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!

Do you have a favorite egg substitute? Share your tips with us in the comments – we’d love to hear what works for you!

Enjoy!
Robyn xo