There are a few ingredients you always want to make sure you have stocked in your kitchen, and eggs are definitely one of them. Not only are they an incredibly versatile food, they can also be used to make some amazing cocktails like the whiskey sour and, of course, play a major role in baking. As Healthline notes, eggs provide moisture and flavor to your favorite pastries and also act as either a binding or leavening agent.
But alas, the multitude of uses for eggs in the kitchen can actually be the ingredient’s downfall, as it increases the chances of finding yourself stranded with an empty carton when you suddenly get the urge to whip up a cake or a batch of brownies. Sure, you could make a quick trip to the grocery store to pick up another dozen, but why go through the hassle if you don’t have to? You may actually have perfectly acceptable egg substitutes right there in your kitchen. Whether you used up all your eggs for breakfast or are looking to find a vegan alternative, there are plenty of options that you can use as a substitute for eggs when baking.
Bananas
For many, bananas are also a must-buy during a trip to the grocery store — even moreso now that banana bread has skyrocketed in popularity. If you happen to be one of the many people that have stocked up on the fruit recently, you’ve got an excellent solution on hand for baking when there are no eggs to be found. As The Pioneer Woman notes, bananas are an excellent source of moisture for your favorite treats. However, they won’t be helpful in the leavening department, so you’ll want to make sure your recipe also calls for something like baking soda or baking powder.
Using bananas in place of eggs is an exceptionally easy substitution as well — simply use one-quarter cup of mashed banana for every egg that your recipe calls for. It is important to keep in mind that you will more than likely be able to detect the fruit’s distinct flavor in your final product. Therefore, if you don’t want to alter the taste of your recipe at all, there may be a better substitution on this list for you to try.
Applesauce
If you’ve ever done a Pinterest search for “healthy dessert swaps,” you’ve likely seen applesauce mentioned more than a few times, as it can be an effective replacement for both oil and eggs in baking. When using the pureed fruit product in place of eggs specifically, The Pioneer Woman reports that it will act as a binding agent that also provides plenty of moisture — though, like bananas, you’ll want to make sure that you have another leavening agent at work in your recipe.
Nut butters
It’s always good to have an emergency jar of peanut butter on hand when you’re craving the nostalgia of a PB&J, but did you know that it can also replace the eggs in your baked goods? As it turns out, this surprising swap — which will work with whichever nut butter you prefer the most — might even do a better job than eggs do at acting as a binder while also adding some bonus nutrition to your favorite sweet treats (via Pioneer Woman). Nut butters can have a potent taste, so it’s best to make this swap when you’re already making something with a nutty flavor, like cookies or pancakes.
When opting for this substitution, you’ll want to make sure you have the creamy version of your favorite peanut, cashew, or almond butter, which you can use three tablespoons of in place of one egg. Women’s Health also suggests adding a splash of liquid, such as water or almond milk, to make it a bit easier to work with.
Ground flax seeds
Flax seeds are another potential egg replacement that can give your baked goods a nutritional boost. According to Healthline, the popular smoothie additive is a great source of protein, omega-3 fatty acids, and fiber, as well as vitamins and minerals, meaning you’ll have even more of a reason to go back for a second treat when using them in place of eggs. However, flax seeds add a denseness and nutty flavor that might not work in every recipe. Rather, Cookie & Kate suggests reserving this option for things like muffins, simple cookies, and recipes made with whole wheat flour.
You don’t want to dump a bunch of ground flax seeds into your batter, either. Instead, you want to create a “flax seed egg,” or “flegg,” by combining together three tablespoons of warm water with one tablespoon of finely ground flax seeds (via The Pioneer Woman). Give the mixture about 10 minutes to thicken up and then use in place of one egg in your recipe.
Aquafaba
Aquafaba may have a fancy name, but it isn’t something you’ll have to go searching a specialty grocery store to find. This product is actually the starchy liquid leftover from a can of chickpeas or other canned beans, making it yet another easily accessible substitution for eggs in your baking ventures.
