🍯 Sauces & Condiments

Mayonnaise as Egg Substitute: Complete Guide for Baking

Learn how to use mayonnaise as an egg substitute in baking. Discover proper ratios, techniques, and best practices for using mayonnaise instead of eggs in cakes, cookies, and other baked goods.

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Quick Answer

Mayonnaise can be used as an egg substitute in baking at a 1:1 ratio (1 tablespoon mayonnaise = 1 egg). It provides moisture, fat, and binding properties that help create tender, moist baked goods.

Best Substitutes

Mayonnaise

1 tablespoon mayonnaise = 1 egg

Mayonnaise works as an egg substitute because it contains eggs, oil, and vinegar. It provides moisture, fat, and binding properties that help create tender, moist baked goods.

Best for:

cakesmuffinsquick breadswhen you want moisture and tenderness

Use 1 tablespoon mayonnaise per egg. It adds moisture and helps create tender texture. Works well in most baking recipes.

Mayonnaise + Water

1 tablespoon mayonnaise + 1 tablespoon water = 1 egg

A combination of mayonnaise and water provides the right balance of moisture and binding. It's perfect for recipes that need extra moisture.

Best for:

cakesmuffinswhen you want extra moisturetender baked goods

Mix 1 tablespoon mayonnaise with 1 tablespoon water per egg. Provides moisture and binding. Works well in most baking recipes.

Mayonnaise + Milk

1 tablespoon mayonnaise + 1 tablespoon milk = 1 egg

Mayonnaise with milk provides moisture and richness. It's perfect for recipes that need both moisture and dairy flavor.

Best for:

cakesmuffinswhen you want richnessdairy-based recipes

Mix 1 tablespoon mayonnaise with 1 tablespoon milk per egg. Adds moisture and richness. Works well in most baking recipes.

Cooking Tips

  • 💡Use 1 tablespoon mayonnaise per egg in most baking recipes
  • 💡Mayonnaise works best in cakes, muffins, and quick breads
  • 💡For extra moisture, mix mayonnaise with water or milk
  • 💡Mayonnaise adds tenderness and helps create moist baked goods
  • 💡It works well in recipes that call for oil and eggs
  • 💡For best results, use room temperature mayonnaise
  • 💡Test your substitute in a small batch first to ensure proper texture

Frequently Asked Questions

Can I use mayonnaise instead of eggs in baking?

Yes, mayonnaise can be used as an egg substitute in baking! Use 1 tablespoon mayonnaise per egg. It provides moisture, fat, and binding properties that help create tender, moist baked goods.

What's the ratio for mayonnaise to eggs?

Use 1 tablespoon mayonnaise per egg. This provides the right amount of moisture and binding properties. You can also mix mayonnaise with water or milk for extra moisture.

Does mayonnaise work in all baking recipes?

Mayonnaise works best in cakes, muffins, and quick breads. It may not work well in recipes that need whipped egg whites or specific egg functions. Test in a small batch first.

Can I use mayonnaise in cake mix?

Yes, mayonnaise works well in cake mix! Use 1 tablespoon mayonnaise per egg called for in the recipe. It adds moisture and helps create tender, moist cakes.

Why does mayonnaise work as an egg substitute?

Mayonnaise works as an egg substitute because it contains eggs, oil, and vinegar. It provides moisture, fat, and binding properties that help create tender, moist baked goods similar to what eggs provide.

Summary

Learn how to use mayonnaise as an egg substitute in baking. Discover proper ratios, techniques, and best practices for using mayonnaise instead of eggs in cakes, cookies, and other baked goods.