With dietary differences and grocery budgeting, eggless dessert recipes are more sought after than they used to be. Of course, eggs play an important role in the structure of your batter, so you can’t just leave it out. (Well, sometimes you can.) You’re better off knowing what sorts of egg replacements you can use for different types of baking. Here’s a list of the best egg replacement you can lean on during lean times.
Eggs are an emulsifier, and they provide moisture, structure, color, and aeration to baked goods. One single egg can do all this, so finding a replacement can be tall order. The following ingredients have a range of capabilities—offering all of those egg features above, or maybe just one or two. But a replacement doesn’t really have to do it all. Depending on what you’re making, sometimes moisture or aeration is all you need.
Aquafaba
Bananas do a top-notch job at providing moisture and structure to baked goods. Yes, they’ll provide a lovely banana flavor, but more importantly when replacing eggs, they deliver a springy hydration to cakes and cookies. Keep in mind that the moisture is unflagging, kind of like adding pumpkin puree to a recipe—you’ll never get a crisp cookie if you use bananas. Use a scant quarter-cup of mashed banana for each whole egg in a recipe.
Tapioca and baking powder and other powdered blends
You can also make your own simplified blend with tapioca flour and baking powder. Stir together one tablespoon of tapioca flour with one tablespoon of water and add a quarter-teaspoon of baking powder before adding it to your recipe. The starches absorb the moisture in the batter (of which you added a bit extra to account for this), they gelatinize and bind the batter upon heating in the oven (no need to pre-cook the mixture to activate them), and the baking powder provides that subtle bit of lift like an egg would.
Sour cream egg wash
While sour cream is delicious in cake batter or cookie dough, I’m pivoting slightly from replacing eggs in doughs, to replacing eggs on doughs. When you can’t spare an extra egg to make an egg wash for your pies, tarts, and biscuits, grab a tub of sour cream. Despite my predictions during testing, this fermented dairy product produces excellent browning and shine, even better than a regular egg wash.
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