1 egg is roughly 3 to 4 tablespoons,
so your substitute needs to equal the amount of egg you are leaving out.
EGG SUBSTITUTES FOR BAKING:
Fruit Puree: Use 1/4 cup of fruit puree (banana, applesauce, pumpkin) and 1/2 teaspoon of baking powder in place of each egg. This works best in breads, brownies and cakes.
Flax Seed: 1 tablespoon ground flax or chia seed mixed with 3 tablespoons warm water; let stand 1 min or until it forms a gel. Good for pancakes, brownies and muffins.
Water+Oil+Baking Powder: For each egg, combine 2 tablespoons of water with 1 tablespoon coconut oil and 2 teaspoons baking powder. (Good in cookies and cakes).
Cream Cheese+Water: 1 tablespoon cream cheese plus 1 tablespoon water. Your cookies may turn out more dense and chewy than if they were made with eggs.
Chemical Egg Replacers like Ener-G are an option too, I find they work best when you don’t need to use too much. I have used Bob’s Red Mill egg replacer in my Pumpkin Bread with good success.
For Pie Crust – replace egg with a little extra oil and milk. For a pumpkin pie filling, replace eggs with pureed tofu.
I wouldn’t recommend using the above substitutions in egg-heavy recipes, like when a recipe calls for 4 to 6 eggs which can happen with coconut flour recipes.
Aquafaba is the newest, greatest egg white replacement—and you might already have it on hand. It’s simply the leftover liquid from a can of garbanzo beans). Aquafaba can be whipped into vegan mayonnaise, baked into meringues or macaroons, and shaken to make egg-free cocktail foams. Don’t worry, any residual bean flavor will disappear once it’s cooked, so it can be used for sweet or savory recipes.
How to Substitute: Use 3 tablespoons of this starchy bean water to replace each egg. If you’re using it as a binder, whip it slightly until foamy. For meringues or whipped egg white substitute, use an electric mixer to beat it into peaks.
Sources for Egg Free Recipes:
If you want a recipe that has already been tested instead of trying to convert your own, there are cookbooks and blogs around out there who have done the work for you. Try searching for “Vegan” recipes. These will not contain any eggs, but it also won’t have any dairy. This is great if you also have a dairy allergy.
I have the “The Allergen Free Baker’s Handbook“ on my own shelf. All recipes are free from eggs, as well as many of the top allergens.
This blog, Mommy’s Home Cooking put together a list of “Amazing Desserts you can make without eggs”.
Here is another resource for egg-free dessert ideas like cobblers, cookies, bars and even breads.
My sweet and snack recipes that don’t require eggs:
Apricot and Plum Shortbread Bars, these bars are gluten and dairy-free and just slightly sweet
Mayan Wonder Bars, flour and grain-free bars made of nuts and seeds and almond butter holds it all together.
Need More Help Baking Without Eggs?
If you have a recipe that you need help converting to egg-free, let me know. You can leave a comment below with your question and I will get back to you with ideas for how to convert your dish.
**Please note, some of the links on this site are affiliate links. As an Amazon Associate I can earn from qualifying purchases, at no additional cost to you. All of the products on my site are actually used by me. I do not recommend anything that is not in my own kitchen and used in these recipes. I am showing you what I use and providing easy links to those products so that you may get the same great results in your own kitchen.