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There are many egg substitutes available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.
Egg Substitute:
Silken Tofu: It is a boon for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes.
How to replace?
Substitute 1/4 cup of whipped silken tofu for each egg.
How’s the result?
Baked goods won’t brown as deeply, but they will be very moist and heavy.
Best Suitable For:
 Rich, dense & moist Cakes |
Breads |
Cookies |
| Brownies |
Egg Substitute:
Flax Seed Meal:Make flax seed meal at home freshly by grinding flax seeds or get it ready made from store.
How to replace?
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. (Also see My Notes)
How’s the result?
The baked goods are heavier & dense.
Best Suitable For:
| Flax seed has a nutty flavor, so it works best that are grainier and nuttier, such as: |
| Waffles |
Pancakes |
Breads |
| Bran Muffins |
Oatmeal Cookies |
Egg Substitute:
Pureed Fruit: Mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg substitute.
How to replace?
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.
Best Suitable For:
| Cakes |
Quick Breads |
Brownies |
Egg Substitute:
Vinegar & Baking Soda: Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.
How to replace?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
Best Suitable For:
| Cakes |
Cupcakes |
Quick Breads |
Egg Substitute:
Buttermilk, Yogurt or Baking Soda: This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.
How to replace?
If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda.
Best Suitable For:
| Cookies |
Bars |
Flatbreads |
Egg Substitute:
Commercial Egg Replacer Powder (like EnerG): Egg free baking recipes using commercially available egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands. This works best in cookies.
How to replace?
Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.
How’s the result?
Flavorless, won’t affect the taste of the baked goods.
Best Suitable For:
| All baked goods, especially: |
| Cookies |
Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.
My Notes
1 Flax seed powder – Another ratio which is used widely while using flax-seed powder instead of egg is, whisking 1 tablespoon of the powder with 3 tablespoons of water. But I have not tried this ratio so far.
2 Substitute for egg wash – Simply use oil, dairy/nondairy milk, dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.
Share your experiences with different egg substitutes that you’ve used during baking.
Hi madhu
I need your help to substitute eggs in a donuts recipe, i’m using flax, there’s something more you can suggest me
Thanks
Indupati
If you can get EnerG, you should try that instead of flax.
Thanks for your answer, but here in venezuela it gonna be impossible to find it
Can you mail me the recipe? I’ll see what else can be done.
Hi,
Is ener g powder available in mumbai india ??
I heard that Whole Foods in Delhi has an egg replacer powder. Maybe you should try some specialty shops.
Hi,
I would like to know how much of egg substitute to use in place of one egg…..for eg.if i have to use 2eggs in a recipe how much of buttermilk or vinegar etc should i use……can milk also be used instead…what about curds or yoghurt…
Usually 1/4 of egg substitute is used in place of 1 egg. Replacing eggs in a recipe is not straight forward because eggs are used for 1 or many purposes in a recipe which includes leavening, binding and as a liquid ingredient. So you will have to look at the individual recipe for choosing an egg substitute. In general, vinegar works good in cake/muffin recipes just using 1 egg. So please send me the recipe you wish to try and I will be able to tell you which egg substitute is suited for that particular recipe.
[...] 1/2 cup oil 1 cup sugar (you can also use honey, but that is not vegan) 2 bananas (this is your egg substitute, but any pureed fruit will do) check this [...]
Hello there
I stumble upon your site while looking for eggless breakfast recipes for my 11-month old baby. I am interested to start with your whole wheat pancakes and try the delicious mango cupcakes later.
For pancakes, what can i substitute the sugar with? Mango cupcakes – I’m just wondering how it would taste if i use 2 cups of mango instead of sugar? I do not want to use too much sugar and salt for him as he is till young.
Thanks so much. I am from Malaysia.
Thanks for writing to me Catherine. Substituting sugar for pancakes should not be a problem because we are already using only very little. Maybe you can try agave syrup or maple syrup. For the mango cake, that’s a difficult one. Sugar not only gives sweetness but also moisture to the baked goods. So simply eliminating it may not give you a good cake. You have to try out and find a ratio which works out best for you.
If i use the fruits, will my brownies have a fruity taste to them? and do you have to use a mixture of the fruits you listed?
No Amy. The brownies will not taste like fruit at all except for bananas. You can choose any fruit puree.
hi again
well first of all, I forgot to tell you how much this helps me! thank you so much! I was a bit unclear on your answer. so it will only taste like fruit if I use the bananas? and also, do I have to use all of those fruits or would it work if I only use one or two? and last question.. does tofu or fruit work better?
