Egg substitues

Eggs

For hold::

1. **Mashed Banana** (¼ cup per egg)  

   - Adds moisture and sweetness, best for baked goods like muffins and pancakes.

2. **Applesauce** (¼ cup per egg)  

   - Works well in cakes and brownies, adds moisture and a slight sweetness.

3. **Pumpkin Puree** (¼ cup per egg)  

   - Adds moisture and a subtle flavor, great for muffins and breads.

4. **Avocado** (¼ cup mashed per egg)  

   - Adds creaminess and healthy fats, best for dense baked goods.

5. **Yogurt or Buttermilk** (¼ cup per egg)  

   - Adds moisture and a slight tang, works well in cakes and muffins.

6. **Nut Butters** (3 tbsp per egg)  

   - Adds richness and binding, best for cookies and bars.

7. **Ground Flaxseed or Chia Seeds** (1 tbsp + 3 tbsp water, let sit for 5 minutes)  

   - Creates a gel-like binder, great for pancakes, muffins, and breads.

8. **Commercial Egg Replacer** (e.g., Ener-G, Bob’s Red Mill)  

   - Follow package instructions; works well in most recipes.

 **Leavening Substitutes** (for fluffiness and rise):

9. **Vinegar + Baking Soda** (1 tsp baking soda + 1 tbsp vinegar per egg)  

   - Creates a chemical reaction for lift, ideal for cakes and quick breads.

10. **Carbonated Water** (¼ cup per egg)  

   - Adds airiness and lightness, great for pancakes and waffles.

11. **Aquafaba** (3 tbsp per egg)  

   - The liquid from canned lequmes (beans) ; whips like egg whites for meringues and mousses.

 **Moisture Substitutes** (for richness and texture):

12. **Vegetable Oil** (¼ cup per egg)  

   - Adds moisture, best for cakes and muffins.

13. **Milk (Dairy or Non-Dairy)** (¼ cup per egg)  

   - Adds moisture and structure, works well in cakes and pancakes.

14. **Condensed Milk** (¼ cup per egg)  

   - Adds sweetness and moisture, great for desserts.

15. **Mayonnaise** (3 tbsp per egg)  

   - Adds richness and moisture, ideal for cakes and brownies.

 **Other Creative Substitutes**:

16. **Gelatin** (1 tbsp gelatin + 3 tbsp water, let sit)  

   - Works as a binder, but not vegan.

17. **Arrowroot Powder** (2 tbsp + 3 tbsp water per egg)  

   - Acts as a thickener and binder.

18. **Oatmeal** (¼ cup cooked oatmeal per egg)  

   - Adds moisture and binding, best for dense baked goods.

19. **Pureed Prunes** (¼ cup per egg)  

   - Adds sweetness and moisture, great for brownies and dark baked goods.

**Tips for Choosing a Substitute**:

- For **binding**, use flaxseed, chia seeds, or mashed banana.

- For **leavening**, use vinegar + baking soda or aquafaba.

- For **moisture**, use applesauce, yogurt, or oil.

- For **fluffy baked goods**, use carbonated water or aquafaba (liquid left over from cooking legumes