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Replacing eggs in cooking can be tricky, they provide flavour and binding; here are our top substitutions for eggs in your cooking:

 

1 Egg Equals Use Notes
1/2 Banana, mashed Pancakes, Cakes, Breads Very ripe bananas will add sweetness
1/4 cup Applesauce or 1/4 cup ripe mashed pears Breads, Cakes, Brownies Avoid using more than 1/4 cup total in any recipe
1/4 cup natural or Greek Yoghurt Brownies, Smoothies Can cause final product to be heavier
2.5 Tablespoons ground Flax mixed with 3 tablespoons water, set in fridge for 10 minutes Granola Bars, Smoothies Adds earthy, nutty taste and chewy texture
1 tablespoon coconut oil mixed with 2 teaspoons baking powder and 2 teaspoons water Gluten Free Baking Adds fat to the recipe, can be tricky to work with
1 tablespoon chia seeds mixed with 3 tablespoons water, set in fridge for 10 minutes Smoothies, Baked Goods Binds and thickens
1/4 cup pureed prunes (or any high pectin fruit) Breads, Cakes, Brownies Adds sweetness to recipe
1/4 cup pumpkin, mashed (canned works week, choose BPA free cans) Breads, Brownies Can be heavy
1/4 cup potato, cooked and mashed 9sweet potato might be yum!) Savoury dishes Can be heavy
1 tablespoon agar mixed with 1 tablespoon water, whipped and chilled Gluten Free Baking Used to replace egg whites only
1 tablespoon gelatine dissolved in 1 tablespoon cold water, add 2 tablespoons boiling water, beat vigorously until frothy Gluten Free Baking Binds and thickens

 

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