Egg Substitutes In Baking

Egg Substitutes In Baking :

1. If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.
2. If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.
3. If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

In Cake and Brownies one egg Substitute with below items :

• 1/3 cup apple sauce = 1 egg
• 1/2 mashed banana =  1 egg
• 1/4 cup yogurt = 1 egg
• 1/4 cup vegetable oil = 1 egg

Substitute for egg wash :

•  Simply use oil, dairy/nondairy milk, dairy/nondairy butter, water. 
• ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.

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Measurement Information 

Baking Measurement Information