The good news is that 21 excellent types of egg substitutes are available, allowing you to enjoy all your favorite recipes without having to use eggs.
Whether you make vegan recipes often, have an egg allergy, do not like the taste of eggs, or just run out of eggs, there’s sure to be an egg substitute that fits your needs. So, ditch the eggs and try one of these egg alternatives today.
Conversions for one whole egg to the replacement substitute ingredient. The amounts will be explained below for each type of large egg replacement.
⬇️ Table of Contents
- Types of Egg Substitutes
- Agar-Agar and Gelatin
- Applesauce
- Arrowroot Powder
- Aquafaba
- Avocado Mashed
- Banana
- Buttermilk
- Chia Seeds
- Dry Egg Substitute
- Egg Beaters
- Flaxseed
- Liquid Egg Substitute
- Nut Butters
- Plain Yogurt
- Seltzer
- Silken Tofu
- Soy Lecithin
- Soy Protein
- Vegetable Oil + Baking Powder
- Vinegar + Baking Soda
Types of Egg Substitutes
Eggs are a common ingredient in many recipes, but they are not suitable for everyone. Some people are vegan or have a real egg allergy, and others may be looking to reduce their cholesterol intake; these options are great vegan egg substitutes.
If you're looking for a great egg substitute, there are a few things to keep in mind:
- Provide a lot of protein and fat; find something with a similar profile.
- It acts as a binder in recipes; find an ingredient that can perform a similar function.
- It adds moisture to recipes; choose an ingredient that will help keep your dish moist.
With all of this in mind, here's our comprehensive list.
Agar-Agar and Gelatin
Agar-agar and gelatin are common gelling agents used in baking and can be used to replace larger eggs in most recipes. While these two substances have some similarities, some differences should be considered.
Gelatin is derived from animal products, making it unsuitable for use in vegan cooking.
Agar-agar is a plant-based substance that is a suitable vegan baking egg substitute.
When using these gelling agents, it is important to consider the texture and flavor they will bring to your dish. Agar-agar produces a firmer, slightly more gelatinous texture than gelatin does while adding a slight seaweed flavor to the final product.
Agar-agar may not be ideal for all used baking applications, but it can be a great option. On the other hand, gelatin produces a more delicate texture that works well in lighter dishes or baked goods where the slight flavor of seaweed may be too intense.
- 🥚 Agar-Agar: Mix 1 tablespoon of the flakes or powder in 1 to 1 ½ tablespoons hot water, let it sit for 10 minutes, then blend until smooth and frothy.
- Depending on the recipe used, gelatin dissolves at a 3:1 ratio. Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Allow it to bloom (adsorb).
Applesauce
Applesauce is a popular egg replacer for eggs in baking, as it adds moisture and prevents baked goods from drying out. Unsweetened applesauce is best, but if you don't have any available, use sweetened ones-- just cut down on sugar to ensure that your baked goods are not too sweet.
Applesauce can be used in various recipes, such as cakes, brownies, or quick bread.
When substituting applesauce for eggs, remember that the finished product will be denser and moister than if made with eggs. As always, experiment to see what you like best.
🥚 Applesauce as an egg substitute: ¼ cup of unsweetened applesauce to replace each egg.
Arrowroot Powder
Arrowroot powder is a thickening agent that can be used as a substitute for eggs in specific recipes. Unlike eggs, which help bind and stabilize ingredients used, arrowroot powder is naturally thick and adds viscosity to batters and doughs. This makes it an excellent choice for baked goods like cookies, muffins, and quick bread.
🥚 When Arrowroot powder is an egg substitute used, mix two tablespoons of arrowroot powder with three tablespoons of cold water. Whisk well until the mixture is smooth and uniform, then add it to your recipe to replace one egg.
Aquafaba
Aquafaba is the liquid that remains after cooking legumes such as chickpeas, lentils, or beans. Aquafaba is a vegan-friendly replacement for egg whites.
Aquafaba can be used in recipes that call for whipped egg whites, such as meringues and macaroons. Aquafaba has a similar protein structure to eggs because the liquid acts as the protein in egg whites when it is beaten.
🥚 Aquafaba as an egg substitute: 3 tablespoons of Aquafaba for each egg or egg white.
