Egg Substitutions

Many want to avoid eggs for myriad reasons – health, culture/religion, likings etc. Although adding eggs makes the end product so much better, it does not mean that we cannot do without it. There might be some compromise in taste and texture but for most of the cases the end result is still pretty much decent sans eggs too. Here is a list which comes handy to me while I am making such a recipe. Image source


You might find these related links useful:

1. Baking Substitutes 101 Chart
2. Tips to Successful Egg Substitution
3. What is the egg substitute for glazing on pies?
4. How to substitute eggs and milk to make Vegan Cakes?
5. How to find out the role/purpose of eggs in a recipe?
6. 7 Most Common Mistakes in Baking

Most of these substitutions will work interchangeably for all other baked Goods. I have compiled this list using various resources on net. Keep in mind that using substitutions may affect texture and taste of your baked goods. Please use this list as a guideline and use your discretion to make a substitution in the recipe (depending on what purpose the egg serves in the recipe – as a binder, for adding moistness, for texture etc)

1 Whole Egg = 2 Egg whites






Eggless Breads Eggless Cakes Eggless Cookies Eggless Cupcakes Eggless Muffins

Replacement In

With Ingredients like

How to Replace

Brownies Silken Tofu/ Tofu
( 1/4 cup blended silken tofu = 1 egg )
Process in a blender until completely smooth and creamy, leaving no graininess
or chunks. You will want to attach other wet ingredients to this mixture to
return with it to blend properly.
Applesauce
(1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
If chocolate in the brownies overpowers the flavor of applesauce so it can be safely used, and is in fact, one of the
best egg substitute in brownie mix.
Soy Yogurt/Plain Yogurt
( ¼ cup Yogurt= 1 EGG )
If you are a vegan, you may opt for soy yogurt. Otherwise plain yogurt will do
the trick. Just beat it well and add it to the brownie mix.
Flax seeds
(1 tbsp ground Flax seeds +3 tbsp Water =1 egg
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
Bananas
(½ pureed Banana, abt 1/4 cup = 1 egg)
Just mash it smooth, and use it but the addition of banana will alter the flavor of the brownies
Commercial Egg Substitute Use
as per instructions on pack. Many people who have used this find it to leave behind a peculiar taste. However, there have been exceptions to this case.
Breads Bananas
(½ pureed Banana, abt 1/4 cup = 1 egg)
Recipes: Banana Blueberry Bread
Soy yogurt
(1/4 cup soy yogurt = 1egg)
Soy yogurt works deeply like whiz tofu as an egg replacer.Helps to make it moist
Water
(one egg with 1/4 cup water.
Recipe:Vegan Banana Nut Bread
Flax seeds
(1 tbsp ground Flax seeds +3 tbsp Water =1 egg
Adding ground flax seeds to any recipe add Omega-3′s to the recipe! You can buy ground flax seeds in the health section of most grocery stores.
Recipe: Whole Wheat Honey Walnut Pumpkin Bread
Check out all Eggless Bread Recipes
Cakes
(eggs mostly serve as leavening agents in cakes, helping to make the end product light and fluffy)
Applesauce
(1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
Bananas
(½ pureed Banana, abt 1/4 cup = 1 egg)
Recipe: Wholegrain Banana Cake
Soy yogurt/Yogurt
(1/4 cup soy yogurt = 1 egg)
Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist.
Recipes: Blueberry Boy Bait; Strawberry Yogurt Cake
Water
(one egg with 1/4 cup water.)
Vegetable Oil
(1/4 cup = 1 egg)
Recipes: Banana Cupcake
Buttermilk Buttermilk is one of the preferred egg substitute used for eggless cake recipes. What you need to do is add half a cup of buttermilk (instead of one egg) and follow the same directions as you did for baking regular cakes. The only thing is to add less amount of water for making the dough. With buttermilk, the resultant cake will be very soft and tasty.
Pureed Fruits
(3 tablespoons of pureed fruit = one egg )
In cases when you don’t like using eggs and buttermilk in cakes then a good egg substitute for baking cakes is, adding pureed fruits. Use 3 tablespoons of pureed banana (for one egg) and follow the same tips for baking cake. Even
without eggs, you will surely serve a soft and delicious cake with pureed fruits.
Gelatin (Non Vegetarian)
(1 tablespoon gelatin + 3 tablespoons lukewarm water = 1 egg)
Another popularly used egg substitute in baking is unsweetened and unflavored gelatin. Most vegetarians prefer adding Agar Agar instead of Gelatin as a substitute in cake, instead of the other options. For using gelatin in baking cake, mix together one tablespoon gelatin with three tablespoons lukewarm water. Add this mixture for making the cake dough.
Flaxseed
(1 tablespoon of flaxseed oil+ 3 tablespoons water = 1 egg)
Stir the flaxseed mixture well and allow it to thicken for a few minutes. Strain the seeds by using a muslin cloth and use the filtrate for baking cake.
Vinegar and Baking Powder Use this egg substitute in cake, only when you require more than one egg for baking. Mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until
the mixture blends well. Now, use this egg substitute for your cake recipe.
Potato Starch
(2 heaped tbsp potato starch = 1 egg)
Arrowroot Powder
(2 heaped tbsp arrowroot powder  = 1 egg)
Soy flour
(1 heaping tablespoon of soy flour + 2 tbsp water = 1egg)
Soda Pop A regular-sized (12 oz.) can of soda pop can be used as a substitution for 3 eggs in your baking recipes. Additionally, one regular-sized (12 oz.) can of soda pop can be substituted for the oil/egg combo
required by most boxed cake mixes.
Check out all Eggless Cake Recipes
Check out all Eggless Cupcakes Recipes
Cookies
(eggs mostly act as binding agents in cookies and adding moisture)
Vegetable Oil
(1/4 cup = 1 egg)
Cornstarch
(1 tablespoon of Cornstarch + 2 Tablespoons of Water = 1 egg)
Soy flour
(1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
Ener-G Egg Replacer
(follow package instructions)
It seems to work best surrounded by cookies, or things that are supposed to be a little crispy.Otherwise, there have been complaints that it tends to add certain aftertaste noticeable more in other bakes like a chalky taste.
Check out all Eggless Cookies Recipes
Muffins
(eggs mostly act as binding agents in Muffins and adding moisture )
Applesauce
(1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
Pumpkin
(1/3 cup of cooked pumpkin = 1 egg)
This works almost for all baked goods but especially for muffins leaving a subtle Pumpkin flavor in the muffins (depending upon the eggs substituted)
Soy yogurt/Yogurt
(1/4 cup soy yogurt = 1 egg)
Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist
Recipes: Cranberry Walnut Muffins
Water
(one egg with 1/4 cup water.
Vegetable Oil
(1/4 cup = 1 egg)
Soy flour
(1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
Banana
(½ pureed Banana, abt 1/4 cup = 1 egg)
Recipe:Strawberry Banana Quinoa Muffins
Flaxseed
(1 tbsp ground Flax seeds + 3 tbsp Water = 1 egg)
Recipes: Vegan Pear Walnut Muffins
Check out all Eggless Muffins Recipes
Pancakes Flax seeds
(1 tbsp ground Flax seeds + 3 tbsp Water = 1 egg
Adding ground flax seeds to any recipe add Omega-3′s to the recipe! You can buy ground flax seeds in the health section of most grocery stores.
Soy flour
(1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
Banana
(½ pureed Banana, abt 1/4 cup = 1 egg)
Savory Dishes(as binders/ coating) Mashed Potatoes When a recipe in any savory dish like Vegetable Loaves or
Burgers calls for eggs as a binding agent, then any of these will work as an substitute for eggs. When used for Frying (as an coating of eggs and flour), you can use a mix of all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs.
Bread Crumbs
Cooked Oatmeal
Cooked Rice
Tomato Paste
Chocolate pies, Quiches, pudding Tofu Tofu is great for egg substitutions in recipes that call for a lot of egg. To substitute for only one egg in a recipe, whip or blend 1/4 cup soft tofu and add to your cooking.
Cornstarch This especially works great for puddings. 1 egg = 2 tbsp cornstarch + 2 tbsp water
Recipes: Chocolate Tapioca Pudding
Salads/ Sandwiches/Omelet Tofu Diced or mashed tofu can replace chopped hard-boiled eggs in some salad and sandwich recipes. Scrambled tofu makes a delicious alternative to scrambled eggs.


