Replacing eggs in recipes doesn’t have to be difficult or confusing! But it’s important to know which egg substitutes are best for which purpose. This guide for home cooks will help you get great results for vegan recipes, egg-free baking, and plant-based eating.
If you’re looking for the best egg substitutes, you’ve come to the right place! Whether it’s for dietary restrictions (like an egg allergy), personal preferences, or the high cost or unavailability of eggs, replacing eggs in recipes can yield great results without sacrificing quality, taste, or texture.
Use this list to jump ahead or browse by category depending on which type of recipe you’re trying to find an egg replacement for.
What’s Included In This Post
First, let’s cover the basics of why eggs are used in certain recipes in the first place. Then, you’ll have a better idea of what to use when you don’t include them.
The Role of Eggs in Cooking and Baking
Cooking with eggs provides valuable nutrients, including protein, fat, and key vitamins and minerals. Learn more about egg nutrition in this post.
The combination of protein + fat helps you feel full and satisfied. That’s why I always recommend including the yolks for scrambled eggs, hashes, frittatas, and other egg-based dishes. Replacing eggs in these recipes can be tricky, since the eggs also provide volume and bulk. In other recipes, like hollandaise sauce or traditional Caesar salad dressing, the fat from egg yolks gives it the signature rich and creamy texture.
Likewise, eggs are an important ingredient for many baking recipes. The fat and protein, as well as moisture, from eggs play a key role:
- Binding: This is what holds the batter or dough together. When baking cookies, quick breads (like banana bread or muffins), cakes, and other pastries, they need something to give them their structure and bind ingredients together.
- Texture: Eggs act as a leavening agent. Similar to steam, yeast, or baking powder, whisking or mixing eggs creates a foamy texture to trap air. Think of meringues, angel food cakes, or savory souffles.
- Structure: Eggs help support the shape of bread and rolls, along with the gluten that’s developed during the kneading or mixing process.
- Emulsification: The fat from egg yolks helps mix ingredients that don’t typically mix easily (think oil and water). Fat carries flavor, helps with the absorption of fat-soluble vitamins, and adds richness and mouthfeel.
- Browning and Color: During baking or cooking, the protein in eggs undergoes a reaction that causes browning and adds color. That’s why you notice browning around the edges or on the bottom of baked goods, or why some recipes recommend brushing an egg wash on top before baking.
When you’re replacing eggs in recipes, you need to think about which characteristics matter the most. Flavor, texture, structure, and nutrition are all important considerations.
Even the best egg substitute won’t be an exact replacement. But this list will provide plenty of options to help you get the best results with cooking or baking without eggs.
Why Replace Eggs in Recipes?
Eggs are such a staple ingredient, so why try to cook or bake without them?
Well, there are plenty of perfectly valid reasons. First, egg allergies are a serious concern. Eggs are one of the “Big 9” allergens, or the most common foods people are allergic to. According to the Cleveland Clinic, about 2% of children are allergic to eggs. While young children might outgrow the allergy, or be able to tolerate cooked eggs, some people need to or choose to avoid them altogether.
Another big reason to avoid eggs is if you’re following a strictly vegan or 100% plant-based diet. Whether they’re chicken eggs or from another bird, eggs are an animal product and are not included in vegan diets. Unlike an allergy, avoiding eggs for this reason is voluntary. But it usually aligns with important personal values and beliefs. And thanks to vegan chefs, bakers, and home cooks, we now have much more insight into how replacing eggs in recipes can be done.
Finally, you might not want to avoid eggs but not have a choice. Eggs might not be available in your grocery store due to supply chain issues or other causes of an egg shortage. Egg prices can also be a limiting factor. If eggs are out of your price range, there are plenty of common and affordable foods that make a great egg alternative.
Egg Substitutes for Baking
Eggs are one of the most common ingredients in baking recipes. They can be tricky to replace, and not every replacement works in every type of recipe.
- Flaxseed egg (AKA, “flax egg”): This is one of the most popular swaps for good reason! Ground flaxseeds, mixed with water, perform well in lots of baking recipes. The ratios can vary slightly based on recipes for quickbreads, muffins, etc. so adjust accordingly. And be sure to use ground flax vs. whole flaxseeds, which will not absorb enough moisture to form a gel that replicates an egg.
- Mashed bananas or applesauce: Both options are ideal for brownies, cookies, or quickbreads. The fruity flavors (especially from ripe bananas) usually complement your other ingredients and they add essential moisture. However, they don’t work as well for cake recipes or bread recipes, which need more protein for structure.
- Silken tofu: Use 1/4 cup of silken tofu to replace each egg in brownies, cupcakes, cookies, and more.
- Buttermilk, yogurt, or kefir (fermented milk product): All three options can provide protein and moisture. Your baked good might have a more creamy texture with a slightly tangy flavor. Ratios will vary by recipe, but generally you can use 1/4 cup to replace one egg.
And for some recipes, like certain types of cookies, you might not need an egg replacement at all. My Eggless Chocolate Chip Cookies make other adjustments to get a deliciously chewy cookie.
Aquafaba As An Egg Replacement
Aquafaba is the byproduct of canned chickpeas. It’s a viscous, briny liquid that can be used as an egg white substitute.
