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Buyer’s Guide: The List Of The Top 10 Substitute For Eggs
 Eggs Are Awesome

They’re versatile, a great source of protein and can add a bit of brightness to your morning.

Eggs also tend to be the magic ingredient in baked goods. They’re the glue that holds everything together, the flavor that gives those brownies their richness and base that gives your favorite lemon poppy seed cake its texture.

In fact, due to their magical ways in the kitchen, almost every traditional baking recipe calls for eggs.

However, for a number of reasons, some people avoid these encased chicken babies.

Thankfully, there’s more than one substitute for eggs. In fact, there are quite a few.

In this article, we’ll fill you in on all the egg replacements available so that you can fill yourself with your favorite baked goods.

For all of you who are looking for egg substitutes to make your mornings bright again, there’s a bonus section at the bottom that discusses the best breakfast egg replacement combinations.

We hope you find this article… egg-cellent!
But why so strict?
Eggs aren’t an exception to this vicious cycle.
Egg Allergies and Dietary Restrictions
Why Do We Use Eggs in Baking?
10 Best Substitutes for Eggs
How We Choose Our Ratings
1. Applesauce
2. Mashed Banana or Pumpkin
3. Ground Chia Seeds or Flaxseeds
4. Silken Tofu
5. Buttermilk or Yogurt
6. Arrowroot Powder
7. Aquafaba
8. Xanthan Gum
9. Agar-Agar or Gelatin
10. Soy Lecithin
Substitutes for Eggs: Breakfast Time
Buyer’s Guide: Egg Substitutes for Baking and Cooking

We Hope You Find This Article -- Egg-cellent!

Why You May Need To Replace Eggs

There are many different reasons why someone may need to substitute eggs, however dietary preferences and allergies seem to be the most common reasons.

Let’s look into the reasons why you may want to consider using an egg substitute for your next batch of cookies.


Veganism is in these days.

If you talk to a vegan about their dietary choice, chances are you’ll find out why they’re a vegan pretty quickly, reasons that will likely be backed with a serious amount of passion.

Veganism is different than vegetarianism as vegans choose not to eat any meat, dairy or animal products whatsoever, including eggs.

But Why So Strict?

Lately, thanks to incredible journalistic work, documentaries, and research, there’s been a huge amount of information being distributed online revealing the truth behind the meat and animal production industry.

Through many different sources, we’ve come to realize the cruel, unhealthy and downright scary environments animals are forced into for our almost meat-obsessive lifestyles.

Not only are these conditions torturous for animals and unhealthy for us, but the meat industry also impacts our environment in ways that we’re just beginning to understand.

Eggs Aren’t An Exception To This Vicious Cycle

Due to health issues, environmental concerns and ethical reasons surrounding animal rights, vegans choose to opt out of using eggs in their daily life for vegan substitutes.


Egg Allergies And Dietary Restrictions

Surprisingly, eggs are the second most common food allergy in young children and infants.

While half of these children will grow out of this allergy by the time they’re three, there are still quite a few children who suffer from this allergy.

For parents, this can be difficult. What’s easier than some scrambled eggs for a quick breakfast or lunch?

In these situations, egg substitutes can come in handy.

Besides children’s allergies, some adults are encouraged not to consume eggs due to the high amount of cholesterol they contain.

In fact, one medium-sized egg contains 186 mg of cholesterol which is over half of our recommended daily intake.

While you could just eat egg whites, that could get pretty lame pretty quickly. Which is why other people look for substitutes for their egg consumption.


Why Do We Use Eggs In Baking?

As we mentioned earlier, eggs offer a bit of magic in the kitchen.

They add to the color, structure, flavor and overall consistency of baked goods in a few vital ways:

Leavening: Eggs are able to trap air pockets in food which helps them expand or leaven during the heating process. This helps food rise, which gives baked food such as angel food cake or soufflés their light, cumulous, airy texture.

Binding: Eggs also help mix ingredients and bind them together which provides structure to the food or baked good and disallows them from falling apart into a mess.

Flavor and aesthetic: Eggs bring out the flavors of ingredients and help the food brown when it’s introduced to heat. Eggs also improve the taste of baked goods and give them their deliciously golden-brown aesthetic.

10 Best Substitutes For Eggs

Now that we’ve gone over everything you need to know about eggs: their purposes in the kitchen and why some people may look to substitutes for personal reasons, it’s time to start experimenting.

Of course, some substitutes may work better for certain recipes, which is why we’ve also included some tasty ideas along the way. Also, some of these substitutes are simply better than others, which is why we’ve given each egg substitute a rating out of 5.

However, if you’re an adventurous soul in the kitchen, we suggest you try them all! You may surprise yourself.



When it comes to food ratings, usually it’s not money you’re risking, but time spent working on a new recipe.

Time is precious. Which is why we take our ratings seriously.

We’ve rated each substitute out of 5, based on personal experience and of others who’ve shared their experience through authority cooking sites and blogs.

While some of these ratings include products you can buy online, most are common substitutes that can be bought at any grocery store.

The trick is working with these substitutes properly and knowing which ones are worth the risk.
 Applesauce can be found at any local grocery store or health food store. Since it’s simply apple puree, you could also make your own apple sauce easily.

Applesauce is typically sweetened and flavored with certain spices such as cinnamon or nutmeg. Depending on what you’re cooking, you may want to choose a plain applesauce, free from sweeteners or spices.

To replace one egg, you should use ¼ cup of applesauce.

Applesauce is a tried-and-true substitute for eggs that doesn’t change the overall flavor of the recipe too drastically. If anything, it makes it more delicious.

