Oh, how I love eggs. Poached, scrambled, soft-boiled, and hard-boiled are all in my wheelhouse. Because I have an affinity to them, I am rarely without eggs at home. However, there have been occasions I have wanted to make pancakes the day after I soft-boiled the last two eggs in the container.
In those situations, it is handy to know how to substitute eggs. If you find yourself in the same pickle now and then, use this as your guide for egg substitution. I’ll cover the general rules and point you to resources for substituting eggs in specific recipes, such as brownies and pancakes.
The purpose of eggs in recipes
To substitute for eggs effectively, it helps to know what purpose they serve in your recipes. Eggs are surprisingly powerful ingredients, with a range of effects that include:
- Eggs act as a binder in sweet and savory recipes, from cookies to meatballs. Binders hold the ingredients together.
- Eggs are a leavening agent, so they help dough rise and support a fluffy, tender texture.
- Eggs add moisture to prevent cakes, cookies, and brownies from being dry and crumbly.
- Eggs add a rich, fatty flavor. There are 4 or 5 grams of fat in an egg, all of which is in the yolk.
- Eggs can provide a pretty, shiny finish to breads when applied to the outside.
Your choice of substitute should depend on how the egg enhances the original recipe. You might choose mashed banana when the primary effect is to retain moisture, but milk if you’re trying to substitute the shiny finish of an egg wash.
Easy egg substitutes
Below are eight egg substitutes you may already have in your pantry and how to use them.
Applesauce
- 100% Fruit
- Fat Free Low Sodium Apples Are A Naturally Fat Free And Low Sodium Food
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To replace one egg in a cake mix, you can use ¼ cup unsweetened applesauce instead. Applesauce adds a touch of sweetness to cake and provides moisture to the batter.
This substitution can make your cake batter a little denser, but you may like it better that way.
Avoid using more than 1 cup of applesauce, or four eggs’ worth, in cake batter. The texture will be on somewhat rubbery if you overdo it.
Plain yogurt
Yogurt can stand in for eggs in baked goods also. Yogurt, like eggs, has a high protein content and a smooth texture. Where it falls short is in the leavening power. The baked good may be denser as a result.
Substitute 1/4 cup yogurt for one egg in batter recipes. Use plain yogurt. Flavored yogurts, even vanilla, are often too sweet.
Silken tofu
Silken tofu is another egg substitute option. Tofu has the protein needed to stabilize the cake and it has a mild flavor that won’t detract from your recipe.
To substitute tofu for eggs, first use a blender to mix the tofu to a creamy consistency. Then use 1/4 cup of the blended tofu for one egg. Use 1/2 cup maximum or the equivalent of two eggs.
Note that a baked good made with tofu in lieu of eggs will not brown as much. Keep a close eye on your dish and use a toothpick to test for doneness so it does not burn.
Vinegar and baking soda
- One 32 fl oz bottle of Heinz All Natural Distilled White Vinegar 5% Acidity
- Made through boiling and condensation from a fermented mixture of American-grown corn and water
- 5% acidity is ideal for canning and pickling
- Add white vinegar to marinades and sauces for an extra zingy flavor
- Bottle is easy to handle to control how much distilled vinegar you use
A combination of vinegar and baking soda can stand in as a leavening agent as well. Mix 1 teaspoon of baking soda with 1 tablespoon of white vinegar and use that to replace one egg. This should deliver a light fluffy texture to your baked good, without heavily altering the flavor.
Mashed bananas
Mashed bananas can replace eggs in a sweet batter, much like applesauce. The bananas add fiber, flavor, plus some nutrients like potassium and Vitamin C. The added banana will help the cake brown nicely, too.
A ¼-cup mashed banana or about half a small banana will replace one egg in your batter.
Ground flaxseed or chia seeds
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- NUTRIENT RICH – Our organic whole chia seeds contain the richest plant source of Omega 3’s, containing more Omega 3’s than salmon. High in fiber, has more calcium by weight than milk, high in iron, potassium, folate, phosoporus, magnesium and manganese. Carrington Farms organic whole chia seeds are one of nature’s highest plant based sources of a complete protein and are extremely high in antioxidants.
- MILD FLAVOR – Carrington Farms organic whole chia seeds have a very mild flavor and can be added to salads, cereal, yogurt and smoothies.
- DIET FRIENDLY – Our organic whole chia seeds are suitable food for many diets including Paleo, Gluten Free, and Vegan.
Flaxseeds and chia seeds, like eggs, have serious nutritional credibility. These tiny seeds are high in omega-3 fatty acids, fiber, magnesium, copper, selenium, and iron.
To replace one egg, whisk 1 tablespoon of ground chia or flax seeds with 3 tablespoons of water. Keep whisking until the mixture is thick. Know that chia and flax seeds will add density to your batter, so it’s best used in things like pancakes, waffles, and bread. The seeds also provide a nuttier flavor than eggs would.
Arrowroot powder or cornstarch
- ORGANIC ARROWROOT POWDER (MANIHOT ESCULENTA) – 16oz Resealable Bag (1 Pound)
- IMPORTED FROM THAILAND – Our arrowroot powder is gluten-free and certified USDA Organic, helping you to live healthy and feel good.
- HEALTHY & DELICIOUS – Arrowroot powder is a starch that is produced from the tubers of arrowroot plants. Perfect for gluten-free cooking, it is a great substitute for cornstarch and four and is often used as a thickening agent in sauces, gravies, soups and puddings.
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Arrowroot is a high-starch, South American tuber plant. The starch is extracted from the plant’s roots and sold as a powder or flour. It resembles cornstarch and is used in cooking, baking, and various personal and household products.
These starchy powders make good egg substitutes in both baked goods and puddings and custards. Mix 2 tablespoons of arrowroot powder or cornstarch with 3 tablespoons of water to replace one egg.
Aquafaba
Aquafaba is the liquid in canned chickpeas or beans. You can use aquafaba as a substitute in recipes that call for egg whites only, including meringues, marshmallows, and nougats. The substitute ratio is 3 tablespoons aquafaba for one egg.
Egg substitution tips by recipe type
For more tips on substituting eggs, see these posts:
Frequently Asked Question [FAQs]
How much applesauce replaces an egg?
To substitute applesauce for eggs, use ¼ cup of applesauce for each egg. If you want a lighter texture for your baked good, add an extra ½ teaspoon of baking powder.
What happens when you bake without eggs?
Eggs add flavor and help batters rise as they bake. If you omit eggs from a recipe without using a good substitute, the baked good will likely be dry and dense.
Last update on 2023-06-19 / Affiliate links / Images from Amazon Product Advertising API