Seven best egg substitutes for the egg-free baker

More and more people are cutting eggs out of their diets, either because of allergies or because they have moved to a more ethical lifestyle. 

But many people believe that they are losing out on the nuances of baking and cooking that eggs can provide to recipes. 

However, with a little compromise in texture or taste and a little practice to determine which substitute is correct for your recipe, you can make delicious baked goods without worrying about egg content.

Here are six excellent replacements for eggs in baking:

1. Banana

Just a quarter cup (60ml) of mashed banana can replace an egg in most baked goods. The banana adds great moistness to the food; however, you will likely have a banana-flavoured treat.

2. Ground flaxseeds

You’re in luck with flaxseeds as they are currently a popular part of the trending Banting Diet and so are widely available at retailers. To replace one egg, simply mix 1 tablespoon of flaxseed powder with three tablespoons of water and mix until gelatinous.

3. Buttermilk

Buttermilk is a popular replacement for eggs as the result is soft and tasty. What you have to do is use half a cup (125ml) of buttermilk to replace one egg. Just remember that when making the dough you’ll need to add less water than the recipe may ask for.

4. Vinegar and Baking Powder

This substitute is useful when you need more than one egg, such as when you are making a cake. Mix one tablespoon of vinegar and one tablespoon of water together. Add a teaspoon of baking powder to the liquid and stir until well-blended. Add to your mixture as required. This substitute is also great for making cookies crunchy.

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5. Gelatin or Agar Agar

Also used for baking cakes, you can use unsweetened and unflavoured gelatine instead of one egg. Combine a tablespoon of gelatine with three tablespoons of lukewarm water and add to the mixture. Gelatine is an animal-based product so many vegetarians prefer to use Agar Agar powder instead.

6. Cooked Oatmeal or Flour

For savoury dishes that require eggs to bind, like burger patties, oatmeal is the ideal binding agent - it also adds extra nutrition and fibre. If you wish to coat something with a batter, mix flour with water until you have a paste and use that as a coating. Remember to add salt!

7. Fizzy Cooldrink

If you need to replace three eggs in a recipe, one normal-sized can of carbonated cooldrink will work well. It will also work as a replacement for the oil and egg combination required by most boxed cake mixes.

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