Out of Eggs, one case
Greek yogurt as egg substitute
3 options, ranked, with the exact amount
Use Greek yogurt
¼ cup for every egg
Yes, you can use Greek yogurt as an egg substitute in baking. Use ¼ cup Greek yogurt for each egg, but add ½ teaspoon baking powder to help with leavening. Greek yogurt works best in recipes where eggs provide moisture and binding rather than leavening.
- Best for —
- muffins
One casethe full Greek yogurt card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg |
|---|---|---|
| 1 | Greek yogurtmuffins | ¼ cup |
| 2 | Greek yogurt + baking powdercakes | ¼ cup + ½ tsp baking powder |
| 3 | Greek yogurt + oildense cakes | ¼ cup + 1 tbsp oil |
Greek yogurt
slight tanginess
Moisture and binding substitute with added leavening
- Best for
- muffins, quick breads, cakes, cookies, pancakes
- Texture
- moist, dense
- Leavening
- needs additional baking powder
- Binding
- excellent
Add ½ tsp baking powder per egg to help with leavening.
Greek yogurt + baking powder
slight tanginess
Enhanced substitute with better leavening properties
- Best for
- cakes, muffins, quick breads, when leavening is important
- Texture
- moist, good rise
- Leavening
- good with added baking powder
- Binding
- excellent
Best combination for recipes that need both moisture and rise.
Greek yogurt + oil
slight tanginess
Rich substitute with added fat for better texture
- Best for
- dense cakes, brownies, when richness is desired
- Texture
- moist, rich
- Leavening
- needs additional baking powder
- Binding
- excellent
Adds moisture and fat for better texture and mouthfeel.
The longer answer
About this case
Greek yogurt can be an excellent egg substitute in baking, providing moisture, binding properties, and a slight tanginess to your baked goods. While it won't provide the same leavening power as eggs, it works well in many recipes where eggs are used for moisture and binding.
Tips for substituting eggs
7 tips- Greek yogurt works best as an egg substitute in recipes where eggs provide moisture and binding
- Always add baking powder when using Greek yogurt as an egg substitute to help with leavening
- For recipes that rely heavily on eggs for structure (like angel food cake), Greek yogurt may not work well
- Use plain, unsweetened Greek yogurt for savory recipes
- For sweet recipes, vanilla Greek yogurt can add extra flavor
- If the batter seems too thick, add a little milk or water to thin it
- Greek yogurt adds a slight tanginess that works well in many baked goods
Notes on eggs
- Muffins
- Use ¼ cup Greek yogurt + ½ tsp baking powder per egg. Works well for most muffin recipes.
- Cakes
- Use ¼ cup Greek yogurt + ½ tsp baking powder per egg. May need to adjust other liquids.
- Cookies
- Use ¼ cup Greek yogurt per egg. Cookies may be slightly more cake-like in texture.
- Pancakes
- Use ¼ cup Greek yogurt + ½ tsp baking powder per egg. Provides moisture and slight tang.
- Quick breads
- Use ¼ cup Greek yogurt + ½ tsp baking powder per egg. Works well for banana bread, zucchini bread, etc.
- Brownies
- Use ¼ cup Greek yogurt + 1 tbsp oil per egg. Adds moisture and richness.
