The BEST Egg Substitute for Baking

5 from 3 votes

The BEST Egg Substitute for Baking

Eggs are a baking staple, and this deep dive into Egg Substitute for Baking will help if you’re baking for someone with dietary restrictions or if you’ve simply run out of eggs!

Prep Time5

Cook Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 3kcal

Author: Katalin Nagy

Ingredients

Overall Best Option: Flax egg for muffins, cupcakes, cakes etc.

1 tablespoon ground flax seed
1 tablespoons water

Best egg white substitute for macarons: aquafaba

2 tablespoons Aquafaba to substitute 1 egg white

Best egg yolk substitute for custard: corn starch

1 tablespoon corn starch to substitute 1 egg yolk

Metric - US Customary

Instructions

Overall Best Option: Flax egg for muffins, cupcakes, cakes etc.

To substitute one egg: Mix 1 tablespoon ground flaxseed and 3 tablespoon water to create one flax egg (sometimes known as a ‘flegg’) and form a paste. It may need five minutes of rest before use to achieve the right texture.

Best egg white substitute for macarons: aquafaba

To substitute egg white: Whip 2 tablespoons of aquafaba with vanilla extract for a couple of minutes until foamy

Best egg yolk substitute for custard: corn starch

Mix 1 tablespoon of cornstarch with 3 tablespoons of water or milk instead of one egg yolk.

Nutrition