Egg allergy is more common than many people realise, but thankfully it’s also fairly easy to source delicious and entirely natural, egg substitutes.
Our Pudology creations are naturally vegan and now, with our handy guide, you can create your own delicious Egg Free Baking.
Usually eggs will be used either to bind (hold together) the ingredients or as a leavening agent to help things rise, or both.
Eggs may also act as a moisturising ingredient or the egg whites used as a glaze – in this case, you can replace beaten egg whites with melted margarine for an equally effective finish.
Drop it like it’s hot
Recipes for drop cookies, those where you drop the dough from a spoon, and fluffy baked goodies usually use eggs to bind. Replace one egg with half a mashed banana and it will instantly make the texture moister while adding a little extra flavour, too. If you’re making a more savoury product, a mashed up avocado can be used to replace the eggs. There’s a fab range of egg-free mayonnaises which are very helpful to keep around the house.
For those wishing to use less fresh goods and more store cupboard essentials…
Using vegetable oil – a quarter of a cup to one egg – is also an ideal substitute. You can also use baking soda and vinegar mix or a blend of two teaspoons unflavoured gelatine and one cup of boiling water with around 3.5 tablespoons of gelatine mix used for each egg.
Keeping things sweet
Back to the sweeter goodies, and pureed fruit such as apple sauce is a great egg replacement. With so many fruits available, you can mix and match to add different flavour purees to your dishes to complement the other ingredients.
If you’re cooking for those who are able to eat nuts, use nut butter such as peanut, almond or cashew – three tablespoons for each egg replaced. Just be aware that this will add density and a nutty texture and flavour to the recipe, so make sure this is in keeping with your desired flavours.
Fruit puree – or vegetable puree in savoury dishes – also works as an egg replacement if you wish to add moisture to your recipe.
For recipes where the eggs work as a leavening agent – the majority of cakes, muffins and breads – flax or chia seeds are a great replacement. Simply mix one tablespoon of your chosen seeds with three tablespoons of hot water and a quarter teaspoon of baking powder for each egg replaced, then leave it to stand for a few minutes to let the mixture thicken.
As an added bonus, flax seeds are also a great, heart-healthy snack. If you want to use this mixture to bind the ingredients, just follow the same instructions but leave out the baking powder.
Oil and vinegar
Coconut milk is another effective leavening agent – use two and a half tablespoons mixed with one teaspoon of baking powder for each egg you’re replacing. Alternatively, mix one tablespoon of apple cider vinegar with a teaspoon of baking soda to help your recipe to rise.
Other options include sunflower oil – mix equal parts oil and water along with one teaspoon of baking powder where 1.5 tablespoons of oil and water will equal each egg removed.
Egg Free Baking
So there you have it! It’s so easy to adapt your habits and bake free-from egg without the fuss to ensure you can satisfy all your family and friends, whatever their allergies or intolerances.