Eggs are an incredibly versatile ingredient in cooking both sweet and savory foods. But at $10 a carton in some cities, the cost of eggs is just too damn high. Some people – vegans, folks with allergies, etc – have known how to replace eggs with other things in their recipes for a long time. It’s time for the rest of us to learn some of those tricks.
I’ve gathered 19 different things to substitute for eggs in recipes: bananas, applesauce, yogurt, nut butters, tofu, aquafaba, baking powder, baking soda, vinegar, carbonated water, buttermilk, soy protein powder, cornstarch, arrowroot powder, tapioca starch, chia seeds, flax seeds, agar-agar, and mustard.
To swap out eggs for other ingredients and still get the best possible results, here are some general egg replacement tips to keep in mind:
1. Consider the function of the eggs in the recipe: are they binding, adding moisture, leavening, providing structure? When choosing an egg substitute, it’s important to consider the function of the eggs in the recipe and choose a substitute that can mimic that function. More on this, below.
2. On average an egg is equal to 1/4 cup in volume in a recipe. Many egg substitutes call for 1/4 cup of the replacement substance in place of one egg.
3. Use a mix of substitutes: In some cases, using a combination of egg substitutes can be more effective than using a single substitute. For example, a recipe that calls for multiple eggs for leavening and moisture may benefit from using a combination of mashed bananas and baking powder.
To understand which of these many substitutes can work for you, figure out what job – or jobs – the eggs are doing in your recipe. Eggs are used for a wide range of culinary applications. Some of the most common functions of eggs in cooking include:
⁃ Binding: Eggs are often used as a binding agent in recipes such as meatballs, meatloaf, and casseroles. The proteins in the egg help hold ingredients together and keep them from falling apart during cooking.
⁃ Leavening: When beaten, eggs can trap air inside batters and doughs, making them light and fluffy. This is often used in recipes for cakes, muffins, and pancakes.
⁃ Moisture: The fat and moisture in the yolks can help keep baked goods moist and tender. This is especially true for recipes that call for a high proportion of egg yolks. Eggs can contribute to the overall texture, flavor, and moisture content of a wide range of dishes, from cakes and cookies to quiches and frittatas.
⁃ Thickening and texture: When eggs are heated, their proteins coagulate and thicken. This can be used to create custards, puddings, and sauces.
⁃ Emulsifying: Eggs are also used to create emulsions, which are mixtures of two liquids that don’t normally combine well. For example, egg yolks can be used to make mayonnaise, which is a stable emulsion of oil and vinegar.
How can you know what job the eggs are supposed to do in your recipe? The recipe’s other ingredients – or more specifically, the lack of them – are a clue.
• Are there no other liquids? The eggs are providing moisture.
• Is there no flour or, for meatballs, no breadcrumbs? The egg is for binding ingredients together.
• Are there no other leavening agents like baking soda or baking powder? The egg is working as a leavener.
With these key basics in mind, here are some specific egg swaps for the various “jobs” that eggs are doing in all your recipes. Ready – let’s dive in.
Binders. Eggs can serve as a culinary “glue” that helps hold many different ingredients together. Here are some good options for replacing eggs as a binder in recipes:
⁃ Mashed ripe bananas: A great substitute especially in cakes, muffins, and bread. Use 1/4 cup of mashed banana for each egg.
⁃ Unsweetened applesauce: Another good substitute in baking. Use 1/4 cup of applesauce for each egg.
⁃ Silken tofu: When pureed, silken tofu can be used in recipes that call for eggs, especially in recipes like quiches, custards, and cheesecake. Use 1/4 cup of pureed tofu for each egg.
⁃ Yogurt: Plain Greek yogurt replaces eggs in recipes that call for a creamy texture, such as in cakes, muffins, and quick bread. Use 1/4 cup of yogurt for each egg.
⁃ Aquafaba: Aquafaba is the liquid from a can of chickpeas. Its protein content is similar to that of egg whites, and it can be used as a substitute for eggs in many recipes that use egg whites, like meringues and macarons. Use 3 tablespoons of aquafaba for each egg.
⁃ Soy protein powder: for baked goods where there is already another leavening agent (such as baking soda or baking powder), this egg substitute works well for binding. For each egg use 3 tbsp soy protein powder and 1 tbsp water.
Some of these egg substitutes have flavors of their own, so you’ll want to choose a binding agent with that in mind. For making meatballs, yogurt or soy protein may be better egg substitutes, than mashed banana.
Moisture. Eggs can also act as a source of moisture in recipes, and there are several good substitutes that can be used to replace them:
⁃ Unsweetened Applesauce: Great substitute for eggs in recipes that require moisture, such as cakes, muffins, and quick bread. Use 1/4 cup of applesauce for each egg.
⁃ Mashed Banana: as with applesauce, mashed ripe bananas are good for recipes that require moisture. Use 1/4 cup of mashed banana for each egg.
⁃ Silken Tofu: Pureed silken tofu is a binder and a moisture agent, and swaps in for eggs in savory and thick recipes like quiches, custards, and cheesecake. Use 1/4 cup of pureed tofu for each egg.
⁃ Yogurt: A common source of moisture in baked goods recipes, yogurt can replace eggs in cakes, muffins, and quick bread. Use 1/4 cup of yogurt for each egg.