Check out this egg-free carrot apple muffin recipe by the Minimalist Baker.
 Mashed bananas are also popular as egg replacements.

However, the only pitfall with using mashed bananas is that your final product may turn out tasting a bit — banana-y.

If you’re not a banana person, you can try substituting eggs for puréed pumpkin instead. Not only is pumpkin loaded with vitamins and health benefits, but it won’t create a too strong of a flavor.

Whether you opt for banana or pumpkin, typical guidelines suggest replacing one egg with ¼ cup of purée.

While your cookies or muffins that are baked with puree may not turn out as brown as you’d like, they will be deliciously moist, which is why this substitute will work excellent with bread, muffins, cakes, and brownies.

Taking into the consideration the lack of brown crust, yet additional dense and moist texture,
 Chia and flaxseeds are small, yet extremely nutritious seeds that are packed with omega-3 fatty acids, plant compounds and fiber.

Stir together 1 tbsp of ground flaxseed or chia seed with three tbsp of water until the meal has absorbed the water completely and the mixture has become thick.

This substitute makes baked goods a bit heavier and dense with a nutty flavor to it. That being said, this substitute works best with waffles, pancakes, bread, cookies, and muffins.

Check out this egg-free recipe here from Huffington Post.
 Before you run away, hear us out.

Tofu isn’t that awful. In fact, when used in recipes properly, it can be delicious. And by using the proper type of tofu, it can also be an excellent substitute for eggs.

Tofu texture depends on the amount of water content it holds. That being said, the more water you press out of your block of tofu, the firmer it becomes.

Silken tofu is softer as it contains a higher water content. This makes it great for using in baked goods.

For one egg replacement, substitute ¼ cup of silken tofu, puréed.

This is a great substitute choice as tofu is fairly flavorless. However, it can make baked goods quite heavy and dense, so make sure you chose the right type of baked good to experiment with.

We suggest using silken tofu with quick breads and cakes, brownies and cookies.
 Yogurt and buttermilk can work well with baked goods as egg substitutes.

Before you dump in a bunch of Greek yogurt into your recipe, however, there are a few tips to remember.

Make sure you use plain yogurt. Check the ingredient label before purchasing since a lot of yogurts have hidden sugars in them. Sweetened or flavored yogurt types may alter your recipe’s flavor.

For best results, use ¼ cup of buttermilk or yogurt per egg that needs replacing.

While this may be a great choice for many different types of baked goods, it’s not an ideal choice for vegans.
 This starchy plant makes for a versatile starchy flour and looks a lot like cornstarch.

By mixing 2 tbsp of arrowroot powder with 3 tbsp of water, you’ll be able to replace an egg.

This is actually a great substitute as it tends to make baked goods less dense, especially if you’re using heavier flour substitutes such as almond flour. It also works as a great binder while cooking or baking.
 This is the liquid you’ll find leftover from cooking legumes or beans and is the same thick liquid you’ll find in cans of chickpeas.

What makes this a great substitute is it has a very similar consistency and texture to egg whites.

Since aquafaba resembles egg whites more than it does a full, whipped egg, you should use it with recipes that specifically only use egg whites such as macaroons, meringues or nougat.

To replace one egg, use 3 tbsp of aquafaba.

Check out this aquafaba meringue recipe from the NY Times.

 Xanthan gum sounds scary, but it actually works wonderfully as a substitute for eggs.

This gum is actually a white powder extracted from the exoskeleton of a bacterium that grows on corn sugar.

It can be added to cake and cookie recipes as a substitute for eggs by adding ¼ teaspoon of xanthan gum with a ¼ cup of water for every egg the recipe asks for.

Keep in mind, this substitute will not allow for your baked good to rise, so make sure you add some baking powder if the recipe is relying on the eggs to do the rising.
 Gelatin is actually an animal product, extracted from pig and cow collagen, so if you’re a vegan, you should turn to agar-agar which is the vegan alternative that’s cultivated from algae or seaweed.

You can find both substitutes at your health food store or local supermarket.

If you’re looking to replace a single egg, use 1 tbsp of gelatin and dissolve it into 1 tbsp of water. Then, mix 2 tbsp of hot water until it becomes frothy.

For agar-agar, use 1 tbsp of powder with 1 TBS of water.

While these substitutes won’t alter the flavor of your baked good, they may make it a bit stiffer.

Everything considered we give this egg substitute a 4.5 out of 5 rating.
 Soy lecithin offers similar binding abilities that eggs provide.

However, unfortunately, it doesn’t provide the fattiness or flavor that eggs have.

That being said, it can mix and hold the ingredients together well. All you’ll need to do is combine it with another type of egg substitutes such as gelatin or xanthan gum.

Dissolve 1 ½ tbsp of soy lecithin powder with 2 teaspoons of water to substitute one egg.


Tofu eggs have become a popular egg substitute for breakfast time – and although they sound sad, it’s all about how you spice them up and fry them up.

Check out this Simple Southwest Tofu Scramble by the Minimalist Baker to see what we mean!

If you’re not a scramble fan, you can always fry a silken tofu omelet.

Who said you had to miss out on the delicious things in life without eggs?


Eggs are everywhere, which only means there’s more opportunity for experimentation and getting a bit creative in the kitchen.

To start, choose a substitute that has a great rating and looks like it’s easy to incorporate.

If the final product needs more lift or less density, start playing around by using a few different substitutes together, or add baking powder to the recipe next time.

Sooner or later, you’ll get it. And who knows, it may be even more delicious than the traditional recipe!

