Egg Substitutes: The Best Alternatives for Baking and Cooking

Eggs are a staple ingredient in many recipes, from breakfast omelets to decadent cakes and cookies. But for various reasons—whether due to cost, shortages, dietary restrictions, allergies, or a plant-based lifestyle—you may find yourself looking for egg substitutes or alternatives.

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1. Ground Flaxseed

Flaxseeds are among the most well-known egg substitutes. When mixed with water, they form a gel-like consistency that works as a binding agent. You can also use ground chia seeds in the same way.

How to use it:

• Mix 1 tablespoon of ground flaxseed with about 3 tablespoons of water. Let it sit for 5 minutes to thicken, creating a “flax egg” that can replace one regular egg.

Best for: Baking recipes like muffins, pancakes, and cookies. It’s also a great choice for vegan savory dishes such as plant-based burgers or meatballs.

2. Applesauce

Applesauce is a natural, sweet substitute that works well in baking, adding moisture and a slight sweetness. It doesn’t provide the leavening effect that eggs do, so it’s best used in recipes where the rise isn’t essential, such as cakes or brownies. Be sure to get unsweetened applesauce to avoid added sugars.

How to use it:

• Replace 1 egg with ¼ cup of unsweetened applesauce.

Best for: Cakes, muffins, brownies, and other baked goods where moisture is key.

3. Bananas

Bananas are another popular fruit replacement for eggs, providing both moisture and sweetness. They also work as a binder, but their strong flavor is best suited for recipes where a fruity taste is welcome.

How to use it:

• Use ½ of a mashed ripe banana to replace one egg.

Best for: Pancakes, cakes, muffins, and cookies. Banana bread, of course, is a classic recipe that relies on bananas as an egg alternative.

4. Aquafaba (Chickpea Brine)

Aquafaba is the liquid from canned chickpeas (garbanzo beans) or other legumes. It has the unique ability to mimic the texture of egg whites, making it a great egg substitute for whipping into meringue or for adding airiness to dishes like macarons.

How to use it:

• Use 3 tablespoons of aquafaba to replace one egg. If you’re whipping it, it can be whipped into stiff peaks just like egg whites.

Best for: Vegan meringues, macarons, mousses, and other dishes that require whipped egg whites.

5. Silken Tofu

Tofu is a versatile egg substitute, particularly silken tofu, which has a smooth, creamy texture. It works well as a binder and adds moisture to baked goods, while also offering a neutral flavor. Silken tofu is perfect for savory dishes and desserts alike.

How to use it:

• Blend ¼ cup of silken tofu to replace one egg.

Best for: Vegan quiches, puddings, cakes, and even scrambled “eggs” when crumbled.

6. Yogurt (Dairy or Non-Dairy)

Yogurt, whether dairy or plant-based, offers moisture and helps bind ingredients together. It’s particularly useful in recipes that need a little richness, such as pancakes or cakes. Non-dairy yogurt, like coconut or almond-based, works just as well for those on a plant-based diet.

How to use it:

• Use ¼ cup of yogurt to replace one egg.

Best for: Muffins, cakes, and pancakes. It’s also great for adding creaminess to savory dishes.

7. Vinegar and Baking Soda

The combination of vinegar and baking soda creates a chemical reaction that provides leavening, much like eggs. This is an excellent option when you want to make fluffy, light cakes or muffins without eggs.

How to use it:

• Use 1 tablespoon of vinegar (white or apple cider vinegar) mixed with 1 teaspoon of baking soda to replace one egg.

Best for: Cakes, cupcakes, and other baked goods that require rising.

8. Cornstarch

Cornstarch is another great binder and thickener that can replace eggs in various recipes. It is especially useful in recipes where you need to provide structure and texture without the egg’s flavor.

How to use it:

• Mix 2 tablespoons of cornstarch with 3 tablespoons of water to replace one egg.

Best for: Cookies, cakes, and pies. It’s also commonly used in savory recipes like gravies and sauces.

9. Nut Butters (Peanut Butter, Almond Butter, etc.)

Nut butters like peanut butter or almond butter are great egg substitutes for adding richness and moisture to baked goods. They also offer a nutty flavor, which can complement a variety of recipes.

How to use it:

• Use 3 tablespoons of nut butter to replace one egg.

Best for: Cookies, cakes, and brownies. Nut butter adds a unique flavor that pairs well with chocolate and spices.

10. Avocado

Avocado is a creamy, nutrient-rich egg substitute that adds moisture and richness to baked goods. Its mild flavor makes it versatile, and it’s especially great for replacing eggs in recipes where a smooth texture is desired. If you want to hide the green color, opt to use it in recipes that add in some cocoa such as brownies, chocolate mousse, or chocolate cake.

How to use it:

• Replace 1 egg with ¼ of a mashed avocado. It will provide moisture and richness without overpowering the flavor of your dish.

Best for: Brownies, cakes, muffins, cookies, and puddings. It’s also great for creamy dressings and sauces.

Conclusion

There are many different egg substitutes to explore, depending on your dietary needs and the recipe you’re preparing. Whether you’re seeking a binder, leavening agent, or moisture provider, there’s a substitute that can do the trick.