My Two FAVORITE Egg Replacers Explained
Vegan baking can take a little bit of getting used to but once you figure out alternatives for ingredients and when to use them, its SUPER easy and tastes even better. Eggs can be the most frustrating for some people to exchange and if you have baked with eggs all your life ditching them can feel a little weird.
Let’s talk about vegan egg alternatives.
To replace an egg, it is important to address every characteristic of what an egg provides to baked goods and what we can use to replace them. Flax seed and chia seed are my main go-to’s. Simple and relative time friendly. They are power packed with health benefits. A really simple addition to any baked good.
Flax Seed Egg Substitute
Packed with omega 3 fatty acids and fiber, ground and mixed with water, and a bit of baking powder it is pretty darn perfect. The fats and moisture in flax seeds can replace that of an egg and create a much healthier and slightly nutty taste. To replace one large egg, add 1 tablespoon of ground flax seeds and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe. The mixture will have thickened slightly and will be loosely gelatinous. I love using flaxseed egg in breads, muffins, pancakes, waffles, dense cookies, and decadent/heavy cakes.
Chia Seed Egg Substitute
Similar to flax seed replacers, chia seeds will thicken more than flax seeds. They are a really great binding agent for baked goods. To replace one large egg, add 1 tablespoon of chia seeds and 3 tablespoons of water. Allow to sit for 30 minutes before using so that the chia will thicken to a gel-like consistency. I love chia egg replacers in my breads, muffins, waffles, cookies, and especially brownies. I think they give baked good a moist texture and provide that added ooey-gooey factor to brownies.
Other substitutes I used depending on the recipe are silken tofu, mashed banana, and egg replacer products such as VeganEgg from Follow Your Heart.
