How to Replace Eggs with Carbonated Water in Baking ~
Got a recipe that calls for eggs?
No problem! I’ve got you covered!
It’s super easy to replace eggs with carbonated water.
Are carbonated water, sparkling water, and seltzer water all the same thing?
Yes, they are the same thing.
The descriptions, carbonated, sparking, and seltzer can be used interchangeably.
Does carbonated water work as well as other egg substitutes?
Here’s why I love it:
Carbonated water doesn’t affect the flavor or texture of baked goods the way some alternatives to eggs can, including bananas, avocados, tofu, chia seeds, flaxseed, vegan sour cream, vegan yogurt, and various other commercial products.
Will this work with ANY baking recipe?
Not necessarily. It’s best to stick with cakes, cupcakes, brownies, quick breads – things that are meant to be light in texture.
How much carbonated water equals one egg?
1/4 cup carbonated water = the equivalent of one egg
Is there a limit to how many eggs I can replace with carbonated water?
Probably, but I haven’t hit the max number yet.
So far, I have successfully swapped carbonated water for up to 3 eggs.
If you decide to try replacing more than three eggs, I would love to hear your results!
Do I need to adjust the baking time?
No, the baking time remains the same as directed in your recipe.
My daughter wanted to bake a cake from a mix.
This cake mix called for three eggs.
Since we don’t cook with eggs but still wanted a super quick chocolate cake, here’s what we did:
Instead of eggs, we used a total of 3/4 cup plain carbonated water then followed the rest of the recipe, adding additional non-carbonated water and oil as directed on the box.
The result was a light and fluffy chocolate cake with all the taste and texture you would expect from a cake made with eggs.
A Quick Recap of the Math:
1/4 cup carbonated water = 1 egg
1/2 cup carbonated water = 2 eggs
3/4 cup carbonated water = 3 eggs
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How to Swap Carbonated Water for Eggs in Baking
- 1/4 cup carbonated water = 1 egg
- 1/2 cup carbonated water = 2 eggs
- 3/4 cup carbonated water = 3 eggs
- After swapping the eggs for carbonated water, continue with the cake, cupcake, or quick bread as directed.
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Hi Holly, just letting you know, I made a gluten free, egg ftee carrot bundt cake & replaced 4 eggs. Cakw turned out quite well. Texture a bit lighter than normal carrot cake. I then made it with 4 eggs (my husbands birthday & he doesnt like special diet food but daughter has allergies). Soda water cake was darker in colour.
Hi Donna! Thank you so much! Interesting that the carbonated water cake came out darker. 3 is the most I’ve tried so far so I’m glad to know it works for 4 eggs. 🙂
I tried using this substitute twice with Swerve cake mix and both cakes were soggy, greasy, and completely inedible. I wonder if this specific mix is not suitable for this substitute?
Oh no! I’ve had success with Duncan Hines but I’m not familiar with Swerve so can’t give a definitive answer as to why it didn’t work for you. Maybe there is something different with gluten-free mixes?
Subbed 3 eggs with soda water in my daughters requested Funfetti (from the box) cake. Turned out great! Much less sticky and gooey than the chia seed egg substitute I was using before. Thanks!
Awesome! I definitely agree the water yields a fluffier result than chia seed!
I just baked 2 vanilla cakes, both with the exact same ingredients, except that one cake used 2 eggs, and the other cake used 1/2 cup of carbonated water.
The carbonated water cake did not rise as much as the egg cake. It also fell apart a bit as I took it out of the pan. And it was a lot more damp/moist than the egg cake. Definitely did not taste as good as the egg cake.
The recipe I used called for 1 minute of high speed mixing after adding the eggs. Could the high speed mixing have killed all of the carbonation in the carbonated water?
Yes, too much mixing will definitely have a negative effect as it causes the bubbles to move more quickly, come to the surface, and burst. I have found that when stirring cake batter, it is generally best to stir just until ingredients are incorporated.
What an amazing tip! I tried making cakes with carbonated water and they were so good! Very fluffy and airy! Thank you! This is a game-changer!
wow what a great tip!! pinned for alter
Does the water have to be refrigerated before use?
No, but you do want to make sure it’s freshly opened water. If it’s been sitting out too long, you risk the water going flat and losing its beneficial carbonation.
My grandson has an egg allergy so we have tried everything in place of eggs when baking. I like to use Perrier water.I have found that if you use the same amount of oil that the recipe calls for the product turns out greasy. I have found that if you cut the amount oil oil in half and substitute the rest with more Perrier water it isn’t as greasy.
Hi Bonnie ~ I have not tried replacing oil with more water but I’m glad to know that works, too – thanks!😊