If you are looking for the best egg substitutes for baking and cooking recipes, you’ve come to the right place. With a wide range of ingredients that can be used as an alternative to eggs, there is something appropriate for any recipe.
Have you ever been in the middle of making a delicious dish only to realize that you’re out of eggs and have no idea what to use instead? Or, maybe you’re vegan, avoiding cholesterol, intolerant to eggs or just generally interested in trying something new. These awesome egg substitutes are sure to be a hit with all your family and friends.
We provide an extensive list of egg substitutes perfect for any baking or cooking creation. You are in luck. Find the best egg substitute alternatives from ripe bananas to flaxseed, you’ll find different substitutes for egg alternatives.
With this knowledge in your back pocket, not even a lack of eggs will cramp your culinary style. So, get ready to expand upon your favorite dishes like never before.
Discover how you can substitute eggs in all your favorite dish creations with these simple egg alternatives.
However, before we do that, let’s explore why eggs are used in baking and cooking in the first place.
Eggs in Baking and Cooking
Eggs are often used for binding, leavening, and adding flavor. However, there are so many uses and functions of eggs in baking and cooking.
- Binding
- Leavening
- Flavor
- Tenderizing
- Moisture
- Wash
- Emulsifying
- Thickening
- Color
- Nutrition
What Can you use Hard-Boiled Eggs for?
We always seem to have a batch of hard-boiled eggs in the fridge? They are delicious on their own as a healthy snack. However, you can chop them up for salads. Make a deviled eggs appetizer, or egg salad, add to your favorite potato salad recipe.
Cook whole eggs to a soft-boiled egg and serve for breakfast over toast, in a soup, or over a thick juicy hamburger. Place in an egg holder and peel off the top of the shell and eat it with a spoon for a healthy breakfast.
Eggs in Cooking
In cooking, eggs bind ingredients together to add strength and stability. Dishes like meatloaves, meatballs, and casseroles use eggs.
Additionally, eggs help adhere crumbs and flour to create a crust during the cooking process.
Tenderize meat with eggs. This is called velveting beef and it involves marinating the meat in egg whites, cornstarch, water or rice wine, and salt. During the velveting process the mixture changes the PH balance of the meat, which tenderizes it.
What do Eggs do in Baking?
Eggs stabilize batters, they add moisture to baked goods such as cakes. They are used to thicken custards and emulsify sauces. Eggs are brushed on top of pastry to help them brown during the baking process. Additionally, they may be used as a glaze or paste if you will to hold things together such as a pinched pie dough.
Significance of Egg Yolks
Eggs as a Binding. Egg yolks provide fat content for creating a rich velvety texture. The yolk has the exceptional ability to bind liquids and fats together for emulsification.
They thicken custards, puddings, and sauces. Egg yolks are used in ice cream, pastry cream, Hollandaise sauce, crème brûlée, and pasta sauce such as pasta carbonara.
What Egg Whites do in Baking?
When the egg whites are separated from the yolk, they can be whipped up to a fairly stable foam. Using cream of tartar will help stabilize them and keep them light and fluffy.
When egg whites are whipped, lots of tiny air bubbles are incorporated, which creates a thick foam that can be used for a fancy souffle or a meringue for a pie.
Eggs as a Leavening Agent. When adding the whipped egg whites to a souffle or a sponge cake, angel food cake, cookies, or other delicate cake, they will act as a natural leavening agent. In other words, as the air in the tiny bubbles expand in the heat, it will help the recipe rise without having to use baking soda or yeast.
23 Basic Egg Substitutes
We have complied the best list of egg replacements for 1 large egg, often using pantry staples, 23 of them!
Whether you are worried about the price of eggs in the grocery stores, have health reasons to omit eggs from your diet, or maybe you are in the middle of a recipe and you realize you don’t have a spare egg in the house.
Butter or Margarine. Use as an egg substitute for glaze. Brush melted butter onto recipes before baking.
Gelatin. Mix the gelatin with ½ cup of hot water with 1 teaspoon of unflavored gelatin for each egg.
Peanut Butter. Three tablespoons of peanut butter replace 1 egg.
Powdered Egg Replacement. Commercial powdered egg replacements work well for adding texture and richness to recipes as well as a binding and leavening in recipes. Read the labels to determine the replacement measurements and uses.
Pumpkin Puree. For each large egg used in a recipe, add one quarter cup of pumpkin puree. An added bonus is that is adds a bit of extra moistness to the recipe.
