Here is the list of commonly used egg substitutes in baking:
There are many egg substitute options available when a recipe calls for eggs. All these substitutes can be easily purchased from your grocery stores and health food stores.
| Egg Replacer (Ener-G Powder) | 1.5 tsp + 2 Tbs warm water | Mostly Cookies |
| Flaxseed Meal (not ideal for replacing more than 2 eggs) | 1 Tbs + 3 Tbs Water | Waffles, pancakes, muffins, quick bread |
| Whole Chia seeds (not ideal for replacing more than 2 eggs) | 1 Tbs + 3 Tbs Water | Waffles, muffins, quick bread |
| Pureed fruit/vegetable (applesauce, mashed banana/avocado, pureed sweet potato/pumpkin/prune) | 1/4 Cup + 1 tsp baking powder | Quick bread, brownies, and muffins |
| Pureed Silken Tofu | 1/4 Cup + 1 tsp baking soda | Cakes, cupcakes, muffins, and bars/brownies |
| Yogurt/buttermilk/kefir | 1/4 Cup | Pancakes, waffles, cakes, cupcakes, muffins, and bars/brownies |
| Vinegar (works only for replacing 1 egg) | 1 Tbs + 1 Tsp Baking Soda | Cakes, Cupcakes, Quick Bread |
| Lemon Juice (works only for replacing 1 egg) | 2 Tbs + 1 Tsp Baking Soda | Cakes, Cupcakes, Quick Bread |
| Milk (dairy and non-dairy, condensed milk or heavy cream) | 1/4 Cup | Cakes, cupcakes, muffins, and bars/brownies |
| Nut/seed butter (peanut, almond, sunflower, etc.) | 3 Tbs | Waffles, pancakes, and muffins |
| Flour (Chickpea, whole wheat or all-purpose flour) | 3 Tbs + 3 Tbs Water | Cookies, burgers, and meatballs |
| Cornstarch/Arrowroot flour/Soy protein powder | 2 Tbs + 2 Tbs Water | Cookies, burgers, and meatballs |
Purpose of Eggs In Baking
Egg as Binding Agents: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Vegetarian Unflavored Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used, except for arrowroot, soy lecithin and agar agar. These egg substitutions for binding work well as substitutes for baking recipes.
Eggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.
Eggs for Moisture: If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.
Substitute for Eggs in Meatballs/Burgers
In dishes like meatballs, burgers, or nuggets the purpose of adding egg is to act as a binder to hold the stuff together so that you can shape it without breaking.
Whole wheat flour, cornstarch, coarsely powdered oats, or even mashed potatoes will work fine as an egg substitute in such recipes. You will have to start adding one of these ingredients in little increments like about a tablespoon or so until you can shape it into balls, patties, etc.
Substitute for Egg Wash
Simply use oil, dairy/non-dairy milk, or dairy/non-dairy butter.
1/4 cup of light corn syrup thinned with very hot water can also be used for glazing.
Substitute for Egg Whites
Aquafaba is one of the best substitutes available for egg whites. 3 tablespoons of aquafaba can be used to replace one egg, or actually egg whites more specifically.
Just make sure that it is of the right consistency. It has to look slimy like egg white, not too thin or not too thick.
Suggested Reading:
Easy Homemade Eggless Mayonnaise & Video
Substitute for Egg Yolks
Apparently, soy lecithin is a good substitute for egg yolk, which I am yet to try. It mimics the emulsifying property of eggs.
It's a by-product of soy oil so making it vegetarian. I read that 1 tablespoon of soy lecithin is a substitute for 1 large egg yolk.
Other Uncommon Egg Substitutes
Happy Baking!
I tried becoming vegan recently so I wanted to attempt to make my favourite brownies without eggs. I used mashed bananas as per instructions but I ended up with curdly chocolate goo on the bottom of the pan with melted fat on top of it. Binned 12€ worth of baking ingredients and bought a cake from the store which obviously wasn’t vegan so I kinda feel like crap now. I’m wondering why it didn’t work out though because I’ve heard from a lot of people that mashed bananas or applesauce work really well in brownies?
The recipe is linked below.
