Substitute Water + oil + baking powder for Eggs
What eggs does in a recipe: Binds, leavens, adds moisture and structure; sets when heated.
Water + oil + baking powder
per 1 egg
US1 1/2 Tbsp water + 1 1/2 Tbsp oil + 1 tsp baking powder
Metric22 ml water + 22 ml oil + 4 g baking powder
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free
Oil adds the moisture; baking powder supplies the lift.
What changes: Slightly more tender, less rich
Best for: Cakes and muffins
More options: all 5 Eggs substitutes
Common questions
- What is the ratio for substituting Water + oil + baking powder for Eggs?
- per 1 egg — US: 1 1/2 Tbsp water + 1 1/2 Tbsp oil + 1 tsp baking powder. Metric: 22 ml water + 22 ml oil + 4 g baking powder.
- Why does Water + oil + baking powder work as a Eggs substitute?
- Oil adds the moisture; baking powder supplies the lift.
- What changes when you use Water + oil + baking powder instead of Eggs?
- Slightly more tender, less rich
Kitchen Substitute for iPhone — the whole substitution guide, offline, two taps away.
$0.99 once · no ads · no account · free content updates forever.
Get it on the App Store