Great egg subsititutes for salmonella-risk-free baking

Has the recent massive egg recall left you a little uneasy about using eggs at home?  Here are a few substitutions that can be used in place of eggs in your baking (or cooking). 

FLAXSEED MEAL – full of omega 3 fatty acids, this is a great way to increase the fiber and nutrients in your baked goods, without the fat, cholesterol and salmonella risk of eggs. 

1 Tablespoon flaxseed meal per 3 Tablespoons water/per egg to be replaced – combine and set aside for a few minutes to allow the flax to absorb some of the water and thicken a bit.

EGG REPLACER (Ener-G egg replacer, or Bob’s Red Mill brand) – Many people LOVE this stuff.  It works great in some recipes (like cookies where you don’t want the little brown specks of flaxseed meal), but I’d recommend it for things requiring no more than 1 or 2 eggs.  It can leave a little bit of a chalky taste.  It also leaves things a bit dense, as opposed to light and fluffy. 

1 Tablespoon egg replacer per 3 Tablespoons water/per egg to be replaced – mix to combine.

SOY YOGURT – Adds a lot of moisture, great for cakes and the like.  Make sure you get a brand that states clearly on the label that it is made from non-GMO soybeans.  If it is organic, it’s required to be non-GMO.  GMO stands for Genetically Modified (aka genetically engineered).  There is a lot of controversy around this subject, which we’ll tackle in a future post, but for now, just try to steer clear from it if you can. 

1/4 cup soy yogurt per egg to be replaced 

SILKEN TOFU – vaccuum-packed, extra-firm Lite silken tofu works great.  Mori-Nu is a good brand. Again, look for organic or brands made with non-GMO soybean.  Make sure to blend it up really well first to make it nice and smooth and creamy.  Be sure to use less if your recipe requires several eggs (ex. if recipe asks for 4 eggs, use 3 “tofu eggs”). 

1/4 blended silken tofu per egg replaced (less if recipe requires several eggs)

BANANA – A cheap and accessible egg alternative, bananas are great egg replacers in items like pancakes, waffles and quick breads.  Be sure to use very ripe bananas (riper =sweeter).  If you have any frozen ripe bananas on hand, they work great in a pinch.  Just thaw out what you need and mash it up.  Because of the sugar content in the bananas, they tend to brown very nicely, so keep that in mind in case your finished product ends up a bit browner than you had anticipated.

1/2 banana, mashed, per egg to be replaced

There you have it 5 different alternatives to eggs to help you create delicious, nutritious and fiber-rich goodies, without the cholesterol, saturated fat or salmonella risk of eggs.  Have fun, get creative and enjoy!!

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Long time health coach, health educator, and exercise physiologist and holistic nutritionist, with special interests in helping others improve their busy lives with self care and more authenticity

2 thoughts on “Great egg subsititutes for salmonella-risk-free baking

    1. Thanks so much for the compliment. I’m so glad to hear that you are enjoying it! It’s awsome that you’ve been inspired to come up with some new ideas! Please feel free to share, if you are so inclined. 🙂

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