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Egg Substitutes for baking: The BEST conversion chart for substituting Eggs in Vegan and Vegetarian Baking.

7 Best Egg Substitutes for Baking Recipes & How to Use Them

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My egg substitutes chart has all the information you could ever need for baking egg free treats!


Hi Bold Bakers!

Hands down, the most common request I get is “What can I use as egg substitutes for baking?” I get that question on a daily basis now, so much so that it made me rethink am I catering to this audience enough? I try to make my baking and recipes accessible to everyone but because there has been such a demand for vegetarian baking, egg substitutes for baking and egg free recipes that I want to give you the tools and information you need so you can bake happily without eggs and still get Big & Bold results. Plus, I even show you how and when to use them. Watch my new video below and get a FREE Downloadable Conversion Chart further below.

 

Many want to avoid eggs for a lot of reasons: health, culture/religion, dietary restrictions, etc. Although adding eggs makes for a different end product, it does not mean that we cannot do without it. There might be a change in taste and texture but for the most part the end result is still pretty similar. Here is a list which comes in handy for me while I am making such a recipe.

Egg Substitutes for Baking

How much egg substitute do I add to replace an egg?

1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.

Banana is a substitute for eggs in baking recipes Yogurt is a Substitute for Eggs in Baking Applesauce is a substitute for eggs in baking Tofu is a substitute for eggs in baking Flax is a substitute for eggs in bakingWater is a substitute for eggs in baking Sweetened Condensed Milk is a substitute for Eggs in baking Buttermilk is a good substitute for eggs in baking

Most commonly used egg substitutes for baking are:

Mashed Banana

Applesauce

Silken Tofu

Ground Flax Seed mixed with water

Yogurt (dairy free or regular)

Buttermilk

Sweetened Condensed Milk

[If you’re looking to substitute sugar in your recipes be sure to head over to my post on How to Substitute Sugar.]

How to substitute eggs in cakes How to substitute eggs in cupcakes

Egg Substitutes for Cakes and Cupcakes

For each whole egg used you can substitute it with one of the following:

½ a medium Banana, mashed

¼ cup (4 tablespoons) Apple sauce

¼ cup (4 tablespoons) Silken Tofu 

¼ cup (4 tablespoons) Buttermilk

How to Substitute Eggs in Cookies

Egg Substitutes for Cookies

For each whole egg used you can substitute it with one of the following:

1 tablespoon ground flax seed + 3 tablespoon water

¼ cup (4 tablespoons) Sweetened Condensed Milk

How to Substitute Eggs in Brownies

Egg Substitutes for Brownies

For each whole egg used you can substitute it with one of the following:

1 tablespoon ground Flax Seed + 3 tablespoon water

½ a medium Banana, mashed

¼ cup (4 tablespoons) Apple sauce

¼ cup (4 tablespoons) Silken Tofu 

¼ cups (4 tablespoons) Yogurt (vegan or regular)

¼ cup (4 tablespoons) Buttermilk

Flax Egg SubstituteFlax plus water is a good egg substitute

Notes about using Flax Seed as an egg substitute

1 tablespoon ground Flax Seed + 3 tablespoon water= 1 egg

Grind the Flax Seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.

Tofu as an egg substitute

Notes about using Silken Tofu as an egg substitute

1/4 cup blended Silken Tofu = 1 egg

Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.

 

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509 Comments

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  1. Vidhi on February 28, 2019 at 10:06 am

    Hii gemma,
    What can we substitute for egg yolks, in the birthday pound cake ?
    Pls lemme know, btw you are amazingggggg!!!! ♥

    • Gemma Stafford on March 1, 2019 at 10:44 pm

      Hi there, i dont know about just the yolks but you can use flax egg instead of eggs.

  2. Melrin Dsilva on February 27, 2019 at 1:15 pm

    Hi Gemma,

    I love your recipes a lot. I want to make a baked cheesecake. What can I use to substitute eggs for that? I know that for “no bake” cheesecake we can use gelatin but wanted to know for a baked cheesecake what can be done?

    • Gemma Stafford on February 28, 2019 at 3:44 am

      Hi there,
      Thank you for your kind words. I need to get this type of recipe on my list, it is a big demand. For this type of recipe I think silken tofu will be the best bet. I have to try it though. It will give the structure to the bake. For every 12ozs/340g of vegan cream cheese/dairy cream cheese add 4 ozs/120g silken tofu. I hope this will help you,
      Gemma 🙂

      • Melrin Dsilva on March 1, 2019 at 3:05 pm

        Thank you so much for the suggestion. My husband is allergic to egg and so I feel very bad when he doesn’t get to enjoy the desserts that we all eat ! So I want to make for him 🙂

  3. Marielisa Cabrera on February 27, 2019 at 1:02 pm

    Hello! Which substitute do you recommend for more “flaky” baking recipes like eclairs?