It’s most commonly used in recipes that call specifically for egg whites vs. whole eggs. Examples include vegan meringues, marshmallows, or buttercream recipes, as well as cocktails or mocktails that use egg whites to create foam and thickness. Compared to other options on this list of egg substitutes, this one has more limited applications.
As a general rule, three tablespoons of aquafaba equals one large egg. Drain a can of chickpeas over a bowl for easy access and measuring.
Street Smart Nutrition: If you try this option, don’t let the chickpeas go to waste! Chickpeas provide plant-based protein, fiber, and more so add them to recipes like Easy Vegan Chickpea Noodle Soup, Lemony Couscous Salad, or Beans and Greens Pasta Salad.
Egg Substitutes for Pancakes and Waffles
It can take some trial and error to find the best option for replacing eggs in recipes. With pancakes and waffles, the leavening properties are key. You’ll need to adjust the amount of baking powder and baking soda depending on which egg alternative you use.
- Flax egg: Similar to baking, ground flaxseed mixed with water makes a suitable substitute for eggs.
- Buttermilk: The acidity of buttermilk acts as the leavening agent, adding the desired fluffiness to pancake and waffle batters.
- Peanut butter or nut butters: These options provide a dense, creamy texture. If you enjoy the nutty flavor, use 2 1/2 to 3 tablespoons for each egg.
Egg Substitutes for Scrambled Eggs or Omelets
Here are some of the most popular egg substitutes for breakfast dishes:
- Tofu scramble: Tofu is a great substitute for eggs because it provides plant-based protein and adds plenty of volume. Firm tofu has a similar texture to fully cooked eggs, but you can use soft tofu if you prefer a softer scramble (just avoid silken tofu, which will not hold its shape). Break apart the block of tofu as if you are browning meat. Tofu can be bland, but this means it’s a versatile option to pair with your favorite seasonings.
- Chickpea flour: This gluten-free flour has a slightly savory flavor and can be used for omelets, egg-based breakfast casseroles, or frittatas. Follow package instructions to mix with water, adding your favorite seasonings or spices before cooking.
- Vegan egg products: Options like Just Egg are specifically formulated to be a fully plant-based, vegan egg replacement. A commercial egg replacement product is more highly processed (which isn’t necessarily a bad thing!) but will most closely replicate the texture and flavor of eggs.
Replacing Eggs in Mixed Dishes, Casseroles, and Meatballs
Binding is one of the most important things for making meatloaf, meatballs, or casseroles. You don’t want them falling apart the moment you touch them!
The protein in eggs coagulates and solidifies as they cook, which holds everything together. They also contribute moisture to keep lean proteins like ground turkey or ground chicken from drying out. When looking for an egg substitute, keep this in mind. Here are a few reliable options:
- Breadcrumbs or oats: These work well in meatballs and meatloaf recipes because they absorb moisture and serve as a binding agent. They have a neutral flavor. However, be careful not to overmix. Otherwise, you’ll get a dense, gummy texture in the final product.
- Scoop of mashed potatoes or pumpkin puree: Try these egg alternatives with forgiving recipes like meatloaf or meatballs. Start with 2-3 tablespoons to avoid an overly wet mixture that won’t hold its shape. This is best for savory recipes where the flavor won’t clash with other ingredients or seasonings.
- Chia seeds or flax egg: Similar to breadcrumbs, chia seeds and ground flax absorb moisture and expand to form a gel-like texture that helps bind ingredients.
To use chia seeds, use one tablespoon of chia seeds + 3 tablespoons of water for each egg you need to replace.
First, grind the chia seeds in a blender or food processor. This step is optional, but grinding them into a powder first helps get a smoothie texture without the signature look or feel of chia seeds. Mix the chia seeds with water and wait 5-10 minutes. It will form a gel-like consistency similar to an egg. You can then use it as an egg replacement in your recipe.
Egg Substitute FAQs
Can I use liquid egg whites?
In many cases, yes, liquid egg whites can be an excellent substitute for whole eggs. Liquid egg whites work well for savory egg dishes or as a binding agent in meatloaf or meatballs. For baking, the texture may be slightly different. And if your recipe calls for “stiff peaks” they may take longer to whip due to the pasteurization process (a very important food safety measure).
Be aware that liquid egg whites are different than powdered egg white protein. While this option could be used for baking, it’s more commonly added to protein shakes, smoothies, or mixed dishes like oatmeal to boost the protein content.
Can I use dehydrated eggs or powdered eggs?
Yes, dehydrated eggs are surprisingly good! They’re a popular option for backpacking, camping, or emergency preparedness kits. We love them as an egg substitute when we’re in the backcountry, with Mountain House pouches being one of our favorite options. These may or may not available in grocery stores, so if you like this option, plan to stock up with online shopping.
For replacing eggs in recipes at home, be sure to follow the instructions closely. Adding the right amount of water will get you the best results.
For baking, look for freeze-dried whole egg powder or egg white powder. Although not necessarily cheaper than fresh eggs, they are shelf-stable in resealable pouches. They work well in various baked goods, and can be a good replacement for eggs if you aren’t following a vegan diet.
While there might not be a good option to replace hard-boiled eggs, you can get pretty close for just about everything else. I hope this guide was helpful for learning more about egg-free cooking and baking.
Feel free to comment below if you’ve experimented with any of these options and gotten good results. Other readers would love to hear about your experience!
And as always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
