My egg replacer experiment for baked goods. [View all]

Last edited Tue Feb 21, 2023, 11:20 AM - Edit history (1)

While my egg-free recipes for cookies, cakes, & muffins are acceptable they aren't fabulous. And the egg replacers I've used have been very decent for 1-egg recipes, but as soon as I go to 2 eggs, they don't work as well.

Here are the egg replacers I've tried & my ultimate solution below.

1 flax egg = 1 T flax meal mixed with 3 T water. Mix & set aside for 15-20 minutes. Make sure to give it time to get all thick & viscous.

1 aquafaba egg = 3 T aquafaba which is the liquid drained off a can of garbanzo beans. You can use any beans actually, but light colored beans won't affect the look of your baked goods. I've used liquid from cannellini beans too. I drain the beans over a bowl & then scoop the liquid into Tupperware midgets & freeze it.

1/4 cup pumpkin

1/4 cup applesauce

Anytime I have doubled any of the above for a 2-egg recipe, the results have not been very good. When I use the flax egg for 2 eggs the consistency of the cake/cookie is just off a little. When I use 2 of the AF egg the batter is too thin. So, I combined the two & so far I have been thrilled with the results!

I mix the flax egg & get everything else together while it sits. Then I whisk up the AF until it's frothy & add it to the flax egg & mix well. Add the mixture to your recipe at the time it calls for the eggs & proceed like you would for eggs.

The final baked goods have been fantastic! You can't tell they're egg-free.

Then I came across a 3-egg recipe, so after I mixed the AF egg into the flax egg, I added 1/4 cup pumpkin & blended that in & added to the rest of my ingredients. Other than a slightly more golden cake, it was perfect! I think you could use applesauce, too.

I wouldn't try these egg replacers in pies like pumpkin, pecan, & other custard pies. Maybe I'm wrong. ???
Anyway, I'm so thrilled to have found this & wanted to share with my vegan friends.