nov 11, 2014

This website discusses baking soda/powder replacements: http://www.veganbaking.net/tools/baking-substitutions and this site discusses what those ingredients do in a recipe: http://happyherbivore.com/2011/12/baking-powder-and-baking-soda/

By Jeanette on Nov 11, 2014

My Applesauce cake recipe calls for 3 eggs. Do I do the following 3 times, or just the one time as you describe in the following? You have the following on your site, it is a bit confusing not knowing if this is all I need for 3 eggs called in my recipe: Use this egg substitute in cake, only when you require more than one egg for baking. Mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture blends well. Now, use this egg substitute for your cake recipe.

By vidhi on Nov 10, 2014

Hello I would like to know if the ingredients - baking soda and baking powder can be replaced in cakes with any other ingredient? what are those ingredients and how they can be used in cakes? Thanks & regards

By Mary on Nov 2, 2014

what would you use for eggs in a lemon bar? It calls for 4 eggs, 2 cups sugar, 4tbsp flour and 4 tbsp lemon juice, 1 tsp baking powder.

By Olive Oil Chocolate Chip Cookies Recipe – Vegan Friendly! | Brooksie Buzz on Oct 25, 2014

[...] They’re made with olive oil and no butter so they are vegan friendly. Just use an appropriate vegan substitute for the egg). And whether you maintain a vegan diet and lifestyle or not (I don’t), these are absolutely [...]

By Orion Cascades I & II Apartments - Tyler, TX - Useful Websites for Cooking and Baking Without Eggs at Orion at the Cascades I & II in Tyler on Oct 15, 2014

[...] Chef In You Chef In You has an entire page dedicated to egg substitutes. Check it out and you'll find a very informative chart explaining what substitutions work best in which dishes. Expect normal alternatives like commercial egg substitutes, as well as more unusual switches, including tofu and bananas, depending on the dish. Chef In You also offers many eggless recipes for desserts, breakfasts and entrees. [...]

By Substitutes | on Oct 12, 2014

[...] Have a look at this handy reference guide for measurements for egg substitutes in different baked goods here [...]

By Банан вместо яйце?Кукуряк | Кукуряк on Oct 6, 2014

[...] http://chefinyou.com/egg-substitutes-cooking/ [...]

By Ted on Sep 30, 2014

I am allergic to raw egg whites. I cannot be in the same room with a meringue. What do recommend for those recipes that require raw egg whites? Cooked is OK for me just not raw. If the eggs are runny then it could be a 911 call as it was when I ate breakfast buns with an egg wash on them. I avoid any kind of mayonnaise or aioli when dining out. Thanks.

By barbara on Sep 30, 2014

when I make cakes and I need a egg, I substitute it for 1 tablespoon of chia seeds + 3 tablespoons of water OR 1/2 tablespoon of chia seeds + 1 tablespoon of grounded flaxseeds + 3 tablespoons of water :wink:

By Bunny Burgers (Zucchini Pancakes) | UMN Cooks Healthy Food on Sep 21, 2014

[...] this week’s recipe and challenge, I decided to make the zucchini pancakes without eggs, substituting pureed banana. Combining zucchini, onion, and banana sounds like some type of horrible concoction they’d [...]

By Zucchini pancakes with a vengeance of banana | UMN Cooks Healthy Food on Sep 19, 2014

[...] Source for the egg substitutes: http://chefinyou.com/egg-substitutes-cooking/) [...]

By fred on Sep 3, 2014

8-O

By C. Brown on Sep 2, 2014

I thought the response to Rohit, the professional baker, was a bit snide. Eggs are a given in baking. With only 1.5% of children allergic to eggs and 70% of those individuals outgrowing that allergy by age 16. And in the US, only .5% - 3% are vegan. So, really, most professional bakers use eggs. And therefore wouldn't have a clue what to substitute for them. But, Rohit, use the suggestions in the list. And you'll unfortunately have to learn by trial and error, especially if you're also having to substitute for other ingredients (like butter and/or wheat flour). Good luck!

By meenakshi on Sep 1, 2014

i have a cheddar and dried basil waffle recipe from Jennies all purpose mix , that calls for 2 eggs, but i do not want to use eggs and flex meal option, please give me some other substitute for this. thanks.

By Cindy on Aug 29, 2014

For a cobbler like any dessert you need to know if the egg substitute is replacing moisture or adherence. If moisture then things like applesauce work. If adherence then things like cornstarch or rice flour with a bit of vinegar will work.With cobbler you could probably try the applesauce substitute but if it is too moist then do part applesauce part cornstarch. Check out veganbaking.net for great tips giving the science behind the substitution. He also has some already veganized recipes many of which I have tried with great success.

By Kelly on Aug 28, 2014

What about an egg substitute for a cobbler. Would that be similar to a substitution for a cake or bread?

By Rob on Aug 21, 2014

I'm always amazed when you can use healthier ingredients for the same results but we're so used to things like oil and egg that we don't even bother trying or remember to do so. I came across this list when I ran our of eggs thinking there's no way I can still make the dessert and BAM!, you made it possible and added another mental sticky note in my head to consider egg substitutes when baking. Thank you!

By Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You | DetoxMama on Aug 19, 2014

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You. Share this:Like this:Like Loading... [...]

By DeeDee on Aug 14, 2014

How about baked donuts??Most Recipes only call for 1 egg. Think they would be closest to muffins? or quickbread, or cake??

By Egg Replacement Options! | the wholesome bowl on Jul 24, 2014

[...] OR visit this website – great substitution ideas! http://chefinyou.com/egg-substitutes-cooking/ [...]

By Zucchini Muffins (Gluten Free, Dairy Free, Egg Free) on Jul 23, 2014

[...] found this great web page that lists what egg substitutes are best in what type of situation. And then I found this post from Bonzai Aphrodite about how to make a perfect flax [...]

By Windsor at Barton Creek Apartments - Austin, TX - Cooking Without Eggs? Bookmark These Webpages! on Jul 18, 2014

[...] Chef In You The Chef In You Egg Substitutions page features just about everything you need to maintain an egg-free kitchen. A detailed chart describes things that you can substitute for eggs in a variety of dishes, including products like tofu, bananas, and commercial egg substitutes. There are even recipes that show you how to make desserts, breakfasts, and entrees without using eggs. [...]

By Del Prado Apartments - Chicago, IL - Visit These 2 Websites to Learn How to Cook Without Eggs at Del Prado in Hyde Park on Jul 9, 2014

[...] Chef In You Check out the egg substitutions page to figure out how to make any meal egg-free. The chart lists egg replacements that you can use in many dishes. For instance, tofu, apple sauce, commercial egg substitutes, and bananas can often be used in place of eggs. Make sure to check out the section that offers recipes for eggless breakfast dishes and desserts. [...]

By BLVD Loudoun Station - Ashburn, VA - Cooking Without Eggs? Bookmark These Webpages! on Jul 7, 2014

By marie on Jul 7, 2014

I am severly allergic to eggs. Im the baker in the family. From cheesecakes to red velvet cake i make everything from scatch. What is a good sustitute? Or do ihave to suffer? Tf Thanks so much

By Cindy on Jul 4, 2014

So far I cannot see a difference in soda pop used in the box cake so we tend to use diet. My husband swears that with a white cake mix you taste root beer if it is used but I would not go that far. Dark sodas do not cause a color change either from what I can tell. Literally it is just the amount used-8oz for a fluffy cake and 10-12 oz if you want a denser, sticky but ultra sweet cake. The amount of calories saved by using diet soda is about 100 calories per slice of cake!

