“Eggs provide structure to foods such as meatballs and baked goods because their proteins coagulate when heated, which binds ingredients together,” says Mackenzie Burgess, RDN, registered dietitian nutritionist and recipe developer at Cheerful Choices. What’s more, because egg yolks contain an emulsifier known as lecithin, which helps blend water and fat in foods like mayonnaise, eggs can help prevent mixtures from separating. As if that’s not enough—aren’t eggs amazing?!—they also create a certain tenderness in baked goods so your muffins don’t taste tough or chewy.
Why Substitute Eggs?
We see you, vegans! But don’t forget that eggs are a top food allergen, Burgess says. Of course, there are also times when you simply don’t have eggs on hand and absolutely need a homemade cookie pronto. (It happens!)
What to Expect When Substituting Eggs
In the kitchen, there are few substitutes that don’t affect the final product—and egg swaps are no exception to the rule, according to Burgess:
Sauces and custards may lose their smoothness and creaminess without the emulsifying properties of the lecithin found in egg yolks.Baked goods may be less moist and have less rise since eggs provide moisture and trap air in during baking. Savory dishes like meatballs or latkes may be more likely to fall without eggs as a binding agent.
When Not to Substitute Eggs
If you’re making scrambled eggs, omelets, quiche, shakshuka, or any other dish where the egg is the main event, you can’t just swap in any old alternative. (Imagine a flaxseed “eggs” benedict! Eek.) “Some egg substitutes, such as tofu or JUST Egg plant-based eggs, are more similar to real eggs in terms of taste and texture, so they would be the best option for these dishes,” Burgess says. Otherwise, take a crack at substituting one of following ingredients for eggs.
The Best Egg Substitutes
Flaxseed
Excellent for vegans and those with egg allergies, ground flaxseed can be combined with water for an egg-like consistency. Start with one tablespoon of ground flaxseed and add 3 tablespoons of water, then let the mixture sit for at least five minutes to form a gel-like consistency that stands in well for one egg. “They work to replicate the function of eggs in many dishes because they help to absorb water and create structure, much like eggs,” Burgess says—just don’t expect an egg-y outcome: “Flaxseed ‘eggs’ work best in dishes that rely on eggs for structure rather than flavor.” Best for: Vegan baked goods
Milk
Similar to eggs, milk contains proteins that create a glossy, browned finish on breads and pie crusts, according to Burgess. Best for: Egg wash
Aquafaba
You know the mysterious liquid that’s left behind when you strain canned chickpeas, lentils, or black beans? It’s called aquafaba. It contains a ratio of protein, starch, and sugar that’s similar to that of an egg, making which makes it a great replacement. Try 3 tablespoons of the stuff in recipes that call for 1 large egg or 2 tablespoons in recipes that call for one large egg white. Best for: Meringues or angel food cake
Vinegar and baking powder
Two tablespoons of vinegar and an extra one-half teaspoon of baking powder can stand-in for one egg yolk. Don’t worry, your baked good won’t taste like salad dressing—the mixture emulates the binding and leavening effects of the egg. Best for: Baked goods that call for egg yolks
JUST Egg
This plant-based egg alternative can be poured and cooked just like a regular egg, Burgess says. Made from water and mung beans, JUST Egg serves up protein just like real eggs and have a similar texture so long as you stir them while you cook. But that means no omelets, Burgess warns. To substitute one egg, use three tablespoons of JUST Egg. Best for: Scrambled “eggs”
Tofu
Made from soybean curds, tofu is neutral tasting with a consistency that’s similar to that of a cooked scrambled egg. While it’s not your best bet for baking because it doesn’t provide much in the way of structure, Burgess says, you’ll be surprised how well it stands in for hardboiled eggs in egg salad. For one egg, use ¼ cup of silken tofu, she recommends. Best for: Eggless egg salad
Mashed banana
Hoping to replicate the moistness of your favorite baked dessert? With their high water content, mashed bananas can help do the trick. Use one medium ripe banana in place of one egg, Burgess says. Best for: Cakes, muffins, and brownies
Yogurt
Thanks to their high protein and fat content, regular or Greek yogurt can be used to replace eggs. Use 1/4 cup of yogurt to stand in for one large egg. Best for: Cakes, muffins, and brownies
Egg replacer
A mixture made from various starches such as potato starch, tapioca flour, baking soda, and psyllium husk fiber, commercial egg replacers are vegan- and oftentimes gluten-free. Good for any recipes besides meringue and angel food cake, use 1 tablespoon of egg replacer with 2 tablespoons of water to emulate one egg; 1.5 teaspoons plus 2 tablespoons of water for one egg white; or 1.5 teaspoons plus 1 tablespoon of water for one egg yolk. Best for: Cakes, muffins, brownies, and cookies
Nut butter
“Nut butters such as peanut butter, almond butter, or cashew butter can act as binders in many recipes making them great replacements for eggs,” Burgess says. As long as you don’t mind a little extra flavor—after all, nut butters have a more distinctive taste than eggs—use three tablespoons of nut butter to replace one large egg. Best for: Cookies, brownies, and pancakes
Chia Seeds
When mixed with water, these omega-3 fatty-acid-rich seeds can bind and thicken a batter and contribute a more mild flavor than flaxseeds. To substitute for one egg, use 1 tablespoon of chia seeds mixed with 2 to 3 tablespoons of water. For a fluffier final product, add 1/2 teaspoon of baking powder to the batter for every egg in the original recipe since chia seeds don’t help baked goods rise the way eggs do. Best for: Waffles and quick breads The Bottom Line The versatility of actual eggs is hard to come by in other ingredients, but the guide above will help you steer clear of rotten results the next time you need to substitute eggs. Check out…15 Caffeine Alternatives16 Shelf-Stable Milk Alternatives9 Best Shortening Substitutes
