Substitute for Eggs When Baking

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If you are looking to remove eggs from a baking recipe it is worth bearing in mind that the lower the proportion of egg in a recipe, the more likely you are to get satisfactory results. Eggs can serve different functions, according to the recipe. For example in a sponge cake the egg provides leavening, helping the cake to rise, whilst in a cookie recipe the eggs act as a binder to help hold the ingredients together. Baked goods using egg replacements will tend to be less light and airy than those made with eggs so it is also a good idea to aim for baking recipes which are slightly denser, such as quick breads or brownies.

There are commercial egg replacement powders (such as EnerG) where you mix the powder with water or milk and use as a replacement for eggs. This is a good choice for cookies, cheesecakes and denser cakes such as brownies or yogurt-based cakes. Mashed banana is also a useful substitute for eggs - roughly 1/2 of a large banana per egg - in items such as quick breads (pumpkin bread, banana bread), muffins and some carrot cakes, though you may need to reduce the sugar slightly in the recipe as the banana will add extra sweetness. Apple puree/applesauce can also be used - roughly 4 tablespoons/1/4 cup per egg - and is good for American-style pancakes and muffins.