Your Guide To Substituting Eggs

Understanding the role of eggs before substituting them

Eggs are one of the most versatile and powerful ingredients in baking. There is an increase in the number of people who don’t consume eggs for various reasons, such as religious, health, or lifestyle reasons. This guide will help you substitute eggs in certain recipes. But before substituting eggs, it’s important to understand why the egg is there in the first place.

Why is the egg there?

In different recipes, they perform different tasks.

In cookies, brownies & tarts, they bind the ingredients together.

The egg whites, when whipped, trap air bubbles that expand in the oven, thus foaming & leavening the baked goods. This is the role an egg plays in sponge cakes, meringues, soufflés & macarons.

Egg yolks emulsify fat & liquid into a smooth, uniform batter. This is what it does in cakes & brownies.

The proteins in the eggs firm up with heat, creating creamy textures. This thickening is what gives custards, cheesecakes, & lemon curd the creamy texture.

Eggs also support the internal structure & richness of your baked goods.

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Why You Shouldn’t Swap Eggs in a Recipe

You might try to substitute an egg using a one-size-fits-all approach. But the truth is, if you don’t understand what the egg is doing in that specific recipe, your substitute might not work.

For example, using yogurt in place of an egg meant to create airiness won’t work. Or using condensed milk in a recipe where the egg is there to bind may make it overly dense. That’s why it’s essential to understand the function of the egg first.

The better approach? Develop or adapt eggless recipes intentionally, knowing what you’re trying to replicate. Sometimes, that means reworking proportions or ingredients. I do not use egg substitute powders that you find in supermarkets or flax seeds. All my substitutes are non-vegan.

Egg Substitute Options

(per 1 egg)

Binding	1/4 cup yogurt, 1 tbsp cornflour + 2 tbsp milk
Leavening & Foaming	1/4 cup milk + 1 tsp lemon juice, ¼ cup aquafaba
Emulsifying	2 tbsp condensed milk
Thickening	1 tbsp cornflour + 2 tbsp milk, 1/4 cup hung yogurt, 2 tbsp condensed milk
Structure	1/4 cup yogurt + 1/8 tsp baking soda, 1/4 cup milk + 2tbsp chick pea flour

Every recipe is different. Each substitute may react differently depending on your ingredients, ratios, & techniques used. Creating true eggless recipes is more than just swapping an ingredient. Please remember you will need to experiment a little & tweak the recipe, especially if using condensed milk, as sugar will also need adjustment.

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Eggless Doesn’t Mean Less

So, whether you're avoiding eggs due to dietary restrictions, allergies, or personal choice, it’s possible to bake deliciously without them.

When you understand the science behind the ingredient, you can create desserts that are as indulgent, satisfying, & structurally sound.