7 Egg Substitutes for all your cooking and baking needs
Eggs are a baking and cooking staple for so many reasons. A favorite at breakfast, they are a delicious protein source whether you take them scrambled, fried, poached or boiled.
Their special combination of fat, protein and water also makes them incredibly useful for glueing or binding ingredients together, such as in cakes, muffins, fritters and pancakes. When whipped, egg whites help create that soft, pillowy texture essential in soufflés, mousses, and meringues.
It’s hard to imagine another ingredient that could be more versatile! But if you find yourself suddenly eggless, or you’re catering for someone with an allergy or special diet, you might find yourself needing a quick and easy substitute. In this article, we’ll cover our 7 most popular egg replacements to satisfy any baking or cooking need.
1. Tofu
replaces eggs in
scrambles, frittatas, quiches, mousses
Like eggs, tofu is high in protein and has a unique squishy texture which makes it an ideal substitute in savory dishes where egg is the main star. You might not be able to fry, poach or hard boil it, but you can easily scramble it to add to your morning toast or rice bowl - add a pinch of turmeric to get that iconic yellow color, if you enjoy the spice’s earthy flavor.
Choose firm tofu when making tofu scramble or fried tofu. Silken tofu, on the other hand, is perfect for blending into soft quiche filling or creamy mousses.
2. Chickpea (Gram) Flour
replaces eggs in
frittatas,
breakfast crepes
Another egg substitute high in protein is chickpea or gram flour. A staple ingredient in Indian cooking, chickpea flour can create a thick, egg-like batter which works well in dishes like frittatas, breakfast crepes or quiche.
3. Aquafaba (chickpea or bean water)
replaces
egg whites
in
mousse, meringues, mayonnaise
Another popular egg substitute, aquafaba or the water from cooked chickpeas or beans is a near perfect replacement for egg whites, and it’s incredibly cheap to source - you can use it straight from the can! Like eggs, aquafaba contains the right ratios of water, protein and carbohydrates which allow it to emulsify, foam and bind ingredients together.
We think it works best for desserts like mousse and meringues, as well as sauces like mayonnaise and aioli. But we don’t recommend it in baked goods or breakfast dishes.
4. Flax or Chia Egg
replaces eggs in
baked goods, pancakes, fritters
Eggs play several roles in baked goods: acting as binder, a leavening agent, and a thickener, as well as providing moisture to keep your treats from drying out. One of the most popular egg substitutes for baking is an ‘egg’ made from flax or chia seeds. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, and let it sit for 5 minutes. The resulting goop works almost as well as eggs when baking cakes, muffins, loaves, fritters or pancakes.
Keep in mind that ground flax seeds have an earthy flavor that might not suit everyone’s palates, while chia is milder in taste but has a texture similar to poppy seeds. Try them out and see which one works best for your recipe!
5. Applesauce
replaces eggs in
baked goods, pancakes
Another simple way to replace eggs in baked goods is to add mashed fruit like applesauce, which can bind ingredients together and add moisture. We recommend using ¼ cup of applesauce to replace 1 egg.
However, mashed fruit won’t provide any lift in your baked goods, so you will probably have to increase the amount of baking soda or baking powder to create the same fluffy texture, like in this vegan red velvet cake:
6. Mashed Banana
replaces eggs in
baked goods, pancakes
Like applesauce, a simple mashed banana (¼ cup for 1 egg) will do the trick of binding your batter together without drying it out - plus it’s a great way to use up those overripe bananas! Keep in mind that adding any extra mashed fruit to your baking will add natural sweetness, so you may want to reduce the amount of added sugar in your recipe.
7. Yogurt
replaces eggs in
baked goods, pancakes
If you don’t want to use mashed fruit in your baked goods, plain yogurt is another easy to find ingredient which adds structure and moisture. Like applesauce or mashed banana, you can use ¼ cup of yogurt to replace 1 egg. We recommend using a plain yogurt instead of a sweetened or flavored kind, or you can use greek yogurt for added protein.
We hope these substitutions help with your eggless cooking! If you try one of these recipes, make sure to leave a Cooksnap to give feedback to our Cookpad Authors 📸
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