4 Egg Substitutes That Totally Work
You're in the mood to bake. Whether you go with bread, cupcakes or a cake, chances are the recipe you're using calls for at least one egg. But what if you're having a vegan pal over or you forgot to get a carton from the store? No worries. Just try one of these four egg substitutes that actually (really) work.
Let us explain: Flax "eggs," while not actually eggs, are terrific substitutes for the real thing when you're baking a recipe in which the egg serves as a kind of binder. For the equivalent of one regular egg, ground one tablespoon of flaxseeds in a food processor and mix it with three tablespoons of water until fully combined. Then, let it rest for five minutes to thicken before using in a recipe. Flax eggs create a slightly nutty flavor, so they're great for recipes where that works, like in whole-grain baked goods (we like Ambitious Kitchen's whole wheat sunflower honey oatmeal bread) and fluffy pancakes.
Swapping in ¼ cup of mashed banana for one egg (about half of a banana, depending on how big it is) adds moisture and a touch of extra sweetness to baked goods. The only thing to keep in mind is that bananas typically impart at least a little of their flavor on whatever you're pairing them with. As such, when substituting eggs with mashed banana, stick to recipes for baked goods that you don't mind tasting a little banana-y, like Chef in Training's banana cookies.
Like mashed bananas, using applesauce instead of eggs adds moisture to whatever you're baking, making it a great option for cakes that you want to be a bit more moist or fudge-like, like this dark chocolate cake from Lovely Little Kitchen. Use ¼ cup of unsweetened applesauce for each egg in the recipe.
Aquafaba, or the liquid that comes in a can of chickpeas, is a great substitute for egg whites. To try it, strain the chickpea water into a mixer and beat it into a fluff that you can use to make everything from mayo to macarons or PureWow's own gluten-free raspberry lemon pavlova.