Eggs are a staple in all kinds of recipes. In baking, they help hold ingredients together while adding texture and moisture. In cooking, they’re a quick and easy source of protein and other nutrients. But if you have an egg allergy, it can be tough to figure out how to cook or bake without eggs.
So, what can you use instead of eggs to get similar results? Luckily, there are plenty of things — many of which you might already have in your kitchen — to make everything from baked goods to savory meals.
Lauren Roberson, PhD, a licensed dietitian with the State Medical Board of Ohio and assistant professor at The Ohio State University’s Human Nutrition Program, breaks down some of the most common and effective ways to replace eggs in your cooking or baking.
Applesauce
Fruit purees like applesauce are a great egg substitute for baking muffins, quick breads, and some cakes. Pectin — a natural thickener found in some fruits, such as apples — helps hold the batter together while keeping the texture nice and moist. “When you replace an egg with a fruit, it’s going to be more cake-like. You’re also going to gain some of the flavors of the fruit,” Roberson says. This swap works well for some but not all recipes.
To use applesauce as an egg substitute, swap in 1/4 cup of unsweetened applesauce for each egg. For best results, add an extra 1/2 teaspoon of baking powder to your dry ingredients. This keeps your baked goods from turning out too dense.
Bananas
Like applesauce, mashed bananas make a great egg substitute for dense baked goods, such as muffins, quick breads, and even pancakes, because they help keep things moist. Just keep in mind that bananas have a stronger flavor, so you’ll definitely taste them in the final result.
To use bananas in place of eggs in your baking, swap one medium ripe banana for each egg. Mash it into a smooth paste, making sure there aren’t any lumps left behind.
Ground Flaxseeds
When you mix ground flaxseeds with water and let them sit for 10-15 minutes, they form a thick, gel-like texture that’s similar to that of an egg. In baking, this helps thicken batters and bind ingredients together. You can buy preground flaxseeds, or grind whole seeds yourself using a coffee grinder or mortar and pestle.
To make one flax “egg,” mix one tablespoon of ground flaxseed with three tablespoons of water. If you don’t have flaxseeds, you can also use chia seeds.
Flax adds a nutty flavor and is best for dense baked goods, such as cookies or muffins. “It’s also a good source of protein and fiber,” Roberson says. She notes that when baking with ground flaxseeds, make sure that your recipe includes a leavening agent, such as baking soda or baking powder. That's because it helps your baked goods rise.
Tofu
Tofu is a good egg substitute in both sweet and savory dishes. Tofu comes in different varieties, and the type you use can make a big difference depending on the recipe. Here’s how to choose the right one for your dish:
Silken tofu. This is the softest type of tofu and blends easily into a smooth puree. It works well as a neutral egg substitute in baking, especially in loaf cakes, brownies, and quick breads. Its creamy, dense texture keeps baked goods moist. Roberson cautions that tofu can sometimes make the dough too wet. So, it’s important to drain it well and keep an eye on the consistency of your mixture. She advises using 1/4 cup of pureed silken tofu to replace one egg.
Firm tofu. With a texture similar to that of scrambled eggs, firm tofu is perfect for savory dishes such as breakfast scrambles, sandwiches, and stir-fries. It holds its shape well and adds protein to your meal, but it doesn’t have much flavor on its own. Roberson suggests getting creative with spices and add-ins, such as vegetables, to boost the taste. Use 1/2 cup of firm tofu for each egg. If you’re using it as a scrambled egg substitute, Roberson suggests adding a pinch of turmeric to give it a more egg-like color.
Vinegar + Baking Soda
In many baking recipes, eggs also help make the final product light and fluffy. While many egg substitutes do a good job of binding and adding moisture, they can make some baked goods denser, which isn’t ideal for things like cupcakes or pancakes. That’s where vinegar and baking soda come in. When mixed, they create air bubbles that keep your batter light. “It’s a very effective substitute for an egg that’s intended purpose is to give a recipe rise,” Roberson says.
To replace one egg, mix one teaspoon of baking soda with one tablespoon of vinegar. Just keep in mind that if your recipe calls for more than two eggs, this substitute can give off a noticeable vinegar taste, so it might not be the best choice in larger amounts.
Nutritional Yeast
Nutritional yeast, which comes in flakes or powder, is an inactive, dried yeast. It’s often used in vegan and dairy-free cooking. While it can’t be used as an egg substitute on its own, Roberson says it can add color and flavor to dishes such as a tofu scramble.
Gelatin
Gelatin is a gel-like substance made from animal protein. It gives recipes stiffness and binds ingredients together. It works best in dense or structured desserts, such as cheesecakes, panna cotta, or fruit curds. But it can also be used in savory dishes, such as meatballs, where eggs are normally used as a binder. Since gelatin has no taste, it won’t affect the flavor of your dish, but getting the ratio right can be a challenge. “You have to be very careful because you could over gel something, and then it’s going to taste really processed or fake,” Roberson says. “There’s such a delicate balance of too much [gelatin] and not enough.”
To use gelatin as an egg substitute, soften one tablespoon of gelatin in one tablespoon of cold water, then add two teaspoons of boiling water and stir until frothy. If you’re looking for a vegan alternative, try one tablespoon of agar-agar mixed with one tablespoon of water for each egg. Agar-agar is a powder made from seaweed algae and works like gelatin.
Yogurt
Full-fat plain yogurts, including Greek yogurt, can add moisture to baking recipes. It’s especially good for cakes and brownies. “Plain yogurts — especially Greek yogurt — really enhance the quality of a lot of baked goods from a structure and a moisture perspective,” Roberson says. “You also get added benefits of protein without masking the other flavors in the recipe.”
