Substitution For Eggs in Recipes

October 22, 2015

My friend and her son are allergic to eggs and she shared this with me. I thought it would be a great way to get more veggies in my kids' diet and with the cost of eggs it helps save some money.


For every two (2) eggs substitute 1/2 cup pumpkin. This works really well in banana bread and cake mixes they stay super moist. I also tried it in pancakes and it works well. They have a very slight pumpkin taste, but tasted great and were super moist.

Source: Melanie

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December 4, 2009

My husband and I are vegetarians, and have found that one heaping tablespoon of sour cream equals one egg in any recipe. It works in any baking recipe I've tried (we cook a lot).

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December 25, 2009

What can you substitute for eggs when baking?

By Keith Hackney from Bensalem, PA


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December 26, 20090 found this helpful

Ener G Egg Replacer - Most large grocery store chains have a health food section, or call a health food store and see if they sell this product. It comes in a powder form and is mixed with a small amount of water. It's great for people who are allergic to eggs.

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December 29, 20090 found this helpful

1 tablespoon sour cream for baking, and 1 tablespoon mayonnaise for everything else. :-)

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April 14, 20180 found this helpful

Most mayonnaise are made with eggs so if you are going egg free because of and allergy this would not work.

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March 8, 2016

I am allergic to eggs. I need a substitute, please!


August 13, 20170 found this helpful

Egg Substitutes for Baked Goods
In a typical recipe for baked goods, eggs generally play one of two roles: binder (to hold the recipe together) or leavening agent (to help it rise). Sometimes eggs play both roles at once. Determining which purpose the eggs primarily hold in the recipe you are considering will help you determine what options for replacement you might have.


As a rule of thumb, if a recipe for baked goods calls for three or more eggs per batch (with a typical "batch" consisting of 36 cookies, one pan of brownies, one loaf of bread, or one cake), egg substitutes generally do not work. The consistency of the finished product comes out poorly. Pound cakes, sponge cakes, angel food cakes, and other popular desserts with relatively high egg content do not turn out well in egg-free cooking. In these situations, it is usually best to make something else.

There are commercial egg replacement products on the market. Be sure that you are considering an egg replacement, not an egg substitute. Egg substitutes are generally marketed in the dairy portion of the grocery store, and are designed for cholesterol-conscious people, rather than for egg-allergic people. They contain egg, and are unsafe for those with egg allergies. Commercial egg replacement products (such as Ener-G brand Egg Replacer®, a popular powdered product that is available in natural foods stores across the U.S.) generally will work for either binding or leavening purposes. As with any other product, be sure to read the ingredient statement to ensure that the product is indeed safe for your child.


Eggs as a Binder
For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:

1/2 of a medium banana, mashed
1/4 cup of applesauce (or other pureed fruit)
3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
Commercial egg replacement products (see above)

Keep in mind that the addition of pureed fruit may impact both the taste and the density of the finished product.

Xanthan Gum
Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.


Eggs as a Leavening Agent
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture:

1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Note: this mixture calls for baking powder, not baking soda. The two products are not interchangeable.

Egg White Glaze
Occasionally recipes will use egg whites as a glaze, with the beaten egg whites brushed onto the top of the item before it is cooked. One good option here is to use melted margarine instead of the beaten egg whites.

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April 25, 2013

There are still cakes and cookies that you can make when eggs are not allowed in your diet. This page contains baking recipes without eggs.

Baking Recipes Without Eggs

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July 7, 2016

Eggs are typically used as a binder in meatloaf. If you are eliminating eggs from your diet, there are ingredients you can substitute. This is a page about substitutes for egg in meatloaf.

Meatloaf with several slices ready to be served

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December 25, 2009

Items you can substitute for eggs in recipes.

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