You may notice that aquafaba is similar in consistency to raw egg whites, but it has much more use than whipping up a vegan meringue; per The Kitchn, its composition also gives it the ability to emulsify, gelatinize, thicken or act as a binder in your recipes. No need to worry about this product altering the taste of your baked goods either, as The Kitchn ensures the residual bean flavor will disappear during the baking process.
According to Rainbow Plant Life, you can use one tablespoon of aquafaba to replace one egg yolk, two to replace one egg white, and three tablespoons as a replacement for one whole egg in your baked good recipes. You’ll want to make sure you whisk the bean liquid for about 45 seconds when using it as a whole egg substitute so it gets a fluffy, foamy texture.
Silken tofu
You may not have even known about silken tofu a year ago, but thanks to everybody’s favorite food-hack sharing social media platform, TikTok, the ingredient has really gotten a chance to shine. According to Healthline, this version of the soy-based product has a higher water content and softer consistency than the regular tofu often used in cooking. Once mashed or pureed, silken tofu gets a smooth and — dare we say it — silky texture that makes an excellent plant-based and flavorless replacement for eggs.
There is one downside to this egg replacement, though. Per Healthline, silken tofu can leave your baked goods denser than if you were to make them with eggs. For that reason, it’s best to save this swap for things like brownies or pie fillings, where you can use ¼ cup pureed silken tofu as a replacement for one egg.
Carbonated water
It may seem surprising that you can replace the almighty egg with something as simple as carbonated water in your baked goods, but this swap actually yields some amazing results. Per Healthline, this substitution works especially well in recipes for cakes, cupcakes, and breads because the carbonation will trap the air bubbles, leaving you with a final product that is “light and fluffy.”
In fact, The Kitchn even gave it a 10 out of 10 in their quest to find the best possible egg substitution, noting that when using it in a recipe for vanilla muffins, the final product was almost identical to the batch that used eggs. It also won’t affect the taste of your treats, so long as you don’t accidentally use a flavored version like LaCroix or Waterloo.
When swapping eggs for carbonated water, you can use ¼ cup of the fizzy stuff in place of one egg in your recipe.
Vinegar and baking soda
We’re taking a walk down memory lane with this amalgamation of pantry staples, which you may recognize from your seventh grade science fair project. However, instead of using vinegar and baking soda to make a papier mâché volcano erupt, you can revisit the combination to make a replacement for eggs, particularly when they’re the main leavening ingredient in your baked goods (via The Pioneer Woman). Similar to what you demonstrated in class all those years ago, the mixture of vinegar and baking soda will induce a chemical reaction that Healthline says is exceptionally great for cakes, cupcakes, and breads, as it will leave them “light and airy.”
Distilled white vinegar is the best option to use, though apple cider vinegar can also work, so long as you don’t mind a slight fruity taste to your treats. A combo of one tablespoon of the tangy liquid plus one teaspoon of baking soda can replace each egg in your recipe, though instead of combining the two together right off the bat, Women’s Health suggests adding the vinegar in with your wet ingredients and the baking soda in with the dry to avoid starting the reaction off too early and making a mess.
Water, vegetable oil, and baking powder
According to The Kitchn, you can replace one large egg with a combination of two tablespoons of water, one teaspoon of vegetable oil, and two teaspoons of baking powder. However, using too much of this substitution can render your final products on the oily side, so you should only use this mixture when your recipe requires three eggs or less.
Mashed potatoes
Per G-Free Foodie, either one-quarter cup of last night’s side dish or two tablespoons of instant potato flakes will do the trick. Mashed potatoes are a great choice when baking breads and rolls.
Panic mode no longer needs to set in when you run out of eggs. As you can see, there are plenty of suitable choices for baking around the house that will save you from that last-minute trip to the grocery store.
Yogurt
Per The Spokesman Review, plain yogurt is an especially good substitute for eggs in baked goods because it not only binds the ingredients as eggs would but it also leavens the dough and helps to make those breads and baked sweets deliciously moist. According to Craftsy, Greek yogurt is also a healthy baking substitution. It goes through a straining process that results in a far thicker consistency than other yogurts and gives it higher levels of protein as well as less sugar and carbs.