Substitute 1/4 cup of plain full-fat yogurt for each egg.
Plant-Based “Eggs” and Egg Replacements
Vegan “eggs” come in powders, liquids, and whole egg shapes. They’re designed to work like real eggs in cooking and baking — often with similar nutritional benefits. The ingredients list differs from brand to brand, but the most common ones are made from starches, plant-based proteins, soy, algae flours, and other ingredients, such as fruit purees and vinegar.
Roberson says that liquid egg substitutes made from mung beans are similar to regular eggs in consistency and function. “That’s really the only thing that I’ve seen on the market that’s as close to eggs as possible without actually being an egg,” she says.
She adds that the plant-based egg substitutes that contain soy, wheat, or potato starch work better to bind or thicken batters.
Do egg substitutes contain eggs?
Many premade egg substitutes are made for people trying to lower their cholesterol, not for those with egg allergies, and may still contain egg whites. Instead of an egg substitute, look for an egg replacement, and always read the label carefully to make sure the ingredients are safe for you.
Best Substitutes for Eggs in Recipes
Eggs are a versatile ingredient. On their own, they’re a great source of protein and important vitamins. In baking, they help create everything from fluffy meringue to creamy curds to moist cakes.
When choosing an egg substitute, Roberson says it helps to first think about why the egg is in the recipe. Is it acting as a binder? A source of fat? A leavening agent? Or is it mainly there for protein? Knowing the egg’s role can help you pick the right replacement.
Roberson adds that if you’re baking with egg substitutes, you might want to budget some extra time for trial and error, as some ingredients can make your dough or batter a bit more liquid. “What matters the most is that you have the right consistency because if it’s too wet, it’s not going to keep its structure, and if it’s too dry, it’s not going to be pleasant to eat,” she says. “Don’t be afraid to roll up your sleeves and get a little bit creative.”
What can you substitute for eggs in brownies?
If you’re making brownies, egg substitutes that have more moisture will help keep the texture rich while binding the other ingredients together. Here are a few options to try:
- Bananas: Use one medium ripe mashed banana in place of each egg. Fruit substitutes will give your brownies a more cake-like texture.
- Silken tofu: To replace one egg, use 1/4 cup of pureed tofu. If you prefer a fudgy brownie, tofu is a good substitute.
- Buttermilk or yogurt: Substitute 1/4 cup for each egg. Yogurt and buttermilk will also give brownies a fudgy texture.
What can you substitute for eggs when making muffins?
Pureed fruits like applesauce or mashed banana, ground flaxseed, and yogurt are all great egg substitutes for baking muffins. They add moisture, and fruits can also bring a bit of flavor and natural sweetness.
What is the best egg substitute for cake mix?
For denser cakes, ingredients like fruit purees, yogurt, buttermilk, or silken tofu work well to hold everything together and keep the texture moist. If you’re going for a lighter, fluffier cake, try using vinegar and baking soda or even carbonated water to add airiness.
What is a good substitute for eggs when making omelets?
Plant-based egg replacements, whether in liquid or whole egg form, are meant to mimic the taste and texture of real eggs. Since they’re cooked the same way, they make the best substitute for dishes such as omelets.
How to substitute for eggs in pancakes
Bananas are one of the best egg substitutes for pancakes. They add flavor while holding the batter together. To replace an egg, simply use one medium ripe mashed banana in its place. If you want fluffier pancakes, you can also use one teaspoon of baking soda mixed with one tablespoon of vinegar.
What is the best egg white substitute?
When you whisk egg whites, they turn into a light, airy foam that’s perfect for desserts such as meringue or pavlova. If you need an egg white substitute for baking, Roberson suggests aquafaba — the liquid from canned chickpeas. “As air gets incorporated, it will form a white foam similar to what you see with egg whites,” she says.
If you’re looking to replace the protein in egg whites, she suggests bean-based options such as tofu or mung bean-based egg replacements.
What is a good substitute for egg yolks?
Egg yolks are rich in fat-soluble vitamins, but in baking, they mostly act as a binder. For an egg-free alternative, Roberson suggests yogurt or silken tofu because they have a mild flavor and do a good job of holding everything together.
Takeaways
Eggs play a big role in cooking and baking, but there are many other good substitutes for those with egg allergies. For the best results, figure out what role the egg plays in your recipe — whether it’s binding, adding moisture, or providing protein — so you can choose the most suitable option. If you’re using store-bought egg replacements, always check the label to make sure they’re truly egg-free. Most importantly, don’t be afraid to get creative in the kitchen. Some recipes may take a bit of trial and error, but the results can be surprisingly delicious.
FAQs on What Can You Substitute for Eggs
What can you substitute for eggs in baking?
You can swap eggs for fruit purees, silken tofu, ground flaxseed, yogurt, or a mix of vinegar and baking soda. The best option depends on what you’re baking — some substitutes work better in dense recipes, such as muffins, while others help keep cakes light and fluffy.
What protein can replace eggs?
Tofu and other bean-based egg replacements are high in protein and work well as egg substitutes, especially in savory dishes.
What is a vegan substitute for eggs?
Vegan egg substitutes for baking include mashed bananas, applesauce, ground flax or chia seeds, silken tofu, or vinegar mixed with baking soda. You can also buy plant-based egg replacements in powder or liquid form that mimic the texture and function of real eggs.
