Eggs are a staple ingredient in many recipes, but they can be a problem for those with dietary restrictions or allergies. Luckily, there are several egg substitutes that you can use in cooking and baking.
Want to check if your eggs are fresh? Read our in-depth article here.
Popular Egg Substitutes
- Applesauce
- Aquafaba
- Chia Seeds
- Powdered Egg Replacer
- Silken Tofu
- Yoghurt
- Flax Seed
- Mashed Banana
Substituting Eggs with Applesauce
To use applesauce as an egg replacement, use ¼ cup of unsweetened applesauce for each egg called for in the recipe.
The applesauce adds moisture and acts as a binder in the final product, making it a great egg substitute in recipes such as cakes, muffins, and quick breads. The final product may also have a subtle fruit flavor and a slight change in the texture.
Substituting Eggs with Aquafaba
Aquafaba is the liquid from a can of chickpeas which you can use as a substitute for eggs in various recipes.
One tablespoon of aquafaba is equivalent to one large egg white. The ratio for aquafaba to replace the whole egg is 3 tablespoon of aquafaba for one egg.
Aquafaba works best in recipes which require whipping or beating the eggs such as meringues, pavlova, souffles and mousse.
Substituting Eggs with Chia Seeds
To use chia seeds as an egg substitute, mix 1 tablespoon of ground chia seeds with 3 tablespoons of water for each egg called for in the recipe. The mixture should be thick after a few minutes.
Chia seeds work best in baking recipes such as cakes, cookies, and breads. Note that this method will add some texture and nutty flavor to the final product.
Substituting Eggs with Powdered Egg Replacer
Powdered egg substitute is a commercial product that you can use as a substitute for eggs in baking recipes. It is typically made from a combination of ingredients such as potato starch, tapioca flour, and leavening agents.
To use powdered egg substitute as an egg replacement, refer to the instructions on the package, as the ratio may vary depending on the brand. Generally, you will need to mix a small amount of the powder with water to create a paste that can be used in place of eggs in baking recipes.
Powdered egg works best in baking recipes that call for eggs as a binding agent, such as cakes, cookies, muffins, and quick breads.
Substituting Eggs with Silken Tofu
To use silken tofu as an egg replacement, first, blend or puree the tofu until it is smooth and creamy.
Use ¼ cup of blended silken tofu for each egg called for in the recipe.
Silken tofu can be used in a variety of recipes such as cakes, brownies, and quick breads. It can also be used to make vegan scrambled eggs or omelets.
Substituting Eggs with Yoghurt
Use plain, natural or Greek yoghurt as a substitute for eggs in baking recipes. Using flavored yoghurt will change the flavour of the final product.
To use yogurt as an egg replacement, use ¼ cup of plain yogurt for each egg called for in the recipe.
The yogurt adds moisture to the final product, making it a great egg substitute in recipes such as cakes, muffins, and quick breads.
Substituting Eggs with Flax Seed
To use flax seeds as an egg replacement, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water for each egg called for in the recipe. Allow the mixture to sit for a few minutes to thicken and then add it to the recipe as you would with an egg.
Flax seeds are a great source of fiber and omega-3 fatty acids, making them a healthy alternative to eggs.
They can be used in a variety of recipes such as cakes, cookies, breads, and pancakes. Note that this method will add some texture and nutty flavor to the final product.
Substituting Eggs with Mashed Banana
To use mashed banana as an egg replacement, use ¼ cup of mashed banana for each egg called for in the recipe.
The mashed banana adds moisture and acts as a binder in the final product, making it a great egg substitute in recipes such as cakes, muffins, and quick breads.
Egg-Free Recipes We Love
- Simple Vanilla Cake by Baking Envy
- Ultimate Fudgy Brownies by Mommy's Home Cooking
- The BEST Eggless Pancakes Ever by Madhuram's Eggless Cooking