    • Gemma Stafford on February 28, 2019 at 3:29 am

      Hi Marielisa,
      The problem with some recipes is that they have a heavy reliance on what eggs will do. In choux/pate choux eggs are the most important ingredient, they give structure and the leaven/raise the bake. Think meringue too, dependent on the air in the whipped egg whites. Aquafaba will be a good sub in meringue, and you will need to find a recipe designed as an egg free one for the pate choux, that will be best. There are some out there, but we have not added one here yet. It will be a different recipe.
      Google for now, we will get to it,
      Gemma 🙂

  4. Zoe on February 23, 2019 at 10:39 pm

    Hey Gemma what would be a good egg substitute for a zucchini bread recipe?

    • Gemma Stafford on February 24, 2019 at 3:27 am

      Hi Zoe,
      Flax egg or yogurt, applesauce too. This is an easy one to sub the egg in as it is a nice moist bread,
      Gemma 🙂

  5. Ruchika Gursahani on February 22, 2019 at 6:12 am

    Hi Gemma
    Can I substitute egg with ground flax seed with water mix for your muffins recipe.

    • Gemma Stafford on February 22, 2019 at 11:52 am

      Yes, that’s a great egg sub!

  6. Hemlata on February 21, 2019 at 9:51 pm

    Could you please help me with chocolate muffins without eggs.

    • Gemma Stafford on February 22, 2019 at 12:01 pm

      Hi, you could use a flax or chia egg instead of egg.

  7. Hemlata on February 21, 2019 at 9:49 pm

    Hi Gemma. I love your recipes. Could you please help me with the egg substitute for bread recipes. Thank you.

    • Gemma Stafford on February 22, 2019 at 11:54 am

      Hi, you can use a flax egg instead. Enjoy!

  8. Megha Gaud on February 20, 2019 at 12:33 pm

    Hi gemma. Its pleasure to talk with you. Plz give me a sloution for eggless cake because there is a bad smelling of soda in eggless cake & soda is necessory to add in eggless cake. So what can i do

    • Gemma Stafford on February 20, 2019 at 4:05 pm

      Hi there, the best thing to replace egg in a cake is flax egg.

  9. Rameen Irfan on February 18, 2019 at 10:39 am

    Hi Gemma, hope you’re doing well
    Could you please tell about some substitutes for butter?

    • Gemma Stafford on February 18, 2019 at 4:53 pm

      Hi, in place of butter you can use ghee or coconut oil in the same ratio.

      • Rameen Irfan on February 18, 2019 at 6:31 pm

        Okayyy thank you!

  10. Sylvie Brunet on February 16, 2019 at 8:56 am

    Hi Gemma, Love your recipes.
    I’d like to share with you something my sister taught me for egg substitution. My sister has a passion for cooking but both her children have allergies and both are allergic to eggs. This trick will not alter your recipe in anyway nor alter the taste. This will only work if you need one or two egg for your recipe.
    For one egg you will need 1 teaspoon of baking powder mixed in 2 tablespoons of water. For two eggs you will need to double those amounts.

    • Gemma Stafford on February 16, 2019 at 4:59 pm

      Sylvie, that is really a fantastic tip. Thank you so much for sharing that info.

      Do you still add raising agent to your cake even after adding this type of ‘egg’?

      Best,
      Gemma.

      • Sylvie Brunet on February 17, 2019 at 12:01 am

        Yes, the baking powder combined with water are to replace the egg(s), do not modify the rest of the recipe. If it calls for more baking powder, add it to your dry ingredients.

        • Gemma Stafford on February 17, 2019 at 1:52 am

          Hi Sylvia,
          thank you so much for this input, it will help other bold bakers,
          Gemma 😉

  11. Neha on February 14, 2019 at 10:56 am

    So recipe there is recipe that requires egg yolk and eggwhite for those Japanese spong cotton cake. if i use aquafaba as eggwhite what do you suggest for egg yolk and how much?

    Also is it even possible to get same texture and sponges with aquafaba and other replacement?

    • Gemma Stafford on February 14, 2019 at 5:26 pm

      Egg whites are easily replaced with aqua faba in most applications. But unfortunately for the egg yolk, you will not find any substitute for this. For now. Olivia and I would have to study and test possible options for this

  12. Pooja on February 13, 2019 at 11:30 am

    Hi,
    To replace one cup of egg whites, how much sweetened condensed milk should I use? While adding condensed milk, how much sugar I need to add if while using egg whites I add 2.5 cups of sugar?

    • Gemma Stafford on February 14, 2019 at 5:31 am

      Hi Pooja,
      This is a difficult question to answer as I do not know what you are baking, and it is recipe specific.
      Condensed milk will generally not substitute for egg whites. Get to know aquafaba, that will help in some recipes.
      Let me know what you are baking!
      Gemma 🙂

  13. Anonymous on February 3, 2019 at 12:53 pm

    Can you use meringue?

