Substitute for Eggs

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Eggs are prevalent and loved by many individuals. They are typically used in baking and pastries, as most recipes need their inclusion. With all these benefits and uses, you can almost assume that there cannot be any matching substitute. Fortunately, you will not miss a substitute for eggs if you are looking for one. There are several of them present for people who avoid eggs. This article attempts to analyse all of these substitutes and more about eggs. Therefore, read on the text to gather meaningful insight. All of the egg substitutes present here are easily accessible in your local grocery.

Reasons Why You Might Need to Replace Eggs

Different people carry distinct reasons for abandoning eggs. Some do so due to dietary choices, while others are due to uncontrolled allergies. In essence, these are the two primary reasons why most individuals prefer not to consume eggs. Here is a brief explanation:

  • Due to The Vegan Diet

Vegans prefer not to consume any animal meat, including their products. For some, it is a matter of staying healthy, while for others, it is due to ethical reasons. Whichever the case, such people need a substitute for eggs.

  • Following Allergic Reactions

Some people cannot eat eggs due to the allergic reactions they bring on their bodies. In essence, eggs top the list of foods causing allergic reactions. This is most prevalent in infants and young children more than adults are.

However, most kids tend to outgrow these allergic reactions from three years old. Others start getting over these allergic reactions by the age of five years. Very few go the extent of sixteen years and above with the allergic problem. For this small percentage of individuals who do not get out of their egg intolerance, a substitute is essential.

Why Are Eggs Used in Baking?

Eggs hold a vital role when it comes to baking. Aside from contributing to the taste of pastries, they also contribute to the colour, structure, flavour and consistency of the baked product. Some of the other ways it contributes to proper baking include:

  • Leavening

Eggs trap air in the baking process. This is why you see food expanding during the baking process. The volume and airy texture that most baked foods have is out of the influence of eggs.

  • Binding

Putting together all the ingredients is otherwise cumbersome without the intervention of eggs. They help baked products to maintain their structure, hence, not falling off. Imagine a scenario where your cake falls off when you are eating. This is messy.

  • The Flavour and General Appearance

It goes without argument that eggs add to the flavour and appearance of baked goods. They carry the characters from other ingredients used in the baking process. This also helps the food to change colour and appearance when exposed to heat. The golden-brown appearance that you see on the final product is because of the eggs. Besides, this is also the reason why they taste so good.

  • Moisture

Eggs are watery. It is this liquid found in them that goes into other ingredients in your recipe. The absorbed liquid gives the entire mixture a bit of moisture.

15 Effective Substitutes for Eggs

At least every product on this planet has an alternative. Even players on a football match have substitutes to replace them when they can play no more. For one reason or the other, some people cannot use eggs. As you have read above, the most common reasons are allergic reactions and due to personal preferences. The following are some of the best substitutes for eggs:

  • 1. Soy Lecithin

This is a byproduct of soybean oil. It has the same binding properties that eggs own. In most cases, it is used in commercially baked goods, due to its ability to hold all the ingredients used together.

Apart from health food stores, you can get it online in powdered form. A 14g-tablespoon of this ingredient is similar to what one egg would do to your mixture.

  • 2. Gelatin

This fantastic substitute for eggs is a gelling agent. It is obtained from the collagen of cows and pigs, as it is an animal protein. In health food stores, supermarkets and online, you will get this product as an unflavored powder. A 9g-tablespoon of gelatin is the same representation of a full egg. When using it, combine with cold water and add two-30g tablespoons of hot water, until the mixture is frothy. The flavour of the product should be similar to what you get using an egg. However, the texture might differ slightly.

  • 3. Carbonated Water

Aside from adding moisture to your mixture, carbonated water is equally a fantastic leavening agent. The process of using carbonated water creates air bubble traps that make the mixture fluffy and light too. A one-fourth-60g cup of carbonated water has the same effect as one full egg. You can use this substitute for cupcakes, bread and other types of cakes.

  • 4. Nut butter

There are many nut butters to use as a substitute for eggs. Some of the best-known examples include cashew, almond butter and peanuts. Three-60g tablespoons of nut butter can replace a single egg.

Using nut butter may lead to a change in the flavour of your baked products. Therefore, it is advisable to use it in pancakes, cookies and brownies. For everything to mix accordingly, you will need to use the creamy variant as opposed to the chunky one.

  • 5. Aquafaba

When you cook legumes or beans, there is a liquid leftover. Aquafaba is the name given to this liquid and is an excellent substitute for eggs. This is equally an identical liquid to the one found in beans or canned chickpeas. The best part about using this liquid is the consistency it has, similar to that of a typical egg. Therefore, it is an ideal pick for most recipes. Three-45g tablespoons of Aquafaba equate one egg. It is the best choice to use in recipes that specifically need egg whites. Such include macaroons, nougat, marshmallows and meringues.

  • 6. Arrowroot Powder

Originating from South America, this tuber plant has immense starch content. It is sold as flour or powder. You can find it either in online stores or health stores. Two-18g tablespoons of arrowroot powder are equal to a single egg. You should combine this with three-45g tablespoons of water to form a smooth mixture.