Amy, you could just use the puree of any single fruit. What I meant by bananas is that the baked good will have the flavor of the banana, if it’s used in excess. So to have a neutral flavor we usually use unsweetened applesauce and pureed prunes in chocolate flavor items. Tofu works in some and pureed fruit in some. It’s more of a trial and error method than a straight forward substitution.
Hi
Will using vinegar + baking soda as an egg replacement in a rich cake, will it result in the cake becoming airier than denser? Also, can we use more than one replacement? For example, if we have to use 4 eggs, can 2 of them be substituted with tofu, and the other 2 with vinegar?
Yes Varsha vinegar and baking soda makes the cake lighter and you can use more than one substitute depending upon the recipe. For 4 egg you can use 1/2 cup of tofu and 1/2 cup of yogurt.
Hi,
i have a recipe for german chocolate cupcakes which uses 3 eggs… and is also using 1 1/2 cups of buttermilk…
can i substitue eggs with 3 tsp baking soda and 3 tbsp vinegar.. will that work for me…. also i am not able to find Ener-G in delhi.. can you suggest me some more options for that…
waiting for a reply..
That won’t work Nitika. I would rather use 1/2 cup of unsweetened applesauce and increase the existing quantity of baking powder in the recipe by another 1/4 teaspoon.
thanks a lot
just wanted to know…
if you have any clue about the availability of egg replacer powder in delhi…..
i could not find it…
please help me on that…. i really need it to try out your yummy recipies….
is eggreplacer powder the same as ener-g
I heard that Whole Foods in Delhi has it. Yes egg replacer powder and EnerG is the same. Ener-G is the brand name.
Hi,
How can i substitute egg in an Apple Cake that calls for 2 large eggs?
Regards
Sharmila Bhattar Naufel
You could try 1/2 cup of unsweetened applesauce or yogurt. I would be able to tell you more precisely if I see the recipe.
Hello,
I’m struggling so bad with “eggless” things. My 10 year old son just recently got diagnosed with eosinophilic esaphagitis disease and in which he is now allergic to eggs. 3 of his fave foods are pancakes, brownies and chocolate chip cookies. Could you please help me with what I should use for store bought brownie mix calling for eggs? Also do you have any recipes for eggless chocolate chip cookies?
Any help would be greatly appreciated thank you so much!
Hi Betsey, I’m very sorry to hear about your son’s allergies. I have all the recipes you are looking for in this site. Please do take time to check the appropriate sections. Check the Baking Recipes section in the menu bar and you will be able to locate recipes under various categories. However I’m listing a couple of my favorite recipes below:
http://www.egglesscooking.com/2011/06/27/eggless-pancakes-recipe/
http://www.egglesscooking.com/2009/04/13/fudge-brownies/
http://www.egglesscooking.com/2009/01/23/best-chocolate-chip-cookies/
http://www.egglesscooking.com/2008/09/02/eggless-chocolate-chip-cookies/
Madhuram,
Thank you so much! I find your site very useful in my situation. Thank you once again!!!
I was wondering if I can use plain yogurt in place of eggs in store bought cake mix? If so how much do I use?
You can Betsey. Use 1/4 cup of yogurt for each egg to be replaced. I have tried it with a brownie mix and vanilla cake mix. You can find those recipes here:
http://www.egglesscooking.com/2009/11/16/eggless-vanilla-cake-using-cake-mix/
http://www.egglesscooking.com/2009/04/13/fudge-brownies/
Hi,
Thanks for this useful page. I’ve been using mashed bananas instead of eggs in cakes, which I find works very well except for one problem: I can never get the cake out of the tin once it’s cooked! Is there something I can do to make this easier? When I’ve made cakes in the past with eggs I never had this problem, so I’m sure it’s something to do with the lack of eggs.
By the way, you can also use golden syrup to replace eggs in cake, though I found the same problem with the resulting cake sticking to the tin.
I made brownies using the egg replacer and it didn’t work. The brownies never got beyond a liquid consistancy. I was able to pour them out of the baking dish into a jar. Do you have any suggestions?
I have heard many a times that Ener-G doesn’t work in brownies. You have to either use yogurt, applesauce or silken tofu.
Can pureed baby food fruit be acceptable as an egg replacer? Most of the baby food is 100% pureed fruit with the addition of citric acid.
Of course Karl. I have used pureed prune from the baby food aisle quite a lot.
Prune you say? That is a good idea. I am getting a lot of good info on this site.
