Carbonated, sparkling, and seltzer water all work. This substitute is especially great in pancakes and waffles, as well as in lighter cupcakes, cakes, brownies, and quickbread recipes. (Learn how to use it via the link below)
Another option is making a so-called „flax egg“ or „chia seed“ by mixing the seeds with water. I like using this egg substitute as it adds healthy nutrients such as omega-3 fatty acids to your baked goods. (Learn how to make a flax and chia egg via the link below)
Nut and seed butter such as peanut, cashew, almond butter, or tahini can be used to substitute eggs. They add healthy fats, protein, and a great richness and flavor profile. This is an especially great substitution for cookies, brownies, bliss balls, raw sweets and snacks, and granola bars.
Silken tofu is another great nutrient-dense egg substitute as it adds protein, all essential amino acids, and other vitamins and minerals. It is especially but not exclusively great to make cheesecakes, mousse, dips, muffins, and bread with.
Aquafaba sounds fancy, but it’s simply the brine from a can of beans or legumes. The most commonly used is the brine of a can of chickpeas, as it is light in color like eggs and has a reliable starch and protein content.
Starch such as corn, potato, arrowroot or tapioca starch are a great option to used instead of eggs when you need to thicken or bind and strengthen. Making it ideal for puddings, custards, and many breads, cookies and cakes.