Egg Substitutions
You’ll love these great egg substitution ideas!
We encounter many dietary restrictions and allergies during our cooking classes, summer camps and private events for kids and adults. Quickly having fool-proof ingredient substitutions on hand is key in ensuring our recipes still taste good. Different substitute ingredients can alter a recipes flavor and texture so knowing the reaction that different ingredients will have on a recipe can help determine the best options.
One of the popular allergies and recipe substitutions we cater to is the egg allergy. Eggs are in the majority of our recipes. There are a few options for substituting eggs in recipes. We tested the most popular ones to find which one had the best flavor and texture when making our favorite Chocolate Chip Cookie recipe or as we like to call them Mix-in Cookies. These cookies can be customized with different mix-in ingredients including white chocolate chips, raisins, sprinkles and more. They are so good!
Egg Substitutions Cookie Experiment
- Based on our experience and research on egg substitutions the most popular substitutes we found were: Applesauce, Banana, Chia Seeds and Baking Powder.
- Before adding the substitution ingredients we measured all of the other ingredients in the recipe – and tested it side by side with our tried-and-true original recipe. We creamed the butter and sugar until light and fluffy.
- For the Banana substitution we used a frozen Banana, defrosted and strained of excess liquid. For the Chia Seeds, we first needed to soak them (1:1 ratio) with water to re-hydrate them, they will thicken and create a solid consistency. All of the egg substitutions were measured in a 1:1 ratio with the egg (one egg is around 3 tablespoons) with the exception of the Baking Powder which was measured in 2 teaspoons per egg.