What's the Best Substitute for Eggs?
Whether you're out of Eggs or looking for a healthier alternative, finding the right substitute can save your recipe. Versatile protein-rich ingredient used for binding, leavening, and moisture in cooking and baking In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for eggs are applesauce, flax eggs, chia eggs, or commercial egg replacers depending on the recipe.
Best Substitutes for Eggs
Flax Egg
Ratio
1 egg = 1 tbsp ground flaxseed + 3 tbsp water
Best For
- cookies
- pancakes
- muffins
- meatballs
- veggie burgers
- energy bars
Description
Gel-like binding agent made from ground flaxseed and water. Perfect for vegan baking and provides omega-3 fatty acids.
Mix ground flaxseed with water and let sit for 5 minutes until it forms a gel-like consistency. Use immediately after thickening.
Chia Egg
Ratio
1 egg = 1 tbsp chia seeds + 3 tbsp water
Best For
- cookies
- pancakes
- muffins
- energy bars
- vegan meatballs
Description
Similar to flax egg but with smaller seeds. Creates a gel that binds ingredients together in baking.
Let mixture sit for 10 minutes to form gel. Chia seeds are smaller and less noticeable in final product than flax.
Applesauce
Ratio
1 egg = 1/4 cup unsweetened applesauce
Best For
- cakes
- muffins
- quick breads
- pancakes
- cookies
Description
Natural sweetener that adds moisture and helps bind ingredients. Best for sweet baked goods.
Adds natural sweetness and moisture. Use unsweetened applesauce to control sugar content. May make baked goods denser.
Mashed Banana
Ratio
1 egg = 1/2 medium ripe banana (mashed)
Best For
- cakes
- muffins
- pancakes
- quick breads
- cookies
Description
Natural binding agent that adds moisture and subtle banana flavor. Use very ripe bananas for best results.
Adds natural sweetness and banana flavor. Use very ripe bananas for maximum sweetness and binding power.
Silken Tofu
Ratio
1 egg = 1/4 cup pureed silken tofu
Best For
- quiches
- cheesecakes
- pudding
- scrambled eggs
- baking
Description
High-protein substitute that works well in both sweet and savory dishes. Provides structure and moisture.
Blend silken tofu until smooth before using. Works best in recipes where eggs provide structure rather than leavening.
Aquafaba
Ratio
1 egg = 3 tbsp aquafaba (chickpea liquid)
Best For
- meringues
- macarons
- marshmallows
- mayonnaise
- mousse
Description
Liquid from canned chickpeas that whips up like egg whites. Perfect for meringues and light, airy baked goods.
Whip aquafaba with an electric mixer until it forms stiff peaks, just like egg whites. Use liquid from unsalted chickpeas.
Commercial Egg Replacer
Ratio
Follow package instructions (typically 1 egg = 1 tsp powder + 2 tbsp water)
Best For
- cakes
- cookies
- muffins
- breads
- general baking
Description
Powdered substitute designed specifically to replace eggs in baking. Most reliable for complex recipes.
Follow package instructions exactly. Mix powder with water and let sit briefly before using. Most consistent results.
Yogurt
Ratio
1 egg = 1/4 cup plain yogurt
Best For
- cakes
- muffins
- pancakes
- quick breads
- dressings
Description
Creamy dairy product that adds moisture and slight tang. Works well in both sweet and savory recipes.
Use plain, unsweetened yogurt. Greek yogurt works best due to its thickness. Adds slight tang to recipes.
How to Choose the Right Substitute
When choosing a substitute for Eggs, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Choose your substitute based on the egg's function in the recipe
For binding (cookies, meatballs): use flax eggs, chia eggs, or commercial egg replacer
For moisture (cakes, muffins): use applesauce, mashed banana, or yogurt
For leavening (soufflés, meringues): use aquafaba or commercial egg replacer with extra baking powder
For structure (quiches, cheesecakes): use silken tofu or commercial egg replacer
For egg wash: use plant milk, aquafaba, or melted vegan butter
For scrambled eggs: use crumbled firm tofu with turmeric and black salt
Always let flax and chia eggs thicken before using (5-10 minutes)
Use very ripe bananas for best binding power and sweetness
Silken tofu works best when blended until completely smooth
Aquafaba whips best when chilled and used with cream of tartar
Commercial egg replacers are most reliable for complex baking recipes
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications
Frequently Asked Questions
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