Soy Protein. Replace 1 egg with 1 tablespoon soy protein mixed with 3 tablespoon water. Mix and use right away.
Tofu. Scrambled tofu works well as an alternative to scrambled eggs. The addition of turmeric will help the tofu take on the familiar yellow color of scrambled eggs. Use 2 ounces of silken or firm tofu per one egg. Firm tofu can be used to replace hard boiled eggs in recipes such as salads and sandwiches. Use 2 ounces of extra firm tofu for each egg.
White beans. Beans are a good replacement for hard-boiled eggs in salads and sandwiches.
Xanthan gum. 1 Teaspoon per egg.
Baking Powder
Baking Powder and Seeds. While the chia seeds and flax seeds can be used on their own to replace eggs, they work even better when combined with baking powder. To replace one egg in the recipe. Mix 1 tablespoon of the seeds with 3 tablespoons of water. Let the mixture sit for 20 minutes until it has changed to a gel-like consistency. Then mix in ½ teaspoon of baking powder.
Baking Powder and Vegetable Oil. Mix between 1 and 1.5 tbsp. of vegetable oil with 1 tsp. of baking powder per egg as a leavening agent.
Replacing Eggs with Fruit
Applesauce. Try replacing each egg in a recipe with 1/4 cup of applesauce. A half cup of unsweetened applesauce is the best option as it will not affect the sweetness of the finished product. It is a great substitute when making baked goods such as muffins and quick breads.
Avocado. This adds moisture and a richness to the recipe. Replace one egg with ¼ cup of avocado. It’s an easy egg substitute.
Banana. Replace each egg with 1/2 of a ripe banana that is mashed. It will thicken and act as a binding in baked goods in a similar way.
Fruit Puree. One quarter cup of fruit puree for each egg. A stronger tasting fruit may change the taste of a recipe. Add an extra 1/2 teaspoon baking powder. Fruit purées tend to make the final product denser than the original recipe.
Seeds as a Substitute
Chia seeds. They will help with binding in a recipe and can be used successfully in baking breads and cookies. Mix 1 tablespoon of ground chia seeds to 3 tablespoons of water. Let this mixture sit for 20 minutes before using.
Flaxseeds. Works well in muffins and cookies as a binding agent and adding texture. Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Let this mixture sit for 20 minutes. Whisk together until gelatinous and creamy. The texture will change to resemble egg whites when ready to use in the recipe. This will add a grainy or nutty flavor to baked goods.
Starches as a Replacement
Agar-Agar. Replace 1 egg by mixing 1 tablespoon of aga-agar with 1 tablespoon water. Mix and use immediately. Agar-agar, known as just agar in culinary circles, is a plant-based gelatin derived from seaweed.
Arrowroot Powder. For each egg replacement mix 1 tablespoon of arrowroot powder and 1 tablespoon of water. Mix to make a paste and add to the recipe.
Chickpea Flour. To use as a binding agent in place of 1 egg, mix 2 tablespoons of chickpea flour with 2 tablespoons of water. This works well for things like pancakes and egg-free omelets.
Cornstarch. For each egg replacement mix 1 tablespoon of cornstarch and 1 tablespoon of water. Mix to make a paste and add to the recipe. This works well for replacing eggs in cakes and breads. It also works as an alternative to thickener in sauces and custards.
Potato Starch. For one egg use 1 tablespoon of potato starch flour and 1 tablespoon of water. Mix to make a paste and add to the recipe.
Tapioca Flour. For each egg replacement mix 1 tablespoon of tapioca flour and 1 tablespoon of water. Mix to make a paste and add to the recipe. This works well for replacing eggs in cakes and breads. It also works as an alternative to thickener in sauces and custards.
Additional Egg Substitution Tips
When a recipe calls for three or more eggs, choose an egg replacement that performs the same function such as leavening or binding.
Making a recipe such as an angel food cake that require the egg whites to be whipped for creating air and fluff will be hard to duplicate with an alternative. It may be best to find a different recipe that uses less eggs, so it is easier to use the replacement.
When adding tofu use the plain unflavored tofu. If using tofu as a scrambled egg replacement, puree it a bit first for a better texture.