Eggless Breads Eggless Cakes Eggless Cookies Eggless Cupcakes Eggless Muffins


Egg White Substitute –> Use Agar Powder - For each egg white, dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again.

Egg Substitute Mix (homemade) –> To replace 1 egg: 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
or
2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth.

230 Responses to “Egg Substitutions”
  1. meenakshi

    i have a cheddar and dried basil waffle recipe from Jennies all purpose mix , that calls for 2 eggs, but i do not want to use eggs and flex meal option, please give me some other substitute for this.
    thanks.

  2. Cindy

    For a cobbler like any dessert you need to know if the egg substitute is replacing moisture or adherence. If moisture then things like applesauce work. If adherence then things like cornstarch or rice flour with a bit of vinegar will work.With cobbler you could probably try the applesauce substitute but if it is too moist then do part applesauce part cornstarch. Check out veganbaking.net for great tips giving the science behind the substitution. He also has some already veganized recipes many of which I have tried with great success.

  3. What about an egg substitute for a cobbler. Would that be similar to a substitution for a cake or bread?

  4. Rob

    I’m always amazed when you can use healthier ingredients for the same results but we’re so used to things like oil and egg that we don’t even bother trying or remember to do so. I came across this list when I ran our of eggs thinking there’s no way I can still make the dessert and BAM!, you made it possible and added another mental sticky note in my head to consider egg substitutes when baking. Thank you!