    • Gemma Stafford on February 4, 2019 at 4:00 pm

      It would not suggest that as an alternative to eggs.

  14. bukifats on January 29, 2019 at 6:25 am

    hi Gemma, im new here, great work. please where do i find saved or loved recipe for future use?

    • Gemma Stafford on January 29, 2019 at 4:02 pm

      Hi there, thank you 😀 im delighted you found us! To save a recipe you jut click the little heart that appears at the top of the recipe and then it will be saved to your account. Enjoy!

  15. Kim on January 19, 2019 at 6:54 am

    Hey Gemma, recently trying to cut out eggs and was wondering can I use the banana or applescauce replacements for a pancake?

    • Gemma Stafford on January 19, 2019 at 7:58 pm

      Yes, either of those will work!

      • VivienneBassey VienzFlavours on February 12, 2019 at 10:43 pm

        Iv found out recently that I don’t even need apple sauce or any egg replacer for my pancake.. Of course I love d flat version, I add baking powder, and butter into d batter, leave to rest for about 15 mins and den viola… Works every time at least for normal pancakes not buttermilk pancakes..I don’t like those. Hope this helps as well

        • Gemma Stafford on February 13, 2019 at 5:46 am

          Hi Vivienne,
          You are right! you have the balance in the baking powder, acid and alkaline, cannot go wrong.
          Yogurt is great for this too, but you worked it out!
          Gemma 🙂

  16. Julie on January 15, 2019 at 3:52 am

    Hi Gemma!
    I was about to make scones but I didn’t have any egg on hand so can I use buttermilk instead?
    thanks

    • Gemma Stafford on January 15, 2019 at 2:36 pm

      Hi, yes you can! Enjoy these 😀

  17. Tonia Guidry on January 13, 2019 at 12:26 pm

    What can I use for 5 egg yolks needed in making a king cake.

    • Gemma Stafford on January 13, 2019 at 5:39 pm

      Creme brûlée 🙂

      One of my favorites.
      Gemma.

  18. Vidhya on January 9, 2019 at 7:06 pm

    Hi what can I substitute for 2 egg yolks in a mousse

    • Gemma Stafford on January 11, 2019 at 10:24 am

      Hi there, in a mousse it can be very tricky, there’s really nothing that adds the same richness but for texture you can use gelatin or agar agar. I hope that helps!

  19. Jessica on January 7, 2019 at 8:50 pm

    Hi Gemma, can i use condensed sweetened milk to replace eggs in a veg almond cake?

    • Gemma Stafford on January 8, 2019 at 3:33 pm

      Hi yes you can, or you can use a flax egg replacement in this recipe. Enjoy!

  20. Mariam on January 5, 2019 at 9:40 pm

    hi
    what is the measuremt if i want to use condense milk to replace egg in cake/cupcakes
    -*my daughter is allergic to egg
    tqvm

    • Gemma Stafford on January 8, 2019 at 5:10 pm

      Hi there, i would use a flax egg substitute.

  21. rhondat52 on January 1, 2019 at 8:05 pm

    Hi Gemma, I’ve recently been put on a low sodium diet due to pulmonary hypertension from blood clots in my lungs. Do you have any recipes with low sodium or no salt. I love all your videos on Facebook and now I’m following you on Pinterest. Thank you for any suggestions.
    Rhonda Templeton

    • Gemma Stafford on January 2, 2019 at 11:56 am

      Hi there, many of my baked goods require very little salt. You can choose almost any recipe and just remove the salt and you will be good to go. Enjoy!

  22. Steven Steven on December 31, 2018 at 11:47 pm

    Can i use condensed milk for my bread?

    • Gemma Stafford on January 1, 2019 at 1:55 am

      Which bread, Steven?

  23. Cheryl on December 30, 2018 at 5:37 am

    Hi Gemma!
    Was wondering if i could use the buttermilk substitute in cookies instead of flax seeds mixture? 🙂

    Thanks for your recipes :))

    • Gemma Stafford on December 30, 2018 at 11:31 am

      Hi there, buttermilk works better for things like cakes and batters for cookies i would suggest flax. If you do give it a try though let me know how you go 😀

  24. Rachana on December 29, 2018 at 12:39 am

    Hi Gemma! Love your baking!!! I want to make your homemade ice-cream cones, but my parents don’t eat egg. What can I substitute instead of egg whites?

    • Gemma Stafford on December 30, 2018 at 8:53 pm

      Hi there, you can use flax egg for this, enjoy!