The Best Egg Substitutes for Baking and Cooking
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Kitchen Essentials
Ingredients
- Agar-Agar 1 tablespoon of aga-agar and 1 tablespoon water
- Applesauce 1/4 cup of applesauce
- Arrowroot Powder 1 tablespoon of arrowroot powder and 1 tablespoon of water
- Avocado ¼ cup of avocado
- Baking Powder and Seeds 1 tablespoon chia seeds or flax seeds, ½ tablespoon baking powder, 3 tablespoons of water
- Baking Powder and Vegetable Oil 1 to 1.5 tablespoons of water with 1 teaspoon of baking powder
- Banana 1/2 of a ripe banana, mashed
- Butter or Margarine 1 tablespoon
- Chia Seeds 1 tablespoon of ground chia seeds, ½ tablespoon baking powder, 3 tablespoons of water
- Chickpea Flour 2 tablespoons of chickpea flour, 2 tablespoons of water
- Cornstarch 1 tablespoon of cornstarch,1 tablespoon of water
- Flaxseeds 1 tablespoon of ground flaxseeds, 3 tablespoons of water. Let this mixture sit for 20 minutes. ½ tablespoon baking powder, optional
- Fruit Puree ½ Cup, 1/2 teaspoon baking powder.
- Gelatin ½ cup of hot water, 1 teaspoon of unflavored gelatin
- Peanut Butter 3 tablespoons peanut butter
- Powdered Egg Replacement
- Potato Starch 1 tablespoon of potato starch flour,1 tablespoon of water
- Pumpkin Puree ¼ Cup pumpkin puree
- Soy Protein 1 tablespoon soy protein, 3 tablespoon water
- Tapioca Flour 1 tablespoon of tapioca flour,1 tablespoon of water.
- Tofu 2 ounces
- White beans ¼ cup
- Xanthan gum 1 Teaspoon
Instructions
- Agar-Agar. 1 tablespoon of aga-agar and 1 tablespoon water. Mix and use immediately.
- Applesauce. 1/4 cup of applesauce. A half cup of unsweetened applesauce is the best option as it will not affect the sweetness of the finished product.
- Arrowroot Powder. Mix 1 tablespoon of arrowroot powder and 1 tablespoon of water.
- Avocado. ¼ cup of avocado.
- Baking Powder and Seeds. Mix 1 tablespoon of the seeds with 3 tablespoons of water. Let the mixture sit for 20 minutes until it has changed to a gel-like consistency. Then mix in ½ teaspoon of baking powder.
- Baking Powder and Vegetable Oil. Mix between 1 and 1.5 tablespoons of water with 1 teaspoon of baking powder.
- Banana. 1/2 of a ripe banana that is mashed.
- Butter or Margarine. Use as an egg substitute for glaze. Brush melted butter onto recipes before baking.
- Chia seeds. Mix 1 tablespoon of ground chia seeds to 3 tablespoons of water. Let this mixture sit for 20 minutes add ½ tablespoon baking powder and mix.
- Chickpea Flour. Mix 2 tablespoons of chickpea flour with 2 tablespoons of water.
- Cornstarch. Combine 1 tablespoon of cornstarch and 1 tablespoon of water.
- Flaxseeds. Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Let this mixture sit for 20 minutes. Whisk together until gelatinous and creamy.
- Fruit Puree. One quarter cup of fruit puree for each egg. Add a 1/2 teaspoon baking powder.
- Gelatin. Mix the gelatin with ½ cup of hot water with 1 teaspoon of unflavored gelatin.
- Peanut Butter. Three tablespoons of peanut butter.
- Powdered Egg Replacement. Commercial powdered egg replacements work well for adding texture and richness to recipes as well as a binding and leavening in recipes. Read the labels to determine the replacement measurements and uses.
- Potato Starch. 1 tablespoon of potato starch flour and 1 tablespoon of water. Mix to make a paste and add to the recipe.
- Pumpkin Puree. ¼ cup pumpkin puree.
- Soy Protein. 1 tablespoon soy protein mixed with 3 tablespoon water.
- Tapioca Flour. Combine 1 tablespoon of tapioca flour and 1 tablespoon of water.
- Tofu. Scrambled tofu works well as an alternative to scrambled eggs. The addition of turmeric will help the tofu take on the familiar yellow color of scrambled eggs. Use 2 ounces of silken or firm tofu per one egg. Firm tofu can be used to replace hard boiled eggs in recipes such as salads and sandwiches. Use 2 ounces of extra firm tofu for each egg.
- White beans. Use as a hard-boiled egg replacement ¼ cup per egg.
- Xanthan gum. 1 Teaspoon per egg.
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Nutrition
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