9 Substitutes for Eggs: How to Use Egg Substitutes

An egg substitute is a food that mimics one or more characteristics of an egg that is desirable in a particular recipe—for example, the color, taste, texture, nutritional value, or another element. In many recipes, you can swap eggs for egg substitutes.

People with an egg allergy or related food sensitivities might choose to avoid eggs. Other people might have dietary reasons for avoiding eggs, such as adherence to a vegan diet, which requires them to go egg-free.

To understand how to choose the best egg substitute for your dish or recipe, you must first understand the role of eggs in baked goods and savory dishes. Here are four reasons for using eggs in baking and cooking recipes:

1. 1. To bind foods together: Eggs are binding agents—when mixed into other foods, they add structure to the ingredients and keep the finished product (especially baked goods) from falling apart. You can also use eggs to bind savory ingredients, such as when you’re making meatballs or fritters.
2. 2. To leaven the food: In baked goods, eggs serve as a leavening agent, giving cakes, meringues, and muffins a light and airy consistency.
3. 3. To add moisture: Adding a whole egg to many recipes will help you inject moisture into your recipe and prevent your baked goods from drying out. The fat from the egg yolks and the liquid in the egg whites provide the moisture necessary for you to emulsify the batter into a smooth and creamy mixture—a consistency many people prefer.
4. 4. To add protein: Adding eggs to baked goods and savory dishes not only adjusts the moisture level and consistency but also adds protein. You can add an egg to everything from fried rice and pad Thai to salads and sauces.

If you’re using an egg substitute in a baking recipe, the absence of the real egg will likely be less noticeable than if you are using an egg replacer in a dish in which the egg is the main ingredient (such as an omelet or scrambled eggs). Here are some of the most common substitutes for eggs that you’re likely to find in your grocery store:

1. 1. Applesauce: The pectin in apples acts as a binder in place of eggs. Use ¼ cup unsweetened applesauce to replace one large egg.
2. 2. Aquafaba: Aquafaba is the liquid found in canned chickpeas and is a great replacement for egg whites. Substitute 3 tablespoons of aquafaba for each egg. Whip the aquafaba slightly until it’s foamy if you’re using it as a binding ingredient. For meringues or as a substitute for whipped egg whites, use an electric mixer to beat the liquid into soft peaks. You can also shake it vigorously to make egg-free cocktail foams.
3. 3. Baking soda and vinegar: A common egg replacement in vegan baking recipes, the pairing of baking soda and vinegar acts as a leavening agent, making cupcakes or quick breads light and airy.
4. 4. Bananas: Mash one ripe banana to replace one large egg. Bananas will add moisture and creaminess but can’t add volume.
   
5. 5. Chia seeds: Combine 1 tablespoon whole chia seeds with 3 tablespoons of water and let the mixture sit for 5 minutes before using it as an egg replacer in baked goods.
6. 6. Firm tofu: For those who avoid eggs but want to make eggless scrambled eggs, firm tofu is the best egg substitute. For a tofu scramble, crumble a block of tofu, then add it to a frying pan with oil, spices, and finely chopped onions. Cook everything for 5 minutes or until the moisture from the tofu has evaporated.
7. 7. Flaxseed: Whisk together 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water for about 30 seconds. Let this sit for 5 minutes until the mixture is thickened, resulting in what chefs call a “flax egg.” Ground flaxseeds have a nutty flavor, and this egg substitute works well in baked goods like muffins, banana bread, or buttermilk pancakes.
8. 8. Powdered egg replacer: At your grocery store, look for a ready-to-use mix that contains potato starch, tapioca flour, baking soda, and psyllium husk and is designed to be used as an egg substitute in baked goods like cookies, quick bread, brownies, or cupcakes.
9. 9. Silken tofu: Tofu adds moisture and creaminess in place of eggs but can’t act as a leavening agent. If you use silken tofu in baked goods, use ¼ cup silken tofu plus ⅛ teaspoon baking soda. Stir both of these together first, then add them to a recipe.

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