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Fresh Eggs

Egg Substitutes

Here’s how to substitute the egg in any recipe, including substitutes for egg yolks and egg whites.


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 large egg
  • Category: Ingredient Substitutions
  • Method: Mix
  • Cuisine: Global

Ingredients:

  • Vinegar and baking soda, yogurt, sour cream, baking powder and cooking oil, carbonated water, applesauce, mashed banana, pumpkin puree, mashed avocado, mashed potatoes, soy flour, ground flaxseed, ground chia seeds, buttermilk, aquafaba, arrowroot powder, cornstarch, gelatin, agar agar, mayonnaise, bread crumbs, oatmeal, tofu, coconut milk or nut butter

Instructions:

Here’s how to replace one large egg in any recipe. These substitutes can be used to replace up to three eggs with great success. Just double or triple the ingredients accordingly.

Egg Substitutes for Cakes

  • 1 Tbsp vinegar (white or apple cider) + 1 tsp baking soda
  • 1/4 cup yogurt
  • 2 tsp baking powder + 1 Tbsp oil + 2 Tbsp water
  • 1/4 cup club soda (carbonated water)

Egg Substitutes for Muffins, Cookies and Pancakes

  • 1/4 cup applesauce, mashed banana, pumpkin puree or mashed avocado + 1/2 tsp baking soda
  • 1/4 cup mashed potatoes + 1/2 tsp baking soda
  • 1/4 cup yogurt or sour cream
  • 1 heaping Tbsp soy flour + 2 Tbsp water
  • 1 heaping Tbsp ground flaxseed or chia seeds + three Tablespoons of cold water. Let gel before using.
  • 1/4 cup buttermilk
  • 3 Tbsp aquafaba (the liquid in a can of chickpeas or white beans). Whisk until foamy.
  • 2 Tbsp arrowroot or cornstarch + 3 Tbsp water
  • 1 Tbsp unflavored gelatin (or agar agar) + 3 Tbsp warm water
  • 3 Tbsp mayo

Egg Substitute for Mayonnaise, Salad Dressings and Other Emulsions

  • 3 Tbsp aquafaba (the liquid in a can of chickpeas or white beans)

Egg Substitutes for Meatloaf and Burgers

  • 2-3 Tbsp bread crumbs or oatmeal
  • 3 Tbsp aquafaba (the liquid in a can of chickpeas or white beans)

Egg Substitutes for Fried Chicken

  • Use milk or aquafaba (whisked until foamy) in place of the egg, when breading chicken.

Egg Substitutes for Egg Dishes (scramble, omelets, quiche, custard, egg salad)

  • Use 1/4 cup firm or extra-firm tofu for scrambled eggs, omeletes or egg salad.
  • Use 1/4 cup soft or silken tofu per egg for quiche or custard.

Egg Substitute for Egg Whites

  • 2 Tbsp aquafaba (the liquid in a can of chickpeas or white beans) per egg white. Whip, until they reach the consistency of egg whites (10-15 minutes)

Substitutes for Egg Yolks:

  • Use 1 Tbsp silken tofu or coconut milk for mousse, custard or other recipes that rely on egg yolks for structure and thickening
  • Use 1 heaping tsp soy flour or corn starch + 2 tsp water, or 1 Tbsp mashed avocado, nut butter or coconut milk, for pudding or other recipes that rely on egg yolks for thickening
  • Use 1 Tbsp silken tofu, or 2 Tbsp vinegar (white or apple cider vinegar) + 1/2 tsp baking powder, for cookies and cakes that rely on egg yolks for leavening