Yes it goes very well with chocolate flavored cakes/muffins.
Hi-
are you supposed to mix the vinegar and baking soda before adding them to the rest of ingredients, like you do with water & the egg replacer? Or do you add the vinegar to the wet and the baking soda to the dry? I did the former and it seemed wrong – awful smelling.
It’s the latter Kristen. Vinegar with the wet ingredients and baking soda with the dry ingredients.
[...] a cake, as well as extra fat (or fruit) for moisture. For a list of some egg substitutes go here and [...]
If a recipe calls for 4-5 eggs, can I mix the different choices for egg replacers together? Example, tofu for some of the eggs, and the flaxseed mixture for the others? Thanks!
You could Jenna. For me the winning combination is tofu and yogurt. It gives an unbelievable flufy/light texture for cakes. Check this recipe of mine: http://www.egglesscooking.com/2011/07/26/eggless-blueberry-pound-cake/
That’s interesting. I’m wondering if a chenna or ricotta could be used instead of the tofu? We have stopped using tofu and soy products due to the pervasive GMO contamination. I have a source of clean, organic milk and organic ricotta. Looks like I’ll be trying some blueberry pound cake soon.
Hi,
I have store bought molten lava cake mix. I have to add 1/3 cup butter and 2 eggs.
I am new to this site and new to baking too
, what would you suggest for replacing 2 eggs. This is my first time using store bought cake mix so plz help me.
I would either try 1/2 cup yogurt or 1/2 cup pureed silken tofu or a combination of both. All the best.
Hi, I keep trying to bake muffins using Betty Crocker mix but it never comes out well. I cannot use egg so could you tell me a good egg substitute? The mixes usually require 2-3 eggs maximum.
I have tried yogurt, about 1/2 spoon for 1 egg, but the muffins still remain extremely moist and not baked well at the bottom.
Is it the problem with the substitute or the baking time? I remove them when its brown enough otherwise it would burn.
Also, should you remove the muffin or cake from the oven for cooling as soon as its done or should you leave it inside for sometime?
I haven’t baked muffins using mixes, but have baked brownies and cakes and the result was pretty decent. My go to sub in these mixes is 1/4 cup of yogurt (and not just a spoon) for each egg to be replaced. I have replaced upto 4 eggs in this method and it works out good. You should remove the muffins immediately from the oven when you think it’s done (by inserting a toothpick in the center of the muffin and it should come clean). The cooling should be done outside only (even though you switch off the oven), preferably on a wire cooling rack. If you lined the pan with muffin liners, then you should be able to remove the muffins from the pan just after 5 minutes and let them finish cooling on the wire rack or serve it warm.
I tried that yesterday and it came out pretty good. It was still a little moist and unbaked in the middle but it was better than before. Thanks!
I always add a pinch of baking powder even though the packet doesn’t say so. That is okay right?
You could Surbhi. Did you check with the toothpick? It should come clean. If it doesn’t then you will have to bake it for another 2-5 minutes accordingly.
Yes I always do that.
Thanks!
hi,
i needed to know which would be the best substitute for eggs in cake donuts (the batter type donuts which are fried in shortening) as it has very short floor time of between 10-15 minutes before frying. Thank you very much in advance.
How about these two recipes? They have used EnerG egg replacer.
http://www.vegetariantimes.com/recipes/11080
http://www.vegetariantimes.com/recipes/11081
Due to seemingly uncontrollable diabetes, I have trying to stick to a zero-to-very low carb diet and have been cooking/baking with flaxmeal lately. One of the major problems I’m having is that most recipes call for relatively large quantities of egg and, as I’m conscious of my cholesterol levels, I have been looking for an egg alternative.
My question is what would you suggest I do for this recipe ->
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=447365
keeping in mind that I live in Taiwan where certain ingredients, like Ener-G and similar egg replacements, are not available (as far as I’m aware). This recipe turns out reasonably well in the few times I’ve tried it, but the 5 eggs required is a little concerning.
Thanks in advance for your advice.
I saw the recipe David. I don’t think it can be made egg free. It’s very tricky. My first option would be EnerG, even with that I have not replaced more than 3 or 4 eggs. Without EnerG, I’m not sure how tofu would work in this. Because the egg plays a vital role in this recipe, I don’t think it’s going to be possible to replace it.
Thanks for the reply, most appreciated.
That’s what I was thinking. I couldn’t really see a way of doing it. My only hope is the flaxseed minimizes the effects of the cholesterol from the eggs in some way.
Anyway, thanks for the input.