  25. Vivianne Darveau on December 28, 2018 at 3:04 am

    Hi!
    What egg replacement can I use to bake in my microwaves oven? For example, I use chia seeds in my muffin receipe that I bake in my regular oven, but when I try my receipe in the microwaves it stays really ”smuchee” and uncooked… or I leave it longer abd it become hard as a rock 😯 Please help!

    • Gemma Stafford on December 30, 2018 at 9:06 pm

      Hmm i like to use both chia and flax egg for oven baked goods.

    • Tamsyn on January 13, 2019 at 6:24 am

      Hi Vivianne,

      I find personally that “buttermilk” works really well for microwave recipes. I’m vegan so I make my buttermilk by adding a teaspoon if lemon juice or cider vinegar to a cup of soya or almond milk and letting it sit for five minutes to sour it. It becomes acidic and will react with baking powder or baking soda, which will create bubbles and give you a rise.

      Hope this helps. Xxx

      • Gemma Stafford on January 14, 2019 at 3:44 am

        Thank you Tamsyn,
        I appreciate your great input here, I am delighted thst you are helping out,
        Gemma 🙂

  26. Veronica on December 22, 2018 at 9:16 pm

    Hi Gemma,

    I want to try your birthday cake recipe with an egg replacement, but I noticed it requires several whites and an whole egg. Can you give me a suggestion of how to use a egg replacement for this receipe?

    • Gemma Stafford on December 23, 2018 at 8:04 pm

      You can use a flax egg sub for this recipe. Enjoy 😀

  27. Carole Corbett on December 21, 2018 at 4:15 pm

    Hi!
    I’ve been browsing your Bold Baker Basics! I have a friend in my low carb group that cannot eat eggs.
    I sent her your link to your egg substitute video. Thank you!

    I’ve used Chia seeds as well as an egg replacement. It works like the flax but it has a more neutral flavor. Many in my group don’t like the flax flavor.lol You can grind them or not, you get the same result!
    They are a great binder in homemade protein bars and make a delicious chia pudding that is similar to tapioca and sets up in a short time and can be used in baking goods like keto breads as well They are mostly black but you can purchase a white variety.

    Well, back to browsing your site……looking for my next baking adventure

    Carole

    • Gemma Stafford on December 21, 2018 at 7:34 pm

      So glad you found us and have been enjoying our recipes!

  28. Dawn Cleveland on December 15, 2018 at 8:44 pm

    Hi Gemma,

    Thanks for your great recipes, I plan on trying the muffin recipe. I wanted to know if there is a substitute for oil? I added oil to a pancake recipe and the taste was really bad so I’m afraid to try oil in a muffin mix.

    Thank you!

    • Gemma Stafford on December 16, 2018 at 6:50 pm

      Hi Dawn,

      So you can use any oil you like. I’m surprised to hear your pancakes tasted like oil. It’s for texture and usually have little to no flavor. However you can replace it with the same amount of melted butter :).

      Best,
      Gemma.

  29. Karisma Singh on December 9, 2018 at 10:53 pm

    Hi Gemma,
    I’ve recently seen your episode on pecan pie and I’m interested on making one. What would be the best substitute for the eggs in the pie?

    • Gemma Stafford on December 10, 2018 at 4:28 am

      Hi there,
      This is a type of custard, relying on the egg yolks to thicken the mix. I am not too sure that you can replicate this pie with a substitute. I think you will need to use a commercially produced egg replacer for this type of recipe, such as Ener-g.
      I cannot think of a baked custard which is good without the egg. You may like this recipe (https://www.biggerbolderbaking.com/pecan-pie-bars-vegan-sugar-free/) though it is not the same thing,
      Gemma 🙂

  30. Irene Jensen on December 9, 2018 at 5:19 pm

    I happened to see your site. Fabulous! I was wondering what you would recomend when making waffles. Tried 1 whole banana last night with almond flour but waffle stuck to top and bottom. Tasted great but turned I’m into a blob. Not attractive at all. Following medical medium and staying vegan except for organic chicken sausages and turkey and chicken breast. Occasionally wild caught Salmon from Alaska. IDEAS

    • Gemma Stafford on December 10, 2018 at 4:06 am

      Hi Irene,
      How lovely for you to have such great organic produce available, I envy you the salmon! such a lovely thing.
      Yes, I think the banana will stick, though I use it in my pancake batter all the time and it is delicious. There is a little butter in this recipe (https://www.biggerbolderbaking.com/perfect-pancakes/) which you could replace with margarine, or a little seed oil. You would be using the banana in place of the eggs, and it will take a little more than that too. Try a sample recipe, you can try it on the pan, and in the waffle maker. I wish you well with this,
      Gemma 🙂

  31. Himanshi Agarwal on November 29, 2018 at 1:07 am

    What substitute to use for tart shells ?

    • Gemma Stafford on November 30, 2018 at 10:54 am

      Do you mean pie crust, you can use puff pastry.

