Dec 4, 2020 | LIFE | By Kara Thomas | Illustration by Jubilee Rivera-Hernandez
We’ve all been there — you carefully picked out the perfect cake recipe to make your mom for her birthday, already started sifting the flour and baking soda together, when you reach in the fridge for an egg, and … it’s not there. You’re out of eggs, the key ingredient in your cake recipe, and you’re on a time crunch, so there’s no time to go to the grocery store to pick up a carton. What now?
Although this egg dilemma may seem like the end-all-be-all in the moment, there are many substitutions you can make for eggs, and still have your recipe turn out just as delicious as it was normally going to be.
Baking Egg Substitutes
1 egg = ¼ cup of substitute (or 4 tablespoons/2 ounces). It is vital that you make sure your substitute is equal to the amount of egg you are leaving out in your recipe.
Most common baking egg substitutes include: mashed banana, applesauce, silken tofu, yogurt, ground flaxseed mixed with water*, buttermilk, sweetened condensed milk.
Best Egg Substitutes for Cakes and Cupcakes (per 1 egg)
- ½ mashed banana
- ¼ cup applesauce
- ¼ cup silken tofu
- ¼ cup buttermilk
Best Egg Substitutes for Cookies (per 1 egg)
- 1 tablespoon of flaxseed + 3 tablespoons of water
- ¼ cup condensed milk
Best Egg Substitutes for Brownies (per 1 egg)
- 1 tablespoon of flaxseed + 3 tablespoons of water
- ½ mashed banana
- ¼ cup applesauce
- ¼ cup silken tofu
- ¼ cups yogurt
- ¼ cup buttermilk
*To create a “flax” egg, combine the flaxseed and water, mix, and let it thicken for five minutes before adding to your recipe.
Please shoot me an email at K_thomas@coloradocollege.edu if you have any food/cooking related questions — I’d be happy to answer them! Additionally, if you have any ideas for future recipes or cooking tips, feel free to send them my way as well.