There’s not a perfect replacement that magically meets all these same needs, but there are many options you can choose to bake successfully.
Overall, eggs have a unique versatility that allows them to fulfill multiple functions in baking. Not something we have time (or space) for today.
The longest answer is, frankly, probably an hours-long lecture. No wonder they're used in so many recipes! They’re a key element in creating the desired texture of a baked good, but can also impact appearance and flavor. Eggs provide structure (particularly in cakes), as well as emulsify, bind, and leaven. The longer answer is that eggs are responsible for many different things in baking, and their role varies depending on what you’re making. But first, what exactly do eggs do in baking? Read on for a breakdown of some of our favorite options.
If for any reason eating eggs isn’t an option - either by choice or by necessity - you can turn to a number of substitutions to fulfill your baking needs. The same goes for many other types of baked goods - cakes, cookies, breads, you name it. Say you have a fierce craving for a batch of muffins, but when you start to assemble your ingredients, you realize the last of your eggs went into your morning omelet.
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