Out of Eggs, one case
How much egg substitute equals one egg?
4 options, ranked, with the exact amount
Use Liquid egg substitute
¼ cup for every egg
¼ cup of liquid egg substitute, such as Egg Beaters, equals 1 large egg. So ½ cup equals 2 eggs, ¾ cup equals 3 eggs and 1 cup equals 4 eggs. The swap works in either direction: if a recipe calls for ½ cup of egg substitute, use 2 large eggs.
- Verdict —
- Works
- The tweak —
- Shake the carton, then measure ¼ cup (4 tbsp) for each large egg.
- Best for —
- scrambles, omelets and French toast
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Liquid egg substitutescrambles, omelets and French toast | ¼ cupWorks | Works |
| 2 | Liquid egg whitesangel food cake and meringue | ¼ cupTweak it | Tweak it |
| 3 | Fresh large eggsany recipe written for carton egg product | 1 egg per ¼ cupWorks | Works |
| 4 | Powdered egg replacercookies, muffins and quick breads | 1 ½ tsp + 2 tbsp waterTweak it | Tweak it |
Liquid egg substitute
milder and leaner than whole egg
Pasteurized egg whites with color, thickeners and added vitamins, sold in a carton. It bakes and scrambles like beaten whole egg with almost no fat.
- Best for
- scrambles, omelets and French toast, cakes, muffins and quick breads, breading and egg wash
- Prep
- Shake the carton, then measure ¼ cup (4 tbsp) for each large egg.
- Where it fails
- Custards, curds, hollandaise, mayonnaise and rich cookies. These depend on the fat and emulsifiers in the yolk.
Liquid egg whites
clean; a slightly drier, spongier crumb
Plain carton egg whites. 2 tablespoons equals 1 large egg white, and ¼ cup (2 whites) stands in for 1 whole egg in baking.
- Best for
- angel food cake and meringue, lean muffins and pancakes, omelets
- Prep
- For a recipe that calls for egg whites, measure 2 tbsp per white.
- Where it fails
- Anything that needs yolk: custard, lemon curd, rich dough. Some pasteurized carton whites also whip to less volume than fresh ones.
Fresh large eggs
richer than the carton product
The reverse case: the recipe calls for egg substitute and you have real eggs. One large egg, beaten, is a scant ¼ cup.
- Best for
- any recipe written for carton egg product, casseroles and stratas, baking
- Prep
- Beat the eggs before measuring if the recipe needs an amount that is not a whole number of eggs.
- Contains
- eggs
- Where it fails
- Nothing in cooking; the dish simply has the fat and cholesterol the carton product leaves out.
Powdered egg replacer
neutral taste
A starch-based powder for egg-free baking. It is a different product from carton egg substitute, which is made from real eggs.
- Best for
- cookies, muffins and quick breads, egg-free and vegan baking
- Prep
- Whisk the powder into the water first, or use the amount on your box.
- Suits
- vegan
- Where it fails
- Scrambles, custards and anything where the egg is the dish.
Tips for substituting eggs
4 tips- Quick chart: 2 tbsp = ½ egg; ¼ cup = 1 egg; ½ cup = 2 eggs; ¾ cup = 3 eggs; 1 cup = 4 eggs; one 16 oz carton is about 8 eggs.
- Egg sizes: recipes assume large eggs. ¼ cup of egg substitute is close to 1 large egg; for 1 extra-large or jumbo egg use a generous ¼ cup.
- Carton egg substitute is made from egg whites, so it is not safe for an egg allergy and it is not vegan.
- Bakes made with carton product are leaner. If a cake seems dry, add 1 tsp oil per egg replaced.
Questions
5 questionsHow many eggs is ½ cup of egg substitute?
2 large eggs. Each ¼ cup equals one egg.
How many eggs is ¾ cup of Egg Beaters?
3 large eggs.
How much egg substitute equals 2 eggs?
½ cup, which is 8 tablespoons.
Can I use real eggs when a recipe calls for egg substitute?
Yes. Use 1 large egg for each ¼ cup. The result is a little richer because whole eggs include the yolk.
Is egg substitute the same as egg replacer?
No. Carton egg substitute is real egg white with additions. Egg replacer is an egg-free powder made from starches. Only the powder suits a vegan diet or an egg allergy.