⁃ Buttermilk: Like yogurt, buttermilk is often used to add moisture and a tangy flavor in baked good to balance out sweetness. Use 1/4 cup of buttermilk for each egg. If you don’t have buttermilk, it’s easy to make; just add 1 – 2 tbsp of vinegar to 1 cup of milk, stir, and wait 5 minutes.
⁃ Nut Butters: Nut butters like almond butter or peanut butter can also be used as a source of moisture in recipes, especially in cookies and bars. Use 3 tablespoons of nut butter for each egg.
You’ll notice that many of the egg substitutes for binding and moisture are the same. This is why, in a multiple egg recipe, using a mix of substitutes is a good idea. In a blueberry muffin recipe that calls for 3 eggs, adding half a jar of almond butter instead will produce a batch of very dense, oily muffins. Not to mention being pretty uneconomical, as almonds aren’t cheap either.
Leaveners. In some baked goods eggs are leaveners, which means that they help to create a light, airy texture by incorporating air into the mixture. Here are some good substitutes for eggs when they act as a leavener in recipes:
⁃ Baking Powder, Water and Oil: Baking powder is a common leavening agent; the water and oil mimic the moisture and fat in the egg. This mix of three ingredients can be used as a substitute for eggs. For each egg use 1 tbsp baking powder, 1 1/2 tbsp water and 1 1/2 tbsp water.
⁃ Baking Soda and Vinegar: A mixture of baking soda and vinegar can be used as a substitute for eggs in recipes that call for leavening. Use 1 tbsp of baking soda mixed with 1 tbsp of white vinegar for each egg.
⁃ Carbonated Water: Carbonated water can lighten some baking recipes, especially pancakes and waffles. Use 1/4 cup of carbonated water for each egg. Once the batter is made, cook it right away, before the carbonation has a chance to dissipate.
⁃ Buttermilk: because buttermilk is acidic, it can react with baking soda to create carbon dioxide and help to leaven baked goods. Use 1/4 cup of buttermilk for each egg.
⁃ Yogurt: also acidic, plain yogurt can leaven recipes in a chemical reaction with another leavening agent. Use 1/4 cup of yogurt for each egg.
As a leavener, eggs add air to foods. So these substitutes can all function as leaveners too, in that when they react chemically with other things in the recipe, like salts or acids, they produce CO2, causing them to rise when baking, adding air and lightness.
Emulsifiers. In some recipes, eggs help to blend ingredients that would not normally mix well, such as oil and vinegar in a salad dressing. Here are some good substitutes for eggs when they act as an emulsifier in recipes:
⁃ Mustard: Dijon or whole-grain mustard can be used as an emulsifier in salad dressings or marinades. The mustard helps to keep the oil and vinegar mixture from separating. Use 1 tablespoon of mustard for each egg.
⁃ Aquafaba: Aquafaba, the chickpea liquid, can be used as an emulsifier in some recipes, such as mayonnaise or aioli. Use 3 tablespoons of aquafaba for each egg.
⁃ Agar Powder: Agar powder is a vegan gelatin substitute that can be used as an emulsifier in some recipes, such as in vegan mayonnaise or salad dressings. Use 1 tablespoon of agar powder for each egg.
Thickeners. Eggs help thicken custards, puddings, and sauces. Here are some good substitutes for eggs when they act as a thickener in recipes:
⁃ Cornstarch and Water: a common thickener that can be used as a substitute for eggs in recipes like puddings and custards. Use 2 tbsp of cornstarch and 3 tbsp water for every egg.
⁃ Arrowroot Powder and Water: another powdered thickening substitute for eggs, notable for sauces and gravies. Use 2 tbsp of arrowroot powder and 3 tbsp water for every egg.
⁃ Tapioca Starch: Tapioca starch is another good thickening agent that can be used as a substitute for eggs in recipes like puddings and custards. Use 1 tablespoon of tapioca starch for every egg.
⁃ Chia Seeds: Chia seeds can also be used as a substitute for eggs in recipes like puddings and custards. Mix 1 tablespoon of chia seeds with 3 tablespoons of water to replace one egg.
⁃ Flax seeds: unlike chia seeds, flax seeds must be ground to to make a suitable egg substitute. To replace one egg, mix 1 tbsp of finely ground flax seeds with 3 tbsp of water, and let stand for 10 minutes.
Many of these ingredients you may already have in your kitchen. Others may be worth the investment, since eggs are a part of so many recipes and it doesn’t look like their price is coming down any time soon. As you make substitutions, consider the below to get the most satisfying results:
1. Experiment: Not all egg substitutes work the same way in all recipes. Even after considering the function the eggs are playing in a particular recipe, it may take some trial and error to find the substitute that works best for you.
2. Time and temperature: Some egg substitutes may affect the cooking time and temperature of your recipes, so it may be necessary to adjust these variables accordingly. Start checking for doneness in advance of the recipe directions; and be patient if it takes longer than specified.
3. Taste and texture: Some of these substitutes may affect the overall flavor and texture of the finished product. That’s just the way it is – but don’t let the perfect be the enemy of the good.
4. Eggsistential considerations: Some recipes are so egg-forward that substitution can be difficult to do with good results. Soufflés, meringue, flan and other custards, quiche, and frittatas are all very dependent on eggs – their specific and unique combination of fats, proteins and chemical properties – for their familiar tastes and textures. Tackle these with the right expectations and a sense of adventure.