Egg Substitutes 101

Egg Substitutes – 18 Super Easy Ways to Replace Eggs in Your Cooking and Baking 

Egg Substitutes | 18 Easy Ways to Replace Eggs in Cooking and Baking - Post compiled by Kavitha Ramaswamy of Foodomania.com

(I first wrote this post for Parade Magazine’s blog. I’m re-posting this here because I think this will be incredibly useful for all of you!)

Are you a vegetarian or a vegan? Are you allergic to eggs? Or do you just dislike the smell or taste of eggs? Whatever your reason for not using eggs, there is no need for you to give up on your favorite dishes just because the recipe calls for them! In my experience, one can recreate most of the recipes with a few basic egg substitutes that are common ingredients in the pantry.

I’ve compiled a list of common substitutes that we use in cooking and baking. Before you pick up one of these options and expect it to work the way an egg does, you will need to understand the purpose of using eggs in cooking or baking. Basically, eggs are added for four major reasons: –  

1. For moisture
If the recipe doesn’t call for any other liquid, the egg is most likely there for moisture. In that case, you can confidently replace it with yogurt or milk.

2. For richness
Eggs are high in protein and fat. If the egg is added for an additional richness, replace it with milk powder or cream.

3. For leavening (making the dish soft & fluffy)
If there are no other leavening agents in the recipe (like baking powder or baking soda) but you find that it has acidic ingredients (like buttermilk, vinegar, citrus juice like lemon/orange), then egg in this particular recipe is used as an leavening agent. In this case, you can easily use a combination of baking powder & baking soda.

4. As a binder
If the recipe has enough liquid (milk / yogurt / butter) and leavening agents (baking soda / baking powder) but no “glue” that holds the mixture together (flour / breadcrumbs etc.), then the egg is used as a binder. In this case, you can use any of the binder substitutes depending on the recipe like flour, mashed potatoes, puree, etc.

Last word of advice:
You can usually find tons of tested “eggless” recipes on the internet. However, if you are particular about substituting for eggs in a particular recipe, please understand the reason for using eggs in that recipe and replace accordingly!

Some amazing eggless recipes you should check out –

  1. Nutella Pancakes
  2. Fudgy Chocolate Brownies
  3. Double Chocolate Cupcakes
  4. Basic Chocolate Sponge Cake
  5. Croissants

If you have any questions on how to substitute for eggs in your recipe, feel free to drop a message down below!

Without further ado, here is the complete list of egg substitutes (Be sure to check out the original post here for a complete gallery along with what purpose the egg is used for and how to use the substitute)
  1. 1 egg = 1/3 cup (75mls) Buttermilk
  2. 1 egg = 3 Tbsp plain thick Yogurt (or sour cream)
  3. 1 Egg = 2 Tbsp Baking powder + 1 Tbsp Oil + 2 Tbsp Water (*Caution – try with 1 teaspoon first. If you want the same desired effect, you should also increase the fat & binders in the recipe)
  4. 1 Egg = 1/4 cup Mashed Potatoes (for savory dishes)
  5. 1 Egg = 1/4 cup Fruit Puree & a 25% increase in BOTH baking powder & baking soda (i.e if the recipe calls for 1 tsp baking soda, you will have to use 1 and 1/4 tsp in the recipe.)
  6. 1 egg = 1/5 cup Pumpkin puree
  7. 1 egg = 1 tsp agar agar or gelatin powder + 3 Tbsp water
  8. 1 Egg = 1 Tbsp White Vinegar + 1 tsp baking powder
  9. 1 egg = 1 teaspoon Baking Soda + 1 Tablespoon Vinegar
  10. 1 egg = 1 teaspoon flax-powder + 1/4 cup warm water – to be mixed well. This is probably the best and most versatile of the naturally available egg substitutes
  11. 1 Egg = 3 Tablespoons of pureed Tofu + 2 teaspoons of Cornstarch
  12. 1 Egg = 1/4 cup purees Silken Tofu
  13. 1 Egg White = 1 tsp Agar agar + 1 Tbsp Cold water – To resemble egg whites, mix agar agar powder with cold water, whip using electric whisk until it resembles white peaks. Then chill & whip again.
  14. Cornstarch, Arrowroot powder, Soy flour, Tapioca starch, Condensed milk etc
  15. Liquids like fruit juices, milk, water, etc
  16. Egg wash – Milk, Cream, Butter, Water etc
  17. Ener-G is a commercially available substitute for eggs. It has successfully been used in many recipes. Buy Ener-G here or here.
  18. The Vegg is an amazing company that produces plant-based egg replacers. They have 100’s of recipe suggestions to make with this amazing egg substitute. It is available online! Buy the Vegg Vegan Yolk now!

6 Replies to “Egg Substitutes 101”

  1. ps: great picture; who would want to eat eggs after seeing that?

  2. I love this useful post! I tried egg substitute; it makes quite a good quiche, but certainly wasn’t the straightforward swap in a cake recipe it is made out to be. It’s really only soya flour and potato starch, so you could make your own. Can I add gram flour (baisen) to your list? It’s a good binder and good in pancakes, with a little baking soda too.

  3. Thanks. This is most useful.

  4. Very nice…helpful

  5. This post came at the perfect time! I’m making my son’s birthday cake next week and one of the guests is allergic to eggs, even just one baked into a cake or bread or what have you. I was trying to figure out what to use to substitute the eggs in the cake.

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