{"id":13658,"date":"2023-02-16T07:00:21","date_gmt":"2023-02-16T12:00:21","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=13658"},"modified":"2025-02-04T08:59:35","modified_gmt":"2025-02-04T13:59:35","slug":"using-egg-substitutes-in-baking-and-cooking","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2023\/02\/16\/using-egg-substitutes-in-baking-and-cooking\/","title":{"rendered":"Using Egg Substitutes in Baking and Cooking"},"content":{"rendered":"

\u2014 By Kate McCarty<\/a>, Food Systems Professional, University of Maine Cooperative Extension<\/em><\/p>\n

Perhaps you\u2019ve noted that egg prices have increased dramatically over the last year. Due to increased demand and incidences of avian flu, the price of a dozen eggs has more than doubled since 2021. Many people are exploring alternatives to eggs, looking to save a few dollars on their grocery bill.<\/p>\n

While we love eggs as a source of protein that are low in calories, there are times in cooking and baking when less expensive alternatives can be used. In baking, eggs create structure and give lift, called leavening, to doughs. Egg substitutes can have more or less success, depending on the role of the egg in that particular recipe.<\/p>\n

Egg Substitutes in Baking<\/h3>\n

\"Carton<\/a><\/p>\n

So where to begin when looking to use egg substitutes in baking? There are many plant-based (as well as shelf-stable) alternatives to eggs, some better than others when it comes to the flavor, texture, and look of your final baked goods. We tested several different egg substitutions in a yellow cake recipe that called for two eggs to see how the alternatives hold up.<\/p>\n\n\n\n\n\n\n\n
Product<\/strong><\/td>\nEquivalent Amount<\/strong><\/td>\nPrice per Serving<\/strong><\/td>\nPros<\/strong><\/td>\nCons<\/strong><\/td>\n<\/tr>\n
Eggs<\/td>\n1 egg = 1\/4 cup<\/td>\n$0.44<\/td>\n\n
    \n
  • Most reliable for color, flavor, and appearance<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Highest cost<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Flax Seed Meal<\/td>\n1 Tbsp flax seed meal and 3 Tbsp water = 1 egg<\/td>\n$0.06<\/td>\n\n
    \n
  • Doesn’t affect flavor<\/li>\n
  • Good source of protein, fiber, and omega-3 fatty acids<\/li>\n
  • Shelf-stable prior to mixing up<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Flax seeds visible in batter<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Applesauce<\/td>\n1\/4 cup = 1 egg<\/td>\n$0.25<\/td>\n\n
    \n
  • Doesn\u2019t provide as much leavening as other options<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Affects flavor and texture of baked good\u2014best used in quickbreads<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Seltzer water<\/td>\n1\/4 cup = 1 egg<\/td>\n$0.05<\/td>\n\n
    \n
  • Inexpensive<\/li>\n
  • Best texture and flavor of all the substitutes we tried<\/li>\n
  • Shelf-stable<\/li>\n<\/ul>\n<\/td>\n
\n