Avocado Mashed
Avocado Mashed is a healthy and delicious egg substitute for eggs in baking. Avocados are a great source of healthy fats, fiber, and vitamins, and they can help make your baked goods more moist and flavorful. To use avocado as an egg substitute, mash it until it is smooth and adding it to your recipes in place of eggs. You can also add a little water to thin out the avocado if necessary.
🥚 Avocado as an egg substitute: ¼ cup mashed avocado = 1 egg
This simple egg substitute is easy to use in baked goods and imparts its unique flavor to whatever you are baking.
SuperFood Avocado | The Power Of Healthy Eating
Banana
This simple egg substitute is easy to use in baked goods and imparts its unique flavor and sweetness to whatever you are baking. Additionally, banana is an excellent source of moisture and will help your baked goods stay soft and tender.
However, you should be aware that bananas alone cannot provide the binding properties of eggs, so your baked goods may lack structure or rise.
🥚 Banana as an egg substitute: ¼ cup Banana = 1 egg.
Buttermilk
Buttermilk is a fermented dairy used baking ingredient that acts as a leavening agent.
It is also commonly used as an egg substitute in recipes that call for a leavening agent, such as baking soda or baking powder. Buttermilk adds moisture to baked goods and helps bind ingredients used together, making it an ideal egg substitute for cakes, muffins, and other baked goods.
For this swap, use ¼ cup buttermilk for every egg the recipe use. You may also need to adjust the amount of liquid in the recipe accordingly.
Cakes and cookies made with this ingredient may be denser than those made with eggs.
🥚 ¼ cup canned pure pumpkin puree = 1 egg.
Chia Seeds
Chia seeds are popular for people who follow special diets or have food allergies. Chia seeds form a gel-like substance similar in texture to beaten eggs. These tiny seeds work well as a binder in quick bread, cakes, and brownies, allowing you to make your favorite baked goods without eggs.
Unlike many other replacements on the market, chia seeds result in a slightly denser end product making them a good solution for everything from muffins to fritters.
🥚 1 tablespoon chia seeds + ⅓ cup water = 1 egg. Allow 15 minutes of standing time to absorb the water.
Dry Egg Substitute
Dry egg substitute is a versatile and convenient ingredient ideal for making delicious, plant-based recipes. A powder made of a simple blend of potato starch, tapioca, psyllium husk fiber, soy lecithin, and baking soda.
Whether you want to replace eggs in a cake recipe or add some binding power to your favorite veggie burger, dry egg substitute has you covered.
To use this egg substitution in your own cooking and baking, simply follow the instructions on the package.
🥚 1 ½ teaspoon plus 3 tablespoons of water to get 1 egg.
Egg Beaters
Egg Beaters are an egg substitute that has become increasingly popular in recent years. They are a mixture of egg whites and other ingredients used, such as oil and water.
Egg Beaters offer many health benefits to those looking for a nutritious source of protein without all the cholesterol and fat found in regular eggs. They are also low in calories, making them an ideal choice for anyone trying to lose weight or maintain a healthy diet.
Flaxseed
Flaxseed, or Flax Seed is a great egg substitute used for baking, especially vegan baking, and a great source of fiber; it can also help lower cholesterol levels. The slightly nutty flavor they add to these dishes can enhance their natural sweetness, making them perfect for sweet and savory applications.
🥚 Grind 1 tablespoon of ground flax seeds in a food processor until they form a fine powder. Then, combine the ground flax seeds with 3 tablespoons of water and mix until they are fully combined. Let the mixture sit for 5-10 minutes to allow it to thicken slightly before using it in your recipe.
Liquid Egg Substitute
Liquid egg substitutes are a great option for vegans and those with egg allergies. Made from a combination of water, bean proteins, oil, thickeners, and gelling compounds like agar-agar, these substitutes are simple to use in place of eggs in almost any baking recipe.
They perform exceptionally well in making savory dishes such as quiches, omelets, and frittatas. But how do you use liquid egg substitutes if you want to replace just one or two whole eggs?
🥚 ¼ cup of your substitute for every whole egg that you need to replace.