By Michelle on Jul 3, 2014

Does it matter what type of soda pop you use for the egg/oil substitute for box cake mix?

By Lorna on Jul 3, 2014

Thank you for all you great info I will give it a try.

By The First Attempt | Cooking For Kindergartners on Jun 22, 2014

[...] to substitute. The next step was to look up the substitute for my substitute, which led me to this helpful chart. Unfortunately Zone Baked Oatmeal Snacks weren’t on the list, and I had already used up a cup [...]

By Cindy on Jun 13, 2014

I like to make 'soda pop cakes' if using a box-recipe here: http://www.veganaugusta.com/desserts/ If doing from scratch I would recommend you get a recipe that has done the substitutions for you. The best site that I have found that shows the science behind the ingredients is veganbaking.net.

By Joan on Jun 13, 2014

Hi! Im new at baking so for cupcakes what is the best substitute? Thanks

By Cindy on Jun 12, 2014

It is my experience that you cannot detect the taste of the applesauce but that you can of the banana. The only thing that I have found that overpowers the banana flavor is peanut butter. Applesauce is also easier to always have on hand. One of the single serving containers is ALMOST ½ cup so works to substitute for 2 eggs. I always have a big jug of applesauce in the fridge as I use it often. I am also now using rice flour when I need a more dry egg substitute. It does not have an aftertaste like I can detect with cornstarch in baked goods.

By Robert on Jun 11, 2014

I have a question about substituting applesauce or bananas for eggs in my cake recipes. I'm working on offering vegan versions of my cupcakes to customers and was curious to know if I go with the bananas or the applesauce, will it make my cupcakes taste like bananas or apples? I'm asking cause I'm trying to avoid the fruits overpowering my cupcakes.

By Reserve at Garden Oaks Apartments - Houston, TX - Cooking Without Eggs? Bookmark These 2 Webpages on Jun 6, 2014

By varsha on May 30, 2014

Thanks for giving these tips for vegetarians . I am new for baking and this tips built confidence in me for moving forward towards baking at home.

By Becky on May 22, 2014

DK, This is a FANTASTIC list! I've never seen one so complete. I have it bookmarked and reference it all of the time. I hope you'll consider adding The Vegg, which is a vegan yolk replacer and The Vegg Baking Mix, a vegan whole egg replacer for baking to it. I've been amazed by how well they work and their wide variety of uses. They even have an eggy taste. (Disclaimer; I am not associated with the company or it's employees in any way. I just like the products!) Cindy, white chia seeds are readily available online and in the health food sections of some stores (look for salba). I have not found chia seeds of any variety to be more expensive than flax seeds but that may depend upon what part of the country you live in. Where I live (West Coast), they are very popular. I personally prefer to use them over flax because of their gelling ability and because they don't have a strong taste, which can be distracting depending upon the other flavors in the recipe.

By Steph on May 21, 2014

besides vegetable oil, will peanut oil do the same wonder as well?

By Musaca de dovlecei cu ciuperci si sos de rosii on May 15, 2014

[...] oua, de aceea este vegetariana si nu vegana. Poti incerca si varianta “vegana” folosind inlocuitori de ou. Nu am incercat-o fara oua dar as fi curioasa sa aflu cum iese. Asa ca daca incerci reteta asta [...]

By Whole-Grain/Grain-Free Cacao Chip Cookies | on May 13, 2014

[...] 2 large eggs (Substitution: http://chefinyou.com/egg-substitutes-cooking/) [...]

By Bill on Apr 25, 2014

Regarding white nougat I'm not sure how this would be made without egg white but I'm sure it can be since there are a number of vegan nougat products on the market.

By joe on Apr 25, 2014

Can any of the above subs be used to make white nougat? If so which is the best? Tks

By rohit on Apr 23, 2014

Hi, iam professionl baker, I wana use egg substitue..plz suggest me the best egg substitue.. and also the way to use it.. .

If u are a professional baker, you must know better than anything I can suggest :) --DK

By Cindy on Apr 22, 2014

Great job Therese!!! By making your pancakes how you did/eliminating dairy and eggs, you saved, per pancake, 20 calories, 26 grams of fat, and 49 mg of cholesterol!!! The Cleveland Clinic recommends people consume no more than 200 mg cholesterol per day, so you are really helping your family out!! Way to go!

By Therese on Apr 22, 2014

Today I made pancakes using almond milk for cow's milk and 2/3 of a cup of applesauce for 2 eggs. The kids are I were thoroughly impressed. Thanks!

By Day 8: How Not To Brownie. | Thirty Days a Vegan on Apr 14, 2014

[...] http://chefinyou.com/egg-substitutes-cooking [...]

By Pumpkin Bread with Honey Cinnamon Butter | gluten free zen on Apr 8, 2014

[...] 2 Tablespoons ground flax plus 6 Tablespoons water (egg replacement) [...]

By Cindy on Apr 8, 2014

Generally I use things like arrowroot or cornstarch where I am making a flaky cookie and the egg binding is what is needed instead of the moisture, so it depends on the recipe you are using. If you do not need the moisture just use 2 tablespoons of the arrowroot. If you need moisture, too, you could use water or depending on the recipe you could add a dab of applesauce or pumpkin puree or zucchini puree etc.

By Jyoti on Apr 7, 2014

How would one use the arrowroot powder? With water?

By Egg Substitute Resources for Vegan Cooking | HealthAble Old Soul on Apr 6, 2014

[...] The Most Helpful List with the Chef In You [...]

By Vegan and Gluten Free Chocolate Chip Cookies | Nicole VanPutten on Apr 4, 2014

[...] When a recipe calls for an egg you can use flaxseed, applesauce, water, banana, or pumpkin. Check out this handy guide. [...]

By “Skinny” Snickerdoodle Cupcakes & Common Baking Substitutions | ...with champagne in my boots on Mar 29, 2014

[...] For more egg substitutions, see here. [...]

By Carole on Mar 22, 2014

white chia seeds are called Salba and are available, check Internet

By Guest Post from Paige of Champagne In My Boots – SILVER SPOON TASTE on Mar 21, 2014

[...] For more egg substitutions, see here. [...]

By Cindy on Mar 15, 2014

I do see chia seeds in recipes in lieu of flax seed as the egg substitute. I think it is rarer, however, since chia seeds are more expensive and sometimes harder to find than flax seed. Also, they would be visible in a finished product unless you used white chia seeds, which I have never seen. I think the measurements for either flax or chia are the same.

By Bill on Mar 14, 2014

If you're sensitive to flax I believe that chia seeds can be use in the same way. If anyone know different...?

By Yael Maimon on Mar 14, 2014

I am sensitive to flex seed, how about chia seed, can I used it as a binder and to what dough ?

By Brownie Goodness | bzapple on Mar 8, 2014

[...] * If you are looking for a vegan option, you can try the following as a substitute to the eggs: 1) Flaxseed Egg: 1 tablespoon ground flax seeds +3 tablespoons water =1 egg. Just mix them together and leave for a few minutes until they become a little gelatinous. 2) Banana: 1/4 cup of mashed banana = 1 egg. Go ahead and mash that banana! 3) Apple Sauce: 1/3 cup applesauce = 1 egg. Or try ¼ cup applesauce + 1 tsp baking powder to help add the rise that you’d naturally get from the inclusion of egg. OR visit this website – great substitution ideas! http://chefinyou.com/egg-substitutes-cooking/ [...]