Greek yogurt muffins (no eggs)
Greek yogurt provides moisture and binding without eggs, while baking powder provides leavening
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup Greek yogurt (egg substitute)
- ¼ cup vegetable oil
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup fresh berries (optional)
Instructions
- Preheat oven to 375°F (190°C)
- Line muffin tin with paper liners
- Mix flour, sugar, baking powder, baking soda, and salt
- In separate bowl, whisk Greek yogurt, oil, milk, and vanilla
- Add wet ingredients to dry ingredients, mix until just combined
- Fold in berries if using
- Divide batter among muffin cups
- Bake for 18-20 minutes until golden brown
- Cool in pan for 5 minutes before removing
Greek yogurt pancakes (no eggs)
Greek yogurt provides moisture and binding, while baking powder provides the rise needed for fluffy pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups Greek yogurt (egg substitute)
- ¼ cup melted butter
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients in a large bowl
- Whisk Greek yogurt, melted butter, milk, and vanilla
- Add wet ingredients to dry ingredients, mix until just combined
- Let batter rest for 10 minutes
- Heat griddle or pan over medium heat
- Pour ¼ cup batter for each pancake
- Cook until bubbles form and edges look set
- Flip and cook until golden brown
- Serve with syrup and butter
Greek yogurt banana bread (no eggs)
Greek yogurt provides moisture and binding, while the bananas add natural sweetness and moisture
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- ½ cup Greek yogurt (egg substitute)
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Grease a 9x5 inch loaf pan
- Mix flour, baking soda, and salt
- Cream butter and brown sugar until light and fluffy
- Add Greek yogurt and mix well
- Add mashed bananas and vanilla
- Gradually add flour mixture
- Fold in walnuts if using
- Pour batter into prepared pan
- Bake for 60-65 minutes until toothpick comes out clean
- Cool in pan for 10 minutes before removing
- Use Greek yogurt
- Muffins and quick breads
- Cakes and cupcakes
- Pancakes and waffles
- Cookies (for cake-like texture)
- When you want added protein
- When you want to reduce cholesterol
- Avoid Greek yogurt
- Angel food cake (needs egg whites for structure)
- Meringues (needs egg whites for volume)
- Soufflés (needs eggs for rise)
- When you need strong leavening
- When you want a very light texture
- If baked goods are too dense, add more baking powder or use a combination of Greek yogurt and oil
- If the texture is too moist, reduce the amount of Greek yogurt slightly
- If the flavor is too tangy, use vanilla Greek yogurt or add a little sugar
- If the batter is too thick, add a little milk or water to thin it
- If the rise is insufficient, increase the baking powder or add a little more
- Store Greek yogurt in the refrigerator
- Use within 1-2 weeks of opening
- Check for signs of spoilage before using
- Bring Greek yogurt to room temperature before baking for best results
- Don't freeze Greek yogurt as it will separate
Questions
10 questionsCan I use Greek yogurt as an egg substitute?
Yes, you can use Greek yogurt as an egg substitute in baking. Use ¼ cup Greek yogurt for each egg, but add ½ teaspoon baking powder to help with leavening.
What's the ratio for substituting Greek yogurt for eggs?
Use ¼ cup Greek yogurt for each egg. For better leavening, add ½ teaspoon baking powder per egg as well.
Can I use Greek yogurt instead of eggs in baking?
Yes, Greek yogurt can be used instead of eggs in baking, especially in recipes where eggs provide moisture and binding. It works well in muffins, quick breads, and cakes.
How much Greek yogurt equals one egg?
¼ cup Greek yogurt equals one egg. For better results, add ½ teaspoon baking powder to help with leavening.
Can I use Greek yogurt as an egg substitute in cake mix?
Yes, you can use Greek yogurt as an egg substitute in cake mix. Use ¼ cup Greek yogurt + ½ teaspoon baking powder for each egg called for in the recipe.
Does Greek yogurt work as an egg substitute in cookies?
Yes, Greek yogurt can work as an egg substitute in cookies, but the texture may be slightly more cake-like. Use ¼ cup Greek yogurt per egg.
Can I use Greek yogurt instead of eggs in pancakes?
Yes, Greek yogurt works well as an egg substitute in pancakes. Use ¼ cup Greek yogurt + ½ teaspoon baking powder per egg for best results.
What's the best way to use Greek yogurt as an egg substitute?
The best way is to use ¼ cup Greek yogurt + ½ teaspoon baking powder for each egg. This provides moisture, binding, and leavening properties.
Can I use Greek yogurt as an egg substitute in brownies?
Yes, Greek yogurt can be used as an egg substitute in brownies. Use ¼ cup Greek yogurt + 1 tablespoon oil per egg for best results.
Does Greek yogurt work as an egg substitute in muffins?
Yes, Greek yogurt works excellently as an egg substitute in muffins. Use ¼ cup Greek yogurt + ½ teaspoon baking powder per egg for best results.