The Best Egg Substitutes for Cooking and Baking

Eggs are essential ingredients for many recipes. In addition to enjoying an omelet or egg sandwich, they act as the glue that holds everything together in both sweet and savory dishes. But if you are dealing with food allergies, following a vegan lifestyle, or just caught without eggs, there are plenty of ways to substitute them.

How eggs work their magic

Before we get into a list of alternative options for eggs, it’s important to know what eggs contribute to cooking and baking which will help you pick the most suitable substitute.

How eggs enhance baked goods

Binder – Eggs act as the “glue” that holds ingredients together. The proteins in eggs coagulate during the cooking process creating a structure that helps prevent baked goods from crumbling.

Add moisture – Egg yolks contain fats that contribute to moisture and creates a rich, tender texture in baked goods.

Leaven – When beaten, egg whites contain air which creates tiny bubbles that expand during baking. You will notice this kind of leavening action in recipes like soufflés angel food cakes and meringues.

Color and Appearance – Eggs contribute to the golden-brown color of baked goods. The proteins and sugars in eggs cause the Maillard reaction during baking, in turn creating attractive browning on the surface. Egg washes also provide that characteristic glossy finish on baked goods.

How eggs enhance savory dishes

Binder – As with baking, eggs are integral in holding ingredients together like meatballs, meatloaf, or veggie patties which will keep them from falling apart. They also help breadcrumbs to adhere to foods for frying.

Thicken – Eggs add body to sauces, soups and custards like hollandasie sauce or quiche filling. The proteins coagulate when heated, creating a smooth consistency.

Leaven – Whipped egg whites create air pockets in dishes like soufflés and frittatas.

Add richness – Eggs add richness and a velvety texture to dishes like carbonara, custards and creamy casseroles.

Egg substitutes

Here’s a guide to some top egg substitutes, the amount needed per egg, and which recipes they’re best suited for.

Unsweetened Applesauce – Adds moisture and a mild sweetness, though it can make the final product denser.

Mashed Banana – Provides moisture and binds ingredients, may add a banana flavor which works well in sweet recipes.

Flaxseed or Chia Seeds – Acts as a binder and add a slight nutty flavor.

Silken Tofu – Provides structure and moisture, but can make the texture heavier.

Vinegar and Baking Soda – Just like the volcano science experiment, combining baking soda and vinegar causes a reaction that helps baked goods rise.

Yogurt or Buttermilk – Adds moisture and a slight tang while helping with leavening.

Aquafaba (chickpea water) – Whips up similarly to egg whites, making it great for recipes that require fluffiness.

Starches – Arrowroot powder, cornstarch, tapioca starch can serve as an egg replacement when mixed with water in breads cakes as well as custards and sauces.

Commercial egg replacer – Designed to mimic eggs binding and leavening properties without adding flavor.

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How do you know which substitute to use?

Choosing the right egg substitute depends on the egg’s function in the recipe you are making. Here are some tips for determining which substitutes are best.

For moisture (cakes, breads, muffins, frying)

• Applesauce works beautifully in spice cakes and muffins adding moisture and natural sweetness.
• Mashed bananas are perfect for denser baked goods like banana bread, chocolate cakes or pound cakes.
• Yogurt or buttermilk provides moisture and a tender texture with a hint of tanginess – perfect for breading and frying chicken or seafood.
• Silken tofu creates a dense, moist texture perfect for brownies and heavier cakes.

For Structure and texture (cookies, breads, meatloaf, meatballs, sauces)

• Flax or chia eggs have excellent binding qualities and beneficial nutrients.
• Commercial egg replacements are specifically formulated to mimic eggs’ natural structural properties.
• Silken tofu also works well in recipes requiring structure as well as sauces.
• Starches are perfect for adding thickness to sauces.

Leavening (light baked goods, meringues)

• Aquafaba is best for meringues and light, airy desserts.
• Vinegar and baking soda provide a great lift in quick breads.
• Commercial egg replacements often contain leavening agents.

Things to consider

• Flavor – Some substitutes like bananas and applesauce, add their own flavors.
• Color – Flax eggs can add speckles to lighter-colored baked goods.
• Texture – Some substitutes may create a denser final product.

Tips for using egg substitutes

Preparation

• When using flax or chia eggs, let them sit for at least 10 minutes before using.
• Drain and blend silken tofu until completely smooth to avoid lumps.
• Bring ingredients to room temperature for easy blending.
• When using aquafaba, reduce it slightly by simmering on top of stove for stronger binding properties.

Experiment!

• Start with recipes that call for only 1 or 2 eggs for the best results.
• Make one change at a time and take notes on what does and does not work.

Egg recipes

Eggs are an important part of cooking and baking, but there are many effective substitutes available. Try experimenting with these substitutes, here are some recipes to get you started.

• Egg salad – try replacing eggs with firm tofu cut into bite-sized pieces.
• Vegetarian meatloaf – make it vegan and use a flax egg
• Chicken piccata meatballs – Use flax or chia egg in place of the egg
• Chicken Milanese – replace the egg with buttermilk or yogurt
• Breakfast Tacos – replace scrambled eggs with scrambled silken tofu!

Egg substitute FAQs