By Erstatning for æg | silkefood on Feb 25, 2014

[...] http://chefinyou.com/egg-substitutes-cooking/ Share this:TwitterFacebookGoogleLike this:Like Loader... [...]

By Basics | Pearltrees on Feb 22, 2014

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes The Fried Chicken to End All Fried Chicken There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at … Know Your Knives: Josh Ozersky’s Comprehensive Guide How to Use Dry Milk Simple Syrup Simple syrup is a basic sugar syrup used in recipes, especially cocktails. [+] Food home • iPhone & iPad app • android app • contact • blog • facebook • twitter to experience pearltrees activate javascript. [...]

By Food for the Soul – A Recipe for Compassion • Greenheart Transforms on Feb 21, 2014

[...] with more sustainable, ethical options: vegetable stock for chicken stock, almond milk for dairy, applesauce for eggs, and cashews for [...]

By Cindy on Feb 9, 2014

By eliminating eggs you also eliminate 184 mg of cholesterol. The Cleveland Clinic recommends people not consume more than 200 mg per day. If you like to know the chemistry behind eggless baking visit veganbaking.net. I have found great tips there like for cakes and brownies to rise without an egg the batter has to be thick, more like a dough than a batter. Also the 12 oz soda and box cake mix. While that makes a super sweet cake that I love, it is also very sticky and does not rise. If you want fluffy over sweet, use 8 oz of soda and make the batter like a biscuit dough and it will rise to be fluffy but without the 34 mg of cholesterol per slice of a cake with eggs.

By annupamaa on Feb 6, 2014

what do i substitute silken tofu with? already using milk and yoghurt in it

By radha patel on Feb 2, 2014

:-P

By radha patel on Feb 2, 2014

:-P wonderfull

By jw on Feb 2, 2014

This is an amazing list however for the savory how much of those things, like cooked oatmeal do you use for 1 egg? Can you still use the flax mix for things like burgers or does it not bind well?

By Gluten Free Recipes with Oat Flour! | Light.Love.Laughter.Yoga on Jan 29, 2014

[...] (I use my coffee grinder to blend my oats, as well as to blend up flaxseed, which is a great egg alternative for baking!) Oats before…(photo courtesy of http://www.attunefoods.com) Oats after… [...]

By creative medievalism | meta-meta-medieval on Jan 27, 2014

[...] did find this, on Chef in you: Egg White Substitute –> Use Agar Powder - For each egg white, dissolve 1 tbsp plain agar [...]

By Vegan Egg Substitute - Vegan Eating Tips | Vegan Eating Tips on Jan 18, 2014

[...] http://chefinyou.com/egg-substitutes-cooking/ [...]

By How to Improvise a Cake | Blindfish Industries on Jan 8, 2014

[...] gonna depend on how many eggs you have, and whether or not you eat eggs, but two is usually enough. Here’s a guide to egg substitutes, of which I have only ever used ground flaxseed and soymilk-and-lemon juice [...]

By Radhika @sugar 'n' spice by radhika on Jan 8, 2014

I am so impressed by this page that I visit it ever so often! It is so helpful! I was looking for something that would produce the exact same result like an egg and your buttermilk suggestion did it for me! I actually tried using buttermilk in my lemon drizzle cake, the result was amazing! Thank you for sharing! If you'd like you check it out here: please visit: http://sugarnspicebyradhika.wordpress.com/2014/01/08/eggless-lemon-drizzle-cake/

By Grateful on Jan 8, 2014

Thank you! Excellent list. :lol:

By Egg Replacements for Vegans | Adventures of a Vegan Newbie on Jan 3, 2014

[...] http://chefinyou.com/egg-substitutes-cooking/ [...]

By Anna on Dec 29, 2013

Thank you for this article. My cousin has food allergies, so I copied and pasted some substitutions. :mrgreen: I think she will like being able to enjoy an allergy-free cupcake without having to take a trip to Sensitive Sweets.

By Conversion | Pearltrees on Dec 21, 2013

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes Enter Butter Amount: [...]

By Michelle on Dec 20, 2013

Thanks for the information. I am glad to see that you use Milk. I like to stay as natural as possible to retain the closest taste as with a cake that has eggs. I tried the apple sauce and although everyone loved it it was not my favorite. I was tasting the apple sauce due to my great sense of taste for cake as I am always baking. I recently substitue vanilla/regular almond milk and wonderful. Cake was perfect. However I will try the butter milk although I know I need to add venegar. I made corn bread with butter milk and it was find so I may try the cake. Thanks and have you ever try just milk as a substitute?

By eses on Dec 16, 2013

Thank you so much ..my daughter is turning 5 years old and she's allergic to milk( all dairy products),eggs,peanuts and nuts ..I always search for eggless recipes .but this site is very helpful for me ..I gone try others regular recipes wz one of these substitutes :-|

By Rachel Freed on Dec 14, 2013

My 9 year old daughter, Makala has decided to go Vegan to respect her beat friend. It is amazing now what you can find to help a mother like me whom is vegetarian, but still have carnavours in the family!

By Monica on Dec 14, 2013

Thank you so much for the tips! This came especially helpful when I was right in the middle of baking muffins and realized we just used the last two eggs for dinner! Not being much of a baker, I almost gave up and cleaned up, without thinking outside the box. Needless to say, once I found your website I was relieved to see so many options for egg substitutes. The muffins turned out amazing... so I think I will carry on with the modification of using pureed bananas in the muffin recipe instead of eggs going forward :)

By Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You | Vegan,Vegan on Dec 14, 2013

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You. Share this:TwitterFacebookGoogleLike this:Like Loading... [...]

By Emily on Dec 10, 2013

I use agar powder for an egg substitute in pumpking pie and NO ONE can tell the difference. I wonder if you can use it baked ingredients. Has anyone ever tried?

By Thanksgiving: Veg-Style « Naturally Wholesome on Dec 1, 2013

[...] egg substitute (here is a link to a great website that lists several egg [...]

By Darwin on Nov 28, 2013

Superb! I've been vegetarian for over 15 yrs and making strides to transition to straight vegan and am thrilled to see this information shared. Thank you and keep up the good work! :-D

By Great Resource for Egg free substitutes | rouxanna's Recipes on Nov 22, 2013

[...] http://chefinyou.com/egg-substitutes-cooking/ Share this:TwitterFacebookGoogleLike this:Like Loading... [...]

By Skinny Peanut Butter Swirl Brownies | Blue jellybeans on Nov 20, 2013

[...] Chef In You and Sally’s Baking Addiction Rate this:Share this:Email Pin ItPrintShare on TumblrLike [...]

By General Tso's Chicken - Savoring Spoon — Savoring Spoon on Nov 18, 2013

[...] Chef in you site – info on replacing eggs in baking (has helpful charts) [...]

By Our Daughter’s Digestive Health Pt 6: Eggs and Plagues | Living in the Green on Nov 18, 2013

[...] which I found very interesting and saved for future reference but did not use at the time, and this substitute site: I chose the applesauce substitute because it wasn’t expensive (like flax seed and soy) [...]

