12 Best Egg Substitutes for Baking & How to Use Them (w/ FREE Chart)
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How to replace an egg?🥚🍳🐣 Finding a substitution is not easy because an egg has many functions, so use these measurements as rule of thumb for cooking and baking: 🌱 For binding and moistening batter (like for pancakes): 1 Tbsp apple sauce = 1 egg 🌱 For the fluff (like this mousse au chocolat): 2 Tbsp Aquafaba = 1 egg white 🌱 For a nice color: 2 Tbsp vegan cream 1 Tbsp maple syrup = 1 egg (egg wash) 🌱 For egg texture like this omelette: 100g silken tofu 1 Tbsp chickpea flour = 1 big egg 🌱
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How to replace an egg?🥚🍳🐣 Finding a substitution is not easy because an egg has many functions, so use these measurements as rule of thumb for cooking and baking: 🌱 For binding and moistening batter (like for pancakes): 1 Tbsp apple sauce = 1 egg 🌱 For the fluff (like this mousse au chocolat): 2 Tbsp Aquafaba = 1 egg white 🌱 For a nice color: 2 Tbsp vegan cream 1 Tbsp maple syrup = 1 egg (egg wash) 🌱 For egg texture like this omelette: 100g silken tofu 1 Tbsp chickpea flour = 1 big egg 🌱
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How to replace egg whites As a plant-based food scientist, I don’t use egg whites or aquafaba. I always use potato protein. It’s my go-to for fluffy, egg-free bakes and works beautifully in macarons, marshmallows, and sponge cake. A powerful ingredient that shows that we don’t need eggs anymore Results will vary depending on type of potato protein isolate. My basic recipe: I use a standard formula to replace 1 egg = 5.6g potato protein isolate 44g water 0.48g xanthan gum (optional for stability)
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