  32. Clodagh on November 23, 2018 at 6:00 am

    I used buttermilk to replace eggs in the crazy cupcake recipe. But my vanilla cupcakes are really flat and dense. Should i use applesauce instead? Thankyou x

    • Gemma Stafford on November 23, 2018 at 1:50 pm

      Hi Clodagh,

      Yes I would recommend for cake to use apple sauce. It will yield you the best results.

      Best,
      Gemma.

  33. Manali on November 20, 2018 at 11:08 pm

    Hi Gemma,
    Firstly, this post is awesome !!!! thanks for sharing you knowledge 🙂
    I want to try and make this particular recipe eggless.
    It uses a combination of whole eggs and egg yolk.
    I have tried another recipe by replacing eggs with buttermilk and it worked perfectly fine. But can you help me with this one in particular? Can I use buttermilk for whole eggs and flax egg for the yolk?

    Love,
    Manali

    • Gemma Stafford on November 21, 2018 at 9:12 am

      Hi there,
      I took a look at this recipe, really nice one it is too. As it is not my recipe I am loath to offer advice. I think your instinct is right for the yolk, but I think I would choose applesauce or Greek yogurt for the whole egg. I hope this works out for you, I am removing the link from this comment,
      Gemma 🙂

  34. Monica on November 18, 2018 at 4:58 am

    What do you mean by 1/2 a medium banana? How much is that? My medium may be larger or smaller than your medium. Can you please put that in grams or ounces – some kind of weight measurement for consistencies sake.

    • Gemma Stafford on November 20, 2018 at 2:51 am

      Hi Monica,
      No! I really cannot do that as many people do not have scales available to them and a little more or less will not make a difference. A medium, unpeeled banana here in my house weighs about 180g. The banana needs to be ripe too, that matters more.
      Gemma 🙂

      • Surbhi Garg on November 20, 2018 at 10:42 am

        Hiii
        I want to try brownie but I little bit confused between either curd or condensed milk is better to be used..which should I used??

        • Gemma Stafford on November 21, 2018 at 5:56 am

          Hi there,
          condensed milk is great in cookies, but you have to remember that it is also a sugar and adjust your sugars accordingly.
          Curd/applesauce/banana puree will all do a good job in the brownies. get to know flax egg/chia egg too, these will be very useful in a lot of your baking.
          I hope this is of help,
          Gemma 🙂

  35. Marie Foley on November 16, 2018 at 4:25 am

    Hi Gemma. I used your chocolate chip cookie recipe for the first time. I first viewed your video on Youtube before baking. The recipe and baking instructions were simple to follow. The result – delicious cookies! THANK YOU!!! Looking forward to trying more of your recipes.

    • Gemma Stafford on November 16, 2018 at 10:26 am

      Aw, i am delighted to hear that, enjoy 🙂

  36. Shirlynn on November 13, 2018 at 1:17 am

    Aloha Gemma,
    I cannot open your e-recipe book download. I keep getting an error message that says that the PDF is not a valid file.
    I’m very disappointed because I was wanting to view some of your other recipes. What do I need to do?
    Shirlynn

    • Gemma Stafford on November 13, 2018 at 1:51 am

      Hi Shirlynn,
      This may be an issue with your browser, I will email you a fresh link right now.
      Thank you for letting me know,
      Gemma 🙂

  37. Breanne on November 12, 2018 at 5:32 pm

    This has been so helpful. I have used flax seed and the commercial ready egg replaces. I like having other choices. I am try to do a pumpkin pie, which would be best out of all your choices to replace egg?

    • Gemma Stafford on November 12, 2018 at 8:09 pm

      That’s a great question. We found that flax egg would be the best replacer in pumpkin pie.

      Hope this helps,
      Gemma.

  38. Susan on November 11, 2018 at 5:26 am

    Is there a substitute for just egg yolks? (Example recipe: sugar cookie in a mug)

    • Gemma Stafford on November 12, 2018 at 6:27 am

      Hi Susan,
      Yes! really you can use ant egg substitute but consider always the function of the ingredient you are subbing out. In this case it adds a little richness. Banana/applesauce/yogurt/flax egg will all be good for this. For some recipes cider vinegar with a little extra baking powder, for others, such as cookies on a flat tray, condensed milk, though this adds sweetness and the sugars may need to be adjusted too.
      That is it! Happy baking,
      Gemma 🙂

  39. Rose ONeill on November 5, 2018 at 3:17 pm

    Hi Gemma,

    Just have to say your an amazing inspiration….I’m Italian woman married to an Irish husband who loves my cooking,…especially if I make an Irish Dish..lol..;)… Anyway wanted to make one of your donuts recipes but having a hard time finding Buttermilk….Can I substitute the Buttermilk with an egg instead..??.. Many thanks for all your help… Your the Best… Slainte!!!