In baked goods, the yogurt for egg substitution is quite a straightforward process. All you have to do is replace every egg with one-quarter cup of plain yogurt (via She Knows). Keep in mind that it should be left to come to room temperature and then gently folded into the dough in order to ensure that it blends smoothly into the dough and doesn’t break.
Buttermilk
According to Country Living, there are various types of buttermilk: cultured, sweet cream, and sour cream. The difference between these is that milk, fresh cream, and fermented cream are used for each respectively. The magic of transforming these dairies occurs during the fermentation process, which gives buttermilk its characteristic sour flavor. Its culinary possibilities are endless. You can use it for cooking or baking brunch treats like scones, pancakes, and waffles. In addition, not only will you find it in ranch dressing, but it can also be used in soups and breads (via Live Science).
The great thing about baking with buttermilk is even if you don’t have any on hand, or simply don’t have the time to wait out the recommended 12 hours of fermenting, per Sugar & Spice by Radhika, you can easily whip some up using half a cup of whole milk and lemon juice from a single lemon. All you have to do is bring the milk to a boil on the stovetop and add lemon juice, at which point you can turn off the stove and allow the mixture to curdle for one minute. When the curdling is done, run the mixture through a sieve and use the liquid. If your baking recipe calls for one egg, half a cup of liquid will serve as its equivalent. Buttermilk is best used as an egg substitute in recipes where the eggs are mostly there to provide moisture.
Avocado
No stranger to the green breakfast smoothie and toast, nor forgotten upon many a health bowl, loaded burrito, or as a secret ingredient in a moist chocolate cake, the avocado has come to be known as one of the world’s favorite healthy foods. According to Everyday Health, avocados pack a mean dose of good fat, fiber, and potassium. Fortunately, as mentioned in the case of moist chocolate cakes, this magical fruit can be used to great effect in baked goods. Per Justin Dunham, the high fat content found in avocados is exactly the thing that makes them a good egg substitute because fat equals moist, tender bakes.
It’s worth noting that even though you can use avocado in place of one or two eggs, it doesn’t perfectly replicate eggs — in fact, it’s more of a butter effect that you’re incorporating into the baked good. So while it may work for brownies or cake, avocado won’t work the way eggs would in a meringue or a souffle.
Gelatin
Gelatin is so versatile that many people may not even know how often they are consuming it. According to Medical News Today, this compound is made by processing various animal tissues. It can act as both a thickener and gelling agent in dishes like sauces, soups, gummies, and even pharmaceutical products. Its nutrient profile boasts a number of benefits, ranging from supporting digestion, bone strength, and sleep to acting as a cosmetic aid for skin. Per The Curious Coconut, its uses extend to baked goods too; including cookies, muffins, and pizza crust.
The best way to make this substitution is by mixing one tablespoon of gelatin powder with three tablespoons of filtered water at room temperature for every one or two eggs the recipe requires. If you need three or four eggs, add an extra tablespoon of water for each egg. For best results, stick to four “eggs” maximum; you could very well make more, however, the higher the number of eggs a recipe asks for, the higher the risk of coming out with a wonky texture and flavor in your baked goods when using gelatin as a substitute.
Pumpkin puree
Whether you’ve enjoyed it as the star of the show in a cake or a pie or as a surprise element in your waffles or pancakes, as it turns out, with its ability to replace eggs, pumpkin puree’s autumnal flavor profile is not the only thing that makes it a great baking ingredient. In case you’re wondering if canned pumpkin is the same thing as pumpkin puree, you’ll be pleased to know that it’s the same ingredient with different names.
According to LiveStrong, while substituting pumpkin puree for eggs will add a light pumpkin flavor, it’ll likely not be enough to overpower the other tastes in your recipe. To make the substitution, all you have to do is replace each egg with one-quarter cup of pumpkin puree. If your recipe calls for wet and dry ingredients to be mixed separately and then combined, mix the pumpkin puree with the wet ingredients before combining them with the dry ingredients. Note that you can also substitute pumpkin puree for oil in baked goods. The ratio for this substitution is 1:1 by volume.
