You can absolutely bake or cook without eggs. As a general rule, the fewer eggs a recipe calls for, the easier it will be to substitute. Certain items that revolve around eggs will be more difficult, such as quiche, mayonnaise, etc. If you do choose to create something that calls for many eggs, the silken tofu option listed below will be your best bet, but will of course not work for people with soy sensitivities. In baking items such as cookies or muffins, applesauce adds sweetness and is barely discernible. Egg replacer will be your close friend if you love to make cakes.
Each of these replaces one egg:
- Egg replacer (this one is great and is extremely allergy friendly) – Great for baking
- 4 tablespoons pureed silken tofu + 1 teaspoon baking powder – Great for replacing egg based dishes; fritatta, egg salad, etc.
- 3 tablespoons unsweetened apple sauce or mashed fruit + 1 teaspoon baking powder – Great for baking
- 1 tablespoon ground flaxseed + 3 tablespoons hot water (let stand for about ten minutes, stirring occasionally) – Great for baking
- 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
- 1 teaspoon yeast dissolved in ¼ cup warm water
- 1 packet gelatin + 2 tablespoons warm water (don’t mix until ready to use)