Structure – I find this is the hardest part to replicate, but it’s possible. The proteins in eggs act like glue to give shape to baked recipes, preventing them from falling apart. Leavening – That’s a fancy way to say they help with rising and lightness by creating air pockets. Moisture – They help with a moist texture. Most baked goods will be dry without them if you don’t compensate with something else. Thickening – When heated, the proteins thicken batters and doughs. Emulsifying – This means helping bind together oil and water, for a smoother texture in breads and cakes. Flavor – Don’t get me wrong, nobody wants an eggy flavor! But in the right amount, eggs actually improve the taste of baked goods. Nutrition – Eggs are packed with vitamins and minerals, as well as protein (source from the USDA). Color – This is why I sometimes use an egg wash! But even without it, eggs give many baked goods a pretty golden hue, thanks to the yolks.
I haven’t found any good homemade egg substitutes for dishes that are primarily eggs, such as quiches, frittatas, scrambled eggs, baked eggs, or egg muffins. You’re better off picking up a commercial product for those. But if you’re baking brownies, cakes, muffins, pancakes, or the like, many of these will work!
What kind to use: I highly recommend golden flaxseed meal, as it has a more neutral flavor, but regular brown flaxseed meal will work. How to use it: To use flaxseed meal as an egg substitute in baking, mix 1 tablespoon of flaxseed meal with 3 tablespoons of hot water and allow it to sit for 10 minutes. Simple! How much to use: 1 large egg = 1 tbsp flaxseed meal + 3 tbsp water Best for: Cookies, muffins, cupcakes, breads, brownies, pancakes Not ideal for: Cakes, soufflés, meringue, custard
What kind to use: You can use whole chia seeds or ground chia seeds. I prefer the ground version, because it’s more easily absorbed into other ingredients, whereas whole seeds may remain visible (and noticeable in texture) in your baked goods. How to use it: Mix 1 tablespoons of chia seeds with 3 tablespoons of water and let the mixture sit until it becomes a thick gel. (It will be thicker and more goopy than a flax egg — this is normal!) How much to use: 1 large egg = 1 tbsp chia seeds (whole or ground) + 3 tbsp water Best for: Pancakes, muffins, cupcakes, brownies, cookies, cakes Not ideal for: Bread, pastries, meringue, custard
What kind to use: Get unsweetened apple sauce to avoid having to make too many changes to your recipe. In most cases, I recommend a smooth one rather than a chunky one. How to use it: Replace each egg with 1/4 cup of unsweetened applesauce. To help with lift, and depending on the recipe, you can add some baking powder in addition to the applesauce. I usually start with 1/2 teaspoon of baking powder for every 1/4 cup of applesauce. How much to use: 1 large egg = 1/4 cup unsweetened applesauce + (optional) 1/2 tsp baking powder Best for: Quick breads, muffins, cupcakes, and pancakes Not ideal for: Savory recipes, custard, pie crusts, cakes, meringue
Pumpkin puree can also work as an egg substitute in baking, and will work similarly to applesauce. Obviously, I only use this when I don’t mind the finished dish having some pumpkin flavor!
What kind to use: Make sure your bananas are ripe. I actually like to use over-ripe bananas for baking! How to use it: Mash 1 ripe banana and use in place of 1 egg. How much to use: 1 large egg = 1/4 cup mashed banana (this is about 1 small banana, or 1/4 to 1/2 of a medium to large one, but I recommend measuring!) Best for: Muffins, cakes, cupcakes, breads, pancakes, and waffles Not ideal for: Savory recipes, cookies, pastries, pie crust, meringue, souffles
What kind to use: Any unsweetened carbonated water will work. How to use it: Substitute 3 to 4 tablespoons carbonated water for every egg. As an optional step to help with lift, you can add 1/2 tablespoon baking powder. How much to use: 1 large egg = 1/4 cup carbonated water + (optional) 1/2 tbsp baking powder Best for: Cakes, muffins, cupcakes, and quick breads Not ideal for: Cookies, pastries, pie crust, custard, meringue
What kind to use: As I mentioned above, the easiest way to get aquafaba is to use the liquid from a can of chickpeas. For baking, I use the kind with no added salt. You can also make your own by soaking and cooking dry chickpeas, then boiling and reducing the soaking liquid until it’s thick (too much work for me, lol!). How to use it: Substitute 3 tablespoons of aquafaba for each egg, and you may need to add other liquid to the recipe to prevent dryness. How much to use: 1 large egg = 3 tbsp aquafaba Best for: Meringue, souffles, custard, mousse, sauces thickened with egg Not ideal for: Cakes, brownies, muffins, cupcakes
What kind to use: Any kind will work. It may be labeled “arrowroot powder” or “arrowroot starch”. I really like this brand. How to use it: Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water to form a thick paste. Then, whisk the paste into your recipe in place of eggs. How much to use: 1 large egg = 2 tbsp arrowroot powder + 3 tbsp water Best for: Cookies, cakes, brownies, pastries, muffins, cupcakes Not ideal for: Custard, meringue
Tapioca starch (sometimes called tapioca powder or tapioca flour) or potato starch will also work similarly to arrowroot as a substitute for eggs in baking. I find that tapioca is more “stretchy”, so is slightly better for structure, but arrowroot is more light. Arrowroot is also a common cornstarch substitute, so most likely cornstarch would work in a similar way.
