Egg Substitutes: 15 Alternatives for Cooking and Baking

Eggs are a popular breakfast food, a protein-packed snack, and a common ingredient in baking, but not everyone can eat them. Egg substitutes include flaxseeds, bananas, egg replacer, and other foods.

Eggs are a popular breakfast food, a protein-packed snack, and a common ingredient in baking, but not everyone can eat them. Fortunately, there are plenty of alternatives you can use no matter what you're making in the kitchen.

Before you start replacing eggs in recipes, it's important to understand what eggs do. They influence the texture, taste, and appearance of foods by doing jobs such as:

• Emulsifying ingredients. Eggs are a natural emulsifier, which means they have molecules that stick to both water and oil. This stops mixtures like mayonnaise from separating.
• Binding ingredients together. Eggs are like edible glue. For example, egg wash is used to stick poppy seeds on bagels, and whole eggs are used to help meatballs and sausages hold their shape.
• Keeping food moist. The proteins in eggs lock in moisture, stopping baked goods from drying out in the oven and keeping them from going stale too quickly.
• Browning baked goods. Most baked items are golden brown thanks to a chemical reaction between the sugars and amino acids in eggs at high oven temperatures.

Egg allergies are the second most common food allergy in the United States. Although most people outgrow their allergy by age 16, not everyone does. An allergic reaction can include a rash, hives, diarrhea, vomiting, and life-threatening anaphylaxis.

Other people use egg alternatives to avoid excess cholesterol. Eggs have high levels of cholesterol, whereas options like bananas and chia seeds are naturally cholesterol-free.

People who follow vegan diets don't eat eggs, so they also have to find replacements.

Whatever your reason for avoiding eggs, there are substitutes that work for everyone. They include fruits, vegetables, and more interesting options, like aquafaba and agar powder.

1. Banana

Bananas work well in moist, dense recipes like muffins and brownies. Their high fiber content keeps food moist much like eggs would. The main thing to keep in mind is its distinct flavor — be prepared for a slight banana taste in whatever you add it to.

It's commonly suggested to substitute ¼ cup of mashed banana in place of one egg.

2. Aquafaba

Aquafaba is the leftover liquid from cooking legumes, such as chickpeas. You can use the liquid found in canned chickpeas or make it yourself. Aquafaba contributes to browning and emulsification, and it can be whipped just like egg whites, making it a great replacement in delicate recipes like meringues and macarons.

Try substituting 1 tablespoon of aquafaba per egg yolk, 2 tablespoons per egg white, and 3 tablespoons per whole egg.

3. Applesauce

Applesauce works well in sweet treats, like waffles and brownies. It helps bind ingredients, potentially due to its fiber content. 

When using applesauce as an egg substitute, make sure you opt for unsweetened applesauce. If you get a sweetened or flavored variety instead, it will change the flavor of the recipe. You may also have to adjust the amounts of other sweeteners to compensate.

It's common to use ¼ cup of applesauce to replace an egg.

4. Avocado

Avocados are smooth and creamy, so they add moisture to batter. They also act as a binding agent. They work well in brownies and can be used in savory dishes like fritters.

Avocados have monounsaturated fats, which lower your levels of bad cholesterol as well as your risk of heart disease. Avocados also have potassium, an important mineral for blood pressure control, and vitamin K1.

You can replace each egg with around ¼ cup of mashed avocado.

5. Silken tofu

Tofu is made by curdling soy milk and pressing the proteins together. Silken tofu has a high water content, so it has a soft texture and falls apart instead of crumbling. It's best to use tofu in recipes that already have a raising agent. Otherwise, it can weigh down pastries. The proteins in tofu help to brown baked goods, just like eggs do.

One egg is equal to about ¼ cup of silken tofu. You can blend it for a smoother, more uniform texture.

6. Flaxseed

Flaxseed has a mild taste and works well in hearty recipes, like quick bread and bran muffins. It also has omega-3 fatty acids, which are important for your heart health, and lignans, which are linked to a lower risk of developing osteoporosis, heart disease, and breast cancer.

