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Baking without eggs

Around this time of year, when the days are getting shorter, most hens stop laying. They take a break until spring, which is a more favorable season for raising chicks. It’s also the time of the year, we start cooking and baking more. Baking is very much a part of the holiday tradition. So what to do? Buy eggs from the store? Nope. Force the hens to lay eggs with artificial lights? No. They deserve a good rest. Replace the eggs? Yes! Here is how to substitute 1 egg in almost any recipe:

  • 1 tablespoon of ground flaxseeds + 3 tablespoons water Makes a thick and gelatinous egg replacement perfect for binding.

  • 2 tablespoons water + one teaspoon oil + 2 teaspoons baking powder Great for cookies and muffins.

  • ⅓ cup unsweetened applesauce + ½ teaspoon of baking powder Adds moisture, very versatile.

  • ¼ cup mashed banana It may add a mild banana flavor which could be a good thing or not.

  • ¼ cup blended silken tofu Ideal for recipes calling for lots of eggs like quiches and custards.

Want to bake meringues, soufflés, and angel food cakes? Use aquafaba! Aquafaba is the liquid from cooking legumes, like the liquid in a can of chickpeas. It is very close to the consistency of raw egg white and can be used in many recipes in very much the same way. You can bake with it, whip it, use it raw... Use 3 tablespoons of aquafaba to replace one egg white. There are also some commercial egg substitutes like Ener-G Food Egg Replacer, VeganEgg, The NeatEgg, Bob’s Red Mill Egg Replacer. Pretty cool, huh? No more emergency trips to the store in the middle of a recipe because it calls for 4 eggs and there are only 2 eggs in the fridge. You can even bake for your vegan niece, and your friend with an egg allergy!


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