  5. DeeDee

    How about baked donuts??Most Recipes only call for 1 egg. Think they would be closest to muffins? or quickbread, or cake??

  6. marie

    I am severly allergic to eggs. Im the baker in the family. From cheesecakes to red velvet cake i make everything from scatch. What is a good sustitute? Or do ihave to suffer?
    Tf Thanks so much

  7. Cindy

    So far I cannot see a difference in soda pop used in the box cake so we tend to use diet. My husband swears that with a white cake mix you taste root beer if it is used but I would not go that far. Dark sodas do not cause a color change either from what I can tell. Literally it is just the amount used-8oz for a fluffy cake and 10-12 oz if you want a denser, sticky but ultra sweet cake. The amount of calories saved by using diet soda is about 100 calories per slice of cake!

  8. Michelle

    Does it matter what type of soda pop you use for the egg/oil substitute for box cake mix?

  9. Lorna

    Thank you for all you great info
    I will give it a try.

  10. Cindy

    I like to make ‘soda pop cakes’ if using a box-recipe here: http://www.veganaugusta.com/desserts/ If doing from scratch I would recommend you get a recipe that has done the substitutions for you. The best site that I have found that shows the science behind the ingredients is veganbaking.net.

  11. Joan

    Hi! Im new at baking so for cupcakes what is the best substitute? Thanks

  12. Cindy

    It is my experience that you cannot detect the taste of the applesauce but that you can of the banana. The only thing that I have found that overpowers the banana flavor is peanut butter. Applesauce is also easier to always have on hand. One of the single serving containers is ALMOST ½ cup so works to substitute for 2 eggs. I always have a big jug of applesauce in the fridge as I use it often. I am also now using rice flour when I need a more dry egg substitute. It does not have an aftertaste like I can detect with cornstarch in baked goods.

  13. Robert

    I have a question about substituting applesauce or bananas for eggs in my cake recipes. I’m working on offering vegan versions of my cupcakes to customers and was curious to know if I go with the bananas or the applesauce, will it make my cupcakes taste like bananas or apples? I’m asking cause I’m trying to avoid the fruits overpowering my cupcakes.

  14. varsha

    Thanks for giving these tips for vegetarians . I am new for baking and this tips built confidence in me for moving forward towards baking at home.

  15. Becky

    DK, This is a FANTASTIC list! I’ve never seen one so complete. I have it bookmarked and reference it all of the time. I hope you’ll consider adding The Vegg, which is a vegan yolk replacer and The Vegg Baking Mix, a vegan whole egg replacer for baking to it. I’ve been amazed by how well they work and their wide variety of uses. They even have an eggy taste. (Disclaimer; I am not associated with the company or it’s employees in any way. I just like the products!)

    Cindy, white chia seeds are readily available online and in the health food sections of some stores (look for salba). I have not found chia seeds of any variety to be more expensive than flax seeds but that may depend upon what part of the country you live in. Where I live (West Coast), they are very popular. I personally prefer to use them over flax because of their gelling ability and because they don’t have a strong taste, which can be distracting depending upon the other flavors in the recipe.

  16. Steph

    besides vegetable oil, will peanut oil do the same wonder as well?

  17. Bill

    Regarding white nougat I’m not sure how this would be made without egg white but I’m sure it can be since there are a number of vegan nougat products on the market.

  18. joe

    Can any of the above subs be used to make white nougat? If so which is the best? Tks

  19. rohit

    Hi, iam professionl baker, I wana use egg substitue..plz suggest me the best egg substitue..
    and also the way to use it..
    .

    If u are a professional baker, you must know better than anything I can suggest :) –DK

  20. Great job Therese!!! By making your pancakes how you did/eliminating dairy and eggs, you saved, per pancake, 20 calories, 26 grams of fat, and 49 mg of cholesterol!!! The Cleveland Clinic recommends people consume no more than 200 mg cholesterol per day, so you are really helping your family out!! Way to go!

  21. Therese

    Today I made pancakes using almond milk for cow’s milk and 2/3 of a cup of applesauce for 2 eggs. The kids are I were thoroughly impressed.
    Thanks!

  22. Generally I use things like arrowroot or cornstarch where I am making a flaky cookie and the egg binding is what is needed instead of the moisture, so it depends on the recipe you are using. If you do not need the moisture just use 2 tablespoons of the arrowroot. If you need moisture, too, you could use water or depending on the recipe you could add a dab of applesauce or pumpkin puree or zucchini puree etc.

  23. Jyoti

    How would one use the arrowroot powder? With water?

  24. Carole

    white chia seeds are called Salba and are available, check Internet

  25. I do see chia seeds in recipes in lieu of flax seed as the egg substitute. I think it is rarer, however, since chia seeds are more expensive and sometimes harder to find than flax seed. Also, they would be visible in a finished product unless you used white chia seeds, which I have never seen. I think the measurements for either flax or chia are the same.

  26. Bill

    If you’re sensitive to flax I believe that chia seeds can be use in the same way. If anyone know different…?

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
Chefinyou