Can't Have Eggs? No Worries! Here's Our Go-To Egg Replacement Recipe

Egg-free baking doesn't have to be tricky...

A good friend of mine had a daughter who, for a time, couldn't have eggs, gluten, dairy, soy or coconut. It was a super challenging time for her, especially as she was breastfeeding and needed to avoid these foods herself, too!

So, being the good friend (and baker!) that I am, I took it upon myself to find ways around what others might see as limitations and create treats she could enjoy.

Along the way, I developed this egg replacement recipe, and it's become my go-to for so many baking adventures! I've used it in cakes, muffins and cookies, but most importantly — in my opinion — pikelets!

It's simple to make, uses just a few ingredients and is a handy little trick to have up your sleeve when eggs are off the menu.

Our homemade egg replacement recipe

This recipe replaces one egg. Simply multiply the quantities if your recipe calls for more.

Ingredients

• 1 tsp chia seeds
• 3 tsp water
• ½ tsp baking soda (sodium bicarbonate)
• 1 tsp white vinegar

Method

1. Add the chia seeds and water to a small bowl and mix together.
2. Set aside for 5 minutes to allow the chia seeds to absorb the water and form a gel.
3. Add the baking soda and white vinegar, then mix to combine.
4. Add the mixture to your recipe and use immediately.

That's it! A simple little egg replacement, ready to go.

A few handy tips

Making more than one egg replacement?

Easy! Just multiply all the ingredients by the number of eggs you're replacing. For example, if your recipe calls for two eggs, double each ingredient.

Make it fresh.

This egg replacement is designed to be made and used straight away. Don't prepare it in advance, as the mixture is intended to be used immediately after combining the ingredients.

Stick with white vinegar.

I use white vinegar in this recipe and haven't tested alternative vinegars, so I can't guarantee they'll give you the same result.

What can you use it in?

I've had great results using this replacement in pikelets, cakes and muffins. I've also tried it in cookies, and while it worked, it changed the final texture, so keep that in mind when experimenting.

One important thing to know.

This recipe won't work for everything! If your recipe requires you to separate eggs and whip the egg whites, this replacement won't recreate the same structure or texture.

As with any egg replacement, results can vary depending on the recipe, so it's worth testing it in your favourite bakes.

Happy egg-free baking! 💛

I hope this little recipe helps make egg-free baking feel that bit easier. Sometimes, a simple swap is all you need to keep enjoying the foods you love!