Thanks!
https://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/
I checked the recipe Tina. Personally I feel that it has a lot of fat/liquid ingredients going in the recipe. Haven’t read the comments in the post. So not sure if that was a problem others faced too. I’m thinking 1/4 cup of butter would have been enough for all of it to come together. How much bananas did you use? What was the pan size that you used? The baking time will vary accordingly and so does how the brownies turn out.
hello mam!!i need your help plz!!
is there any formula for making cake weigh half kg or 1 kg??
i mean right now my original receipe of eggless cake weighs 842gms
1/2+1/4=54+24 wheat flour(78grams)
1/2+1/4=54+24 oats(78grams)
1+1/2=250+125 milk(375grams)
1/2=125ml oil(125ml)
(1/4+1/4=60+60=1/2)
24 NOS
dates(196grams)
bp-1tsp
bs-1tsp
what changes i should make to round off to 1kg?
plz help me!
I’m really sorry Dhanashree. I’m not aware how to do it.
If the recipe already called for baking soda will the baking soda vinegar mixture affect the muffins?
Yes, you will have to use the combination depending upon the recipe.
[…] Eggs can be replaced by vinegar and baking soda, ground flaxseed and water, a ripe banana, applesauce, silken tofu, and commercial egg replacer powder. Check out this informative link for specifics: Egg Substitutes In Baking | Egg Replacements […]
[…] are numerous options for substituting eggs in baking recipes. You can always try using one of […]
Hi! Can u tell me the quantity of condensed milk required to replace one egg?
Also the same about yogurt?
Nice article!
Thank you!
You can use 1/4 cup of condensed milk or yogurt to replace 1 egg.
* 2 cups organic quinoa, cooked
* 1/3 cup almond milk
* 4 organic eggs (use chia seed gel for vegan option)
* ½ cup ghee (use coconut oil for a vegan /dairy free version)
* 1 teaspoon vanilla extract
* ¾ cup Lakanto (or other sweetener such as coconut sugar)
* ½ cup cacao powder
* 1-1/2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon Himalayan salt
Directions:
1. Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
2. Melt butter.
3. Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
4. Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.
For a single layer cake:
Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.
Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.
Oh this is a gluten-free cake, Dhanashree! Making it egg free too is pretty tricky and to begin with a cake with cooked quinoa won’t taste like our ordinary cake on top of that making it egg free too please do not have expectations for it to taste anything like a regular cake. Chia or flax seed meal or any other egg substitute for that matter is going to make it have a very different taste for sure. I’m thinking 1 cup silken tofu might work. The baking time might be more. All the best.
Wow! This list is amazing! Thank you for making this. Is there a way I could save this? Print it out? You should put it on Pinterest too!
Thanks for the idea will do it shortly Stephanie.
hello mam!!nice article.
i have a receipe which contains enough liquid ,baking soda as well as baking powder.and it uses 4 eggs for binding.i tried chia seed to replace these eggs.but binding does not formed!it looks like i need to use arrowroot or coconut flour for binding!can u suggest anything else?to replace 4 eggs?how much starch/coconut flour shoild i use for 4 eggs?
Can you please send me the link to the recipe and I will be able to let you know.
Really appreciate this list! Is there any way you can provide it in a printer-friendly format or pdf file? Thanks.
Thanks for the feedback. Will see what can be done.
My girlfriend is allergic to eggs while I’m allergic to banana, and we have been using applesauce but everything comes out way too most and doughy. Our biggest thing is corn bread, brownies, cakes, and bars (lemon bars, pumpkin bars, etc). Any advice? I love to bake but it’s so hard with or food allergies.
Are you ok to use dairy? Yogurt is a good substitute, vinegar too when you have to just replace one egg, flax egg works well in brownies and cookies, Ener-G works good in almost all recipes.
Jacob: for cornbread, the best vegan recipe I’ve found is from Youtube blogger Brown Vegan. One note: in step 3 of the instructions, add the flour, as well (mentioned in video/not instructions).
3. In a large bowl, cornmeal, sugar, salt and baking soda AND FLOUR
http://www.brownvegan.com/blog/2013/12/7/cornbread-recipe-its-like-butta-baby
I used the aquafaba in my coconut flour biscuits, and they came out light and fluffy! Much better than the flax and chia I was using, which left them a little doughy. Thanks for the egg-free tips!
That’s great to know Marta. I’m yet to use aquafaba.
I tried Vineger and it runed my cookies
It depends upon the recipe and other ingredients in the recipe.
Please give me the recipe of cake using cake gel.
Sorry I didn’t get you. What do you mean by cake gel?
