Can You Substitute Milk For Eggs?

Last updated on July 28th, 2022 at 07:33 pm

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Eggs are a versatile food. You can eat them scrambled with cheese for breakfast. You can eat them boiled or deviled for a snack. You can add meat and cheese for a breakfast omelet. 

You can even fry them and place them on bread for an egg sandwich. You can of course use them as ingredients in your favorite dishes.

If you are looking to avoid eggs altogether, then none of these options sound great to you. If you are looking for an egg substitute, can you use milk? While milk does not make a great substitute for deviled eggs or scrambled eggs, can you use milk as a substitute for eggs in baking? 

Milk can be a great substitute for eggs in baking. It takes ¼ cup of milk to replace one egg. If your recipe calls for three eggs, then all you need is ¾ cup milk for substitution. 

What Foods Can You Substitute For Eggs?

Some people are not that fond of eggs. Cracking eggs can be intimidating; egg shells can hurt or get lost in the batter. Some people aren’t fond of eggs simply because of where they come from. 

Eggs are also one of the most common allergies too. Whether you are vegan, allergic, or just don’t like the texture or thought of eggs, are there other substitutes you can use when baking? 

There are plenty of other options you can use instead of eggs when baking. Here are a few substitutes to try when making baked goods in the kitchen. 

  • Applesauce: You can use sweetened, flavored, or unsweetened applesauce in your baking. If you are baking a cake, you can replace the egg with ¼ cup of applesauce. If you decide to go with sweetened or flavored applesauce, it’s best to taste the mixture before baking. The applesauce could make your cake a bit sweeter than expected. Applesauce is a great substitute for almost all recipes that call for an egg. 
  • Bananas: If you choose to replace your egg with a banana, your baked goods may have a bit of a banana taste. The banana will need to be mashed before being added to your batter. Use ¼ cup mashed banana to replace one egg. Mashed banana works best for muffins and quick bread. 
  • Ground Chia Seeds: These little seeds are highly nutritious and a great substitute for eggs. You can either grind the chia seeds on your own or purchase pre-ground chai seeds in the store. To replace one egg, whisk a tablespoon of ground chia seeds with three tablespoons of water. Stir until the water is absorbed and the ground chia seeds thickened. If you use chia seeds as a substitute, they may make your baked goods a bit heavy and dense. It can also leave a hint of a nutty flavor too. This works best for pancakes, waffles, muffins, and bread. 
  • Egg Substitute: There are plenty of egg substitutes out there to choose from. Most egg substitutes are made from potato starch, tapioca starch, and leavening agents. It takes about one and a half teaspoons of egg substitute powder mixed with two to three tablespoons of water to replace an egg. This option works best for all recipes that need eggs; the substitute eggs won’t change the flavor. 
  • Yogurt: This is another great substitute for eggs. It is best to use unsweetened and unflavored yogurts so it doesn’t affect the taste of what you are making. Use ¼ cup of yogurt to replace one egg. Yogurt substitution works best for muffins and cakes. 
  • Nut Butter: Replacing eggs with nut butter will make your baked goods taste a bit nutty. It takes three tablespoons of nut butter to replace one egg. Be sure to use creamy nut butter instead of crunchy so the batter mixes nicely. It is best to use the nut butter in recipes that will taste fine with nuts: brownies, pancakes, and cookies. 

What Do Eggs Do In Baking? 

Eggs are great on their own and are also a necessary part of baking. Many recipes call for eggs as an ingredient. You can also separate the eggs and use just the egg yolks or egg whites when baking too. 

Eggs are nutritional, but when added to baking, they provide much more than just nutritional value. What exactly do eggs do in baking? 

  • Eggs affect the structure of your baked goods. Much like gluten, eggs provide the structure to your baked goods. They act as glue that helps hold your baked goods together. Most foods don’t rely solely on the eggs for structure, but they do help bind all the ingredients together to keep the structure. 
  • Eggs function as a thickening agent in your baked goods. Adding eggs to your recipes can make your baked goods thicker. In custards, pumpkin pie, and bread puddings, the eggs not only help hold shape but make your goods less jiggly. 
  • Eggs affect the “lightness” of your baked goods. When the eggs are beaten, the air gets trapped in the eggs. When the egg is exposed to heat, it expands. This is what allows your baked goods to have a light and fluffy texture. If you leave the egg out or don’t beat it well enough before incorporating, your baked goods won’t be as light and fluffy as they could be. 
  • Eggs are extra moisture for your baked goods. Eggs are mostly made up of water and add extra moisture to your baked goods. Most cakes and brownies call for eggs not just for their binding properties but their moisture as well. The size of the egg is also important when baking. If the recipe calls for a large egg and you use a small one, you just decreased the amount of moisture that should have been in your batter. 
  • Eggs affect the color of your baked goods. Eggs help provide the golden brown color that your desserts turn into while baking. Browning in baked goods is primarily caused by the caramelization of the sugar, however, the eggs increase the browning and add that golden tint to your baking. This is why most crusts will call for an egg wash to create that golden color on your crust. 

Final Thoughts

Whether you’ve run out of eggs, just don’t like them, are allergic, or are vegan, you can use plenty of other foods to substitute for eggs in baking. 

Though eggs act as a glue that holds your recipe together, your recipes will still turn out just fine with any of the listed substitutes for eggs. 

Hannah R.

Hey, I'm Hannah and I'm the founder of Get Eatin'.

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