Oh, man! No eggs? How the hell do you make anything without eggs? That’s it. You’re screwed. Yup.
Guess what? YOU CAN BAKE WITHOUT EGGS! Below is a handy list of egg substitutes. You may need to play around and just use common sense to see which one would work best in a specific recipe. Eggs do a couple of things: they add moisture and richness, as well as acting as a binder and leavening agent.
Applesauce. Use unsweetened applesauce, as the sweetened stuff will make your baked goods too sweet. Works as a great binder, and can also be used in place of oil (not to mention it will make a healthier version). 1/4 cup unsweetened applesauce = 1 egg.
Bananas. The riper, the more sweet and easier to mash. Half mashed banana = 1 egg.
Ener-G Egg Replacer. You can find this at most health food specialty stores. For leavening and binding. Simply mix with water and viola! Make sure to whisk well so there is no lumps. 1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons warm water = 1 egg.
Baking soda + vinegar. Works as a great leavening agent in baked goods. Once the vinegar mingles with the baking soda (remember making volcanoes in science class?), the magic starts. That’s why we have the oven preheated and our pans or cupcake pans ready for us- you don’t want this magic sitting around. Add the baking soda to your dry ingredients and the vinegar to your wet ingredients. One teaspoon baking soda + one teaspoon plain or apple cider vinegar = 1 egg.
Prune Baby Food. Stock up when you see this stuff on sale. Don’t worry- the prune taste bakes out. One small jar (4.5 oz-5 oz), or 1/4 cup = 1 egg.
Silken Tofu. Blend in a blender until smooth. Adds richness and also acts as a binder in recipies. 1/4 cup blended silken tofu = 1 egg.
Dairy Free Yogurt. There are many different kinds of non-dairy yogurts out there, and they come in a variety of flavors. Our favorite is vanilla soy yogurt, but you can also find dairy-free yogurts made from rice and coconut. There is some controversy over coconuts being considered a tree nut, so please talk with your allergist before using coconut yogurt. 1/4 cup dairy free yogurt = 1 egg.
Ground Flax seed. I try to sneak this stuff into as many things as possible (shhhhhh!) such as refried beans, smoothies, cookies, you name it! Not only is flax super good for you (it contains lots of fiber, a buttload of micro-nutrients and a healthy dose of omega-3 fatty acids), but it also has some pretty amazing egg-like properties in baked goods. 1 tablespoon ground flax seeds + 3 tablespoons water (or other liquid) = 1 egg.
Try these in your baking recipes and you’ll be wondering why the hell you ever used eggs in the first place. Eggs? Who bakes with eggs??