Egg
| Form | Large, ~50 g without shell |
|---|---|
| Role | Binder, leavener, emulsifier |
| Storage | Fridge, 3–5 weeks |
| Season | Year-round |
| Allergens | egg |
| Pantry staple | no |
| Price | $3.99 / dozen |
| Nutrition
| |
| Each | 72 kcal · 50 g |
| Per 100 g | 143 kcal |
| Approximate; enter values from a source you trust. | |
Description[edit]
An egg does two jobs and its substitutes do only one. Flax or applesauce binds but does not leaven, which is why the rules cap replacements at two eggs and steer away from cakes that rely on beaten eggs for lift.
Find out more[edit]
Used in[edit]
| Recipe | Qty | Unit | Job in the recipe |
|---|---|---|---|
| Banana bread | 1.0 | each | bind |
| Buttermilk pancakes | 2.0 | each | bind |
| Cabbage Rolls | 1.0 | egg | binding |
| Chocolate chip cookies | 2.0 | each | bind |
| Lemon bars | 4.0 | each | leaven |
| Pound cake | 4.0 | each | leaven |
Can stand in for[edit]
Nothing yet.
Substitutions[edit]
| Use instead | When its job is | How much | Confidence | What changes |
|---|---|---|---|---|
| Ground flaxseed | any | 1 tbsp ground flax + 3 tbsp water per egg | medium | Per egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes. Binds well; slightly denser, faintly nutty. ⚠ Binds but does not leaven. Reliable up to two eggs; beyond that the bake goes heavy. |
| Ground flaxseed | leaven | as base rule | low | This recipe relies on eggs for lift or set. Flax will bind but the result will be dense or loose. ⚠ Not recommended where eggs set a custard (lemon bar filling) or carry a cake. |
| Applesauce | any | ¼ cup applesauce per egg | medium | ¼ cup unsweetened applesauce per egg. Adds moisture; the crumb tightens. ⚠ Quick breads and muffins only. |
| Applesauce | leaven | as base rule | low | Eggs are doing structural work here; applesauce will not hold it. ⚠ Not recommended for this recipe. |
| Applesauce | creaming | as base rule | low | Cookies go cakey and pale. |