The Best Substitutes For Eggs
Eggs do a lot in cooking and baking. They bind ingredients, add moisture, help food rise, and give structure. But if you are out of eggs, allergic, or avoiding them for other reasons, you can still make most recipes work. The key is matching the substitute to the role eggs play.
Here are seven useful egg replacements you can rely on for your next dish.
Aquafaba
Aquafaba is a liquid egg substitute made from liquid found in canned beans, and it mimics the properties of egg whites. Three tablespoons of aquafaba replace one whole egg, while two tablespoons replace one egg white.
It whips up into foams and meringues, making it ideal for airy recipes like mousses, macarons, or angel food cake.
Mayonnaise
Mayonnaise works as an egg substitute because it already contains eggs and oil. Two to three tablespoons can replace one egg in recipes like cakes, muffins, or some breads.
It will add the needed moisture and richness to your recipe. Because mayonnaise has flavor, it is best used in recipes where its taste blends well so it will not overpower the dish.
Silken Tofu
Blended silken tofu is a versatile egg substitute. A quarter cup replaces one egg, providing structure and creaminess without changing the flavor.
It works well in brownies, dense cakes, and even savory dishes like quiche. Tofu is rich in protein and makes for a filling, plant-based option.
Mashed Banana
Banana is an unexpected but effective replacement for eggs when baking. About half a mashed banana equals one egg. Mix with half a teaspoon of baking powder for the best results.
This swap adds moisture and sweetness, with a mild fruity flavor. This makes it best for items like pancakes, brownies, and banana bread.
Applesauce
Like mashed bananas, applesauce makes an unexpected but handy substitute for eggs in baked goods. Use a quarter cup of unsweetened applesauce to replace one egg.
It adds moisture and a hint of sweetness, which works well in muffins, cakes, and quick breads. Keep in mind it will not help food rise, so it's best in recipes that don’t need much lift.
Flaxseed Meal
Ground flaxseed mixed with water forms a gel that acts like an egg. Stir one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes before using.
Flaxseed meal is the best choice for hearty baked goods such as breads, cookies, and muffins. It adds a slightly nutty flavor along with extra fiber and omega-3 fats.
Egg Replacement
Powdered or liquid egg replacers are designed to copy the functions of eggs in baking. They are usually made from starch and leavening agents. Simply follow the package instructions to substitute.
These swaps work well in cookies, cakes, and breads, especially when you want consistent results without changing flavor or texture.
Eggs Aren't The Only Option
Eggs are important in many recipes, but they aren't the only option. Whether you need moisture, binding, or leavening, there is a substitute that can get the job done. From everyday items like bananas and mayonnaise to unique options like aquafaba, these alternatives let you keep cooking and baking when eggs aren't available or if you're looking for a plant-based option.