Out of Eggs, one case
Can you use vinegar and baking soda in place of an egg?
4 options, ranked, with the exact amount
Use Baking soda + vinegar
1 tsp soda + 1 tbsp vinegar for every egg
Mix 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar to replace 1 egg. The two react and release gas, which lifts the batter. It works in cakes, cupcakes and quick breads that need rise, in a recipe that calls for one egg. It does not bind, so it is no use in cookies or patties.
- Verdict —
- You'll taste it
- The tweak —
- Stir the soda into the dry ingredients and the vinegar into the wet. Combine, then bake immediately.
- Best for —
- chocolate cake and cupcakes
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Baking soda + vinegarchocolate cake and cupcakes | 1 tsp soda + 1 tbsp vinegarYou'll taste it | You'll taste it |
| 2 | Baking soda + lemon juicelemon and vanilla cakes | 1 tsp soda + 1 tbsp lemon juiceYou'll taste it | You'll taste it |
| 3 | Carbonated waterbox cake mix | ¼ cupYou'll taste it | You'll taste it |
| 4 | Plain yogurtdenser cakes and muffins | ¼ cupTweak it | Tweak it |
Baking soda + vinegar
no vinegar taste after baking; light and open
An acid and a base that make carbon dioxide on contact. They replace the leavening job of the egg and nothing else.
- Best for
- chocolate cake and cupcakes, vanilla sheet cake, muffins and quick breads
- Prep
- Stir the soda into the dry ingredients and the vinegar into the wet. Combine, then bake immediately.
- Suits
- vegan
- Where it fails
- Cookies, brownies, custards and binding jobs, and recipes with more than 1 egg. It also fails if the batter sits before baking.
Baking soda + lemon juice
a trace of lemon
The same reaction with a different acid.
- Best for
- lemon and vanilla cakes
- Prep
- Handle the same way and bake at once.
- Suits
- vegan
- Where it fails
- The same limits.
Carbonated water
neutral taste
Ready-made bubbles, with no risk of a soda taste.
- Best for
- box cake mix, pancakes
- Prep
- Fold in last and bake right away.
- Suits
- vegan
- Where it fails
- Anything that needs binding.
Plain yogurt
slight tang
Choose this when the recipe needs moisture and structure more than lift.
- Best for
- denser cakes and muffins
- Contains
- dairy
- Where it fails
- Vegan baking.
Tips for substituting eggs
4 tips- Measure the baking soda level. Too much leaves a soapy, metallic taste and a coarse crumb.
- If the recipe already contains baking soda, count it. The classic eggless vinegar cake uses 1 tsp of soda and 1 tbsp of vinegar for 1 ½ cups of flour in total; much more than that tastes soapy.
- Any 5% vinegar works: white, apple cider or rice. Avoid balsamic and malt for flavor and color.
- Have the oven hot and the pan ready first. The lift is strongest in the first few minutes.
Questions
4 questionsHow much vinegar and baking soda replaces one egg?
1 teaspoon of baking soda and 1 tablespoon of vinegar.
Will the cake taste of vinegar?
No. The acid is used up in the reaction and what is left bakes off.
Can I use apple cider vinegar?
Yes. It works the same as white vinegar.
Can I replace 3 or 4 eggs this way?
No. Use it for one egg only: more soda tastes soapy and the cake has too little structure. A recipe built on 3 or 4 eggs needs a version written without eggs.