Grind your own whole flax seeds using a spice grinder, or buy flax meal. You can combine 1 tablespoon of flax meal with 3 tablespoons of water to create a “flax egg.” Let the mixture rest for 15 minutes to an hour. It will become sticky and gooey, much like egg whites.

The flax egg can be substituted for eggs at a 1:1 ratio. If you have a kitchen scale to measure it out more precisely, add 50 grams of the flax egg for each whole egg.

7. Chia seeds

Chia seeds are similar to flaxseed but have an even milder taste. They can be used in both sweet and savory recipes, including quick bread, cookies, and waffles. Chia seeds are full of fiber and protein. They also have antioxidants that help protect you against free radicals that contribute to cancer and other illnesses.

Combine 1 tablespoon of chia seeds and 3 tablespoons of water. Let the mixture sit for at least 5 minutes to thicken, then add it to a blender to create a smoother texture.

8. Yogurt

Plain yogurt has a subtle flavor, so it won't change the final taste of your food. Greek yogurt in particular reacts with baking soda to provide extra lift, making it a good egg substitute in cakes, cookies, and waffles.

Yogurt is a good source of protein, calcium, and vitamin B12, which can protect against heart disease. The probiotics found in yogurt also aid digestion.

It's common to use about ¼ cup of plain, unsweetened yogurt for each egg. You can use dairy-free yogurt for the same effect.

9. Carbonated water

Water adds moisture to batters and doughs, and carbonation helps to bind the ingredients together. The bubbles also prevent baked goods like brownies and bread from becoming too dense.

To replace an egg, try using ¼ cup of carbonated water in your recipe.

10. Nut butter

The natural oils in nut butter add moisture to your baking, and its smooth texture acts as a binding agent. Peanut butter, cashew butter, and almond butter can all work. Just make sure you choose the creamy version and not the chunky one.

One egg is believed to be equal to around 3 tablespoons of nut butter.

11. Arrowroot powder

Arrowroot powder is a type of starch that comes from the roots of the tropical arrowroot plant. It’s a natural thickener and has a neutral flavor, so it won't affect the flavor of your cooking. It can be used in anything from salad dressings to brownie batter.

Combine 2 tablespoons of arrowroot powder and 3 tablespoons of water to replace an egg.

12. Xanthan gum

Similar to arrowroot powder, xanthan gum is a natural thickener and binds ingredients together. It does not have a taste, but it can alter the texture of foods. Too much xanthan gum can make foods gummy or sticky, so use it in recipes that don't need a lot of eggs.

Use 1 teaspoon of xanthan gum to replace each egg.

13. Agar agar powder

Agar agar powder is a plant-based version of gelatin that comes from seaweed. It has no odor, taste, or color. It's good for recipes that don’t need a lot of lift, like meatballs, pancakes, and fritters.

To replace an egg, use 1 teaspoon of agar agar powder dissolved into 1 tablespoon of warm water.

14. Pumpkin puree

Unsweetened pumpkin doesn't have a strong flavor. This means that it's easy to sneak pumpkin puree into sweet treats like brownies and cookies. If you use fresh pumpkin, you'll need to cook it for a long time to make it soft and easy to mash in order to avoid altering the texture of your recipe.

Pumpkin has carotenoids, which give it the classic orange color and fight free radicals. Pumpkin is also full of vitamin A, fiber, and potassium.

It's common to replace one egg with ¼ cup of pumpkin puree.

15. Egg replacer

Vegan egg replacements can also be bought in stores. They're shelf stable and designed to work in many cooking and baking recipes. Although they don't whip up like actual egg whites or aquafaba, some egg replacers can even be scrambled.

Egg replacers are a combination of many ingredients, including wheat gluten, soy flour, and cream of tartar. If you have an allergy or are looking to avoid specific ingredients, read the ingredient list carefully before purchasing.

Not everyone can eat eggs, but simply leaving them out of a recipe is usually not an option. Instead, you can use one of these egg alternatives.

Some replacements work best in savory dishes, and others are better in sweet treats. Some should be used in dense, moist foods, and others work well in fluffy pastries. With a little experimenting, you'll figure out what works best for your recipes.