Tips and Tricks
The Best Egg Substitutions for Baking
Not only do eggs act as a binding ingredient in several recipes, but they are also responsible for adding texture, moisture and structure.
The Power of the Egg
Whether it’s a vegan diet, allergy or personal preference, we fortunately have a plethora of substitutes at our disposal for those who need a different option.
If you’re looking to skip the egg, we’ve hatched a definitive list of alternatives for you:
1) Most consistent: Aquafaba
The appeal: Aquafaba is the liquid found in a can of chickpeas. While our first instinct may be to discard this liquid, it can seriously come in handy when baking. Makers often find that this substitute is most consistent across a variety of recipes.
Swap 1 egg with: 3 tablespoons of aquafaba
Try it in: Meringues, marshmallows, macaroons or nougat
Note: It’s best for replacing egg whites.
2) Best for adding moisture: Mashed Banana
The appeal (or “ap-peel” in this case): Bananas are most likely to already be lying around your kitchen and add moisture back to your favorite recipes.
Swap 1 egg with: ¼ cup of mashed banana
Try it in: Cakes, muffins, brownies and quick breads
Note: The end result may taste a bit like banana.
3) Best for added nutrition: Flax and Chia Seeds
The appeal: As tiny as these little guys are, they are packed with omega-3 fatty acids and fiber. Your body will thank you!
Swap 1 egg with: 1 tablespoon of either mixed with 3 tablespoons of water
Try it in: Pancakes, waffles, muffins, breads and cookies
Note: May yield a nuttier flavor.
4) Best for vegans: Tofu Purée
The appeal: Being essentially flavorless but high in protein, tofu is an ingredient our vegan Makers more often opt for.
Swap 1 egg with: ¼ cup of puréed tofu
Try it in: Brownies, cookies, quick breads and cakes
Note: It can make your final product a bit dense.
5) Best for gluten-free: Arrowroot
The appeal: This unassuming household staple does a fantastic job of giving cakes and cookies structure.
Swap 1 egg with: 2 tablespoons of arrowroot mixed with 3 tablespoons of water
Try it in: Cookies and quick breads
Note: It’s a gluten free substitute.
6) Most likely to already be in your fridge: Plain Yogurt
The appeal: More commonly enjoyed as a snack, plain yogurt does a great job at adding both moisture and tenderness back to your recipe.
Swap 1 egg with: ¼ cup of yogurt
Try it in: Muffins, cakes and cupcakes
Note: Make sure to use plain yogurt, so not to alter the taste of the final product.
7) Most neutral: Sparkling Water
The appeal: Due to its bubbly nature, sparking water can make your recipe lighter and fluffier!
Swap 1 egg with: ¼ cup of sparkling water
Try it in: Cake, cupcakes and quick breads
Note: Try not to drink it all before you use it.
8) Most versatile: Applesauce
The appeal: Applesauce is a fantastic addition that ensures moisture and freshness over time.
Swap 1 egg with: ¼ cup of applesauce
Try it in: Muffins, pound cakes and pancakes
Note: It can make recipes a bit chewy.
9) Best for binding: Nut Butter
The appeal: High in healthy fats, nut butters are a preferred addition to any recipe.
Swap 1 egg with: 3 tablespoons of peanut, cashew or almond butter
Try it in: Brownies, pancakes and cookies Note: Opt for creamy mixtures rather than chunky.
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