With prices soaring due to ongoing shortages, finding reliable egg substitutes has never been more important. Whether you’re trying to stretch your grocery budget, follow a plant-based diet, or simply ran out of eggs mid-recipe, there are plenty of alternatives that work just as well.
Eggs serve different purposes in cooking and baking—binding, adding moisture, and helping things rise—so the right substitute depends on what you’re making. This guide will take you through the best egg substitutes for baking, frying, and more, so you can keep your meals affordable and delicious without missing a beat.
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Why Use Egg Substitutes?
Eggs are a staple in many recipes, but there are plenty of reasons you might need a substitute. Some people avoid eggs due to allergies or dietary choices like veganism, while others are looking for budget-friendly alternatives—especially with recent egg shortages driving up prices.
Beyond just being an ingredient, eggs serve a functional role in cooking and baking. They help bind ingredients together, provide structure, add moisture, and even contribute to texture and rise. The key to successfully replacing eggs is understanding what they do in your recipe and choosing the right substitute to match.
How to Choose the Right Egg Substitute
Not all egg substitutes work the same way, so picking the right one depends on what the egg is doing in your recipe. Eggs typically serve one (or more) of these purposes:
- Binding – Holding ingredients together, like in cookies or meatballs. Good substitutes: flax or chia egg, mashed banana, applesauce.
- Leavening – Helping baked goods rise, like in cakes or pancakes. Good substitutes: baking powder & vinegar, aquafaba.
- Moisture – Keeping recipes soft and tender, like in brownies or muffins. Good substitutes: yogurt, buttermilk, mashed banana, applesauce.
It’s also important to match the substitute to your cooking method. A mashed banana might be great in muffins but wouldn’t work for frying. Likewise, aquafaba is a fantastic egg white replacement for meringues but won’t help bind ingredients in cookies.
When in doubt, consider the texture and flavor of your recipe and choose a substitute that complements it. With the right swap, you can get the same great results—no eggs required.
The Best Egg Substitutes for Baking
When it comes to baking, eggs play a big role in moisture, structure, and leavening. The right egg substitute depends on the texture and flavor you’re aiming for. Here are some of the best options, along with how to use them:
- Applesauce (Moisture) – Use ¼ cup unsweetened applesauce per egg. Best for cakes, muffins, and brownies, but can make baked goods slightly denser.
- Mashed Banana (Moisture + Sweetness) – Use ¼ cup mashed banana per egg. Works well in muffins, pancakes, and quick breads but adds a mild banana flavor.
- Ground Flaxseeds or Chia Seeds + Water (Binding) – Mix 1 tablespoon ground flaxseeds or chia seeds with 3 tablespoons of water and let it sit for 5 minutes until thickened. Ideal for cookies, muffins, and pancakes.
- Vinegar + Baking Soda (Leavening) – Combine 1 tablespoon vinegar (apple cider or white) with 1 teaspoon baking soda. This creates a chemical reaction that helps cakes and cupcakes rise.
- Silken Tofu (Dense Baked Goods) – Blend ¼ cup silken tofu until smooth. Best for dense cakes, brownies, and custards. It adds moisture without much flavor.
- Yogurt or Buttermilk (Moisture + Slight Lift) – Use ¼ cup per egg. Adds tenderness and a little rise in muffins, cakes, and quick breads. For a dairy-free option, use plant-based yogurt.
- Commercial Egg Replacers (Store-Bought Solutions) – Brands like Bob’s Red Mill or Ener-G offer powdered egg replacements designed specifically for baking. Follow the package instructions for best results.
Each substitute has its strengths, so choose the one that best fits your recipe’s needs. If replacing multiple eggs, you may need to adjust the other ingredients for balance.
The Best Egg Substitutes for Cooking
While baking relies on eggs for structure and moisture, cooking often uses them for binding, texture, or as a standalone dish. Here are some of the best egg substitutes for cooking, depending on what you’re making:
- Aquafaba (Egg Whites, Meringue, Mayo) – The liquid from canned chickpeas can be whipped just like egg whites. Use 3 tablespoons of aquafaba per egg for airy recipes like meringues, macarons, or homemade mayo.
- Tofu Scramble (Replacing Scrambled Eggs) – ½ cup of crumbled firm tofu cooked with a little turmeric, salt, and nutritional yeast makes a great scrambled egg alternative. It’s packed with protein and works well in breakfast dishes.
- Carbonated Water (Fluffiness in Pancakes, Waffles) – Replace each egg with ¼ cup of carbonated water to add lightness and rise to pancakes and waffles. It works best in recipes that need extra fluffiness.
- Nut Butters (Binding in Cookies, Brownies) – Use 3 tablespoons of peanut butter, almond butter, or cashew butter per egg to help bind ingredients together. This works well in cookies, brownies, and bars, but adds a slight nutty flavor.
Choosing the right substitute depends on your dish—whether you need fluffiness, binding, or a protein-rich swap. With these alternatives, you can still cook up delicious meals without eggs.
How Egg Substitutes Affect Recipes
Swapping eggs isn’t always a one-to-one trade—different egg substitutes can slightly change the texture, flavor, and structure of your dish. Understanding these effects can help you choose the best replacement and avoid common pitfalls.
Texture and Flavor Differences
- Denser Baked Goods – Substitutes like mashed banana, applesauce, and silken tofu add moisture but can make cakes and muffins heavier.
- Less Rise – Vinegar + baking soda and carbonated water can help baked goods rise, but they may not be as airy as traditional eggs.
- Flavor Impact – Some swaps, like banana or nut butters, add distinct flavors, while others (flax eggs, aquafaba) are more neutral.
