Flaxseeds are a great egg substitute to be used in recipes where the egg is used to bind or firm the ingredients together (think cookies and pancakes).
In place of one egg, use one tablespoon ground flaxseeds with three tablespoons water and wait for mix to form a slight gel – it will leave your baked goods with a slightly nutty taste.
Unsweetened applesauce is an extremely popular egg substitute in baking where the eggs is used for moisture (think banana bread, muffins and cakes).
Use 1/4 cup of of applesauce with 1/2 a teaspoon baking soda mixed in to compensate for the thick consistency.
Oil is used in place of eggs for recipes where the egg is included as a Leavening Agent to make the baked goods rise.
To make the replacement, mix 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
Chickpea water otherwise known as aquafaba
Haven’t heard of aquafaba?
Don’t worry, it’s a relatively new egg replacement but its popularity is on the rise, best used in place of a place of egg white.
To replace one egg worth of egg white, whip up 3 tablespoons of aquafaba, just as you would an egg white.
As with applesauce, 1/4 cup of mashed banana (used per egg) is a great egg substitute when the egg is required in baking for moisture.
Silken tofu is perfect when an egg is required to make a baked good more dense, so it’s best used in things like brownies and cakes.
Use 1/4 cup of puréed tofu for 1 egg and don’t worry, the tofu is basically flavorless so no strange tastes will be popping through.