Substitute eggs in baking can be difficult but I've got you covered. Consider this your Baking 101 egg substitutes guide!
Eggs are multitaskers and play many different roles which all contribute to the success of the final product. Before choosing your egg substitute, it is important to think about what purpose the eggs are serving in that particular dish.
You can substitute eggs in baking by using oil, baking powder, and water, which works especially well in cakes and bread. It does contain a lot of fat though, so bear this in mind when choosing a recipe so you don't end up with an oily baked good.
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Carbonated water might seem implausible, but the fizz in carbonated or sparkling water means it acts as an excellent egg substitute, working well as a leavening agent in cakes, bread, and muffins!
Ground flaxseed is a good flavorless egg substitute for baking cake because it goes thick and gloopy when mixed with water, which helps to bind together ingredients in a bake.
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Pumpkin puree can be an excellent substitute for eggs. It works wonderfully for cookies, adds moisture, and helps bind other ingredients. Obviously, pumpkin puree has taste and color as well, but can be incorporated into quite some recipes.
Thick plain yogurt like Greek yogurt replaces eggs in recipes like cakes, muffins, and pancakes by adding moisture, protein, and richness. The moisture and thick texture in yogurt can provide some leavening properties, but it is still best to account for this in other parts of your baking.
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Cornstarch is a classic thickening agent, you can use it instead of egg in baking to create a thick texture without adding other flavors or leavening qualities, for example in a pie filling.
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