    Best Regards,
    Rose O’Neill

    • Gemma Stafford on November 6, 2018 at 3:35 am

      Hi Rose,
      You sure do have a good old Irish name for an Italian woman! Irish men, in common with all men, love their food! Especially their ‘Mammy’s’ food, lol 😉
      (https://www.biggerbolderbaking.com/homemade-buttermilk/) here is a good sub for you. Most commercial buttermilk is cultured in a similar way to this. I hope this is of help to you, and your husband too, say hi to him from his country woman,
      Gemma 🙂

  40. Brenda Wynne on November 4, 2018 at 2:35 pm

    Hi, Would it be the same to substitute ground chia seed for the flax? Thanks

    • Gemma Stafford on November 4, 2018 at 8:35 pm

      Yes, Brenda absolutely use chia seed for flax 🙂

      Best,
      Gemma.

  41. Asha gowry. on November 2, 2018 at 7:01 am

    Hi Gemma, thank you very much for the detailed information. .

    • Gemma Stafford on November 3, 2018 at 6:08 am

      Thank you for being here with us,
      Gemma 🙂

  42. Shruti on October 31, 2018 at 8:03 pm

    Hi there Gemma,

    I really appreciate the variety of egg substitutes you’ve mentioned as I often find myself in circumstances needing egg replacements when baking. I was really wanting to make your chocolate brownie cookies recipe but without egg, and just wanted to clarify whether yogurt or condensed milk would work well since as a substitution, as they are what I have in hand?

    Thanks.

    • Gemma Stafford on November 3, 2018 at 5:07 am

      Hi Shruti,
      I think the yogurt would be best for this recipe as the condensed milk is also a sugar and you would need to make a lot of adjustments.
      Flax egg too would be good, or a combination of yogurt and flax egg. This bake does not have a leavening agent, it is a dense thing, so really should work well with almost any of the subs.
      I hope this works well for you,
      Gemma 🙂

  43. Lucinda Nauerth on October 22, 2018 at 8:54 pm

    Hi Gemma! I just wanted to add to your egg substations! For years i have always used musical whip or mayo(that’s too greasy) or corn starch and water# the only thing with the Mir whip is you have to them remember to cut back on the oil! Sounds bad but it really does work!

    • Gemma Stafford on October 23, 2018 at 9:53 am

      Lucinda, thank you.
      I have never heard of this one before, but I am adding it to my ‘to try’ list. I really have to add miracle whip to the list too, it would be interesting to try it.
      Gemma 🙂

  44. Prateek on October 1, 2018 at 2:37 pm

    Hi Gemma,
    For cookies, can we simply replace eggs with the same weight of milk?
    Also, for a cake like genoise, is there any egg replacement possible? And for cakes that call for separated whites and yolks, whipped egg whites, what alternative is available?
    Could you please refer to me a few eggless sponge cake recipes?

    • Gemma Stafford on October 2, 2018 at 3:27 am

      Hi Pratkeet,
      This is a bit like reinventing the wheel!
      Genoise is a mousse really, and this relies very much on egg, the yolk and butter for richness, the whites for leavening.
      The fat free sponge is even more tricky to work. There are suggestions around using bicarbonate of soda and vinegar, to act as the egg replacement, but I have not tried this. It may very well be the answer for the light airy texture of this type of cake. One tablespoon of white vinegar to one teaspoon of bicarbonate of soda, per egg to be replaced should work well for you.
      Egg whites are substituted with aquafaba, the water in which chick peas/beans have been cooked, google this and learn to use it.
      Egg yolks are a different thing, they add richness to a recipe, and help to smooth the batter too. Try flax egg for this, depending on the recipe.
      This is science really, experiment, get it to work for you. write it down as you go and make notes of the results, that is what I would do!
      Gemma 🙂

  45. Azizah on September 23, 2018 at 11:10 pm

    Hi Gemma, first of all would like to say thanks to the detailed explanations and tips. It’s been a great help when i do my baking. What I would like to know is that how do i know if a the egg in a particular recipe is just a binder or leavening agent? Is there something i should look for in the recipes. Thank you in advance

    • Gemma Stafford on September 24, 2018 at 1:31 am

      Hi Azizah,
      This is a really great Bold Baker question and it shows your understanding of the science of baking.
      Think about it like this, egg whites leaven, egg yolks enrich.
      Meringue is the ultimate expression of leavening by egg, and after that will be things like egg sponges, no fat, enriched by the yolks.
      some sponges which contain fat are also helped by the eggs, so we aerate the butter and sugar by beating, then beat the eggs in one at a time, to allow them to emulsify the mix (almost like you would for mayonnaise) and the whites further lift it. sometimes you would beat in the yolks and fold in the whipped egg whites to bring the lightness/airyness to a sponge cake.
      I hope this gives you the idea.
      substituting each element of the egg separately can be a challenge, so things like custards for instance can be difficult to replicate.
      Flax egg is a good all rounder and is worth getting to know. Aquafaba when egg whites are required. You can experiment too with combining things to get the result you want, you will be an expert in no time at all.
      Thank you for this question, it is interesting.
      Gemma 🙂

