Eggs are a key ingredient in many recipes, providing structure, moisture, and binding power. But whether you’re out of eggs, have an allergy, or follow a plant-based diet, there are plenty of great alternatives. The proper substitute depends on the recipe and the texture you’re aiming for. Here are some of the best egg replacements and how to use them:
Unsweetened Applesauce
Applesauce is a great substitute for eggs in baked goods. It adds moisture and a slight sweetness. Use 1/4 cup of unsweetened applesauce for each egg in your recipe. This method makes delicious banana bread!
Mashed Banana
Bananas work similarly to applesauce, adding moisture and a touch of natural sweetness. Use 1/4 cup of mashed banana per egg. Keep in mind that bananas have a distinct flavor that may come through in the final dish. Make pancakes, baked oatmeal, and even cookies using mashed bananas instead of eggs.
Vegan Yogurt
A smooth and creamy alternative, yogurt adds moisture and a bit of binding power. Use 1/4 cup of yogurt per egg. Opt for plain, unsweetened yogurt to avoid altering the flavor. I use this substitution for a delicious bakery-style lemon blueberry muffins.
Silken Tofu
Blended silken tofu is a neutral-tasting egg substitute that adds creaminess and binding power. Use 1/4 cup of blended silken tofu per egg. This works best in dense baked goods like brownies or cakes. I use silken tofu in my cornbread, giving me this moist and perfect crumb that I need to die for.
Chia Seeds
Chia seeds form a gel-like consistency when mixed with water, making them a great binding agent. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and sit for a few minutes until it thickens. Use ground chia seeds if you prefer a smoother texture.
Flaxseed Meal
Flaxseed meal works the same way as chia seeds, creating a thick, egg-like consistency. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes before using.
Aquafaba
Aquafaba, the liquid from a can of chickpeas, is an excellent replacement for egg whites. It can be whipped to create airy textures in recipes like meringues, pavlovas or macarons. Use 3 tablespoons of aquafaba per egg white.
Choosing the Right Egg Substitute
- Applesauce, mashed banana, or yogurt work best for moisture in cakes and muffins.
- Chia or flax eggs are great options for binding in cookies and quick breads.
- For fluffiness in airy desserts: Aquafaba is ideal.
- For density in brownies and decadent cakes: Silken tofu adds a creamy texture.
With so many easy swaps, you never have to worry about missing eggs in your recipe. Whether baking, cooking, or experimenting in the kitchen, these substitutes will help you get the perfect texture and flavor every time! Get the printable version here.
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