What can I substitute for eggs in baking?

The best substitute for eggs depends on the role the egg is playing in your recipe (binding, leavening, or moisture). Here are some common swaps:

For Binding (Cookies, Brownies, Bars):

• Applesauce: Use 1/4 cup of unsweetened applesauce per egg. This adds moisture but can make baked goods a bit denser.
• Mashed Banana: Use 1/4 cup of mashed ripe banana per egg. Note that this will add a distinct banana flavor to your finished dish.
• Ground Flaxseed ("Flax Egg"): Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5–10 minutes until it becomes gelatinous. This is excellent for hearty muffins or cookies.

For Leavening (Cakes, Quick Breads):

• Vinegar and Baking Soda: Mix 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar. This creates a chemical reaction that helps cakes rise and stay light. Use this immediately after mixing.

For Moisture and Structure:

• Yogurt or Buttermilk: Use 1/4 cup of plain yogurt or buttermilk per egg. This works well for muffins and cakes to keep them tender.
• Silken Tofu: Puree 1/4 cup of silken tofu per egg. This is a great neutral option that provides good structure without changing the flavor.

Quick Tips:

• Limit your swaps: These substitutes work best in recipes calling for 1–2 eggs. If a recipe requires 3 or more eggs, the structure may be difficult to replicate without the actual protein of an egg.
• Taste: Consider the flavor profile of your recipe. For example, applesauce or banana works well in spiced cakes, but vinegar and baking soda are better for more delicate recipes.

Do you have a specific recipe in mind that you are trying to adapt? I can help you choose the best option for that particular dish.