Out of Egg, one case
Yogurt as egg substitute
4 options, ranked, with the exact amount
Use Plain yogurt
¼ cup yogurt for every 1 egg
Yes, you can use yogurt as an egg substitute using ¼ cup yogurt per egg in most recipes. Yogurt provides moisture and binding properties, making it suitable for muffins, quick breads, and some cakes.
- Best for —
- muffins
One casethe full yogurt card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg |
|---|---|---|
| 1 | Plain yogurtmuffins | ¼ cup |
| 2 | Greek yogurtmuffins | ¼ cup |
| 3 | Yogurt + baking powdercakes | ¼ cup yogurt + ½ tsp baking powder |
| 4 | Yogurt + oilcakes | ¼ cup yogurt + 1 tbsp oil |
Plain yogurt
slightly tangy
Standard yogurt provides moisture and helps bind ingredients
- Best for
- muffins, quick breads, pancakes, when you want moisture
- Texture
- moist, dense
- Binding
- good
- Leavening
- fair
Use plain, unsweetened yogurt to avoid affecting the recipe's sweetness.
Greek yogurt
slightly tangy
Thicker yogurt with more protein and creaminess
- Best for
- muffins, quick breads, when you want more protein
- Texture
- very moist, dense
- Binding
- excellent
- Leavening
- fair
Thicker than regular yogurt, may need to thin with a little milk.
Yogurt + baking powder
slightly tangy
Enhanced yogurt with added leavening power
- Best for
- cakes, muffins, when you need more rise
- Texture
- lighter, more risen
- Binding
- good
- Leavening
- excellent
Adding baking powder helps with leavening that eggs normally provide.
Yogurt + oil
slightly tangy
Yogurt with added fat for richness and moisture
- Best for
- cakes, muffins, when you want richness
- Texture
- moist, rich
- Binding
- good
- Leavening
- fair
Adding oil provides the fat content that eggs normally contribute.
The longer answer
About this case
Yogurt can be an excellent egg substitute in baking, providing moisture, binding properties, and helping with leavening in various baked goods. While it won't provide the exact same structure as eggs, it can work well in many recipes where eggs are used for moisture and binding.
Tips for substituting egg
7 tips- Use plain, unsweetened yogurt to avoid affecting the recipe's sweetness
- Greek yogurt works best for binding and moisture
- For better leavening, add baking powder to yogurt
- For richer texture, add a little oil to yogurt
- Yogurt works best in recipes that don't rely heavily on eggs for structure
- If the batter seems too thick, add a little milk or water
- Yogurt provides moisture and binding but not the same leavening as eggs
Notes on egg
- Muffins
- Yogurt works excellently in muffins, providing moisture and helping create a tender crumb.
- Quick breads
- Yogurt is good for quick breads like banana bread and zucchini bread.
- Pancakes
- Yogurt works well in pancakes, providing moisture and helping bind ingredients.
- Cakes
- For cakes, use yogurt + baking powder for better leavening and structure.
- Cookies
- Yogurt can work in some cookie recipes, but may make them more cake-like.
- Brownies
- Yogurt works in fudgy brownies but may affect the texture slightly.
Yogurt muffins (egg substitute)
Yogurt provides moisture and binding without eggs in this recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plain yogurt (egg substitute)
- ¼ cup vegetable oil
- 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 yogurt, oil, 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
Yogurt banana bread
Yogurt provides the moisture and binding that eggs normally contribute
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- ½ cup plain 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 yogurt, 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
Yogurt pancakes
Yogurt provides moisture and helps bind the pancake ingredients together
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups plain yogurt (egg substitute)
- ¼ cup melted butter
- 1 tsp vanilla extract
- ½ cup milk (to thin if needed)
Instructions
- Mix dry ingredients in a large bowl
- Whisk yogurt, melted butter, and vanilla
- Add wet ingredients to dry ingredients, mix until just combined
- Add milk gradually if batter is too thick
- 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
- Use yogurt
- Muffins and quick breads
- Pancakes and waffles
- Some cake recipes
- When you want added moisture
- When you want to reduce fat content
- When you want added protein
- Consider alternatives
- Recipes that rely heavily on eggs for structure
- Meringues and soufflés
- Crisp cookies
- When you need exact egg flavor
- When you need strong leavening power
- If baked goods are too dense, add baking powder to yogurt
- If baked goods are too dry, add more yogurt or a little oil
- If baked goods are too moist, reduce the amount of yogurt
- If baked goods don't rise enough, add baking powder to yogurt
- If batter is too thick, add a little milk or water
- Store yogurt in the refrigerator
- Use within 1-2 weeks of opening
- Check for signs of spoilage before using
- Bring yogurt to room temperature before baking for best results
- Don't freeze yogurt as it may separate
Questions
10 questionsCan I use yogurt instead of eggs in baking?
Yes, you can use yogurt instead of eggs in baking. Use ¼ cup yogurt per egg in most recipes. Yogurt provides moisture and binding properties, making it suitable for muffins, quick breads, and some cakes.
What's the ratio for substituting yogurt for eggs?
Use ¼ cup yogurt per egg when substituting. This means if a recipe calls for 2 eggs, use ½ cup yogurt instead.
Is yogurt a good egg substitute?
Yogurt is a good egg substitute for recipes that rely on eggs for moisture and binding, such as muffins and quick breads. It may not work as well in recipes that need eggs for structure and leavening.
Can I use Greek yogurt instead of eggs?
Yes, Greek yogurt can be used instead of eggs in baking. It's thicker and more protein-rich than regular yogurt, providing excellent binding properties. Use ¼ cup Greek yogurt per egg.
What recipes work best with yogurt as egg substitute?
Yogurt works best in muffins, quick breads, pancakes, and some cakes. It's less suitable for recipes that rely heavily on eggs for structure, such as meringues or soufflés.
Can I use yogurt instead of eggs in cookies?
Yogurt can work in some cookie recipes, but it may make them more cake-like and less crisp. It's better suited for soft, chewy cookies rather than crisp ones.
What's the best yogurt for egg substitute?
Plain, unsweetened yogurt works best as an egg substitute. Greek yogurt provides better binding properties, while regular yogurt is more versatile and easier to work with.
Can I use yogurt instead of eggs in brownies?
Yogurt can work in fudgy brownies as an egg substitute, but it may affect the texture slightly. The brownies may be more cake-like and less dense than traditional brownies.
Do I need to add anything to yogurt when using it as egg substitute?
For better leavening, you can add ½ teaspoon baking powder per ¼ cup yogurt. For richer texture, you can add 1 tablespoon oil per ¼ cup yogurt.
Can I use flavored yogurt as egg substitute?
It's best to use plain, unsweetened yogurt as an egg substitute to avoid affecting the recipe's flavor and sweetness. Flavored yogurts may add unwanted flavors or sweetness.