By Gluten-Free Almond Joy Brownie Bites | on Nov 17, 2013

[...] note, I also have a minor egg allergy so I try to avoid putting them in my baked goods. I find that using egg substitutes with this brownie mix works well. Unfortunately, I do not know how to make these dairy free. Maybe [...]

By Ali on Nov 16, 2013

Bridget, many other replacers use 1/4 cup per egg. I would try that or maybe half of that (2 tablespoons) since avocado is so dense and nearly 100% fat. I am not sure what avocado does once cooked. Are the fats still okay for the body or are they denatured in some harmful way? I hope you try it and report back with what recipe you used, and what texture and flavor results you had.

By Bridget on Nov 12, 2013

How do I substitute avocado for eggs in cookie recipes? What's the ratio of avocado to eggs?

By Ali on Nov 9, 2013

Vanessa, you can use egg replacers regardless which part of the egg your recipe calls for. Here's another recipe that has no eggs at all - a sort of chocolate cake alternative. I've made it. It's good and people ask for the recipe. It's not as cakey as a flour cake. I usually add an extract to give it more flavor. Or a scoop of Fruits of the Earth powder for a subtle berry note. http://sproutpeople.org/recipes/desserts/torte.html

By Ali on Nov 7, 2013

Nidia, Sorry, I don't know how to reply to your post directly. I have success by using various egg replacers within the same recipe. I don't rely on just one. Gelatin is a good one (you can use knox gelatin but Great Lakes gelatin is much healthier) - mix with COLD water first. Also, arrowroot or tapioca are useful replacers. Most people with the list of allergies your daughter has do better with a grain-free diet while they're healing the gut. With that in mind, consider making treats with either coconut flour (cheaper) or almond flour (pricier). Coconut flour treats and good health info are on the empoweredsustenance.com site, and almond flour recipes are on elanaspantry.com site. They both address all the allergies except egg. These recipes usually call for many eggs per, and I use ground chia, gelatin, applesauce, arrowroot, etc. in each recipe and they work pretty well. They all have different properties, and that's why I do a mixture, to more emulate real eggs. Also, let yourself off the hook. This type of baking is new to you. Do your best, but understand it takes time to get it right. It's okay if your results are not perfect. It's better that your daughter doesn't have the stomach pain and other effects of eating foods she can't handle. You might also check into the GAPS diet, which heals the gut and is soothing. Best of luck!

By 10 Egg Replacements on Nov 6, 2013

[...] & articles Filed Under: Allergies, Egg Free, Kitchen, Tips · Tagged: allergy free, cooking with [...]

By Egg-Free Cookies? It Can Be Done And They Are Delicous | Just Another Family on Nov 6, 2013

[...] of the eggs I used some substitutions I found here. Since I needed 4 eggs worth I used two different substitutions. 1/4 cup of vegetable oil equals [...]

By Vanessa Widen on Nov 4, 2013

Do you have a substitute for just egg yolks? I have a flourless chocolate cake recipe that requires you to separate the yolk from the whites and then add them back in to the mix separately. Thanks, V~

By Nidia on Nov 4, 2013

My daughter is allergic to milk, wheat, soy, eggs, peanuts and fish. She's turning 4 and all she's been talking about is "Happy birthday cupcakes". I've been trying all kinds of recipes trying to use rice four, coconut milk, apple sauce but nothing's coming out right. Does anyone have any suggestions?

Will adapting this help? Quinoa Chocolate Cakes Recipe --DK

By Not.A.Name on Oct 31, 2013

:cry: I used applesauce in my brownies and they were really gross.

By Andi Angel on Oct 30, 2013

For those who don't like the taste of flax, chia seeds can be used in the same way - 1 Tbsp. chia seeds + 3 Tbsp. water, allow 5 minutes to gelatinize.

By Egg Substitutions | Recipes Remixed on Oct 27, 2013

[...] when I look for an egg substitute for a recipe, I look for this new ingredient’s ability to emulsify; the other things are less [...]

By kjain on Oct 21, 2013

Bill Davis, I add mashed avocado for home made pasta for substituting cheese or eggs.

By Accidental Vegan | The Craft Frog on Oct 20, 2013

[...] OR. You could use egg-substitute. And I’m not talking about eggless egg powder or whatever that REAL vegans use. I am not a real vegan. I’m only an accidental vegan when my refrigerator demands it. I go to Chef in You. [...]

By Egg substitutions | Chef Steph on Oct 16, 2013

[...] Original source/post found on http://chefinyou.com/egg-substitutes-cooking/ [...]

By Gourmet vanilla cake | Chef Steph on Oct 16, 2013

[...] tastes exactly the same. Just swap out almond/coconut milk for regular milk, forgo the eggs for an alternative and a vegan friendly butter substitute and no one is the [...]

By Crunchy-topped lentil casserole [Vegan] - Treehugger | All Vegan Foods on Oct 16, 2013

[...] substitutes that would work are vegetable oil or, for a slightly sweet kick, applesauce. This great list of substitutes can offer more [...]

By Dallas Clarke's Jewish News » Crunchy-topped lentil casserole [Vegan] on Oct 16, 2013

[...] substitutes that would work are vegetable oil or, for a slightly sweet kick, applesauce. This great list of substitutes can offer more [...]

By Crunchy-topped lentil casserole [Vegan] on Oct 16, 2013

[...] substitutes that would work are vegetable oil or, for a slightly sweet kick, applesauce. This great list of substitutes can offer more [...]

By Vegan | Pearltrees on Oct 12, 2013

[...] > Outdoorfoodie > Food > Recipes > Vegetarian Egg Substitutes in Baking | Vegan, Egg Free Substitutes Many want to avoid eggs for myriad reasons – health, culture/religion, likings etc. Although [...]

By Bill Davis on Oct 10, 2013

how about egg substitute for homemade pasta?

Eggs are not necessary to make pasta. --DK

By Substitutes in Baking | the flavor chaser on Oct 8, 2013

[...] amount of eggs I eat…which is hard because eggs are in so many things. Recently, I found this great post that gives so many egg substitutes and lists them by the type of baking you’re doing- [...]

By 1st Annual National Vegan Baking Day | Confessions of a Closet Feminist: My life at a women's college on Oct 1, 2013

[...] in more vegan baking? Check out these lists of egg and butter substitutes for a start. Share this:TwitterFacebookGoogleLike this:Like Loading... [...]

By Wow on Sep 25, 2013

:-P WOnderfull

By Zucchini Pancakes | umncookshealthyfood on Sep 22, 2013

[...] http://chefinyou.com/egg-substitutes-cooking/ [...]

By Egg Substitutions | Mrs Winters Home on Sep 14, 2013

[...] http://chefinyou.com/egg-substitutes-cooking/ [...]

By Gluten Free & Healthy Coconut Cream Cupcakes - can be vegan too. - FoodSniffr Blog on Sep 12, 2013

[...] eggs (vegans & vegetarians: sub this. Check out great egg alternatives [...]

By Michelle on Sep 3, 2013

Thank you so much!!! I'm allergic to eggs but love cake and brownies. I've used the vinegar and soda but like the other options.

By June Cleaver, batter-licker – Joy and Woe on Aug 14, 2013

[...] to make a pavlova or a custard or a human, just a little loaf of banana bread. So any one of these substitutions should work, [...]

