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13 Best Egg Substitutes For Your Recipes

Maybe you’re on an egg free diet or have an egg allergy, or maybe you don’t have any eggs on hand or there’s an egg shortage, and need to find something to substitute in your recipe. Whatever the reason, there are several things that serve as great egg replacements. Many of the ingredients you may already have on hand. Here is a list of the best egg substitutes for your recipes.

Why Do We Need Eggs?

A lot of recipes contain eggs, both for baking and stovetop cooking. In baking, the eggs function as a key element in the flavor, texture, and structure of the finished product. In stovetop recipes, eggs often act as a binder to hold things together, or a thickener, like in meatloaf or sauces.

But no worries, there are plenty of things to use when you need something to use as a swap for eggs in your recipes.

The Best Egg Substitutes For Your Recipes

Best Egg Substitutes

Applesauce (Unsweetened)

Use: 1/4 Cup of Applesauce per egg

Unsweetened applesauce is a great egg replacement for baked goods. Best for muffins, cakes, bars, and brownies. You’re treats may be a bit dense with this substitution, but you can add a 1/2 teaspoon of baking powder to lighten things up a bit. The flavor may be noticeable if you use more than 1/4 cup in your recipe so this is best used in products that will complement the flavor.

Aquafaba

Use: 3 Tablespoons per egg

Aquafaba is the liquid from a can of chickpeas. It is good for binding, thickening, emulsifying, etc. When used in baked goods, your treat may end up chewy or dry, but you can try this in stovetop recipes or casseroles to mimic the effect of adding an egg.

Arrowroot

Use: 2 Tablespoons arrowroot powder + 3 tablespoons of water per egg

Arrowroot is a powder that is a great thickening agent for stovetop recipes. Blend it with water and make it into a slurry and add it to your baked goods in place of an egg. Your baked goods may be a tad more dry than with a traditional egg, but it doesn’t alter the flavor like some egg substitutes might.

Banana

Use: 1/4 cup mashed banana per egg

Using mashed banana as an egg replacement in baked goods is a great alternative. It will even add a bit of moisture to your product. Bananas are naturally sweet so you may want to reduce the amount of sugar in your recipe if you go with this one. You’ll also be able to taste the banana, so be sure to use this in recipes that will complement the flavor.

Buttermilk

Use: 1/4 Cup of buttermilk per egg

Buttermilk will work great as a substitute in baked goods like cookies and brownies. It helps bind the ingredients together and will add a little bit of extra moisture to your recipe. It does have a slightly tangy flavor though, so keep that in mind when using this as an egg replacement.

Carbonated Water

Use: 1/4 Cup of carbonated water per egg

Carbonated water is a good egg substitute when baking. It has a neutral flavor and it will help make your recipe light and fluffy so it is great for breads, cakes, and cupcakes. This might be the best egg substitute for baked goods.

Chia

Use: 1 Tablespoon whole or ground chia seeds + 3 tablespoons of water per egg

Chia isn’t the most popular egg substitute, but it can be done. The chia doesn’t change the flavor much (like flax seeds), but you will notice a difference in the texture, adding a bit of crunch. Chia can be added to muffins and other baked goods but you’ll want to thoroughly hydrate the seeds in water before adding them to your recipe.

Flax Seed (ground)

Use: 1 Tablespoon ground flax seeds + 3 tablespoons of water per egg

You can make a flax egg by mixing the ground flax seed with water and letting it sit to thicken for 5 minutes. Add the mixture to your baked goods to replace an egg. The batter may be thicker than your normal recipe, and the finished product may be slightly dense with a little bit of a flavor difference.

Oil, Water, Baking Powder

Use: 1 Teaspoon vegetable oil + 2 teaspoons baking powder + 2 tablespoons of water per egg

You’ll likely have these three ingredients already so this is a great egg replacement in a pinch. This combo won’t change the flavor or texture of your baked goods, in fact it may result in a lighter, fluffier finished product.