      • Azizah on September 24, 2018 at 11:08 pm

        Hi Gemma,
        Thank you for the detailed explanation. Very technical I must say and I think I understand but I will need to read it again to really understand before I start experimenting.
        Actually I had started with replacing an egg with homemade buttermilk last night. It works wonderful… I really thank you for all that you have done. I hope one day I could be as good and knowledgeable as you.
        Love Azizah from Singapore

        • Gemma Stafford on September 25, 2018 at 1:25 am

          Hi Azizah,
          good for you! I am happy to hear that you are baking and experimenting. I say experience is the very best teacher, we learn as much from our mistakes as from our successes.
          Thank you for your kind words,
          Gemma 🙂

          • Azizah on September 27, 2018 at 7:43 pm

            Hi Gemma,
            i had actually re-read your explanation on the egg as a binding and leavening agent. Base on my understanding, the eggs yolks are needed to make the batter smoother and help stabilizing the air bubbles. While the egg whites are generally strengtheners and help the batter becomes lighter. Thus the more egg whites the more dryer the batter will be. is that correct?
            Last night i had done another testing where i had replaced 50% of the required eggs with buttermilk. It rise and the cakes are more moisture than when i used full eggs. does this mean that the buttermilk is helping the batter with the binding and leavening? I was thinking of doing another test where i would want to completely replace the eggs but i feel that it may not be a wise idea cos the batter may be too watery and it will not help with the biding. Would you suggest that?

            • Gemma Stafford on October 1, 2018 at 10:31 am

              Hi there,
              more science! Really it depends on the recipe, and like sugar, the eggs have different functions in different recipes. The yolk of the egg certainly smooths, but more importantly it adds richness to the recipe. To understand this fully think about custards/creme brulee/creme patissiere etc.
              egg whites help to leaven and to lighten, think here about meringue!
              An egg sponge, fat free, can be a delightful thing, the eggs for richness the whites for leavening and structure.
              It depends on the recipe.
              When you replace the eggs in a recipe you change the result, this is a fact. The extent of the change depends on the reliance on the eggs in the recipe.
              buttermilk/yogurt/curd can add an acid, and egg yolks are slightly acidic too. The acid ingredients will react with the raising agent to a greater or lesser extent, depending on what it is. This is a big subject.
              Certainly reducing the eggs will help you. flax egg/Chia egg is a general useful egg substitute. High in protein and good fats it is a useful thing. You make this with ground seeds,
              I hope this is of help,
              Gemma 🙂



          • Sophia on October 12, 2018 at 7:14 am

            Hey Gemma,

            I was reading your post and your reply to Azizah. I’m trying to make banana bread for my future in-laws who are strict vegetarians (not vegan) and I really do need to impress them.

            In replacing the eggs (2 in my recipe), the whites serve to bind and add structure and yolks add richness. I was thinking of using flax eggs plus 1tsp baking powder to replace the contribution of the egg whites. But what do I use to add richness back into the batter?

            Also how do I incorporate the flax egg into the batter? Same as eggs, ie after creaming the butter and sugar? Do I beat the flax eggs like I would normal eggs to get volume or just gently mix them in?

            Thank you in advance! I really want to get it perfect!

            Love, from Singapore,
            Sophia

            • Gemma Stafford on October 13, 2018 at 9:03 pm

              Yes you can use flax egg and add it in the exact same way you add regular eggs.

              Do you know how to make a flax egg? mix ground flax with a little water and let it stand for 10 minutes.

              Good luck with your banana bread 🙂
              Gemma.



  46. Sharvani on September 20, 2018 at 2:57 pm

    Hey Gemma,
    First of all, I have great admiration for the hard work you put in your work. Watching you bale is an absolute joy and most of the time I do it only for the pleasure. I haven’t really baked a lot of things because I feel a little intimidated by the fine detailed work that sometimes goes into it. I have been considering baking a cake for my brother this time for his birthday next month. My question to you is, if I substitute the eggs with banana, will I not run the risk of altering the taste of the cake as well?

    • Gemma Stafford on September 22, 2018 at 8:33 am

      Hi there,
      good question! And good sister too.
      Really it depends on your choice of recipe. Rather oddly, unless you do not like banana, you would not taste it in a chocolate cake for instance.
      If you are making a vanilla sponge, use applesauce as the egg replacement. Get to know flax or chia egg too, a very useful thing to have to hand, and milled seeds are easy to store for a long time.
      (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) this chart may help you to decide what will work well for you, and what you have in your pantry.
      Check out too the egg free recipes here (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/vegetarian-baking/page/5/).
      I hope this is of help, if you tell me the cake you wish to bake I will try to suggest the right substitute for you,
      Gemma 🙂

  47. Shama Shaikh on September 19, 2018 at 5:19 am

    Hi Gemma, thanks for doing this post. Just one question do we have to increase the baking powder or baking baking soda in the recipe Incase we are using egg substitute.

