Most of the recipes I’ve seen that are egg-free do not use pre-made egg substitutes but rather use combinations of ingredients such as flax or chia gel, fruit puree (generally applesauce), vinegar and baking soda, or club soda. Most egg replacers add moisture to recipes so must be either baked longer or use less of other liquids, especially in gluten-free baked goods. Most egg replacers shouldn’t be used in recipes that call for more than 2 eggs. Aquafaba is the exception to that rule. Here are the most common and amounts are for 1 egg.
Aquafaba
Basic Ingredient: The liquid drained from canned beans, usually the garbanzo bean, aquafaba can be whipped into a merengue or used to make mayonnaise.
How to use: Although it often smells slightly off-putting, the liquid is quite high in protein and when combined with other ingredients such as a sweetener (when used as egg white replacement) or oil (when used as an egg yolk replacer), has no flavor of its own. In recipes requiring eggs, 3 tablespoons replaces a medium egg while 4 tablespoons of aquafaba are equivalent to one large egg.
Chia Gel
Basic Ingredient: Although flax gel is more common, chia seeds ground up make a great alternative.
How to use: The ground chia can be mixed with any liquid used in the recipe, just make sure to let it sit for 3-5 minutes before using. One tablespoon of ground chia equals one egg.
Ener-G Egg Replacer
Basic ingredient: This is a commercially produced replacer consisting of potato starch, tapioca flour, leavening and cellulose.
How to use: To replace 1 egg in a recipe, combine 1 ½ teaspoons of Ener-G egg replacer plus 2 tablespoons of warm water and mix thoroughly before adding to the recipe. Some recipes I’ve seen say to combine this ingredient dry in the flour mixture.
Flax Gel
Basic Ingredient: Perhaps the most common egg replacer, flax gel is made by combining 1 tablespoon of ground flax with 3 tablespoons of hot water.
How to use: Let sit for 5 minutes before using. This gel can make baked goods gummy so will need a longer baking time or less liquid added in the recipe. Often a teaspoon of baking powder is added to flax gel to give it more lift in baked goods and reduce the gumminess.
Fruit Puree
Basic Ingredient: Applesauce, pear sauce, or any other fruit puree
How to use: 4 tablespoons can be substituted for 1 egg. I’ve found pureed banana works very well in pancakes as an egg substitute, if you can tolerate bananas.
Tofu
Basic Ingredient: Soy
How to use: Mix 4 tablespoons silken tofu with a teaspoon of baking powder in your recipe in place of 1 egg.
Yogurt
Basic Ingredient: Yogurt
How to use: Replace an egg with ¼ cup non-dairy yogurt, plain of course. >
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