Pumpkin Puree

Use: 1/4 Cup of pumpkin puree per egg

This one has a very strong, identifiable flavor, so you’ll only want to use pumpkin puree as an egg replacement if it is a flavor that you’re ok adding to your finished product. It’s great with baked items that have cinnamon or apples. This is an egg substitute that works, but you’ll only want to use it in baked goods, unless you’re making a casserole that would be great with a little pumpkin added to it.

Silken Tofu

Use: 1/4 Cup silken tofu per egg

Silken tofu is great in recipes for muffins, quick breads, dense cakes, and pies. Things to keep in mind with this egg replacement is that it can be heavy, so you won’t want to use it to replace multiple eggs. Also, baked goods will not brown as well as with a regular egg.

Vinegar & Baking Soda

Use: 1 Tablespoon of vinegar + 1 teaspoon of baking soda

Mix the vinegar and baking soda together before adding this to your recipe as an egg replacement. It’s a good substitute for quick breads, cakes, and brownies. Vinegar and baking soda will give you a light and fluffy finished product.

Yogurt

Use: 1/4 Cup yogurt per egg

Choose plain or vanilla yogurt for your baked recipes when using this as an egg replacement. You can also use Greek or plant based yogurts as well. If your yogurt is very thin or liquidy, it may not work as well, so go for a thicker yogurt. If it is vanilla, it may add a bit of sweetness to your baked goods, but it will leave your finished product quite moist.

Whole Powdered Eggs aka Dried Egg Mix

Whole egg powder is typically a blend of real dried whole eggs, nonfat dry milk, soybean oil, and salt that is mixed with water prior to using. Powdered eggs are ideal in baking and cooking, including dishes such as cookies, cakes, scrambled eggs, and omelets. They are often used as an emergency food supply or as as a refrigeration-free substitute for cooking eggs outdoors.

Backyard Chickens

You might prefer eggs over a substitute and are simply looking for egg substitutes due to high egg prices (eggflation) or because of an egg shortage. Backyard chickens are an option and can also be a fun and rewarding experience, and a great way to teach kids about nature, agriculture and responsibility of caring for animals. Also, keep in mind that it may not always make financial sense due to time, feed and coop materials. Plus, some local municipalities don’t allow chickens or require permits.

How To Choose The Best Egg Substitute

When it comes to choosing the best egg substitute, consider they type of food you’re making, how the substitute would affect the flavor and/or texture, dietary needs, and availability.

Egg Substitutes for Binding

All the substitutes listed above are great for baking, but only a few would be good as an egg replacement for stovetop recipes. If you’re looking for an substitute for binding or a thickener, the number one choice would be arrowroot powder.

  1. Arrowroot powder
  2. Mashed potatoes
  3. Nut butters
  4. Silken tofu
  5. Soy lecithin

Egg Substitutes for Adding Moisture

  1. Applesauce
  2. Mashed banana
  3. Pumpkin puree
  4. Mashed avocado
  5. Yogurt
  6. Buttermilk

Egg Substitutes for Leavening

  1. 3 parts water, 2 parts baking powder and 1 part oil
  2. Equal parts vinegar and baking powder
  3. 1 tablespoon yogurt and 1 teaspoon baking powder
  4. Carbonated water

Egg Substitutes for Dietary Needs

If you’re looking for something to accommodate dietary needs, go for carbonated water or the oil, water, and baking soda mixture. These are both flavorless, dairy free, etc. And the finished product of your baked goods will be light and fluffy.

Pantry Egg Substitutes

If you’re just looking for something to use based on what you have available in the pantry, you’re most likely to have the vinegar and baking soda mixture, or the oil, water, and baking soda combo available. Again, these both work great in all baked goods recipes.

  1. Vinegar and baking soda mixture
  2. Oil, water, and baking soda combo

From a flavor and texture standpoint, your best bet would be the egg replacement option that complements your recipe the best.

Number One Egg Substitute Pick

The number one pick for baking is the oil, water, and baking soda option. These are the items that are most likely to be available in the kitchen in a pinch. However, when in need of a binder or thickener for stovetop recipes, Arrowroot powder is the number one pick here.

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Heidi Deal
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