What Can You Use as an Egg Substitute?

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Today it’s all about what you can use as an egg substitute. Eggs are one of the healthiest foods on the planet and can be prepared and enjoyed in dishes in so many different ways. When it comes to baking, nearly every recipe calls for them.

But what happens if you’re allergic to them, or you go to open the refrigerator door, only to discover that you’re fresh out? Keep reading to discover what you can use as an egg substitute. 

These are my favorite Measuring Spoons, I always say, buy right the first time.

What Can You Use as an Egg Substitute?

Is there anything that you can substitute in the meantime that’s already in your kitchen? Fortunately, there is! Here are several substitutes that you can use in the place of eggs, that will still give you the same texture and consistency that you desire. Be warned! Some of them are sure to surprise you.  

Applesauce

What Can You Use as an Egg Substitute?

Let’s just go ahead and get an unusual one out of the way, shall we? Applesauce is a fruit puree that works surprisingly well as an egg substitute.

For better results,  you should use unsweetened applesauce, instead of sweetened or flavored applesauce, that adds too much sugar. Use ¼ cup of applesauce for every egg that you need to use in a recipe. 

Arrowroot Powder 

Arrowroot powder is a starchy substance that looks similar to corn starch and will also work as an egg replacement. Add a mixture of 2 tablespoons of arrowroot powder, along with 3 tablespoons of water, for every egg that you are replacing. Arrowroot Powder

Aquafaba

Aquafaba is probably one you’ve never heard of, but there’s a good chance that you still have it in your home. It’s the leftover liquid that you find in a can of beans.

Many people that use this as an egg substitute prefer to use garbanzo beans. Perhaps you’re worrying that there will be bean flavoring mixed in with the sweet baked goods that you’re trying to make?

Three tablespoons of Aquafaba is equivalent to one whole egg. Two tablespoons are equivalent to one egg white. (Fear not! After it’s cooked the flavoring will disappear. 

Buttermilk or Yogurt 

What Can You Use as an Egg Substitute?

Buttermilk and yogurt are both ingredients that can substitute in the place of an egg. Just use 1/4 cup of buttermilk or yogurt for every egg that you need. It’s best to use plain yogurt so that you aren’t altering the flavor by using sweetened varieties.  

Carbonated Water

A great leavening agent that will add instant moisture to a baking recipe, carbonated water has come to your rescue. It works great to create light and fluffy results, especially in recipes that include quick cakes, cakes, and cupcakes.

For every egg that you need, use 1/4 cup of carbonated water.

Chia Seed or Ground Chia Seed

3 tablespoons boiling water plus 1 tablespoon Chia seed or 2 teaspoons ground Chia seed. Mix together and let sit 15 minutes. This equals one egg.

Gelatin

What Can You Use as an Egg Substitute?

Another unusual ingredient, but just as effective, gelatin also works as a substitute for eggs. It’s an animal product derived from cows and pigs, so vegans may want to steer clear. Unflavored Gelatin

Be sure that you use unflavored gelatin powder instead of ones with flavoring. For each egg that you need, use a mixture of 1 tablespoon of gelatin and one tablespoon of water. The only difference is you may notice a slightly stiffer texture.   

Ground Flaxseed

What Can You Use as an Egg Substitute?

Ground flaxseed works great when making pancakes, muffins, and delicious brownies. Just be aware that using too much can add a nutty flavor that may not be all that desirable.

Use 1 tablespoon of ground flaxseed for every egg that a recipe is calling for.  Ground Flaxseed

Mashed Banana

What Can You Use as an Egg Substitute?

Mashed banana is another popular method that can replace eggs in a recipe.

Just be aware that your finished product may have a slight banana taste to it, but if your banana nut bread recipe is calling for egg whites, a little more banana flavor will never hurt.

For every egg that your recipe is calling for, use 1/4 cup of mashed banana, that should do the trick. 

Mashed Potatoes

Mashed Potatoes

This substitute might leave room for skepticism, but you’d be surprised. Mashed potatoes provide the texture and instant moisture that’s similar to that of an egg.

If you’ve already added butter or cream in order to mash them, be aware that it’s no longer considered vegan. For each egg that a recipe calls for, use 1/4 cup of mashed potatoes, or 2 tablespoons of instant mashed potatoes that have been rehydrated. 

Nut Butter

Nut butter contains healthy fats, similar to eggs. They actually mix other ingredients together just as effectively as eggs do, but remember that they have a stronger flavor. Use 3 tablespoons of nut butter (non-crunchy) for every egg that you’ll need.  Almond Butter

Silken Tofu 

Silken tofu adds the thick texture that you’re looking for when you go to prepare your favorite brownie or chocolate pie recipe. For every egg that your recipe calls for, use ¼ cup of whipped or mashed silken tofu.  

Soy Lecithin 

Soy lecithin is a byproduct of soybean oil, working great to hold all your baking ingredients together. You can also find soy lecithin in a powder form at most health food stores. All you’ll need is one tablespoon of soy lecithin in the place of one egg. Soy Lecithin

Vegetable Oil, Water, and Baking Powder

Another egg substitute that will work just as effectively, is using vegetable oil, water, and baking powder. For each egg that a recipe calls for, you’ll combine 2 tablespoons of water, 1 tablespoon of vegetable oil, and 2 teaspoons of baking powder.

