Flax egg: 1 tbsp ground flax + 3 tbsp water, let sit 5 min. Works in cookies, brownies, muffins. Slightly nutty flavor. 1 flax egg = 1 regular egg.
Banana for eggs in baking?+
1/4 cup mashed banana = 1 egg. Best for sweet recipes (banana bread, muffins, brownies). Adds banana flavor and sweetness. Reduces sugar slightly.
Aquafaba - what is it?+
Liquid from canned chickpeas! 3 tbsp aquafaba = 1 egg, 2 tbsp = 1 egg white. Whips like egg whites. Perfect for vegan meringue, macarons, mousse.
Chia egg recipe?+
1 tbsp chia seeds + 3 tbsp water, let sit 10 min until gel-like. Same as flax egg. Mild taste. Works in most baked goods. Chia seeds visible in recipe.
Yogurt for eggs?+
1/4 cup plain yogurt = 1 egg. Adds moisture and tang. Use Greek yogurt for richer texture. Best for cakes, muffins, quick breads. Not suitable for vegans.
Applesauce for eggs?+
1/4 cup unsweetened applesauce = 1 egg. Adds moisture without flavor. Great for cakes, brownies, muffins. Reduces fat. May make texture slightly denser.
Silken tofu for eggs?+
1/4 cup blended silken tofu = 1 egg. Best for dense recipes (brownies, cheesecakes). Adds protein. Blend until smooth before mixing.
Commercial egg replacers?+
Bobs Red Mill, Just Egg, Follow Your Heart - mix per package. Most are starch-based. Easy to use, neutral flavor. Slightly expensive but reliable for vegan baking.