  • 7. Yoghurt or Buttermilk

Who does not know yoghurt? It is a great treat and has positive bacteria that help the gut. Nonetheless, have you ever imagined using it in place of eggs? Well, if you have never thought about this, then you should probably give it a shot. The best type of yoghurt to use is the plain variant. This is to ensure your recipe or mixture’s flavour unharmed. The sweetened or flavoured yoghurts will transform your flavor into something you may not wish to have in the final mix. A one-fourth-60g cup of yoghurt is equivalent to a single egg. It works best for foods such as cakes, muffins and cupcakes.

Buttermilk applies the same way as yoghurt, even for the amount you use. Depending on your preferences, you can choose to use either product.

  • 8. Baking Soda and Vinegar

The replacement of one egg here comprises of a 7g teaspoon of baking soda combined with a 15g tablespoon of vinegar. The most known and used sources of vinegar include white distilled vinegar and apple cider vinegar. The mixture of baking soda and vinegar gives rise to a chemical reaction that produces water and carbon dioxide. This result enables baked products to become airy and light. It is ideal for loaves of bread, cupcakes and any other types of cakes.

  • 9. Tofu

In case you never knew the origin of tofu, then here it is – tofu is a condensed form of soymilk. Mostly, it is processed and pressed into solid blocks. Its texture depends on how much water content is present in the mixture. As more water goes out of the mix, the firmer, the composition of this substitute gets.

Silken tofu is the most appropriate variant to use in your mixture, as it is rich in water content and softer in texture. A one-fourth-60g cup of tofu replaces a single egg when baking. The other advantage of using silken tofu is that it is flavourless, which is something most substitutes should be. Besides, it makes baked products heavy and dense, and this is why it is ideal for use in cookies, brownies, cakes and loaves of bread.

  • 10. Commercial Egg Replacer

There are many of these replacers in the market. Most of them come from potato starch, leavening agents and tapioca starch. They do not affect the final flavour of the mixture, and this is why many bakers prefer using them. They are ideal for most baked products.

Some of the best brands to use include Ener-G, Organ and Bob’s, Red Mill. Most of these replacers are available in your local stores and online too. As much as every brand has its distinct instructions, you typically use 1½-10g teaspoons of the replacer with around two or three-30 or 45g tablespoons of warm water. This replaces one egg.

  • 11. Chia Seeds or Ground Flaxseeds

Both grains are tiny but very nutritious. They are especially rich in fibre, omega-3 fatty acids and other unique plant compounds. You can either buy ready-made seed meal from your local stores or opt to grind the seeds on your own.

A 7g tablespoon of ground flaxseeds or chia seeds combined with three-45g tablespoons of water represents a single egg. You need to mix until it is absorbed and is thick. This will make the baked products to attain density and heaviness. It will also give you a nuttier flavour. The best products where you can use this substitute include waffles, pancakes, loaves of bread, muffins and cookies.

  • 12. Mashed Banana

It seems that monkeys, but also human beings do love bananas. However, have you ever thought of using them in the place of eggs? Well, mashed bananas are a fantastic substitute for eggs. The only downside here is that the final product may have a banana-like flavour, though mild.

Other puree fruits that you can use instead of bananas include avocados and pumpkins. The good thing is that they do not twist the final flavour of the mixture. Remember, one-fourth-65g of puree replaces one egg. Baked products that employ puree tend to lack the browning effect, even though they are moist and dense. It is best suited for muffins, cakes, loaves of bread and brownies.

  • 13. Applesauce

Made from cooked apples, this is another impressive substitute for eggs. It is mostly sweetened with other spices such as cinnamon and nutmeg, to enhance the flavour. A one-fourth-65g cup of applesauce replaces an egg. As much as you have the option to sweeten your applesauce, it is better to use the unsweetened variant. However, if you must use the sweetened applesauce, make sure that the final mixture has a controlled level of sugar for regulation. You do not want your guests complaining about too much sugar when you can regulate the problem early enough.

  • 14. Condensed Milk

This is another impressive substitute for eggs. It is appropriate for specific baked goods such as cakes and cookies. Of course, you can attempt to use it in other mixtures, though you need to make sure that it combines seamlessly. In most cases, you will need ¼ a cup of condensed milk in place of a single egg.

  • 15. Lemon or Lime Juice

This substitute is appropriate, especially for those who lack vinegar. Therefore, it is a substitute for another alternative. 2 tablespoons of lime juice replace one egg. For recipes that require more than one egg, it is not advisable to use this substitute. This is because lemon or lime juice has a strong flavour and scent that may affect your final baked product.

The substitutes mentioned above are some of the best you can use in your mixture. You need to be cautious and ensure that you are using the right one for your baked products. Check whether the substitute matches the baked product you want before using in the mixture. Mostly, you will not have any troubles using these substitutes.



Wrapping up, you cannot denounce the fact that eggs have a considerable contribution and role in the baking process. They improve the flavour, colour, structure and consistency of baked products. However, not every person can consume eggs comfortably. Some have preferences and eggs are not included.

On the other hand, others have an allergic reaction that keeps them away from eating this commodity. For either reason, it is evident that they need alternatives to use in place of eggs. Nobody wants to miss all the baked goodies simply because they cannot eat eggs. Luckily, several foods work correctly in the place of eggs, as portrayed above. Some substitutes are ideal for dense and heavy baked products, while others are best suited for light and fluffy goods. Choose wisely, so that you have the best results.