In a pinch and need an egg substitute? Here are several egg replacements you can use in place of eggs.
I can’t tell you how many times I’ve stood in the kitchen, preparing to bake something, and realized I didn’t have enough eggs for the recipe. After being in that predicament one too many times, I’ve got a long list of substitutes to pull from.
Table of Contents
- 10 Egg Substitutes For Cooking or Baking
- Why Use an Egg Substitute?
- The Purpose of Eggs in Baking
- Egg Substitute options for Baking
- Cornstarch and Water
- Greek Yogurt
- Flaxseed and Water
- Mashed Avocado
- Chia Seeds and Water
- Silken Tofu
- Substitute for Egg Whites
- Peanut Butter
- More Kitchen Tips & Tricks
- Get the Recipe
- Egg Substitute Printable
10 Egg Substitutes For Cooking or Baking
Eggs main purpose in baking is mostly structure and holding all of the ingredients together. Do you remember in science learning that oil and water don’t mix? With eggs, they can! To hold our baked goods together we need something that can do the same job as an egg. Here are 10 of them.
Why Use an Egg Substitute?
People choose to use substitutes for eggs for many different reasons.
- You ran out of eggs.
- Vegan or plant-based diet.
We list lots of egg replacement options for your favorite baked goods and other recipes.
The Purpose of Eggs in Baking
Eggs are a staple ingredient in baking for several reasons.
- Binding – Eggs hold the ingredients in baked goods together.
- Texture – Volume and texture is needed from eggs.
- Moisture – Egg whites are high in water content, and add moisture to some goods.
- Emulsify – The fat found in egg yolks allow ingredients to mix well together.
Egg Substitute options for Baking
Eggs are used for binding ingredients. Lots of baked goods include fats and water, eggs help to blend everything together easily. The egg replacements listed below all act as binding agents.
This is my go-to for any “oops, I’m out of eggs” scenario. 4 tablespoons of a mashed banana = one egg.
And yes, you may get a slight banana taste in your recipe with this method.
Plain applesauce works great for baking. You want to have an unsweetened flavor or your dessert may be a bit too sweet. Applesauce is usually the best egg substitute for cookies.
The consistency of applesauce is similar in binding wet and dry ingredients and providing moisture. However, since applesauce is a fat free food the consistency of whatever is baked may be denser.
1/4 cup of applesauce = one egg.
Cornstarch and Water
Cornstarch is a thickener and has an egg type of consistency when mixed with water.
One tablespoon of cornstarch + 3 tablespoons of water = one egg.
Plain greek yogurt with no flavor works well for baking and is usually the best egg substitute for pancakes.
4 tablespoons of greek yogurt = one egg.
Flaxseed and Water
This is a great option to add a little protein and omega 3’s to your recipe. It’s also terrific vegan egg substitute. Flax seeds have no real flavor so this won’t add any flavor to your recipe. What is very important to know when using this method, is that they must be ground flax seeds; not whole.
Also, when you add the flax with water, you need to let it sit for a few minutes until it’s formed into a gel-like consistency before adding it to your recipe.
One tablespoon of flax seeds + 3 tablespoons of water = one egg.
The creamy texture of avocado, combined with the high fat content, makes it a great egg substitute.
¼ cup of mashed avocado = 1 egg.
Chia Seeds and Water
This method is exactly like the flax seed method, but with a different variety of seed: use ground chia seeds and let it sit with water to form a gel.
Using Flax or Chia seed is also a great way to add fiber and omega-3 fatty acids.
One tablespoon of chia seeds + 3 tablespoons of water = one egg.
Tofu is made up of soybeans and water, and because of the high water content in silken tofu, it works perfectly.
¼ cup of pureed silken tofu = 1 egg.
Substitute for Egg Whites
Aquafaba is the liquid that you drain from a can of chickpeas. The starch from the chickpeas binds with the water resembles egg whites.
3 tablespoons of aquafaba = 1 egg white.
This one was a shocker to me but it definitely works as a substitute for eggs.
Three tablespoons of creamy peanut butter = one egg.
More Kitchen Tips & Tricks
10 Egg Substitute Options
- 4 Tbsp mashed banana = one egg
- 1/4 cup applesauce = one egg
- 1 Tbsp cornstarch + 3 tablespoons of water = one egg
- 4 Tbsp greek yogurt = one egg
- 1 Tbsp flax seeds + 3 tablespoons of water = one egg
- 1/4 cup mashed avocado = 1 egg
- 1 Tbsp chia seeds + 3 tablespoons of water = one egg
- 1/4 cup blended silken tofu = 1 egg
- 3 Tbsp aquafaba = 1 egg white
- 3 Tbsp creamy peanut butter = one egg
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Egg Substitute Printable
Below is a graphic we made that you can screenshot and keep on your phone (or download) for quick reference. You will never find yourself making a beeline for the grocery store last minute again!
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