The puree made of fruit can not only increase the humidity during baking, but also act as a good adhesive. Apple puree and banana puree are the most common egg substitutes in baking, but pumpkin puree and avocado puree are also very useful. When making quick breads or cakes, you can choose to use sweeter or less sweet puree to replace the eggs, depending on how sweet you like it, 1/4 cup of puree can be used for each egg. If you want to make the dessert more fluffy, you can add 1/2 teaspoon of baking powder for every 1 egg.
Nuts can provide some healthy fats for the human body. After being made into nut butter, it can also stick the ingredients together like eggs. However, the nut butter has a strong taste and is more suitable for snacks that match the taste of nuts, such as peanut butter. Brownies, almond cakes, chocolate cupcakes and more. Each egg can be replaced with 3 tablespoons of smooth nut butter. Do not use grainy nut butter, because it will affect the stickiness of the ingredients and the texture of the snack.
Flaxseed meal
Flaxseed flour, rich in Omega-3 unsaturated fatty acids, not only has high nutritional value, but can also be mixed with water to form a paste and used instead of eggs during baking, and the desserts produced will have a nut-like aroma. Muffins, brownies and cup cakes are all suitable for replacing eggs with flaxseed meal. Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of warm water and let it sit for about 1 minute to replace 1 eggs.
Boiled and mashed potatoes can replace eggs in baking recipes for a more moist snack. Mashed potatoes are especially good in airy breads or cake rolls. If you want to season the potatoes before baking, you can also add a little cream or fresh cream and mix well, or even add garlic paste, but you need to reduce the amount of other liquid ingredients according to the situation. Each egg can be replaced with 2 tablespoons of mashed potatoes.
Water + vegetable oil + baking powder
If the baking recipe requires less than 3 eggs, you can mix water, vegetable oil and baking powder to replace the eggs, but if the recipe requires more than 3 eggs, do not use this method, otherwise the cake will be made , biscuits and other snacks will become more greasy. Mix 2 tbsp of water, 1 tbsp of vegetable oil and 2 tsp of baking powder to replace 1 egg.
Soft tofu
Soft tofu can also be used in place of eggs when making baked goods, and recipes with more than 3 eggs are fine, but tofu has a firmer texture than eggs, so it works well for thicker desserts such as brownies. You can use 1/4 cup of soft tofu per 1 egg, but the soft tofu must be beaten or crushed first.
Asked by: Buford Vandervort IV
Fortunately, there are plenty of egg alternatives.
What can be used as a binder instead of eggs?
16 egg substitutes
What are egg substitutes used for?
Can I use Egg Beaters in recipes? Egg Beaters are extremely convenient and versatile. They can replace shell eggs in most recipes, both as a recipe ingredient and as the base of an egg dish. Egg Beaters provide a great way to reduce the calories, fat, and cholesterol of a recipe without sacrificing taste.
Can I use oil instead of eggs?
Whisk together water, oil, and baking powder.
This is a great substitute if you need to replace multiple eggs in a recipe, as it won’t make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.
How much applesauce replaces an egg?
Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
43 related questions found
Can I use milk instead of eggs in cake?
Mayonnaise. Use three Tablespoons of mayo to replace each egg that’s called for. Since egg is one of the ingredients in mayonnaise, this will actually get some of the intended egg back into your recipe. This substitute will add extra oil, so expect your baked goods to come out a bit more dense than usual.
Is it okay to bake a cake without eggs?
To replace one egg in a cake mix, you can simply use ¼ cup unsweetened applesauce. Applesauce will add a nice, smooth flavor to your cake as well as provide moisture to the batter, keeping your cake from drying out as it bakes. Applesauce can make your cake batter a little more dense but this can be a good thing!
Can I use milk instead of eggs?
If the recipe doesn’t call for any other liquid, the egg is most likely there for moisture. In that case, you can confidently replace it with yogurt or milk. Eggs are high in protein and fat. If the egg is added for an additional richness, replace it with milk powder or cream.
