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Easy Egg Substitute Recipes
Robyn Stone
Published Feb 28, 2025
Easy Egg Substitutes: My go-to guide for delicious swaps in the kitchen!
Eggs are a kitchen staple for many, loved for their versatility in everything from breakfast casseroles to rich, delicious chocolate cake . But if you are vegan, navigating an egg allergy, or need an easy swap when you are out of eggs at home, this guide provides a friendly rundown of the best options I turn to time and again.
Why Use Eggs Substitutes?
Eggs play many roles in recipes—binding, leavening, adding moisture, or creating structure. There’s a substitute for every role eggs play using ingredients that are often pantry-friendly and easy to find.
Top Egg Substitutes for Every Recipe
Ready to try some recipe-friendly alternatives? Here’s what you need to know.
Applesauce
Role: Adds Moisture
Best for: Muffins , quick breads , and cakes
How to use: Swap 1 egg with 1/4 cup unsweetened applesauce
Why it works: Applesauce adds natural moisture, making it a fantastic swap for baked goods. It is subtle enough to blend in with most recipes without overpowering the flavor.
Pro tip: Use unsweetened applesauce to avoid extra sugar and add a pinch of baking powder if you need a lift in the recipe similar to eggs.
Flaxseed Meal
Role: Binder
Best for: Pancakes , cookies , and dense breads
How to use: Mix 1 tablespoon of ground flaxseed with 3 tablespoons water, let sit for 5 minutes, and use as a replacement for 1 egg in a baking recipe.
Why it works: The “flax egg” creates a gel-like consistency that mimicks the binding power of eggs. Additionally, it sneaks in some omega-3s and a nutty flavor.
Pro tip: Don’t skip the resting time. It is key to get that egg-like consistency.
Chia Seeds
Role: Binder
Best for: Puddings , brownies , and hearty baked goods
How to use: Combine 1 tablespoon chia seeds with 3 tablespoons water. Let it thicken for 10 minutes.
Why it works: Like flaxseeds, chia seeds form a gel that binds the ingredients together.
Pro tip: Use white chia seeds if making lighter recipes to avoid the dark specks from dark chia seeds.
Silken Tofu
Role: Binder, Creamy
Best for: Quiches, custards, and dense cakes
How to use: Blend 1/4 cup silken tofu until smooth to use in place of 1 egg.
Why it works: Silken tofu brings a creamy, rich texture and acts as a binder. It is great to use in savory dishes or fudgy desserts.
Pro tip: Season it well in savory dishes.
Aquafaba
Role: Binder, moisture, foaming, emulsifies
Best for: Pancakes, meringues, and mousses
How to use: Use 3 tablespoons of aquafaba (the liquid drained from canned chickpeas) to replace one whole egg in a recipe. Lightly whip until foam and then add to the recipe. Use 2 tablespoons to replace one egg white in a recipe. Whip about 10 to 15 minutes to replace a whipped egg white in a recipe.
Why it works: Whips up like egg whites, creating airy, fluffy results.
Pro tip: Add 1/8 teaspoon of cream of tartar if you need to stabilize your whipped aquafaba for baking.
Banana
Role: Moisture, binder
Best for: Pancakes, waffles, fruity baked goods
How to use: Mash 1/2 ripe banana to replace 1 egg.
Why it works: Bananas add moisture and a little bit of binding magic. They do add sweet and fruity flavor to the recipe.
Pro tip: Use ripe or overripe bananas for easier mashing and sweeter results.
Greek Yogurt
Role: Binder, Moisture
Best for: Pancakes, muffins, quick breads
How to use: Use 1/4 cup plain full-fat Greek yogurt for 1 egg. To avoid excess moisture, reduce other liquids (e.g., milk, water) by 2-3 tbsp per ¼ cup yogurt. For baked goods, combine with leavening agents (e.g., baking powder) for lift.
Why it works: Greek yogurt’s high protein content mimics egg proteins for binding and fat content for binding and moisture.
Pro tip: Add 1/2 teaspoon baking powder per 1/4 cup of Greek yogurt for leavening.
Commercial Egg Replacers
Role: Foolproof replacement
Best for: Almost anything
How to use: Follow package directions, but usually 1-2 teaspoons mixed with water per egg.
Why it works: Brands like Bob’s Red Mill or Ener-G are designed to mimic eggs perfectly and offer a no-guesswork solution.
Pro tip: Keep a bag in your pantry for last-minute baking emergencies!
Tips for Egg Substitute Success
Match the role: Think about what the egg does in your recipe (bind, lift, moisten) and pick a substitute.
Adjust: Some swaps might require a tweak, like extra baking powder for lift or cream of tartar for stability.
Taste test: Substitutes like banana or applesauce can add flavor, so choose the replacement that complements your dish.
Give it a try: Test the recipe with the replacement before making it for a special occasion or guests!
Final Thoughts
Egg substitutes aren’t just backups – they are also a chance to get creative in the kitchen, find a more economical solution when necessary or stock is limited, and cater to friends’ and family’s dietary restrictions when needed. Next time you are eggless, don’t panic – grab one of these handy alternatives!
Enjoy! Robyn xo
