13 Effective Substitutes for Eggs (2024)

You can replace eggs in recipes with a variety of other foods, including applesauce, ground flaxseed, yogurt, and some kinds of tofu.

Eggs are incredibly healthy and versatile, making them a popular food for many. They’re especially common in baking, where nearly every recipe calls for them.

But for various reasons like having an egg allergy or following a vegan diet, some people avoid eggs. Fortunately, there are plenty of replacements you can use instead.

This article explores the various ingredients that can be used as egg alternatives.

Applesauce is a purée made from cooked apples. It’s often sweetened or flavored with other spices like nutmeg and cinnamon.

Using 1/4 cup (about 65 grams (g)) of applesauce can replace an egg in most recipes.

It’s best to use unsweetened applesauce. If you’re using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.

Mashed banana is another popular replacement for eggs. The only downside to baking with bananas is that your finished product may have a mild banana flavor.

Other puréed fruits like pumpkin and avocado work too and may not affect the flavor as much.

Whichever fruit you choose to use, you can replace each egg with half of a large banana.

Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist.

This substitution works best in cakes, muffins, brownies, and quick breads.

Flaxseeds and chia seeds are both tiny seeds that are highly nutritious.

They’re high in omega-3 fatty acids, fiber, and other beneficial plant compounds.

You can grind the seeds yourself at home or buy a ready-made seed meal from the store.

To replace one egg, whisk together 1 tablespoon (tbsp) (7 g) of ground chia or flaxseed with 3 tbsp (45 g) of water until fully absorbed and thickened.

Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads, and cookies.

There are a variety of commercial egg replacers on the market. These are typically made from potato starch, tapioca starch, and leavening agents.

Egg replacers are suitable for all baked goods and should not affect the flavor of the finished product.

Some commercially available brands include Bob’s Red Mill, Ener-G, and Orgran. You can find them at many supermarkets and online.

Each brand comes with its own instructions, but typically you combine 1.5 teaspoons (tsp) (10 g) of powder with 2–3 tbsp (30–45 g of warm water to replace 1 egg.

Tofu is condensed soy milk that has been processed and pressed into solid blocks.

The texture of tofu varies based on its water content. The more water that’s pressed out, the firmer the tofu gets.

Silken tofu has a high water content, which means it has a softer consistency.

To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu.

Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it’s best used in brownies, cookies, quick breads, and cakes.

Mixing 1 tsp (7 g) of baking soda with 1 tbsp (15 g) of vinegar can replace 1 egg in most recipes.

When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.

This substitution works best for cakes, cupcakes, and quick breads.

Both yogurt and buttermilk are good substitutes for eggs. It’s best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe.

You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced.

This substitution works best for muffins, cakes, and cupcakes.

Arrowroot is a South American tuber plant that is high in starch. The starch is extracted from the roots of the plant and sold as a powder, starch, or flour.

It resembles corn starch and is used in cooking, baking, and a variety of personal and household products. You can find it at many health food stores and online.

A mixture of 2 tbsp (about 18 g) of arrowroot powder and 3 tbsp (45 g) of water can be used to replace 1 egg.

Aquafaba is the term for the leftover liquid from cooking beans or legumes. It’s the same liquid that’s found in canned chickpeas or beans.

The liquid has a very similar consistency to that of raw egg whites, making it an excellent substitution for many recipes.

You can use 3 tbsp (45 g) of aquafaba to replace 1 egg.

Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons, or nougat.

Nut butter like peanut, cashew, or almond butter can also be used to substitute eggs in most recipes.

To replace one egg, use 3 tbsp (60 g) of nut butter.

This may affect the flavor of your finished product, and it’s best used in brownies, pancakes, and cookies.

You should also make sure to use creamy nut butter rather than chunky varieties so that everything mixes properly.

Carbonated water can add moisture to a recipe, but it also acts as a great leavening agent. The carbonation traps air bubbles, which help make the finished product light and fluffy.

You can replace each egg with 1/4 cup (60 g) of carbonated water.

This substitution works great for cakes, cupcakes, and quick breads.

Gelatin is a gelling agent that makes a great substitute for eggs.

However, it’s an animal protein that is typically derived from the collagen of pigs and cows. If you avoid animal products, agar-agar is a vegan alternative obtained from a type of seaweed or algae.

Both can be found as unflavored powders in most supermarkets and health food stores or online.

To replace 1 egg, dissolve 1 tbsp (about 9 g) of unflavored gelatin in 1 tbsp (15 g) of cold water. Then, mix in 2 tbsp (30 g) of boiling water until frothy.

Alternatively, you can use 1 tbsp (9 g) of agar-agar powder mixed with 1 tbsp (15 g) of water to replace 1 egg.

Neither of these replacements should affect the flavor of your finished product, but they may create a slightly stiffer texture.

Soy lecithin is a byproduct of soybean oil and has binding properties similar to that of eggs. It’s frequently added to commercially prepared foods because of its ability to mix and hold ingredients together. But obviously, this is one to skip if you have a soy allergy.

It’s also sold in powder form in most health food stores and online.

Adding 1 tbsp (14 g) of soy lecithin powder to your recipe can replace 1 egg.

Why would eggs need to be replaced?

There are various reasons why you may need to find a substitute for eggs in your diet, including:

Egg allergy

Eggs are the second most common food allergy among children in the United States. It affects 0.9% of all children, 1.3% of children younger than age 5, and about 0.8% of adults.

Vegan diet

Some individuals follow a vegan diet and choose not to eat meat, dairy, eggs, or any other animal products.

Why are eggs used in baking?

Eggs serve several purposes in baking. They contribute to the structure, color, flavor, and consistency of baked goods in the following ways:

• Binding: Eggs help combine ingredients and hold them together.
• Leavening: Eggs trap air pockets in foods, causing them to expand during heating. This helps foods puff up or rise.
• Moisture: The egg liquid is absorbed into the other ingredients in a recipe.
• Flavor and appearance: Eggs help carry the flavors of other ingredients and brown when exposed to heat.

What if a recipe calls for egg whites or yolks?

The ingredients shared in this article are great substitutes for whole eggs, but some recipes call for just egg whites or egg yolks.

Here are the best replacements for each:

Egg whites

Aquafaba is the best option. Use 3 tbsp (45 g) for each egg white you want to replace.

Egg yolks

Soy lecithin is a great substitute. You can replace each large egg yolk with 1 tbsp (14 g).

Do egg substitutes contain eggs?

If you’re looking to try a commercial egg replacement product, make sure it’s a replacement product and not a substitute.

Egg substitutes are typically found in the dairy section of the grocery store and are primarily targeted toward individuals concerned about their cholesterol levels.

They may still contain some eggs and are, therefore, not suited for people with allergies or anyone who wants to avoid eggs. If you’re unsure, read the label carefully to make sure there is no egg in the product you wish to buy.

Eggs contribute to the overall structure, color, flavor, and consistency of baked goods.

Some people cannot eat eggs or choose not to. Luckily, plenty of foods can replace eggs in baking, though not all of them act the same way.

Some egg alternatives are better for heavy, dense products, while others are great for light and fluffy baked goods.

You may need to experiment with various egg alternatives to get the texture and flavor you desire in your recipes.