Revealed: The trick(s) to make any recipe eggless

The way to deduce which egg substitute should be used is to understand the reason for which it is being replaced

New Delhi | March 6, 2025 03:30 PM IST

2 min read

Here are substitutes you could try (Source: Freepik)

Eggs are a key ingredient in many recipes, especially in baking, and not adding them can alter the taste of the final dish. Does that mean eggs are irreplaceable? When private chef Divya Butani revealed that they can indeed be substituted, we decided to follow the lead and see how it works.

She shared the following substitutes to make a dish eggless.

For spongy, fluffy cakes

Replace 1 egg with 1 tsp baking soda + 1 tablespoon vinegar

Add vinegar at the end before baking, to get the optimum rise! The more bubbles, the more rise, said Butani.

For vegan batter

Replace 1 egg with 1 tablespoon of chia or flax seeds + 3 tablespoons of water.

For densely baked goods like breakfast bars or brownies

Replace 1 egg using ¼ cup mashed banana

Other great alternatives to eggs are oat flour, regular flour, or chickpea flour when you need a binding agent for patties.

A replacement for anything that needs an egg wash (especially for the holiday season) is using ¼ medium-sized banana (mashed) and 2-3 tbsps of water! “You’ll have the perfect vegan egg wash,” said Butani.

Mashed banana can be a great option (Source: Freepik)

For custards or puddings

Replace 1 egg with 2 tablespoons of cornstarch + 3 tablespoons of water.

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Whether fudge or brownies, or pancakes, eggless is definitely possible in almost all kinds of recipes, said chef Montu Saini. According to him, the way to deduce which egg substitute should be used is to understand the reason for which it is being replaced. For instance, if you need a cake to be light and fluffy, use baking soda and vinegar as the fizz helps to leaven it naturally. If you want something to be creamier, add yogurt or tofu.

Also Read | What’s the difference between vegan and vegetarian?

Saini also explained that one should “avoid strong flavoured ingredients” such as banana or flaxseeds for delicate dishes like chocolate cake as it tends to overwhelm. But they are perfect for breads and cookies,” said Saini.

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