How to Substitute for Eggs in baking recipes

Saturday, 15 December 2012

Source: via Hunnie on Pinterest

I was recently asked how one could substitute for eggs in baking.  Here is what I have found out.  There are many ways to do this, all tried and true.  Take your pick!

(1)  Use 1 teaspoon yeast mixed with ¼ cup water

(2)  Use 1 ½ tablespoon water, mixed with 1 ½ tablespoon oil and 1 teaspoon baking powder

(3)   2 tbsp corn starch = 1 egg
       2 tbsp arrowroot flour = 1 egg
       2 tbsp potato starch = 1 egg
       1 heaping tbsp soy powder + 2 tbsp water = 1 egg
       1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
       1 banana = 1 egg in cakes.

Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.


You can substitute three tablespoons of mayonnaise for one egg in baking. I have tried this, and it works. You will not notice any difference in flavor or texture.

I hope this helps!


  1. you can also make a vegan egg substitute using ground flax or chia seeds softened in warm water...the ratio is 1 part seed to 3 parts water.(to sub one egg use 1 tbsp seed and 3 tbsp warm water-soak for 10 mins) this works great in baking, but do not try to make scrambled eggs with it! xxoo

  2. Very useful post.Now I will be able
    to try some recipes I have spotted.
    Thank you for your immediate answer.
    You've been very helpful.
    Many, many thanks.

  3. We are completely egg free in our house due to allergies and I use 20g of Smash (instant potato) and about 60ml-80ml of liquid (be it milk, water, yogurt) for each egg. Also I have found that oil based cakes accept being egg free more so than butter based cakes. Some how they come out too heavy.

  4. Thanks for your input Jane and Cindy! Every little helps!


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