The BEST Egg Substitute for Baking
Eggs are a baking staple, and this deep dive into Egg Substitute for Baking will help if you’re baking for someone with dietary restrictions or if you’ve simply run out of eggs!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon ground flax seed
- 1 tablespoons water
- 2 tablespoons Aquafaba (to substitute 1 egg white)
- 1 tablespoon corn starch (to substitute 1 egg yolk)
Instructions
- 1
Overall Best Option: Flax egg for muffins, cupcakes, cakes etc.
- 2
To substitute one egg: Mix 1 tablespoon ground flaxseed and 3 tablespoon water to create one flax egg (sometimes known as a ‘flegg’) and form a paste. It may need five minutes of rest before use to achieve the right texture.
- 3
Best egg white substitute for macarons: aquafaba
- 4
To substitute egg white: Whip 2 tablespoons of aquafaba with vanilla extract for a couple of minutes until foamy
- 5
Best egg yolk substitute for custard: corn starch
- 6
Mix 1 tablespoon of cornstarch with 3 tablespoons of water or milk instead of one egg yolk.