By Melissa on Aug 13, 2013

WOW!!! Thank you so much. I am a vegetarian and I am trying to transition to Vegan, (eggs and cheese are the last 2 items). This is very helpful. Thanks and have a great day :-D

By Treats | Pearltrees on Aug 7, 2013

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes appetizers [...]

By epicure on Aug 2, 2013

Excellent way of explaining and the chart. For vegans this is a boon. Awesome job.

By vibs on Aug 2, 2013

By Gina on Jul 30, 2013

Does it work in revere ? if a recipee calls for buttermilk can I use an egg instead? Great info!Thanks

By Un glob de cristal, vă rog! Incolor, inodor, insipid și mai ales bio-organic-vegan! | Rara Avis on Jul 24, 2013

[...] Ultimele două sunt inventate (nu de alta, dar … trebuie menționat). Găsiți mai multe aici, eu am ales câteva doar ca să-mi demonstrez punctul de vedere! Eu cred că oul este mi-ri-fic! E [...]

By Cynthia on Jul 19, 2013

Great info! No allergies, just intolerances that keep expanding: no egg yolks, no soy, no dairy, no bananas and still more! May even have issues with wheat! Oh, well, gotta deal with it. It's great to find useful information so I can still eat the stuff I like.

By Musaca de dovlecei cu ciuperci | Vegetarian Zucchini Moussaka - Gourmandelle | Healthy Vegan and Vegetarian Recipes on Jul 17, 2013

[...] recipe is vegetarian because it contains eggs. It can be ”veganized’ if you use egg substitutes. I never tried it without eggs, but if you do please leave a comment and tell me how it [...]

By Sakeeta on Jul 12, 2013

I cannot believe you recommend using that egg re-placer by ener-g. Its not organic, and it contains MODIFIED cellulose. SO BAD FOR YOU! The point of substituting eggs is for your health, and modified fake crap is a lot worse for you than eggs.

This chart elaborates on what you can use to sub, that I searched everywhere and present in a consolidated fashion for easier lookup. I do NOT recommend using anything in particular, which I leave at reader's perusal and personal judgement. If a recipe that I post at CIY contains something you have a question for, please lemme know. --DK

By One Hand Tied Behind My Back Turtle Cupcakes | healthyyummygood on Jul 2, 2013

[...] are t-o-n-s of healthy options for egg and oil [...]

By A Mouse In My Kitchen - Recipe #36: To Die For Blueberry Muffins - A Mouse In My Kitchen on Jun 10, 2013

[...] I was half way done making the muffins when I realized that I had no eggs. Luckily, I found this website that told me that I could substitute 1/4 cup of applesauce and 1 tsp baking powder for [...]

By ~ Why Egg cann’t be a Vegetarian food (read how to substitute) | GLOBAL INDIAN BLOG on Jun 9, 2013

[...] Egg substitution for Breads/cake/brownies / cookies / muffins/ pancakes/ savoury dishes / Chocolate... [...]

By bonnie on May 31, 2013

I'am looking for a recipe that is organic on making home made cinnamon rolls that someone may have in their grandmas old books that will take 2 days to make, they can be organic or not, I can change that all the ingredients to organic myself I say 2 days cause it takes that long for the raising n stuff I had 1, n when I moved it got lost or through away, these where very hugh, n took up to 2 cookie sheet pans or 2 9x13 pans n all I remember is it was a very very long recipe n it calls for white flour n wheat flour n with all the prepairing n getting it ready n raising n the finely cooking took 2 days like i said can anybody out their help me with this. I to can only eat things that is organic so I redo alot of the recipes so I can eat alot of stuff I'am allgic to pesticides, hornmores, n antibotics, dairy, eggs, whey, so I watch n read everything,I do not have a galdbladder n was told I could eat everything after that well I could not n get sick after that it will come out of 1 of the ends is all i need to say, but if I eat this stuff I'am ok, for everybody that may have the same problem as me just try drinking the organic milks w/o hornmores, pesticdes, n antibotics in it n see if that works for you same with the eggs thats what I do open the lid n see what it says, if it don't say that well its not for you (eggland) is one of the names I use horizan , silk, r 2 of the milk blands I use, they also have sorbet icecream but watch them some do have milk in them n if it doesn't say organic milk your not getting that your getting real milk, then go on internet n read, read, read all your labels n read whats best for you cause everybody is not the same, I hope that helps n feel free to send me a message n let me know if anybody wants :-P

By Jennifer on May 21, 2013

I used milled flax seed with water and mine turned out great

By Martha on May 15, 2013

:-| Public service announcement! flaxseed oil and water is NOT, I repeat IS NOT an egg substitute for cakes unless u want some sort of cake pudding cause that's what I got.....

By Sensitive Meal Planning: Tips and Creative Solutions for Food Allergies and Food Sensitivities | Rebecca Bitzer & Associates on May 9, 2013

[...] photo source Share this:FacebookTwitterPinterestGoogle +1 [...]

By sue on Apr 17, 2013

love to hear all these info from u..can i share these info in my blog?? :-P

By Mayura on Apr 15, 2013

Does the butter milk substitute work only for 1 egg? What if I need to add more than one egg and I increase the proportion of buttermilk?

By Renee on Apr 12, 2013

Thank you so much for the information, my husband has just been diagnosed with gluten and egg allergies and I having to learn to cook/bake all over again. ;-(. It's a learning curve for sure, so thank you again for sharing.!

By See It, Try It, Capture It » Rum and chocolate, what could be better? on Apr 10, 2013

[...] of four eggs. If you prefer to avoid dairy altogether, you can use tofu or soy yogurt; I’ve found this to be a pretty comprehensive [...]

By Renee on Apr 10, 2013

@alex...if you truly have an allergy to eggs, you'll know it. From someone who is also terribly allergic to eggs...for me, it feels like labor pains or the worst cramps times ten!!! My stomach pains could last hours or days and I was stuck in bed in pain after eating even a couple bites of egg. After being allergy tested at 12 years old, it was proven that I have a severe allergy to eggs, getting allergy tested helps! Thank you for this substitute post!! :-D

By lillie on Apr 6, 2013

Thanks sooo much!!! :)

By Anita Endeman on Mar 31, 2013

I have a question.. I am both Vegan and allergic to eggs.. I have come across a recipe for Tuscany Spinach Pie.. It calls for 4 eggs... I have used many different egg substitutes. But I have no Idea what to use for this dish.. I don't see applesauce or banana working, nor flax seed :-? ..Can you help???

By Are free-range hens really free? | SAFE talk on Mar 20, 2013

[...] eggs. There are a million recipes for great baking and food without eggs. Try visiting Go Veg, Chef In You or Cruelty Free Recipes. If you can’t stop completely, reduce as much as you [...]

By Fluffy Yummy Pancakes that You Won’t Know are Dairy-Free on Mar 13, 2013

[...] a full list of egg replacement ideas see Chef In You here Share this: Pin ItEmailPrintMoreShare on TumblrDiggLike this:Like Loading... Filed Under: Good [...]

By Food, Cooking, Recipes | Pearltrees on Mar 12, 2013

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes home • contact • blog • fb • twitter to experience pearltrees activate javascript. [...]

By alex on Mar 12, 2013

I may have an egg allergy. I would be very interested to learn of some of the allergic reactions that others experience who know they have the allergy. Thanks.

By Amanda on Mar 5, 2013

If you go to a health food store you can find a product called Egg Replacer by Ener-G. It works very well with baking. I use this all the time when baking as the replacement for eggs. It is not that expensive and you get a lot out of one box. Hope this helps!