What kind to use: Almond butter, peanut butter, or any variety of smooth nut butters will work. Some are more runny and some are more firm, so this can affect the texture of the final result a bit. In most cases, I recommend avoiding crunchy varieties, unless you think that will somehow be ideal for your recipe. How to use it: Use 3 tablespoons of nut butter for each egg you’re replacing. How much to use: 1 large egg = 3 tbsp creamy nut butter Best for: Cookies, brownies, quick breads Not ideal for: Cakes, pastries, meringue, custard
What kind to use: Any kind of vinegar will work, but typically I recommend white vinegar or apple cider vinegar, since their flavor won’t be noticeable in sweet recipes. I prefer this apple cider vinegar with the mother, for its nutrition. How to use it: Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda. Then, whisk the mixture into your recipe. Make sure to bake right away, as they will start to react and will lose effectiveness if you let the batter sit. How much to use: 1 large egg = 1 tsp baking soda + 1 tbsp vinegar Best for: Muffins, cakes, cupcakes, quick breads Not ideal for: Cookies, pastries, meringue, custard
What kind to use: Any kind of oil will work, but I prefer avocado oil, because it has a neutral flavor and is not processed like seed oils are. (Processed seed oils include canola oil, vegetable oil, grapeseed oil, soybean oil, etc.) For baking powder, I like this brand that’s non-GMO. How to use it: Mix 2 teaspoons baking powder, 1 teaspoon neutral oil (such as avocado oil), and 2 tablespoons water for each egg you’re replacing. How much to use: 1 large egg = 2 tsp baking powder + 1 tsp neutral oil + 2 tbsp water Best for: Cookies, muffins, cupcakes, quick breads Not ideal for: Cakes, pastries, meringue, custard
What kind to use: Make sure to get unsweetened gelatin powder without any other ingredients added. I prefer to order this one online rather than getting it at the store, because it comes from grass-fed cows. How to use it: First, bloom the gelatin. Pour 1/4 cup cold water in a bowl, sprinkle gelatin powder over the top, stir or whisk a little to disperse, and let the mixture sit 5-10 minutes. Then, heat the gelatin mixture to 130-180 degrees F, and stir until dissolved. Don’t boil — boiling will destroy its setting power! Sometimes I don’t heat it at all; instead, just sprinkle over cold water and let it sit for 10 minutes to bloom. After that, you can whisk it into your recipe in place of eggs. How much to use: 1 large egg = 1 tbsp gelatin + 1/4 cup water Best for: Cookies, muffins, cupcakes, quick breads, sauces thickened with egg Not ideal for: Cakes, pastries, meringue
What kind to use: You can use liquid lecithin or lecithin powder, but they are a little different. Liquid lecithin has more fat, does not need to be dissolved before using, and is best for recipes with lower fat content. Lecithin powder has the oil removed. You need to dissolve it before using, and I only use it in recipes with higher fat content. Soy lecithin can also work the same way, but I avoid soy (most of it is GMO), so I don’t recommend it. How to use it: Replace 1 large egg with 1 tablespoon of sunflower lecithin. If you’re using powder, dissolve it in a little water first. How much to use: 1 large egg = 1 tbsp sunflower lecithin powder or liquid Best for: Brownies, cookies, muffins, cupcakes, custard, sauces thickened with egg yolks Not ideal for: Cakes, breads, meringue
What kind to use: Any kind will work. I like this one because it’s non-GMO, which can be hard to find. How to use it: Replace 1 large egg with 1/4 teaspoon xanthan gum and 1/4 cup water. Whisk together until completely blended. Sprinkle (don’t dump) the powder over the water before whisking, which will help avoid clumping. How much to use: 1 large egg = 1/4 tsp xanthan gum + 1/4 cup water Best for: Cakes, quick breads, muffins, cupcakes, cookies, bars Not ideal for: Custard, meringue
What kind to use: Both regular and Greek yogurts can work as an egg replacement, but the outcome is different. I find that regular yogurt gives recipes a softer texture, while Greek yogurt is a bit more dense (makes sense, that’s how these two types compare to begin with!). You can also use coconut milk yogurt for a dairy-free option. How to use it: Replace 1 large egg with 1/4 cup plain yogurt (regular or Greek) How much to use: 1 large egg = 1/4 cup plain yogurt (regular or Greek) Best for: Breads, biscuits, muffins, cakes, cupcakes Not ideal for: Custard, meringue
What kind to use: Any kind will work, but some brands can turn baked goods purple, which is safe to eat but doesn’t look great. I like this brand that doesn’t have this issue. How to use it: Mix 1 teaspoon psyllium husk powder with 3 tablespoons water. Then, wait 10-15 minutes for the mixture to thicken before using in your recipe. How much to use: 1 large egg = 1 tsp psyllium husk powder + 3 tbsp water Best for: Cakes, muffins, cupcakes, pancakes, quick breads Not ideal for: Custard, meringue
However, I don’t recommend using most egg white substitutes for recipes that require whipped egg whites. This includes my keto bread, cloud bread, meringue cookies, or angel food cake. My personal favorite egg yolk substitute is liquid sunflower lecithin, because I find that it mimics an egg yolk most closely. If you’re replacing just the yolks instead of whole eggs, use 1 teaspoon of sunflower lecithin to replace each yolk.
