Egg prices are soaring, and availability is scarce, and yet, eggs play a crucial role in baking. Eggs contribute to the texture, structure, moisture, and flavor of so many baked goods. Today as I was at the store purchasing eggs and as I looked at the sticker price, I debated whether to use an egg substitute like chia seed, flax seed, applesauce or even chickpea water. That’s one of the benefits of being a chef, you understand the science behind most ingredients and how they’ll react with certain combinations.
These replacements can mimic the properties of eggs, ensuring baked goods maintain their desired characteristics without compromising taste or texture.
One of the most common egg substitutes is the use of flaxseeds or chia seeds. Both flaxseeds and chia seeds create a gel-like substance when mixed with water, making them effective substitutes for eggs in binding and moisture retention. To use flaxseeds, grind one tablespoon of flaxseeds and combine it with three tablespoons of water. Allow this mixture to sit for about five minutes until it thickens. Chia seeds work similarly and can be used in the same ratio. This combination works well in cookies, pancakes, muffins, and other baked goods that require moisture and structure.
Applesauce is another popular egg substitute, particularly in recipes where the egg’s main role is to provide moisture. Unsweetened applesauce can be used in place of eggs in a 1:1 ratio, meaning one-fourth cup of applesauce can replace one egg. Applesauce contributes a mild sweetness and helps with the texture of cakes, brownies, and other moist baked treats. It’s particularly useful in vegan baking, where eggs are typically avoided, and it also works well in fruit-based desserts or in recipes that already contain a level of sweetness.
For savory baked goods, such as breads or crackers, a mixture of vinegar and baking powder can serve as an effective egg replacement. This combination creates a leavening reaction that helps with the rise and texture of the dough. For each egg you are replacing, mix one tablespoon of vinegar (white or apple cider vinegar) with one teaspoon of baking powder. This mixture will help the dough rise, providing airiness and lightness similar to the effect eggs would have. This substitute is best suited for recipes where eggs are used for leavening and structural purposes rather than binding.
Another versatile substitute is chickpea water. Chickpea water can be whipped to a bubbly and airy texture similar to egg white. The general rule of thumb is three tablespoons of whipped chickpea water to replace one whole egg. For recipes that require egg whites, such as meringues or macarons, aquafaba is particularly effective because it can be whipped into stiff peaks, just like egg whites. Simply use an electric mixer to beat the aquafaba until it reaches the desired consistency. This makes it a perfect substitute in recipes that require aeration or a light, fluffy texture.
Lastly, baking soda combined with vinegar serves as a reliable egg substitute, especially when you need both leavening and structure in your recipe. This combination creates a chemical reaction that helps provide lift, similar to the role eggs would play in recipes like cakes, muffins, and cupcakes. For one egg, mix one teaspoon of baking soda with one tablespoon of vinegar. This substitute works well in many baked goods, particularly those that require a light and fluffy texture. It’s also a great option for individuals who follow a vegan diet or are avoiding eggs for other reasons.
As we’re all running from store to store searching for eggs, remember there are substitutes. They aren’t exactly like eggs, but who knows you mind like the substitutions better.