By Ursa on Mar 5, 2013

This is some really helpful information indeed! Thank you so much!

By Chocolate Lemon Cupcakes with Lemon Butter cream | Cook-Eat-Burrrp on Mar 4, 2013

[...] To make them eggless, please use one of the replacements as mentioned here. [...]

By Dairy-Free, Egg-free Chocolate Chip Cookies | Cupcake Love on Mar 2, 2013

[...] http://chefinyou.com/egg-substitutes-cooking/ [...]

By analicia on Feb 20, 2013

:?: does any one know anothr way im kinda confussed does water work??? :?: :!:

By sargef. | Pearltrees on Feb 19, 2013

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes 10 Bible Verses For When You Feel Overwhelmed » The best remedy I can possibly recommend for feeling overwhelmed is reading God’s Word. 13 Evidence-Based Medicinal Properties of Coconut Oil <i>Photo: krissen /Creative Commons </i> [...]

By Hazel, on Feb 11, 2013

My scones never rise up much.can I make an eggless scone and how do I substitute an egg in an. 8oz sr flour recipe. Thank you

By June Birch on Feb 4, 2013

Have been experimenting with a handful of oats, ground up in an ordinary hand grinder, added to flour when I make pastry etc...It seems to make a much crumblier texture which I like. Also, don't ask me why :-| but I use apple juice instead of water and it seems to improve it a lot.....Experiments continue.

By Vanessa on Feb 3, 2013

This was interesting information! Thanks for sharing! I did learn another substitute which works as well. Substitute the vegetable oil in cakes, brownies or other desserts for avocado. It is a 1:1 ratio for substitution. May make white cakes green but makes for a more moist cake!

By Baking Q&A with Sinfully Yours - Bake Box | Bake Box on Jan 26, 2013

[...] ANSWER: This is a great article for substituting eggs in baking based on what you are baking: http://chefinyou.com/egg-substitutes-cooking/ [...]

By Strawberry Crepes Creme « Wickedly Delish on Jan 26, 2013

[...] results or find a substitution? I chose to hit the internet and found a GREAT substitution at Chef In You. Substitution for egg in pancake type products is 1 tablespoon flax seed plus 3 tablespoons [...]

By Lisa on Jan 25, 2013

Thank you for posting this information. I also have recently developed an allergy to egg. This is going to help me a lot. You are literally a life saver! :)

By GieBie on Jan 24, 2013

I don't see Chia seeds listed. I see "Flax" listed 3 times, though. Chia seeds are wonderful egg substitutes; whether whole or ground. ratio is 1 to 3. 1 T chia to 3 T water.

Yes, you are right. I have used it myself. I forgot to update it here. Thanks for the reminder. --DK

By Week 1 in review – Dr. Vivienne Guy, ND « Sunrise Wellness Centre on Jan 22, 2013

[...] Here is a blog that I found that has egg substitution ideas [...]

By Handy Dandy Notebook…err…sub charts! « Crying In My Soy Milk on Jan 17, 2013

[...] http://www.chefinyou.com/egg-substitutes-cooking/ [...]

By Wicked Goodies on Jan 14, 2013

Thank you so much for this informative post. I am severely allergic to eggs and I use flax a lot as an egg replacer but you have just shown me a world of other possibilities. Right on. :)

By Kitty on Jan 12, 2013

THANK YOU SO MUCH! A miracle for vegans :-)

By bambi on Dec 28, 2012

I'm trying to adapt a recipe for chocolate bourbon pecan pie. Neither Ener-g nor Bobs red mill egg replacers worked. I need quite a bit more leavening and some more thickening to make the pie set. Do you have any ideas?

By Isabella on Dec 28, 2012

Hi thx so much for these egg substitution I really need them because I have been allergic to eggs since I was born and the applesauce is great substitution.thx again :wink: :-D

By Breakfast Muffins on Dec 21, 2012

[...] flax muffins. However, I have to substitute eggs because I only have 2. So, checking on this site: http://chefinyou.com/egg-substitutes-cooking/. Hurrray, I can use [...]

By peggy herrod on Dec 18, 2012

just so you know. never, ever, ever again will i make cookies using the substitution of cornstarch & water . flat, hard cookies. the taste was okay, but i sure wasted a lot of time and money because i sure can't shard those with anyone i'd like to have think i could bake. even my daughter who doesn't eat eggs said she'd just as soon i had made them with eggs and not told her.

By Barbara on Dec 9, 2012

I had rast tests years ago that showed I had an egg allergy. Never having had any kind of reaction, I ignored the results and continued on my egg eating way. Recently, I've had significant problems crop up, and now need to find alternatives to eggs in my cooking/baking. Thanks for these tips, I'll be baking using some of them today!

By Egg substitution | Lizzies Tips for Everyday Living on Dec 5, 2012

[...] http://chefinyou.com/egg-substitute [...]

By In | Pearltrees on Nov 19, 2012

[...] Egg Substitutes in Baking | Vegan, Egg Free Substitutes Blueberries are a superfood; they are full of vitamin C and antioxidants and are known to lower LDL (bad) cholesterol. Dive into this seafood dish featuring the sweet berry; it has just 222 calories per serving. <b>Tip: </b> Refrigerate blueberries as quickly as possible and keep them dry. Do not wash until ready to use. They should last up to two weeks if stored properly. [...]

By A New Look at Thanksgiving Meals – Thanks to My Food Allergies on Nov 15, 2012

[...] for eggs, I found a great resource for egg substitutions. It even tells you when you should use which [...]

By Cyndy on Nov 9, 2012

Thank you for all the information. I think I will be able to provide some great snacks for my grandson!

By Cyndy on Nov 8, 2012

What wonderful information! I have a grandson who is allergic to eggs, wheat and peanuts to name a few. Baking for him is always challenging, but these suggestions for egg subsititues is really going to help. :wink: Thanks

By Laure on Nov 2, 2012

I've been diagnosed with a deadly egg allergy last month, after spending a month at the hospital. I'm 19 years old and I just wanted to leave a little thank you for this list. I've always had a sweet tooth, so I'm going to have to change a lot of things in my diet. So thanks for this great list.

I am sorry to hear that you had to go through all that :(. But hey, there is always a way out there to make our life and food better :) So here's to improved health and a new interesting journey. :) --DK

By Carol Knorr on Oct 29, 2012

what can be substituted for buttermilk?

Pls refer my Baking Substitutes list for that --DK

By California Vegan on Oct 26, 2012

I bake vegan all the time, use no eggs EVER, and still found this list useful because it breaks down what can work best in which type of recipe. I have no idea if the canola oil I'm using is for binding or moisture, etc., because vegan cookbooks never go into all that. Thank you!

By Carol Gedeon on Oct 21, 2012

What would be a sub. For making fresh spaghetti? Thank you

Actually pasta doesn't necc. need an egg and you can make a good pasta with just flour and water. Will post a recipe for the same soon. But I am assuming that a flaxseed sub would work and enhance the pasta nutritionally too. --DK

By A Flexible Gluten Free Quick Bread Recipe | rubenesque runner on Oct 19, 2012

[...] an egg replacement, I prefer to use ground flax seeds mixed with a bit of water. Why flax seeds? Well, sometimes [...]

