There are a great variety of egg substitutes, and I can’t use most of them. So when I noticed that my Thankful For Sweet Potatoes Casserole unexpectedly made a wonderful goopy sauce, wheels started turning in my head. By experimentation, I figured out that cinnamon absorbs a whole lot of water, and the result is similar to flax or chia eggs. Of course, there’s a limit to how much cinnamon you can use in a recipe, but you can’t replace very many eggs with flax or chia either. Fortunately, I’ve noticed that when cinnamon is mixed with water and heated, the flavor mellows, so I use it pretty liberally.
I got busy dealing with other limitations, and never got to the point of successfully using cinnamon eggs in a recipe. But I expect you could replace as many eggs as you can with flax, or combine with some other egg substitute.
There are two ways to do this. The first way is quicker, but the second produces more volume with less cinnamon.
Quick method: Mix 2 tsp cinnamon with 3 tbsp hot water. (a 2:9 ratio) Stir with a fork and let sit until water is absorbed and mixture is viscous.
Two-step method: Mix 1 1/2 tsp cinnamon with 1 1/2 – 2 tbsp hot water. Stir with a fork until water is absorbed, then add another 1 – 1 1/2 tbsp hot water for a total of 3 tbsp water. (a 1:6 ratio)
If this doesn’t work in baking, I would try with a higher ratio of cinnamon to water. In place of the water, you can use whatever liquid is in the recipe. You can also use lukewarm water, then heat the mixture. When it’s done, it will usually come out of the cup with no residue.
If you try using cinnamon in place of eggs, please share what worked or didn’t work for you. I appreciate any tips you can give me!