At our egg free bakery, I am often asked, “What do you use in place of eggs?”.  The answer is perseverance.

Our first order for vanilla cupcakes was for plain egg-free, peanut-free, and nut-free cupcakes that children were going to decorate themselves.  Which meant that they not only had to taste good, they had to look good without the help of frosting to hide any anomalies (if you have attempted egg-free baking, you know what I mean).  These “simple” treats also had to stay firm when little hands slathered frosting on them.  Over 80 cupcakes later, we had 48 that looked presentable.  My kids enjoyed eating the extras, for awhile.

Eggs play a number of roles (should I say “rolls”?) in baking.  They provide moisture, leavening, and structure–adding stiffness or flexibility depending on the product.  They are versatile, inexpensive, and, unfortunately for those with egg allergies, considered essential in baking.

Egg Free Bakery – Patience and Practice

Replacing them is challenging but possible.  We use a variety of alternatives depending on the egg’s role in the product.  Some replacements excel in leavening, adding all those little bubbles that make dough or batter rise.  Others provide structure without being stiff.   In some cases, when eggs serve as a multi-function tool, we use a few substitutes carefully combined to achieve the right taste and texture.  Success depends not just on the ingredient we substitute but also the techniques for mixing, baking, cooling, and decorating.

Testing is a huge part of egg free baking, as is patience and practice.   We’ve been analyzing, testing, and practicing for over 10 years.   It can still be challenging but also rewarding and, eventually, delicious.

~Kelly, Owner and Baker