By Keep Calm and Carry On: Adapting Disaster in the Kitchen « em magazine online on Oct 18, 2012

[...] Then I googled, rather guiltily, typing in “substitute for eggs.” Sure enough, this little gem popped up: http://chefinyou.com/egg-substitutes-cooking/ [...]

By Apple cake | newagey babble on Sep 30, 2012

[...] great. You might want to try some mashed banana as a substitute too, for some exciting flavor. This website here is a great guide for substituting eggs. As you can see, there are lots of options (HINT HINT NPR). [...]

By Go Vegans on Sep 17, 2012

The baby chicks are baked alive in the egg farms, it's only fair to stop using it as it can be replace by so many things. Omlets can also be substituted by tofu by using tameric and nutritional yeast to give some color and a hint of the flavor, plus they say the black sault tastes and smells like egg but I haven't tried yet. Thanks for posting this, I never heard about the yogurt. And am gonna bake right now ^_^

By Quora on Sep 2, 2012

What heuristic can be used in baking recipes to use soy lecithin or vegetable oils as a substitute for eggs?... This topic is actually huge, and could be the source of an entire booklet. (In fact, it could be the linchpin for a whole exploration of molecular gastronomy/food chemistry.) Part of the problem you're having is that you're only fulfilling some of th...

By Fern S. on Aug 13, 2012

:wink: This is pretty useful when we run out of eggs. Do you think applesauce could be used in lime bars(or lemon bars)as an egg substitute?

By Lemon Coconut Cake with Spiced Honey Syrup « Laura's Mess on Aug 2, 2012

[...] work very well, maybe try 2/3 cup / 160ml then test your batter for consistency). You can also try egg substitutes like ground flaxseed, if you’re feeling brave. I have not tried this so I have no idea how it [...]

By Rhiana on Jul 28, 2012

Incredibly useful, thank you!

By Doreen on Jul 24, 2012

:-D IT IS A SUPER LIST. WELL DONE. KEEP UP THIS VERY GOOD WORK. THANKYOU SO MUCH. GOD BLESS YOU.

By Robyn on Jul 22, 2012

Great list! For the vinegar/baking powder substitute, would that be one tablespoon each per egg?

By Parul on Jul 5, 2012

The list is great!!! Very useful. Wanted to know what is the egg substitute for glazing on pies?

Butter, Cream or Milk --DK

By If it is GF, DF, Egg Free– what is left? « Cookie Cutters on Jun 13, 2012

[...] In my research I also found this on Pinterest a friendly egg substitution handy breakdown on my board & here . [...]

By vkjhkjhl on Jun 10, 2012

chia seeds work even better than ground flax!

By Kathleen on May 30, 2012

You can also use pureed pumpkin as a replacement for both the eggs and the oil in brownies (if using a boxed mix, just add a can of pumpkin puree and bake as directed). You can't taste the pumpkin any more than you can taste applesauce as a substitute, and the texture is much denser (more like a real brownie!)

By Jaya on May 27, 2012

Ive i hav read that 1cup curd aka yodurt also can be used as a substitution of an egg... wat do u thnk abt this... how r the rusults??

By Angelia on May 26, 2012

I have used applesauce in brownies & cookies successfully. partly due to having lots of it on hand and partly to cut the fats/oils in a recipe. If you do use applesauce and want to limit the sugar, use the "natural" versions of the brand. it has no extra sugar like the original.

By Larouti on May 24, 2012

It's a great list...thanks for posting...hope u add to it...what about mousse dessert such as chocolate or strawberry mousse for example which use raw egg whites for flufiness...I would love your suggestion, coz most people don't like raw eggs for sure...Thanks

By Reena Jain on May 23, 2012

What would be egg substitute fir ice creams Thanks

By Ashley Chambers on May 21, 2012

We make substitutions all the time with eggs. Our fave for savory dishes like cornbread is to use pureed squash or carrots. This started because I had all these extra jars of baby food hanging out in my pantry. 1 jar=1 egg essentially. Now, I just keep a few pureed baby foods in my pantry lol. Also, works well for camping :)

By nükhet kuzuoğlu on May 21, 2012

:-? i couldn t share this page on my facebook.

Will copy pasting the link to this page in your status help? --DK

By preeti on May 4, 2012

i am very happy to see these substitute. this chart is amazing :-D thanks a lot!!!!

By Sandhya on Apr 26, 2012

Hi, Thanks a lot for the amazing list. I saw that you mentioned non vegetarian gelatin in one of the substitute. Where do we get it and what is it called? Thanks a lot in advance.

Its called "China Grass" in India and "Agar Agar/Kanten" in other places--DK

By June Birch on Apr 26, 2012

It's a stunning list. Thank you so much. Have just spent half an hour trawling the web and found nothing as useful. Will let you know any splendid new discoveries based on these. :-D

By George Biji on Apr 23, 2012

Egg substitutes mentioned above is reasonable and would love to try vegan cakes.

By N.Nina on Apr 22, 2012

I am thrilled to see such a comprehensive list of egg substitutions. I was under the impression that one would work for all. Which one will be the best option for a baked cheesecake?

By shilp on Apr 9, 2012

Very good :)

By Loramir on Apr 6, 2012

Make sure you cut the sugar if you use something like applesauce. I didn't think about that when I made brownies using applesauce instead of eggs. They came out pretty good - they were super-fluffy and tended to fall apart when they were warm, but once they cooled they stuck together better. They were a bit too sweet, so next time I'll cut the sugar a bit.

By Adding egg | Naimafaddin on Mar 14, 2012

[...] Substitute for Eggs | Vegan, Egg Free Substitutes in Baking | Chef In …Many want to avoid eggs for myriad reasons – health, culture/religion, likings etc. Although adding eggs makes the end product so much better, it does not mean … [...]

By Rao on Mar 1, 2012

Thanks for the list. This is really helpful!!

By Coconut Flour Brownies on Feb 28, 2012

Hello, Soy (unfermented, at least) is really bad stuff (for health, and especially for people with intolerance). Do you think regular yogurt would work just as well? Thanks so much for this fabulous list. Usually everyone just says flax, but flax can be too loosening, if you catch my drift. I'm intrigued by the pumpkin!

By Sarah on Feb 27, 2012

that is a comprehensive list! And a very useful one too! Thanks!

By Archana Haresh Sanghvi on Feb 3, 2012

this chart is amazing !!!!!!!!! thanx a lot...so helpful :-P

By bread. 4 of 52. « on Jan 31, 2012

[...] since it’s missing all the eggs that usually make these really fluffy. I did come across this, however, so I have some more non-egg options to try next time I make [...]

By Vons Sucks on Dec 24, 2011

I was at Albertsons and they didn't have egg substitutes so I called Vons/Safeway (CA) and they SAID they had it. So I bought all the ingredients from Albertsons (since they're cheaper), headed over to Vons for the LAST ingredient, and when I arrived, no one had ever heard of egg substitutes. Stupid lady on the phone said they had it but they really didn't. I was really mad. THANK YOU for making this list. It's a real life saver. :-D

By momofthree on Dec 22, 2011

I wish I had found this list of egg substitutes 2 years ago when I found out my son was allergic to eggs, this is a lifesaver, maybe now we won't have so many disasterous recipes trying to make him cakes and cookies. :mrgreen:

By Vina on Dec 13, 2011

Hi, I was wondering if you have used or know of a gelatin substitute that is not Agar-Agar. I want to make panna cotta but do not want to add either gelatin or Agar. I've read online that pectin, arrowroot starch work but not sure if they would work with dairy. Let me know if you stumble upon any such ingredient. Thanks.