How much Aquafaba replaces an egg?
Use a full 3 tablespoons of aquafaba per 1 large egg. Use 2 tablespoons of aquafaba per 1 large egg white.
What can I substitute for milk?
Best substitutes for milk
- Sour cream: Use the same notes as yogurt.
- Water: If the recipe calls for a small amount of milk like ¼ cup or less, water could work.
Can you bake with just egg?
Preheat oven to 350 degrees F. Wrap Just Egg in foil and bake for 15 minutes.
Are eggs necessary for baking?
What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
How much oil replaces an egg?
Oil is used in place of eggs for recipes where the egg is included as a Leavening Agent to make the baked goods rise. To make the replacement, mix 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
What do vegans use instead of egg wash?
Other alternatives you can use for a vegan egg wash:
- aquafaba.
- soy milk.
- almond milk.
- coconut milk.
How do I substitute aquafaba for eggs?
As a rough guide, three tablespoons of aquafaba will bind ingredients like one whole egg. Two tablespoons of aquafaba is about the equivalent of one eggwhite. The liquid can be thick and gelatinous in consistency, or thin and runny, across different brands.
What can be substituted for aquafaba?
6 Egg Substitutes for Vegan Baking
What happens if I bake without eggs?
Egg Substitutes for Brownies
- 1 tablespoon ground flaxseed + 3 tablespoon water.
- ½ a medium Banana, mashed.
- ¼ cup (4 tablespoons) Apple sauce.
- ¼ cup (4 tablespoons) Silken Tofu.
- ¼ cups (4 tablespoons) Yogurt (vegan or regular)
- ¼ cup (4 tablespoons) Buttermilk.
Does water or milk make eggs fluffier?
If you wish to use mayo in place of eggs, just substitute two or three tablespoons of mayo for every egg in the recipe. For oil, you will just replace the oil with mayo in the same quantity.
Can I make Betty Crocker cake without eggs?
Most Betty Crocker mixes call for the addition of eggs. According to the website, you can replace eggs using applesauce, bananas, flax seeds, or a can of diet soda. As far as ratios go, a quarter cup of unsweetened applesauce replaces one egg.
You have to try these easy egg substitutes for baking!
From fruit purees and oil to tofu and buttermilk, these egg alternatives are fantastic.
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Eggs have always been an integral part of baking. From custards and meringues to cakes and confections, they’re in pretty much everything.
And there’s a reason for that! Eggs add flavor and richness to desserts. But more importantly, they add structure and moisture and help with leavening.
They also help tenderize the crumb for a perfect bite.
So, if they’re really so important, you might be left wondering what you can use instead of eggs in baking?
With allergies and vegan lifestyles on the rise, the need for eggless options has increased.
And luckily, there are a surprising number of excellent egg substitutions you can use when baking.
That means you can make your favorite treats without hunting down eggless cake recipes.
So, if you’ve run out of eggs or just can’t have them, rest assured you have plenty of options that will yield moist and delicious baked goods.
Keep reading for 10 of my favorite egg substitutes for baking.
10 Effective Substitutes for Eggs
Applesauce is a fantastic egg substitute for several different reasons.
It’s low in fat and calories but still adds a wonderful flavor. Plus, most people have some in their cupboards as standard.
Eggs are a binding agent, and so is applesauce. It’s like a mediator, bringing two different types of ingredients together and forcing them to work harmoniously.
Applesauce recipes include brownies, cookies, cakes, cupcakes, quick bread, and pancakes.
Just keep in mind that it can leave a slightly fruity taste and usually yields a more dense crumb.
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of unsweetened applesauce.
If you only have sweetened applesauce, no worries. Simply reduce the sugar in the recipe.
I start by halving the amount of sugar listed, mixing the batter, and adding sugar to taste.
Mashed Banana
Mashed banana is a terrific egg substitute for many of the same reasons as applesauce.
It’s vegan, low-fat, and a great binding agent. Plus, bananas are pretty cost-effective.
When making banana bread, we always say to go for brown and ripe bananas. And the same goes for using mashed banana as an egg substitute.
