What to Do When You’re Baking and Out of Eggs (2024)

FAQs

What to Do When You’re Baking and Out of Eggs? ›

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

2. Reach for some applesauce or mash up a banana. Both of these egg substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix. Your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).

A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

Nearly any nut or seed butter is a delightful substitution for eggs: peanut, cashew, almond, or sunflower butter are all delicious choices that also add a distinct earthy flavor to the recipe. These work as a binder to keep the batter together, while adding richness & extra nutritional value to the final product.

What if I don't have enough eggs for baking? ›

Vinegar and baking soda

Mixing 1 tsp (7 g) of baking soda with 1 tbsp (15 g) of vinegar can replace 1 egg in most recipes. When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.

This recipe is for ONE egg substitution. Use 1–1/2 tablespoon vegetable oil, 1–1/2 tablespoons water, and 1 teaspoon baking POWDER, not SODA. So if you needed 2 eggs, you would just double the recipe: 3 T veg oil, 3 T water, and 2 t baking powder. For 3 eggs, 4–1/2, 4–1/2, 3.

You should store your eggs in the fridge, but when it comes time to bake it's usually best to take out the number you need and bring them to room temperature. Yes, really. Either choose a non-temperature-dependent cake recipe (our Original Cake Pan Cake is a Hall of Famer) or put off your cake baking.

Although most cakes rely on eggs for their light, fluffy texture, you can use a variety of techniques and substitutes to bake without eggs. Eggs primarily emulsify the ingredients in a cake and add structure to the batter, so egg substitutes must accomplish that purpose.

For most recipes simply substitute 3 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg.