Do You Know 15 Best Substitutes for Eggs?

People want to avoid cooking or baking with eggs for a lot of different reasons like health, culture, religion, and dietary restrictions. Though eggs are very healthy and nutritious, that does not mean that we cannot do without them.  There are plenty of substitutes that you can use to make healthy and tasty recipes.

1. Mashed banana

Bananas are a popular substitute for eggs in baked goods. Eggs provide moisture, leavening, and binding to baked goods. Mashed bananas will provide the binding and moisture, but you may have to add another leavening agent for your recipe.


When you use mashed banana instead of eggs, your baked goods may not brown as much. Bananas also add flavor, so use them in those recipes where the banana flavor complements the product.

How to substitute?

To use, mash the banana with a fork and add ¼ cup per egg in the recipe. Increase leavening by 25 to 50 %.

2. Applesauce

Applesauce is a puree made from cooked apples. It is available in sweetened and unsweetened forms, though the unsweetened variety I the best for recipes. You can use it as an egg substitute in breads, muffins, brownies, and cakes.

How to substitute?

Add ¼ cup of applesauce for every egg in the recipe. Also, add ½ teaspoon of baking powder for every ¼ cup that you use. Reduce the quantity of sugar in the recipe if you are using sweetened applesauce. Baking with applesauce also reduces the fat content in the recipe. Lower fat requires lower baking time, so reduce your baking time to ensure that your recipe does not dry out.

3. Chia seeds or flax seeds

Chia seeds or flax seeds are suitable substitutes for eggs in savory dishes. When they are ground and mixed with water, they form a thick mixture, which works well as an egg substitute. These seeds are rich in omega-3 fatty acids and fiber, which makes them healthy.

Flax seeds have a nutty flavor, so they work well in recipes where other flavors are strong enough to overpower their nuttiness.

How to substitute?

Add one tablespoon of ground chia seeds or flax seeds to three tablespoons of water. Let it set in the refrigerator for at least 15 minutes. The resulting mixture is similar to the egg consistency, and you can replace it for one egg.

4. Nut butters

Nut butters like peanut, almond, and cashew butter make suitable substitutes for eggs as they also are rich in healthy fats. Nut butters bind the ingredient like eggs. Since they have intense flavors, you can use them to make cookies and other goodies like almond butter pancakes, cashew butter cookies, or peanut butter fudge.

How to substitute?

You can use three tablespoons of creamy nut butter in place of each egg. Avoid crunchy nut butters as they can affect the ability to bind and the texture of the baked products.

5. Apple cider vinegar and baking soda

A combination of apple cider vinegar creates a foamy reaction that works well for baking cakes and cookies. It works well in recipes where more than one egg is needed. You may have to increase the amount of liquid in the recipe because one small teaspoon of vinegar isn’t enough to give the batter the correct consistency.

How to substitute?

To replace one egg, mix one teaspoon of baking soda to one teaspoon of vinegar. Add it to the recipe after the mixture has bubbled slightly. Add a tablespoon of water to the recipe to improve the consistency.

6. Yogurt and buttermilk

Yogurt or buttermilk can replace eggs in recipes for bread, brownies, cakes, and cookies. Avoid flavored yogurt as it may alter the taste of your recipe.

How to substitute?

Use ¼ cup of yogurt or buttermilk in place of one egg. Add ½ spoon of baking powder to ensure that your baked product rises appropriately. Add a bit of water if you find the yogurt to be too thick.

7. Aquafaba

Aquafaba is the liquid that is felt behind after you cook beans. You can also get this liquid from a can of garbanzo beans. You can use aquafaba as a replacement for egg whites in various recipes. It can be used to make mayonnaise or egg-free cocktail foams. You can also bake it into meringues or macaroons. The bean flavor vanishes once aquafaba is cooked.

How to substitute?

Replace one egg with three tablespoons (45 grams) of aquafaba. Whip it with an electric mixer to form soft peaks if you want to use it for making meringues.

8. Mashed potatoes

Mashed potatoes make an excellent binding agent, so you can use them to make vegetable patties or vegan meatballs. Mashed potatoes also add moisture to the recipe. If there is garlic in your mashed potatoes, adding it may make the flavor too strong.

You can also use instant mashed potatoes for binding. They work well for dense recipes.

How to substitute?

Add ¼ cup mashed potato for each egg. In case you are using instant mashed potatoes, add two tablespoons for each egg.

 9. Arrowroot powder

Arrowroot powder is a starchy substance that is extracted from the roots of a South American tuber plant. This white starchy powder is highly versatile, and you can use it in baking, roasting, and frying. It helps to bind and add texture to baked goods like cakes and breads.

How to substitute?

Mix two tablespoons of arrowroot powder with three tablespoons of water to replace one egg.

10. Gelatin

Gelatin is an excellent binder and makes the perfect replacement for eggs. It contains the same amount of proteins as an egg and one third the calories. It blends well and binds better than many egg replacements. Choose unflavoured gelatin from the market and use it instead of eggs in your recipe.

How to substitute?

Dissolve one tablespoon of unflavoured gelatin in one tablespoon of cold water. Then add two tablespoons of boiling water and mix till its frothy.

11. Vegetable oil, water, and baking powder

This mixture of water, vegetable oil, and baking powder works well as a substitute for eggs in baking. These ingredients are absorbed well, and you can’t even tell that no egg has been used. However, if your recipe requires more than three eggs, avoid this replacement, and as you may end up with a very oily cake.

How to substitute?

Whisk together one tablespoon of oil, two teaspoons of baking powder and two tablespoons of water to replace one egg.

12. Carbonated water

Carbonated water lightens the dough and gives the batter more lift. It adds moisture to the recipe and is also an excellent leavening agent. You can also use diet soda for this purpose.

How to substitute?

Replace one egg with 60 grams of carbonated water.

13. Silken tofu

Silken tofu is flavorless and has high water content, so it has a softer consistency. It can make baked goods dense, so it is best used for cookies, cakes, and quick breads. Some people can develop indigestion or bloat from consuming tofu. Steer clear of this substitute if you are unable to digest unfermented soy.

How to substitute?

Use ¼ cup of pureed silken tofu for one egg.

14. Fruit puree

Bananas and applesauce are the most commonly used egg substitutes. However, you can use many other fruit purees like pumpkin purees, butternut puree, and mashed avocados to replace eggs in your recipes.  Each fruit puree comes with its flavor, so make use of them appropriately. Use sweeter ones for cakes and cookies and less sweet ones for salad dressings and veggie burgers.

How to substitute?

Use ¼ cup puree for each egg. Add ½ teaspoon baking powder for each egg.

15. Commercial egg replacer

There are many egg replacer products available in the market. These are made from potato starch or tapioca starch and leavening agents. Some of the popular brands include Bob’ s Red Mill, Ener-G, and Organ. They are suitable for all kinds of baked products.

How to substitute?

Each brand of commercial egg replacer comes with its own set of instructions. Though you generally mix 1 ½ teaspoon of powder with three tablespoons of warm water to replace one egg.


How to choose an egg replacer?

Before you decide which egg substitute to use, you must understand the purpose of eggs in a recipe. Eggs are used for binding, leavening, adding moisture to the recipes. They also improve the taste of the baked products and give them their golden brown color.

Powdered products are used in recipes where eggs do the job of leavening agents.  Mashed bananas, applesauce, and other fruit purees are used to add moisture to the dish. Ground flax seeds and chia seeds turn into a gel and can stimulate the binding ability of eggs in recipes. Any recipe that needs more than three eggs also relies on the flavor of the eggs, which can be hard to replicate.

Final thoughts

Eggs are used in recipes for their leavening, emulsifying, moistening, and binding properties. However, sometimes, we are not able to add eggs to recipes due to allergies or religious reasons. Luckily, there are many egg substitutes that you can use to make delicious recipes. While some replacements are suitable for baked products like cakes and cookies, others can be used for light products like meringues.


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