21 Egg Substitutes | A-To-Z| Uses | Amounts

Are you looking for a great egg substitute? Whether you're vegan, have an egg allergy, or just looking to reduce your cholesterol intake, there are plenty of great egg substitutes.

In this post, we'll explore some of the most popular ones. From chia seeds to flaxseed to tofu, there's sure to be a substitute that fits your needs.

1. Agar-Agar and Gelatin

Agar-agar and gelatin are commonly used gelling agents in baking and can be used to replace eggs in most recipes. While these two substances have some similarities, there are also some differences that should be taken into account. 

For example:

• Gelatin is derived from animal products, making it unsuitable for use in vegan cooking
• Agar-agar is a plant-based substance that is suitable for vegans

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 imparting a slight seaweed flavor into the final product.

Agar-agar may not be ideal for all 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.

Amounts:

Agar-Agar: Mix 1 tablespoon of the flakes or powder in 1 to 1 ½ tablespoon of hot water, letting it sit for 10 minutes then blending until smooth and frothy.

Gelatin: Depending on the recipe, Gelatin works on a 3:1 ratio. Mix 1 tablespoon Gelatin with 3 tablespoons of warm water. Allow to bloom (adsorb).

2. Applesauce

Applesauce is a popular egg substitute in baking, as it adds moisture and prevents the 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 a variety of recipes, such as cakes, brownies, or quick breads.

When substituting applesauce for eggs, keep in mind that the finished product will be more dense and moist than if made with eggs. As always, experiment to see what you like best!

To use applesauce as an egg substitute: ¼ cup of unsweetened applesauce for each egg.

3. Arrowroot Powder

Arrowroot powder is a thickening agent that can be used as a substitute for eggs in certain recipes. Unlike eggs, which help bind and stabilize ingredients, 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 breads.

To use arrowroot powder as an egg substitute, 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 in place of one egg.

4. 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 as eggs; this is because the liquid acts as the protein in egg whites when it is beaten.

Using Aquafaba as an egg substitute: 3 tablespoons of Aquafaba for each egg, or egg white.

5. Avocado Mashed

Avocado Mashed can be used as a healthy and delicious egg substitute 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 then add it to your recipes in place of eggs. You can also add a little bit of water to thin out the avocado if necessary.

To use avocado as an egg substitute: ¼ cup mashed avocado = 1 egg

This simple egg substitute is not only easy to use in baked goods because it also imparts its own unique flavor to whatever you are baking.

SuperFood Avocado | The Power Of Healthy Eating

6. Banana

This simple egg substitute is not only easy to use in baked goods, but it also imparts its own 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 that eggs do, so your baked goods may lack structure or rise.

To use Banana as an egg substitute: ¼ cup Banana = 1 egg

7. Buttermilk

Buttermilk is a fermented dairy that has been used for centuries as a leavening agent in baking.
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 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 calls for. You may also need to adjust the amount of liquid in the recipe accordingly.

How to Make Homemade Cultured Butter - Three Different Ways

8. Canned Pumpkin Puree

Canned pumpkin puree is used for more of a binding and moisture substitute, ideally alongside another leavening agent. Canned pumpkin is also a common ingredient in many egg-free and vegan recipes. When baking with pumpkin puree, always remember to add an extra ½ teaspoon of baking powder per cup. This will help your final product to rise.

When using pumpkin puree, keep in mind that it will add more moisture than an egg would. For this reason, it's best to use canned pumpkin when making quick breads, muffins, or pancakes.

Cakes and cookies made with this ingredient may be denser than those made with eggs.

¼ cup canned pure pumpkin puree = 1 egg

Pumpkin Apple Cheesecake Cupcakes

9. Chia Seeds

Chia seeds are a popular choice 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 breads, 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 seed + ⅓ cup water = 1 egg. Allow 15 minutes of standing time to absorb the water.

Health Benefits of Chia Seeds | Ancient SuperFood

10. Dry Egg Substitute

Dry egg substitute is a versatile and convenient ingredient that is 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 need 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.

Use 1 ½ teaspoon plus 3 tablespoons of water to get 1 egg

11. Egg Beaters

Egg Beaters are a popular egg substitute that has become increasingly popular in recent years. They are a mixture of egg whites and other ingredients, 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.

12. Flaxseed

Flaxseed is a great egg substitute for baking and a great source of fiber, and 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 both sweet and savory applications.

To use grind 1 tablespoon of flaxseeds in a food processor until they form a fine powder. Then, combine the ground flaxseeds 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.

13. 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.

In fact, they perform particularly well in making savory dishes such as quiches, omelets, and frittatas. But how do you use liquid egg substitutes if you need to replace just one or two whole eggs?

One easy trick is to use ¼ cup of your substitute for every whole egg that you need to replace.

14. 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.

Use 3 tablespoons of any creamy nut butter to replace a whole egg

15. Plain Yogurt

Plain yogurt has a high level of acidity that reacts well with baking soda and baking powder, often found in baked sweets.

To use 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.

16. 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 one egg, making it a great choice for recipes that involve a leavening agent.

When using seltzer as an egg substitute, be sure to add it at the end of the recipe so that the bubbles don't have a chance to escape.

17. Silken Tofu

Silken tofu is known as a great egg substitute, with its high protein content and ability to bind together ingredients. For best results, this type of tofu should be pureed and used in recipes that already incorporate a leavening agent like baking soda or baking powder.

It can be used in cakes, brownies, and other dense desserts as well. Additionally, Soy lecithin can be added to tofu to increase binding power and help create a smooth texture.

Using a ¼ cup silken tofu (pureed) equals 1 egg

18. Soy Lecithin

Soy lecithin is a versatile egg substitute that can be used in a variety of cooking and baking applications. With its strong stabilizing properties, lecithin enables recipes to hold together better and achieve a smoother consistency, making it ideal for use in custards, mayonnaise, pastries, soufflés, and more.

To use soy lecithin in place of eggs, simply measure out 1 tablespoon of lecithin for every 1 egg yolk. Then whisk or blend the soy lecithin along with other wet ingredients like milk or water until smooth.

19. 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

20. Vegetable Oil + Baking Powder

This easy substitute is ideal for recipes where eggs are the only leavening, such as quick breads like muffins and scones.
With its rich texture and balanced flavor, vegetable oil plus baking powder can be used in a variety of recipes to replace eggs.

To make this easy substitute, simply combine 1 ½ tablespoon vegetable oil, 1 teaspoon baking powder, and 1 ½ tablespoons water in a bowl and mix until smooth.

21. Vinegar + Baking Soda

When it comes to baking, one of the key factors for achieving a light, airy results is the creation of air bubbles. This can be done using a combination of vinegar and baking soda, which act 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 to calm back down before adding to your recipe. Suggested to do this first in your recipe preparation.

To use this approach, simply mix 1 teaspoon of baking soda with 1 tablespoon of vinegar, and use this mixture in place of one egg in your recipe.

Egg Substitutes Conclusion

Egg substitutes are a great way to reduce the amount of cholesterol and fat in your diet, add nutritional value or create different flavors and textures in dishes.

The best part is that you can experiment with different substitutes until you find one that works best for you. We hope this list of 21 egg substitutes has given you some ideas to get started or helps to improve your eggless baking and cooking.