After years of not eating eggs, except for deviled eggs or baking, I have found a love for egg white omelets. Is there anything else that I could use in its place.
I hear that there is this vegan product called Vegg which can be used in place of eggs for omelettes etc. I haven’t tried it though.
Hi Madhuram,
Could you please let me know what can be the replacement for eggs in the following Brownies?
http://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0
Cheers
Sandy
I saw the recipe Sandy. You can use 3/4th cup of pureed silken tofu instead of eggs in that recipe.
Cannot do dairy or tofu. The biggest problem is when 3 or more eggs are called for. I have done well with gelatin eggs for 1 or 2 egg replacement, but after that, it just doesn’t work.
Hmm..yes 5 eggs is a lot of eggs to be replaced. I have done only 4 so far. I have heard aquafaba (the liquid from cooked chickpeas, especially in cans) works well too though yet to try it.
Hello we want to become vegan and want to bake a vegan cake. Can you give me the best substitution for eggs please? Many thanks.
It depends upon the recipe. Pureed silken tofu, applesauce, flax egg are all good vegan substitutes. Check out my vegan cakes page for recipes and ideas.
I hope you can help! My gut is a mess and I am undergoing treatment for mercury toxicity. The list of ingredients I cannot tolerate is long and eggs are at the top of the list, but I also cannot do grains so I work with almond and coconut flour. I can substitute 1 egg with a gelatin egg, but when it comes to more than 1 egg, I have not been successful. Here is an example of a recipe that I would love to know how to replace the egg – I cannot do flax or chia either.
2½ cups Almond Flour
½ cup Coconut Flour
1 tsp baking soda
1 tbsp cinnamon
½ tsp nutmeg
1 tsp ginger
pinch of salt
1 tsp vanilla
2½ cups grated carrots
2 tbsp orange juice
5 eggs
½ cup coconut oil
½ cup honey (or agave nectar)
½ cup walnuts (chopped)
⅓ cup sultanas (or raisins)
INSTRUCTIONS
Preheat oven to 175 degrees Celsius
Line an 8 inch x 8 inch baking dish with parchment paper
In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
Add in the flours, baking soda, salt and spices and mix well
Stir in the carrot, walnuts and sultanas (or raisins)
Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
Let cool and when serving, top with the whipped coconut cream listed below
Thank you!!
Gluten-free and egg free is very tricky. It is not possible to guarantee the result without trying. Are you ok with soy and dairy? In that case a combination of pureed silken tofu and yogurt might work.
I’ve been egg-free for almost 50 years and always use EnerG egg replacer. 1 tsp egg replacer (heaping) to 2 Tbsp warm water, mixed. I’ve used up to 4 of these “eggs” in my recipes. The only changes I’ve made is to use 1 1/2 times the amount of baking powder and/or baking soda. Never had a flop. Good luck .
That’s awesome Karen. Thank you very much for sharing your tip with us.
Hi madhuram! I have a question. How can I make a mamon without egg? Can you give me some tips in making mamon without egg. What can I substitute for egg?
Please send me the link to the recipe you usually use and I will tell you what can be used to substitute for the egg seeing the other ingredients used in the recipe.
what is the substitution for 4 eggs?
It varies according to what you want to bake and the recipe. Please send me the recipe you want to try and I will let you know.
Hello!! What is a good ‘at home – already have on hand’ egg substitution in a pineapple upside down cake baked in a bundt pan?
Thanks!!
How many eggs does the recipe call for?
Thanks for this awesome recipe! It’s awesome and I’m really thankful for your smartness in this non egg recipes. My son really likes your stuff!
You’re welcome.
I got some very valuable and helpful tips from this site! Thank you 🙂
You’re most welcome Richa.
Hi Madhura,
Thanks for this list. If i am looking to substitute 4 eggs in a butter cake recipe, could i use an equal proportion of silken tofu and buttermilk or yoghurt instead?
Pls let me know.
Thanks Much,
Indhu
You’re welcome Indhu. I would use 1/2 cup of silken tofu and 1/2 cup of yogurt.
Hi Madhura! I have tried a gluten free bread – but i still miss the rising…any thoughts…https://healthydivasite.wordpress.com/2015/12/08/jalapeno-hobbits-keto-bread/
Gluten-free and egg free is very tricky, especially in baked treats like breads/cakes/muffins which require a lot of rising. One will have to try a couple of things before perfecting such recipes.