Looking to veganize some of your favorite baked goods or family recipes? Egg replacement can seem daunting, but is really very simple once you understand the basic science. In recipes, eggs provide moisture and act as binding agents (holding other ingredients together) and as leavening agents (aiding in rising). Once you figure out what is required in a particular recipe and what particular ingredients will accomplish this, you are good to go.
Bananas provide moisture and are often just good all around egg replacers, provided you don’t mind the banana flavor. Thoroughly mash 1/2 large or 1 small banana to replace a single egg. Best in breads, muffins, denser cakes, and moisture-rich baked goods.
Flaxseed is my go-to egg replacer for most cookies and brownies. Simply mix 1 tbsp of ground flaxseed with 3 tbsp of water. Whisk very thoroughly or simply allow to sit for about 10 minutes. The longer you allow this mixture to sit, the more oomph you are likely to get, and thus the more effective the egg replacement will be. Mix a little before use.
Commercial Egg Replacer:
Ener-G Egg Replacer and Bob’s Red Mill Egg Replacer are the two most common and widely available varieties. Follow the directions printed on the package. I find that these really must be mixed in a food processor or blender to achieve the desired consistency and best results. These are all purpose replacers effective in cookies, cakes, and breads.
Silken tofu is an absolute must for replacing eggs in custards and pie fillings. Simply blend 1/4 cup silken tofu until smooth and use as you would an egg. Tofu is also excellent in moisture-rich, dense brownies and cakes.