By Thais on Dec 1, 2011

:-P DK you just saved my night!!! INstead of 2 eggs I have used banana puree (3 units of banana) and the brownie mix came out MAGNIFIQUE!!!!!!! awesome & super useful chart!

By How to Have The BEST Gluten-Free Thanksgiving and a Recipe Roundup | Adventures of a Gluten Free Mom on Nov 11, 2011

[...] out the comprehensive EGG SUBSTITUTE CHART over at Chef in You and tape it to the inside of your cupboard (that way it’s always handy [...]

By Cookies & Corn | Sunday Is My Happy Day on Nov 8, 2011

[...] 3 egg whites, lightly beaten (see substitutes) [...]

By made in MyKitchen | eggless chocolate cranberries & pecan cupcakes « chapter V on Oct 20, 2011

[...] solved..now, something to substitute eggs with..i quickly did some googling and this site for vegan cooking came up..my eyes rested firmly on buttermilk, a substitute for eggs in cakes..quoting the site, [...]

By tparks on Sep 16, 2011

Im new to this, so I have a question. Can this be done with a cake box mix? I was ask to make a cake with applesauce. And If I read this right I would use 3- 1/3 cups applesauce to sub for 3 eggs, that the cake box mix calls for?

By Tina on Sep 7, 2011

I love this chart!!! It's fantastic, thank you so much for taking the time to put this together. I have shared it with friends on Facebook and Google+ along with the link to your page. Just made brownies using pureed banana :)

By pooja kaur on Aug 13, 2011

omg im so happy that i came across this website i have been looking for this for ages and i have tried the homemade egg substitute and soda pop and the cake came out so deicious also it wasnt uncooked unlike my other egg substitutes that i put in my other eggless cake etempts that did no work so thank you so much to whoever made this website i really appreciate it :-D

By vidhi koolwal on Aug 5, 2011

i want to make a cake out of a cake mix,but the instructions ask for three eggs.How can i overcome this difficulty :?:

By Nidhi Sharma on Jul 29, 2011

thanks for this useful information. this is what i am searching from ages...................thanks a load for this :-D :-D :-P :-P :-P :-P :-P

By Nidhi on Jul 28, 2011

I am terribly impressed by the chart that you have prepared

By P on May 26, 2011

Thanks soo much for this info... something completely new to me... especially since I had a packet of flax seeds with me and now that I know it can be used as an EGG substitute its just awesome. Thank you once again for sharing this... Awesome job and Im so happy I stumbled upon this site

By sveta on Apr 9, 2011

Very impressed by the egg substitutes. Wanted to know how to make the applesauce as it really applealed to me. Mostly in eggless baking i have used condensed milk or yougurt so now would like to try the applesauce. thanks

I think that it is v similar to apple butter with the only difference of a more flowing consistency. You can use this post for reference. http://chefinyou.com/2010/07/apple-butter-recipe/

By Deepali Jain on Mar 19, 2011

Hi DK, I used buttermilk as a substitution & made Dates & Walnuts cake. It turned out amazing. Thank you very much. However, on 2nd day the cake developed a slight wet/ sticky layer on top. My husband refused to eat the cake with this layer & removed the top part. I would like to know why this happened and how can I avoid this. It would be really helpful. Thanks again.

By sujata on Jan 18, 2011

all ur recipes are too good,i would like an eggless cheese cake recipe if you have thanx alot

By Rita on Jan 7, 2011

Thanks for sharing this very helpful information with us all!! :-P :-D :-P :-D

By Susan on Nov 14, 2010

thanks so much for posting this... this time of year I bake a whole bunch and I don't always remember what I can use as a sub for eggs... I will be bookmarking this page! Happy Holidays and Happy Baking/Eating!

By r on Oct 20, 2010

Really appreciate this list. have not yet tried it, but was making my own subs for eggs, this extensive list is more helpful. hope to try some soon. have made few items from other recipes and they turned out well.

By Madhu on Oct 4, 2010

Hi DK, I have a Biscotti recipe in hand...I have all ingredients in hand except for silken tofu... it calls for 3/4 cup of silken tofu... I have flax meal at hand... will i be able to substitute flax meal for silken tofu and still get the same texture? please suggest...

By Seema Jain on Sep 29, 2010

This is an amazing list, very helpful :) . Just wanted to confirm for the 'coating one', if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

By jagdeep kaur on Aug 18, 2010

this is amazing... subsitutes for eggs..... too good.... even for gelatin.. thanks a lot

By anshoo on Aug 11, 2010

:-P this is amazing..I never knew that egg can be substituted with soooo many things available in every kitchen itself...thanx a ton.....

By 取代＂蛋＂的食材。 | 小球變大球 on Aug 5, 2010

[...] 之前為了容易蛋過敏的小寶寶查到的資料。。。 http://chefinyou.com/egg-substitutes-cooking/ [...]

By Shivangi on Jul 26, 2010

Can egg be substituted with condensed milk or evaporated milk? What would be the measurement? Thanks!!

By Rupa on Jun 7, 2010

Thats great! Thanks for these substitutes. Will try one of those.

By Swarna on May 27, 2010

Great list thanks DK! Wherever you have mentioned soy yogurt can I use plain yogurt. I am allergic to soy.

Oh yes! You can :) --DK

By JacJac on May 25, 2010

:) I wonder what is the purpose of egg whites? For richer taste or for the stickiness? The answer will help me to find substitute best suited and what happens if I omit it altogether?

Its for providing nice fluffy texture and the spongy airiness to baked goods :) A super duper bargain for practically no calories along with providing protein with no fat :) --DK

By Alamelu on May 23, 2010

This is something i've been searching for ages. I can't tell you how many recipes i couldnt try out cos they included eggs. Thanks a millon.

By Shweta on May 23, 2010

me was always looking for substitute 4 eggs, thanks so much for details

By mridhu on May 23, 2010

This is a really well compiled list.

By anita chandramouli on May 22, 2010

DK,you have put in a lot of efforts. highly motivating !!thnx a lot. :) my daughter is coming back home frm her hostel for summer hols. i plan to make quite a few of ur reciepes for her. thnx once again :)

By Rashim on May 22, 2010

Thank you very much for this wonderful list of egg substitutes :)

By Bhairavi Parag on May 22, 2010

Very useful post. Thanks!

By Cady on May 21, 2010

Most vegetarians and absolutely no vegans would use gelatin as a substitute for eggs since it's also an animal product.

You dont have to use it - Its just a substitution which I have mentioned also for ppl who can't eat eggs for health reasons. This list is not exclusive to vegetarians and Vegans. Its for anyone wishing to substitute eggs - period --DK

By Tweets that mention Substitute for Eggs | Vegan Egg Free Substitutes in Baking | Chef In You -- Topsy.com on May 21, 2010

[...] This post was mentioned on Twitter by Vegan Wheekers, D_K. D_K said: Looking for Egg Substitutions ( and Vegan) IN baking and cooking? Chk this comprehensive list http://chefinyou.com/egg-substitutes-cooking/ [...]

Egg Substitutions by DK on May 21, 2010

1 Whole Egg = 2 Egg whites

Replacement In

How to Replace

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