5 Effective Egg Substitutes for Cooking and Baking
All of these options are vegan, so if you’re baking for someone with an egg allergy or dietary restriction, or have simply run out of eggs, you’re in luck.
We’ve all been there: you’re in the middle of baking a birthday cake or batch of pancakes only to realize you’re out of one non-negotiable ingredient: eggs. Without them, your batter won’t bind together, your pancakes will fall flat, and all of the above will lack structure and moisture. Save yourself from an unnecessary extra trip to the grocery store—or worse, a mid-mixing meltdown—and try one of these easy, effective egg replacements instead.
You have a few solid options here: applesauce, mashed bananas, ripe avocados, and pumpkin puree. Baked goods made with fruit purees in place of eggs will be super moist and dense, but may reveal some of the sweet flavor of the fruit you choose. If you’re looking for a more neutral-tasting replacement, choose apples, avocado, or pumpkin—banana will lend a stronger flavor to your final product. As a rule of thumb, use unsweetened versions of fruit purees (like unsweetened applesauce) and sub in a quarter-cup of puree for every egg. This substitution works best in cakes, quick breads, muffins, and brownies.
Ground chia or flaxseed.
If you have either of these omega-3 rich seeds on hand at home, you can use them in place of eggs. Grind the flax or chia in a food processor until it forms a meal, then whisk one tablespoon with three tablespoons of water until it forms a thick, uniform paste. This will replace one egg in your recipe. Chia and flax will each lend a nutty flavor and dense/heavy texture to baked goods, so opt for this egg replacement with non-delicate quick breads and desserts, like waffles, pancakes, muffins, breads, and cookies.
Silken tofu is tofu that has a slightly higher water content, which makes it lighter and creamier in consistency than firmer forms of tofu. It also has almost no flavor. Nonetheless, tofu adds a denser texture to baked goods, so it’s also best-served in desserts that aren’t meant to be airy: brownies, breads, cookies, and quick breads. Substitute a quarter-cup of pureed tofu for each egg.
Baking soda with vinegar.
Here's an option that you can use in desserts meant to be light and delicate, like cakes and cupcakes. Simply stir one teaspoon of baking soda with one tablespoon of vinegar for each egg in the recipe. The resulting chemical reaction will produce carbon dioxide and water (hence airiness).
My personal favorite: aquafaba. This is a fancy term for the liquid that’s left behind when you cook beans or legumes, or that thick watery fluid in your can of chickpeas. It has a similar texture to egg whites and whips up nearly as well. Use three tablespoons to replace one egg when making meringue, macaroons, or angel food cake.