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What can I use to substitute for eggs in a recipe? – is a question I’ve been haunted by, many a time. Being a lacto-vegetarian, we don’t use eggs. And it is a problem when I serach for recipes like mousse, ice cream etc. There are numerous recipes that don’t call for eggs, but curiosity keeps me on my toes to experiment substitutes for eggs in a recipe. Although a recipe can be Veganized by using suitable substitutes, there’s really no sure way to tell which will work the best for a recipe. To know that, you must understand the purpose behind adding eggs (binding, keeping it moist, leavening etc) And so, depending upon what you’re making, you need different substitutes.
I’ve compiled a list of whole egg substitutes here. (Not yolk or white) You need to decide which will be your best bet, while substituting for in a recipe. If you know what the eggs are added in a recipe for, half your job is done. 
Don’t worry, it isn’t as complicated as it sounds. I have (at least I hope I have) made it as simple as possible. This is an inclusive (& not exhaustive) list. So, if I have missed out anything/you have any other substitutes, do let me know. I shall include it here.
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(I’ve also included the purpose of using eggs & the result of using the substitute in the Printable version)
| EGG | Replace with | Amount |
| 1 egg | Pureed Fruit | 1/4 cup + increase Baking Soda / Powder each by 25-50% (1 average banana = 1 egg) |
| 1 egg | Pureed Fruit | 3 tablespoons ; Also increase 1 – 2 tablespoons more liquid in the recipe (milk or water etc) |
| 1 egg | TOFU (SILKEN TOFU) | 1/4 cup of pureed tofu (around 50 grams) |
| 1 egg | Tofu, cornstarch | 3 tablespoon pureed Tofu + 2 teaspoon Cornstarch |
| 1 egg | Flaxseed Powder | 1 teaspoon flaxseed pwd + 1/4 cup (50ml)waterOR 1 tablespoon whole flaxseeds – blend to make a powder; add 50 ml water & blend for 2 minutes to have a thick egg-like consistency of mixture |
| 1 egg | Vinegar + Baking Soda | 1 teaspoon baking soda + 1 tablespoon vinegar (white vinegar or apple cider vinegar) |
| 1 egg | Vinegar + Baking Powder | 1 tablespoon white Vinegar + 1 tbsp water + 1 teaspoon baking powder. Mix well |
| 1 egg | Buttermilk | 1/2 cup (100ml) per egg ; NOTE: Reduce amount of liquid suitably.OR:
Substitite the liquid required in the recipe wholly by the buttermilk |
| 1 egg | Yogurt | Beat the yogurt and use the thinned yogurt (100 ml) instead of 1 egg |
| 1 egg | Oil + Baking Powder | 1 tablespoon oil + 2 teaspoons baking powder + 2 tablespoons water |
| 1 egg | Mashed Potatoes | 1/4 cup or 50-60 grams mashed potatoes |
| 1 egg | Pumpkin or Squash puree | `1/4 cup or 50-60 grams |
| 1 egg | Gelatin or Agar Agar | Combine 1 teaspoon unflavored agar agar powder with 3 tablespoon cold water and 2 tablespoon plus 1 teaspoon boiling water. |
There are commercial egg substitutes like Ener-G too. But I’ve never tried them. And I also don’t care much for the store bought kind; so, I’m not including them in my list. But if you’ve used them or you feel they make your job much simpler, you can use them too.
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ps: great picture; who would want to eat eggs after seeing that?
Useful post.
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.
Thanks. This is most useful.
Very nice…helpful
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.