Egg Substitutes & Conversions For Cooking & Baking

Egg-Free Baking: Keeping Classroom Snacks Safe and Delicious

As a parent of five, I know how important it is to be mindful of food allergies in school. God forbid you are the parent who sends egg or peanut butter to class and a child goes into anaphylaxis shock. Your favorite treat could literally kill a child at school. When our classroom snack rotation began, I realized that creating inclusive treats means understanding how to adapt our favorite recipes.

A Note to Fellow Parents

Creating inclusive snacks isn't just about avoiding allergens—it's about making every child feel welcome and cared for. Use these subs and conversions to amend your favorite kid snack into a safe and nurturing meal for all kids- it's easy- you can do it!

Why Egg Substitutes Matter

Food allergies are increasingly common in schools. By being creative with our baking, we can ensure that:

- Every child feels included

- Snack time is safe for everyone

- Delicious treats can be enjoyed by all

Egg Substitute Conversion Guide

Here's a comprehensive reference for replacing eggs in your favorite recipes:

Spoiler Alert- My favorite sub is Aquafaba, aka: Chickpea Liquid! It performs best in most situations in my opinion, and can be used in cocktails to create those SpeakEasy Classics we love- without the egg!!!

Binding Substitutes

- Flaxseed Meal (Flax Egg): 1 tbsp flaxseed meal + 3 tbsp water = 1 egg

- Chia Seeds (Chia Egg): 1 tbsp chia seeds + 3 tbsp water = 1 egg

- Silken Tofu: 1/4 cup blended silken tofu = 1 egg

Moisture-Adding Substitutes

- Applesauce: 1/4 cup unsweetened applesauce = 1 egg

- Mashed Banana: 1/4 cup mashed ripe banana = 1 egg

- **Yogurt (Dairy or Non-Dairy)**: 1/4 cup plain yogurt = 1 egg

Unique Alternatives

- Baking Powder & Vinegar: 1 tsp baking powder + 1 tbsp vinegar + 1 tbsp water = 1 egg

- Aquafaba (Chickpea Liquid): 3 tbsp aquafaba = 1 egg

- Carbonated Water: 1/4 cup carbonated water = 1 egg

Convenient Options

- Commercial Egg Replacer: Follow package instructions

- Buttermilk: 1/4 cup buttermilk = 1 egg

- Nut Butter: 3 tbsp smooth nut butter = 1 egg

Pro Tips

- Always consider the primary function of eggs in your recipe (binding, leavening, moisture) when choosing an egg substitute

- Experiment with substitutes to find what works best

- Some substitutes work better in certain recipes than others