Just keep in mind that if a baking recipe calls for 3 or more eggs, using this substitute will have an end result that’s very oily. 

Vinegar and Baking Soda

Vinegar and Soda

When using one teaspoon of baking soda and one tablespoon of vinegar in the place of one egg, you’ll have great results with baked goods such as bread, cakes, and cupcakes. It will bring that light and airy consistency that makes baking recipes even better. PRINTABLE:

Final Word

Eggs provide the structure, texture, and consistency that every baking recipe needs. But if eggs are no longer an option, fortunately, it’s not the end of the world.

Using these egg substitutes will provide you with the same desired results, as though you were using an egg. Were you surprised at any of these egg substitutes that you could use? 

Do you have a number of them already tucked away in your kitchen? Keep prepping my friends. May God bless this world, Linda

Dinner Rolls by Linda

Copyright Images: Eggs Depositphotos_43348033_s-2019, Applesauce Depositphotos_41993527_s-2019, Milk Depositphotos_59509293_s-2019, Mashed Bananas Depositphotos_161034840_s-2019, Flaxseed Depositphotos_184946864_s-2019, Gelatin Depositphotos_99221548_s-2019, Vinegar & Soda Depositphotos_310209286_s-2019, Mashed Potatoes Depositphotos_221009298_s-2019

18 thoughts on “What Can You Use as an Egg Substitute?

  • March 22, 2020 at 7:25 am
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    Linda,
    Thanks so much. My wife who is gluten intolerant has to bake much of her bread and such. She also cannot have chicken eggs although she can have duck eggs. However, duck eggs are hard to acquire at times. So, her baking falters when she has no duck eggs. This article should alleviate those problems for her. Thanks again.

    Reply
    • March 22, 2020 at 7:48 am
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      Hi Harry, oh I hope this helps her! It’s interesting she can have duck eggs compared to chicken eggs. This comment may help others, thanks for sharing! Stay well, Linda

      Reply
  • March 22, 2020 at 9:13 am
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    Good morning thank you for your informative post.
    I have found several recipes with mayonnaise, pumpkin and chia seed.
    I think I’ve made a cake with mayonnaise before and that’s pretty delicious.
    I have not personally used pumpkin or chia seed. But I have ate pumpkin from other’s baking. I believe that chia seed acts similar to flax seed and that people recommend chia for quick breads.
    The depression era cake is so good – you don’t even miss the egg or butter. It only asks for coco powder, vinegar, oil, baking powder, salt and flour.
    I also love the simplicity of the recipe circulating for yeast free buns. It uses mayonnaise, baking powder, salt and flour.
    I also saw a recipe for a depression era spice cake using tomato soup. But I have not tried it.
    God bless us all
    Thank you again for the information and take care everyone

    Reply
    • March 22, 2020 at 10:06 am
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      Hi Nikki, oh my gosh, some of your recipes sound familiar. The mayonnaise cake for sure!! We may all be digging out grandmas cookbooks or 3 by 5-inch cards. Stay well, Linda

      Reply
  • March 22, 2020 at 10:41 am
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    Here’s one from Nutiva that I got in an email:

    3T. + 1T. Chia seed.
    Mix together and let sit 15 minutes.
    Equals one egg.

    Reply
    • March 22, 2020 at 11:02 am
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      Hi Janet, I wrote this article because people cannot get eggs here in Southern Utah unless of course, you have chickens. Thanks for the tip on the Chia Seed. Stay well, my friend! Linda

      Reply
    • March 22, 2020 at 11:04 am
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      Is it 3 tablespoons of water plus 1 tablespoon of chia seeds? or visa versa?

      Reply
      • March 22, 2020 at 11:09 am
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        Hi Katieo, I just added it to the post: 3 tablespoons boiling water plus 1 tablespoon Chia seed or 2 teaspoons ground Chia seed. Mix together and let sit 15 minutes. This equals one egg. Linda

        Reply
        • March 22, 2020 at 12:18 pm
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          Thank you Linda. Appreciate it. I have chia seeds in the pantry, been putting them on salads, etc.

          Reply
  • March 22, 2020 at 11:12 am
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    Thank you so much for all the substitutions. My question is how much aquafaba would you use in the substitution per egg ?

    Reply
    • March 22, 2020 at 11:48 am
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      Hi Judy, sometimes I get typing at midnight or later before my post goes “live” and I forget something. Thank you for the reminder, I just added it to the post. Three tablespoons of Aquafaba is equivalent to one whole egg. Two tablespoons are equivalent to one egg white. Thanks again, Linda

      Reply
  • March 22, 2020 at 11:43 am
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    For baking you can use a slightly rounded tablespoon of soy flour & a tablespoon of water per egg called for.

    Reply
    • March 22, 2020 at 11:48 am
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      Hi Boo, I love getting all these ideas!!! Thank you so much!! Linda

      Reply
  • March 25, 2020 at 12:58 pm
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    Revisiting this post. It would be great if you could work up a printable chart. Love the information.

    Reply
    • March 29, 2020 at 6:30 am
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      Hi Leanne, you asked me and I thought it was a great idea! I’m so glad you did! Linda

      Reply

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