During my years as a vegan, I always kept a box of Ener-G Egg Replacer around for baking. Most of the time people couldn't even tell that my cookies, muffins, and other baked goods were egg-less.
Though I am no longer a strict vegan, I continue to use egg substitutes in some of my baking. However, these days I prefer to go the less processed route and often use flax seeds instead of eggs or Egg Replacer.
More discussion on these substitutes, plus others, below the jump…
• Energ-G Egg Replacer – Made from potato and tapioca starch, Egg Replacer is free of eggs, gluten, wheat, casein, dairy, yeast, soy, tree nuts, and peanuts, making it useful for vegans and those with food allergies. Mixed with water, this relatively flavorless product does a good job of mimicking eggs in baked goods like cookies, muffins, and some cakes. The ratios on the box are a good starting point but depending on your recipe, you may have to play around a bit.
• Flaxseed – Finely ground flax makes an excellent binder; however, it has a nutty flavor that's best reserved for whole grain baked goods and pancakes. (Sara Kate did use flax in her Vegan/Gluten-Free Chocolate Cupcakes, with good results.) For more discussion and ratios, see this post.
• Silken tofu – Silken tofu is relatively flavorless but it can make baked goods dense, so it's best used in brownies and some quick breads and cakes. Use 1/4 cup of pureed tofu for 1 egg.
• Baking soda and vinegar – This is a decent egg substitute for fluffier baked goods. Use 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar for 1 egg.
• Banana – Different sources recommend anywhere from 1/2 to 1 mashed banana as a replacement for 1 egg in muffins and cakes. I haven't actually used this one as I'm allergic to banana, but I'm sure some readers can chime in!
Do you bake without eggs? Share your own tips and experiences in the comments.
Related: Egg Substitutes in Baking? Try Flax Seed!
(Image: Energ-G)
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Ener-G is a good product. It functions mechanically exactly the same as egg whites. It can add a mild tangy or metallic taste to foods. You probably wouldn't notice it unless you have the egg-based version of the recipe next to it. It's also obviously not as rich as egg, especially egg yolk. This is good if you want low fat, but it's correspondingly less rich.
Applesauce in a pinch! I especially like it instead of egg in chocolate chip cookies.
chia seeds soaked in water, similar to flaxseeds. but you don't need to grind them. 1 T chia + 2 T water per egg
I can't get ener-g egg replacer here in Spain, so I make my own mix of (equal parts) glutenous rice flour and corn starch, baking powder, and just enough water to bring it together (kind of like pudding). Works for most things.
Tofu I avoid in cakes because they turn out far too dense, but tofu works great as an egg substitute in pies, like pumpkin pie. I blend it until no chunks remain and use it more or less like an egg in the recipe. Depending on the water content of the pie, some agar agar may be necessary.
Yay! I'm allergic to bananas, too!
Oh, and these egg substitutes will come in real handy - I have some friends who are allergic! Thanks!
I use the flax seeds most often. Sometimes if the recipe only calls for a single egg, I just omit it and it often works.
I'm not vegan, but I use EnerG all the time. It works amazingly well and is cheaper than eggs.
applesauce is great. about 1/4 per egg!
I've used ground flaxseed/water mix, applesauce, and bananas. Thanks for the other ideas!
i use the bananas in both peanut butter cookies and chocolate chip cookies. people seem to love that almost as much as i do.
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Will that Ener-G work to replace the egg in a whole grain pancake mix that also requires milk and a little oil?
i always use fresh ground flaxseed and water. 1 T flaxseed premixed with 3 T water equals one egg. works like a charm.
I use Ener G for a lot of my cookie recipes but I recently made a vegan chocolate cake and used apple cider vinegar. It was sooo good! Nice and moist, light and fluffy.