Best Combinations for Foolproof Results
For the most reliable texture and structure, certain combinations work better than using just one substitute:
- For light, fluffy cakes – Try aquafaba or vinegar + baking soda.
- For moist brownies or cookies – Use applesauce or flax eggs.
- For rich, creamy recipes (custards, mayo) – Silken tofu or aquafaba works best.
Common Mistakes to Avoid
- Replacing more than two eggs – Most substitutes work well for one or two eggs but can affect the structure if replacing more.
- Ignoring flavor changes – Banana, nut butters, and yogurt can alter the taste of your dish. Choose a neutral option if needed.
- Skipping adjustments – Some substitutes add moisture (applesauce, yogurt), so you may need to reduce other liquids slightly.
With the right approach, egg substitutes can work seamlessly in your favorite recipes—just be mindful of how they interact with other ingredients.
Egg Substitute Quick Reference Guide
| Egg Substitute | Ratio (Per Egg) | Best Used For |
| Flaxseed or Chia Egg | 1 tbsp ground seeds + 3 tbsp water | Cookies, muffins, pancakes (binding) |
| Applesauce | ¼ cup unsweetened | Cakes, brownies, quick breads (moisture) |
| Mashed Banana | ¼ cup | Muffins, pancakes (moisture, slight sweetness) |
| Vinegar + Baking Soda | 1 tbsp vinegar + 1 tsp baking soda | Cakes, cupcakes (leavening) |
| Silken Tofu | ¼ cup blended | Brownies, dense cakes (moisture, richness) |
| Yogurt or Buttermilk | ¼ cup | Cakes, muffins, quick breads (moisture + light rise) |
| Aquafaba (Chickpea Brine) | 3 tbsp liquid | Meringues, mayo, light cakes (whipping, binding) |
| Carbonated Water | ¼ cup | Pancakes, waffles (fluffiness) |
| Nut Butter (Peanut, Almond, Cashew) | 3 tbsp | Cookies, brownies (binding, nutty flavor) |
| Commercial Egg Replacers | Varies (per package) | All-purpose baking, pancakes |
📌 Tip: If replacing multiple eggs, combine substitutes for better results.
FAQs About Egg Substitutes
Can you use egg substitutes in boxed cake mixes?
Yes! Most egg substitutes work well in boxed cake mixes, but the best choice depends on the texture you want. Applesauce, mashed banana, or yogurt will keep the cake moist, while vinegar + baking soda or carbonated water will help it rise. If you’re making a light, fluffy cake, aquafaba is a great option.
What’s the best substitute for a fluffy cake?
For cakes that need a good rise and airy texture, use vinegar + baking soda, aquafaba, or carbonated water. These substitutes help create air pockets, making the cake lighter. Avoid dense substitutes like mashed banana or silken tofu unless you’re aiming for a richer, denser cake.
How do I replace eggs in meatloaf or burgers?
Eggs in meatloaf and burgers act as binders to keep everything together. The best swaps are:
- Flax or chia seeds (1 tbsp ground flax or chia + 3 tbsp water)
- Breadcrumbs + milk (or plant-based milk) – ¼ cup breadcrumbs + 2–3 tbsp milk
- Mashed potatoes (¼ cup per egg)
- Nut butters (for a slight nutty flavor)
Each of these options will help prevent your meatloaf or burgers from falling apart while keeping them moist.
Can I use egg substitutes in recipes that call for multiple eggs?
It depends on the recipe. Most substitutes work well for replacing one or two eggs, but if a recipe calls for three or more eggs, the texture and structure may be affected. In these cases, it’s best to use a combination of substitutes—such as flax eggs for binding and baking soda + vinegar for leavening—to get a more balanced result.
What’s the best egg substitute for frying (like breaded chicken or tempura)?
For coating and frying, you need something sticky to help the breadcrumbs or batter adhere. The best options are:
Aquafaba (chickpea brine) – Works well for breading before frying.
Milk + flour slurry – Mix a little flour with plant-based or regular milk to create a thick coating.
Cornstarch + water – Similar to an egg wash, this creates a crispy coating when fried.
Will egg substitutes change the taste of my recipe?
Some substitutes, like banana, applesauce, or nut butters, can slightly alter the flavor of your dish. If you want a more neutral taste, flax eggs, aquafaba, or commercial egg replacers are better choices.
What’s the healthiest egg substitute for weight loss?
If you’re looking for a low-calorie or high-protein alternative, the best options are:
- Aquafaba (low-calorie, great for replacing egg whites)
- Unsweetened applesauce (low-fat, natural sweetness)
- Silken tofu (protein-rich and filling)
- Flax or chia egg (fiber-rich for fullness)
Can I use mayonnaise as an egg substitute?
Yes! Since mayo is made from eggs and oil, it works well in moist baked goods like cakes and muffins. Use 3 tablespoons of mayo per egg for a soft, tender texture.
Final Thoughts: Egg Substitutes
Finding the right egg substitute might take a little trial and error, but with so many options, you can easily make your favorite recipes without eggs. The key is to match the substitute to your recipe—flax eggs for binding, aquafaba for fluffiness, and applesauce for moisture.
Best Overall Recommendations:
- For baking: Flax eggs, applesauce, or baking soda + vinegar.
- For light, fluffy cakes: Aquafaba or carbonated water.
- For binding in meatloaf or burgers: Flax eggs, breadcrumbs + milk, or mashed potatoes.
- For frying or coating: Aquafaba or a milk + flour slurry.
The best way to find what works for you is to experiment! Some substitutes work better in certain recipes than others, and sometimes, a combination gives the best results. Don’t be afraid to get creative in the kitchen.
Do you have a go-to egg substitute that works like magic? Share your favorite swaps in the comments—your tip might help someone else perfect their recipe!
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