Eggs play a key role in baking and cooking by binding ingredients, adding moisture, and providing structure. But, if you’re dealing with an egg allergy, bummed about the high price of eggs, following a vegan diet, or just ran out of eggs, there are plenty of easy substitutions!
This guide by Passion for Savings explores the best egg substitutions using common pantry ingredients and explains how each substitute works so you can find the best option for your recipe. Of course, there are some other ones out there, but these are ones you’re MOST likely to have already on hand, which makes it practical!
Why Use Egg Substitutions?
There are several reasons you might need an egg alternative, including:
- Dietary restrictions- vegan, vegetarian, or religious dietary rules
- Food allergies or sensitivities
- Health reasons– If you’re focusing on lowering your cholesterol
- Ingredient shortages- you ran out of eggs!
Luckily, many egg substitutes mimic the function of eggs while keeping your recipes intact.
The Best Egg Substitutes for Baking & Cooking
Each alternative has its own benefits depending on what you’re making. Here’s a breakdown of the best egg substitutes and when to use them.
1. Ground Flaxseed (1 tbsp ground flax + 3 tbsp water = 1 egg)
1. Best for: Muffins, pancakes, cookies, dense breads
Why it works: Flaxseeds form a gel-like consistency when mixed with water, mimicking eggs’ binding properties. This is often called a flax egg.
Pro Tip: Let the flax mixture sit for 5-10 minutes before adding it to your recipe.
2. Buttermilk (¼ cup = 1 egg)
2. Buttermilk (¼ cup = 1 egg)Best for: Pancakes, waffles, muffins, cakes
Why it works: Buttermilk provides moisture and a slight tangy flavor that enhances baked goods.
Pro Tip: No buttermilk? Make your own by mixing 1 tbsp vinegar or lemon juice with 1 cup milk, then letting it sit for 5 minutes.
3. Applesauce (¼ cup = 1 egg)
Best for: Cakes, muffins, quick breads
Why it works: Applesauce adds moisture and acts as a mild binder. Opt for unsweetened applesauce to avoid excess sugar.
Pro Tip: If using sweetened applesauce, slightly reduce the sugar in your recipe.
4. Mashed Banana (½ cup = 1 egg)
4. Mashed Banana (½ cup = 1 egg)Best for: Brownies, pancakes, muffins
Why it works: Bananas add natural sweetness and moisture, though they may slightly alter the flavor of your recipe.
Pro Tip: Use ripe but not overripe bananas for a more neutral flavor.
5. Silken Tofu (¼ cup = 1 egg)
Best for: Cheesecakes, brownies, dense cakes
Why it works: Blended silken tofu creates a creamy texture that binds ingredients without affecting the flavor.
Pro Tip: Blend tofu until smooth before adding to the batter to prevent lumps.
6. Yogurt (4 tbsp = 1 egg)
Best for: Cakes, muffins, bread
Why it works: Yogurt provides moisture and richness, making it an excellent substitute in baked goods. Use plain, unsweetened yogurt for best results.
Pro Tip: Greek yogurt has a thicker texture that works well in denser baked goods.
7. Condensed Milk (4 tbsp = 1 egg)
Best for: Puddings, cakes, custards
Why it works: The thick consistency of condensed milk helps bind and add moisture. Use coconut condensed milk for a dairy-free option.
Pro Tip: Reduce sugar in your recipe slightly if using sweetened condensed milk.
Which Egg Substitute is Best for Your Recipe?
Not all egg substitutes work the same way in every dish! We’d hate for you to try one and have it not turn out as well as it possibly can. So, be SURE to use this quick list for the best results!
- For Cakes & Muffins: Applesauce, Yogurt, Mashed Banana
- For Cookies & Brownies: Flaxseed, Silken Tofu, Mashed Banana
- For Pancakes & Waffles: Buttermilk, Flaxseed, Yogurt
- For Bread & Other Dense Bakes: Flaxseed, Silken Tofu
- For Custards & Puddings: Condensed Milk, Silken Tofu
FAQs About Egg Substitutes
1. Can I Use Oil Instead of Eggs?
Yes! For moist baked goods like brownies or cakes, you can replace one egg with ¼ cup vegetable oil. However, this won’t work for recipes that need structure, like bread or cookies.
2. Do Egg Substitutes Change Baking Time?
Sometimes. Recipes using fruit-based substitutes (banana, applesauce) may need a few extra minutes since they add moisture. Always check for doneness with a toothpick.
3. Can I Use Vinegar and Baking Soda as an Egg Replacement?
Yes! Mix 1 tbsp vinegar (apple cider or white) with 1 tsp baking soda to replace one egg. This method works well for light, fluffy cakes and muffins.
4. Which Egg Substitute Has the Most Neutral Flavor?
Yogurt, Silken tofu, and buttermilk won’t affect the taste of your baked goods. (Buttermilk is my personal favorite to use!)
5. What’s the Best Vegan Egg Substitute?
The best vegan-friendly options include:
- Flaxseeds
- Applesauce
- Mashed banana
- Silken tofu
Choosing the Right Egg Substitute
Finding the best egg replacement depends on your recipe type, dietary needs, and available ingredients. So, whether you’re using applesauce for moisture, flaxseeds for binding, or yogurt for texture, these egg substitutions ensure your baked goods turn out delicious and egg-free.
Next time you run out of eggs or need a vegan alternative, just refer to this guide for fail-proof egg substitutes that work in every recipe!