Nut Butters
Nut butter works wonderfully as a binding agent in place of eggs. It is especially delicious using almond butter. It imparts a subtle and delicious flavor, making it a great choice for many different types of dishes.
🥚 3 tablespoons of creamy nut butter to replace a whole egg.
Plain Yogurt
Plain yogurt has a high level of acidity that reacts well with baking soda and baking powder, often found in baked sweets.
🥚 Plain yogurt in place of eggs; measure out ¼ cup for each egg.
Additionally, you can add an extra ¼ teaspoon of baking powder or baking soda to help enhance the leavening effect, resulting in even more rise and fluffiness.
Seltzer
When it comes to egg substitutes, seltzer is often overlooked. The bubbly water helps to create lift and lightness in baked goods, just like eggs do.
It amazingly works. Just ¼ cup of seltzer, also known as carbonated water, can replace 1 egg, making it a great choice for recipes using a leavening agent.
🥚 When using seltzer as an egg substitute used, be sure to add it at the end of the recipe so that the bubbles don't have a chance to escape.
Silken Tofu
Silken tofu is a great egg substitute, with its high protein content and ability to bind ingredients together. This type of tofu should be pureed and used in recipes incorporating a leavening agent like baking soda or baking powder.
It can also be used in cakes, brownies, and other dense desserts. Additionally, soy lecithin can be added to tofu to increase binding power and help create a smooth texture.
🥚 ¼ cup silken tofu (pureed) equals 1 egg.
Soy Lecithin
Soy lecithin is a versatile egg substitute that may be used in various cooking and baking ingredient applications. With its solid stabilizing properties, lecithin helps recipes use smoother, consistent to hold together better and achieve, making it ideal for use in custards, mayonnaise, pastries, soufflés, and more.
🥚 Soy lecithin in place of eggs; measure 1 tablespoon lecithin for every 1 egg yolk. Then whisk or blend the soy lecithin and other wet ingredients used like milk or water until smooth.
Soy Protein
Soy protein can work perform nicely in baked goods, it functions to provide structure and the binding together of ingredients.
Soy protein is particularly effective at replacing egg whites in many recipes. However, it should be noted that soy protein is not as high in protein compared to eggs, making it an imperfect substitute in some contexts.
🥚 Add 1 tablespoon soy protein powder plus 3 tablespoons water to equal 1 egg.
Vegetable Oil + Baking Powder
This easy substitute may be ideal for the type of recipes use eggs as the only leavening, such as quick bread like muffins and scones.
With its rich texture and balanced flavor, vegetable oil plus baking powder can be used in various recipes to replace eggs.
🥚 Combine 1 ½ tablespoon vegetable oil, 1 teaspoon baking powder, and 1 ½ tablespoons water in a bowl and mix until smooth.
Vinegar + Baking Soda
When it comes to baking, one of the key factors for achieving light, airy results is the creation of air bubbles. This can be done using a combination of vinegar and baking soda, which acts as an egg substitute in recipes.
Tip: These ingredients will fizz up when mixed together. The point is there will be a reaction; mix over the kitchen sink and allow for calming back down before adding to your recipe. Suggested to do this first in your recipe preparation.
🥚 1 teaspoon of baking soda with 1 tablespoon of vinegar, and use this mixture in place of one egg in your recipe.
What Are the Best Egg Substitutes for Baking?
When it comes to baking, eggs are an essential ingredient. They provide structure, leavening, and fat all in one package. But what if you're out of eggs or have an allergy? Here are some substitutes for eggs that work well in baking recipes.
To replace one egg, you can use the following:
¼ cup applesauce
¼ cup mashed banana
¼ cup vegetable oil
¼ cup plain yogurt
1 teaspoon baking powder + 2 tablespoon water
These substitutes may work best in recipes that don't rely heavily on eggs for structure, such as cakes, quick bread and brownies. If a recipe calls for more than two eggs, it's best to find another recipe or make adjustments.
Are Egg Beaters Healthy?
There is debate on whether egg beaters are healthy, as they typically contain less fat and cholesterol than whole eggs but also have fewer nutrients. Overall, egg beaters can be a healthier option if you watch your fat and cholesterol intake but read the label carefully to ensure you get the nutrients you want.
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