They shouldn’t be completely brown, but they should definitely have a lot of spots.
Of course, using bananas WILL make your dessert taste like bananas. Do with that info what you will.
I find it’s a fantastic option for brownies, blondies, cakes, and cookies because the taste will be mild and complimentary.
But if you’re making something with a flavor you don’t want to be overpowered, you might want to choose something else.
Substitution Measurements– Replace 1 egg with 1/2 of a medium banana mashed.
If you’ve got fall on the mind, consider using pumpkin as an egg substitute.
Like applesauce and bananas, it’s a great binding agent and yields a very moist dessert.
And like bananas, your dessert will taste mildly like pumpkin. So, you’ll want to take that into consideration.
Pumpkin works in quick bread, pancakes, cakes, and cookies.
I absolutely love pumpkin chocolate chip cookies. They’re so soft and moist and utterly delicious.
Pumpkin also can be used as a substitute for oil or butter, though I don’t recommend substituting butter and eggs with pumpkin.
Substitution Measurements– Replace 1 egg with a 1/4 (4 tablespoons) cup of pureed pumpkin.
If you’re not vegan, consider using yogurt as an egg substitute.
There’s a chemical reaction between the leavener in the recipe and the fermented yogurt. Together, they help your bake rise.
Yogurt also has lots of protein and fat, creating structure and tenderizing the crumb. As a result, it will yield a reasonably dense but very moist bake.
You’ll want to use full-fat yogurt, and plain-flavored is best. Greek or Icelandic yogurts are the best options!
If you use flavored yogurt, the extra sugar may mess with your consistency. And, of course, you’ll taste it.
Yogurt is ideal for brownies, cakes, quick bread, and pancakes. I personally love yogurt in banana bread!
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of full-fat yogurt.
Ground Flax or Chia Seeds
Flax and chia seeds add structure to your baked goods and extra nutrition. Both contain Omega-3 fatty acids, protein, and fiber.
Flax and chia do not work as a leavening agent, however. So, while they bring flavor and nutrition, traditional bread dough will still need eggs.
Instead, chia and flax work well in flatter bakes like pancakes, waffles, and quick bread.
Substitution Measurements– Replace 1 egg with 1 tablespoon of ground flax or chia seeds + 3 tablespoons of water.
Let the mixture sit until a gel forms – about 5 minutes.
Eggs add protein to baked goods, which is essential for texture and moisture.
That’s why some egg alternatives work better than others.
Silken tofu is jam-packed with protein, so it helps keep the bakes stable.
It does result in a slightly denser crumb, but most of these substitutes do, too. I don’t mind the consistency, though, especially since it’s so moist.
Also, the tofu adds a lovely richness without affecting the flavor. So, the other ingredients get a chance to shine.
Silken tofu desserts include cakes, cupcakes, and brownies.
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of mashed/blended silken tofu.
As buttermilk is a fermented dairy product, like yogurt, it makes a fantastic egg substitute.
It’s actually my favorite substitute because it reacts the most like eggs.
Obviously, this opinion isn’t vegan-friendly (unless you make your own). But if that’s not your concern, I’d recommend using buttermilk.
Like eggs, buttermilk works as a binding agent, a moisturizer, and a leavener. Plus, it has protein and fat, so the texture of your bake is perfect!
Buttermilk recipes include cakes, quick bread, pancakes, waffles, and muffins.
P.S. If you don’t have buttermilk, you can make it!
Simply add 1 tablespoon of lemon juice or vinegar per 1 cup of milk. It even works with plant milk for a vegan option!
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of buttermilk.
Almond Butter (Or Other Nut Butters)
Almond butter is a beautiful substitution because it adds a touch of nuttiness to your bakes.
Like the fruit substitutes, almond butter is a fabulous binding agent, yielding a denser bake.
Unlike peanut butter, its flavor isn’t too powerful, so your other flavors will be the stars.
That said, nut butter does add a subtle complexity that will wow your taste buds.
Some of my favorite almond butter recipes include cookies, pancakes, and quick bread.