    • Gemma Stafford on September 19, 2018 at 6:07 am

      Hi there,
      This is a complex enough subject as it is so dependent on the recipe you are using.
      Extra bicarbonate of soda, with a little vinegar can be a good option for some cookies, but not all. Condensed milk is also a good option for cookies, but you may need to adjust the sugars in the recipes by the same amount as the added condensed milk, generally you will do this in a balanced way, across the types of sugars.
      You need to consider the result you want. A crisp cookie will do well with condensed milk, or the soda and vinegar. Yogurt can help too, but honestly it is about trying what you have to hand, see how it works and adjust as you go forward,
      Gemma 😉

  48. Pooja on September 12, 2018 at 12:29 am

    Playing tell me if I can use only condensed milk for cup cakes, brownies in place of eggs and the quantity of condensed milk in place of one egg

    • Gemma Stafford on September 12, 2018 at 2:47 am

      Hi Pooja,
      The thing to remember about condensed milk is that it is like a liquid sugar. This is not the best thing to add to a recipe which already has a lot of sugar.
      for cupcakes and brownies I would choose applesauce/pureed banana/curd/yogurt/flax egg/silken tofu so as not to upset the sugar balance.
      The chart tells you 3 tablespoons per egg for condensed milk, but I would not use it in a sponge cake.
      I hope this is of help,
      Gemma 🙂

  49. Juana on September 10, 2018 at 4:28 am

    Hi Emma! This explanation of egg substitutes is amazing. I was wondering if you have one for butter as I want to try to make some recipes all vegan and I would like to use some oil on them.

    Thank you so much!

    • Gemma Stafford on September 10, 2018 at 5:26 am

      Hi Juana,
      Thank you for your kind words.
      When you replace butter for oil in a recipe you need to do it carefully. About 1/3 less oil than the amount of butter. butter is more than just fat.
      This is a general rule, you can vary it according to each recipe, but it will work well,
      Gemma 🙂

      • Juana on September 10, 2018 at 5:52 am

        Thanks, Gemma, and sorry for the typo mistake, my computer changes some words and I didn’t double check before sending my previous comment. So if I understood right, if a recipe has 90 grams of butter I should use 60 grams of oil?

        Thanks again 🙂

        • Gemma Stafford on September 11, 2018 at 6:12 am

          Hi Juana,
          I think that will work well for you. Do not worry about spell check, you should see some of my comments! The phone does not help, never as easy as the laptop,
          Gemma 🙂

          • Juana Vásquez on September 15, 2018 at 4:00 am

            Hi Gemma,

            I have a question about eggs substitutes, do you know what should I do if the recipe only uses egg yolks? I’ve seen that aquafaba is great for egg whites, but I don’t know what to do in the case of egg yolks.

            Thanks again! 🙂

            Juana

            • Gemma Stafford on September 16, 2018 at 6:22 am

              Hi Juana,
              Really this is specific to the recipe. You have to ask yourself ‘what is the purpose of the egg in this recipe?’.
              Eggs play a different role in different things. They create structure, they thicken sauces and custards, they add moisture to cakes and other baked goods, they enrich breads and cakes, they can be the leavening and can even act as glue to bind ingredients without adding too much water.
              So, flax egg is a super enriching thing, you can use that in places along with aquafaba too if you wish. Sometimes the aquafaba is enough if the role is to bind, or leaven for instance.
              you just need to think about this, you can find the answer according to the recipe,
              Gemma 🙂



  50. Aditya on September 7, 2018 at 4:23 am

    Hi Gemma,

    I recently made Chocolate Vanilla Marble cake in 9×5 inch loaf tin. The recipe called for 2 eggs and I happened to have just 1. The recipe also called for yogurt. So, I added about 60g more yogurt than the recipe indicated to compensate for the weight of one egg.
    The result was a cake that was crumbly when I sliced it. Your views of this?
    Thanks!

    • Gemma Stafford on September 7, 2018 at 8:17 am

      Hi there,
      The change of ingredients in a recipe will always affect the results. for a sponge type recipe applesauce is a great sub, and flax egg too keeps the moisture in the mix. I am surprised though that the yogurt was not as effective for you, especially as you had one egg. I would need to know the recipe though in order to be sure. It may have had insufficient fat, though if you have made this before with eggs you will know better than me.
      Sorry, not much help I know,
      Gemma 🙂

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