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Avoiding eggs? Use these your recipes instead

Ambassador [Associate]
Ambassador [Associate]

Allergic to eggs? Vegan? Watching your fats? There are many reasons people avoid eggs. So, why do so many recipes call for eggs? And which egg substitutes can you try instead?

Eggs serve many purposes in recipes, from acting as a binding agent to adding moisture, flavor, and leavening for a light, airy result. So, what happens when your recipe calls for an egg, but you just can’t do it? Thankfully, you’re in cluck!

For each egg, and depending on your dish, substitute with:

  • 1 Tbsp flax seed meal + 3 Tbsp water = 1 egg
  • 2 Tbsp arrowroot powder + 3 Tbsp water = 1 egg
  • 1 Tbsp ground chia seed + 3 Tbsp water = 1 egg
  • 1/4 cup Greek yogurt = 1 egg
  • 1/3 cup cooked pumpkin = 1 egg
  • 1/3 cup mashed banana or unsweetened applesauce = 1 egg
  • 1 tsp of baking soda + 1 Tbsp vinegar

Most of these solutions are best when coupled with baked recipes. When in doubt about which option works best for your application, bake a smaller batch to test your favorite substitutes.