Substitution Measurements– Replace 1 egg with 3 tablespoons of almond butter (or nut butter of choice).
Carbonated Water (Seltzer)
Carbonated water is a fantastic egg replacement because it yields a super light crumb. It adds moisture, too, so every bite is perfectly textured.
Unlike many of the egg substitutes on this list, carbonated water doesn’t add any flavor, so it doesn’t detract from the other ingredients.
Use it in cakes, cupcakes, quick bread, and fry batters (pancakes, waffles, funnel cakes).
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of carbonated/seltzer water.
You can also do this with regular sodas! You’ll just want to make sure to adjust the other sugars in the recipe.
It’s a great way to add additional flavor to cakes.
Egg Replacer
Egg replacers use a combination of ingredients that work together to perform the same function as a whole egg.
There are numerous egg replacer options in stores, such as:
- Ener-G
- Bob’s Red Mill
- Namaste Foods.
BUT! You can make a large-batch version at home.
Egg replacer is perfect for pancakes, muffins, crepes, and waffles.
Substitution Measurements– Replace 1 egg with 1/2 rounded tablespoon of egg replacer + 2 tablespoons of water.
Whisk it into a slurry, like you would with cornstarch.
Note: You’ll want to get your bake in the oven quickly after it’s added. The leavening agents lose potency as they sit.
You have to try these easy egg substitutes for baking! From fruit purees and oil to tofu and buttermilk, these egg alternatives are fantastic.
Ingredients
- Ground Flax or Chia Seeds
- Almond Butter (or other nut butter)
- Carbonated Water (Seltzer)
Directions
- Choose your favorite egg substitute.
- Use in all your favorite baking recipes (from cookies and cakes to breads!)
This egg substitute is likely already in your pantry! The magical ingredient known as acquafaba is simply the liquid from canned chickpeas! It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.
3 tablespoons aquafaba = 1 egg
Vinegar + Baking Soda
When it comes to baking, eggs are what helps your cakes and muffins to rise so you’ll need a replacement that won’t leave your muffins flat. Enter: This old-school science project! The vinegar and baking soda bubble up to create a leavening agent in your baked goods.
1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg
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Tofu Scramble
Looking for a healthy breakfast idea? Using extra-firm tofu is an easy way to make egg scrambles without the eggs! It’s also a great alternative for a vegan breakfast. Simply crumble the tofu, add spices (like garlic, cumin, or turmeric for color) and veggies, and sauté.
Flax Seeds + Warm Water
Have you ever heard the term “flax egg” or maybe you’ve seen it referred to as “flegg.” No matter what you call it, this swap is a no brainer. When the ground flax seeds and water combine, it creates a thick mixture that’s similar in texture to eggs.
1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg
SHOP MEASURING SPOONS
Ideal for baked goods where there’s another leavening agent at work, this egg substitute is used more for binding and moisture.
1/4 cup buttermilk = 1 egg
Vegetable Oil + Baking Powder + Water
This easy substitute uses kitchen staples you likely already have on hand! It’s ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.
1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg
Using yogurt in place of eggs is ideal for baked goods where there’s another leavening agent at work. It’ll help with binding and moisture.
1/4 cup yogurt = 1 egg
Using carbonated water in place of an egg is a surprisingly effective baking swap, especially when another leavener is being used.
1/4 cup carbonated water = 1 egg
Chia Seed + Water
Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.
1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg
SHOP MIXING BOWLS
Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored is you have, just cut back on other sweeteners in the recipe or save the swap for baked goods that will benefit from the extra spice.
1/4 cup unsweetened plain applesauce = 1 egg
A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won’t help your baked goods rise, but it will provide lots of moisture.
1/4 cup mashed banana = 1 egg
Soy Protein Powder + Water
Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture.
1 tablespoon soy protein powder + 3 tablespoons water = 1 egg
Arrowroot Powder + Water
Arrowroot powder is used more for binding and moisture, ideally for baked goods that call for another leavening agent.
3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg
¼ cup canned pure pumpkin puree = 1 egg
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