Replacing Eggs in Baking by Elle Walsh

Replacing Eggs in Baking

by Elle Walsh

Eggs are a kitchen staple, one that has been a necessity for generations. When you have to give up eggs for allergy purposes or because you are changing your eating habits, it may feel impossible. We use eggs in so many of our favorite desserts. They create texture, density, moisture and also act as a binder.

So, if you are looking to replace eggs in baking here is a place to start. There are many different options, these are only some of them. Try them out and see what works for you.

Carbonated Water

Carbonated water can magically replace eggs in most baking. Especially, in cakes and bread mixtures. It leaves your sweet treat with a similar fluffiness, density, texture and taste as eggs. Replace one egg with ¼ cup of carbonated water.

Ground Flaxseed

Ground flaxseed (aka a flax egg) works really well in treats like pancakes, cookies and breads. To make a flax egg, simply combine 1 tablespoon of ground flax seed with 2-3 tablespoons of water. Replace every egg that your recipe calls for with one flax egg. Mix well and let it sit for 5 minutes before you incorporate it into the recipe. It will turn into a gelatinous substance that resembles raw egg.

Banana, Pumpkin and Applesauce

Mashed banana, pumpkin and apple sauce are my favorite egg replacers for muffins and breads. The flavor of the fruit definitely crosses over into the finished product, so, if you want something savory, I would seek out a different egg replacer. Replace 1 egg with ¼ cup of mashed banana, canned pumpkin or applesauce.

Egg-Replacer

Egg-replacer is a mix of different starches and gluten free flours. It is made by a variety of different companies now, including Bob’s Red Mill and Ener-G. They are also usually found in the baking aisle of most grocery stores. I have found that this type of egg replacer is great in brownies, breads and cakes. Check package for mixing instructions. Usually it involves mixing the powder with a couple of tablespoons of water. This is the most unpredictable egg replacer as it doesn’t always work in every baked good.

Pro-tip: Make sure you shake the bag well before you measure out the egg replacer.

Elle’s Breakfast Frittata

Elle's Breakfast Frittata

Photo: J.Keel Photography

2 Cups chickpea flour (found at Sprouts)

¼ cup nutritional yeast

½ tsp. baking powder

2 ¼ cups water ¼ tsp salt, garlic powder, pepper and crushed red pepper

Assorted vegetable of your choice (2-3 cups, I like spinach, carrot, broccoli and jalapeño)

1) Preheat oven to 350 degrees. While oven is heating, sauté vegetables in olive oil for about 5 minutes.

2 ) Whisk dry ingredients with water and let sit while veggies cook. Layer vegetables at the bottom of a greased 8x8 brownie pan.

3) Whisk chickpea mixture once more and pour over vegetables.

4) Cook for 35 minutes or until a toothpick stuck in the center is pulled out clean.

THE VEGAN CHICK

Elle Walsh for ELLA Inspires Magazine

www.ellainspires.com

Elle Walsh is the owner The Vegan Chick Bakery in McKinney, TX. In addition to being a restaurant allergy consultant for local restaurants, she is a wife and mother of two who loves to travel, be in nature, and cuddle her Chihuahua dog, Sadie.

@THEVEGAN.CHICK