9 Best Egg Substitutes: How To Substitute Eggs In Recipes

Maybe you forgot to buy eggs at the supermarket. Or the box fell to the ground. Or you don’t eat animal products, period.
In these cases, egg substitutes are helpful. Today we’ll answer the questions you need to know and share some of our favorite recipes with eggs, but no eggs!

Eggs are a multi-talented ingredient. They emulsify sauces, pastries, thicken creams, make crystallization difficult … and that does not even prevent the yolks from being separated from the whites.

If a recipe was developed with eggs and you make your own way with a substitution, there’s no way to prevent the recipe from turning out to be different (you are using a different ingredient after all).
But the ingredients below – we’re talking about pantry staples like flaxseed, chia seeds, and aquafaba (you’ll see), plus fruity things like mashed bananas and applesauce. – ensure that the absence of eggs is the least noticeable. possible. , As many.

1. Flax meal

Rich in omega-3 fatty acids, flax has an earthy nutty flavor. When they are ground (you can buy them pre-crushed or grind the whole flax seed yourself with a spice grinder or coffee grinder) and combined with water, their mucilaginous super powers kick in and give a consistency similar to that of a beaten egg. . Flax eggs are a popular choice in baked goods, from cookies to quick breads, as they add body and structure. But unlike eggs, they don’t help ferment.

1 egg ≈ 1 tablespoon of ground flax seeds mixed with 2 to 3 tablespoons of water

2. Chia seeds

Although they taste milder than flax seeds, chia seeds are also high in omega-3 fatty acids (not to mention protein and fiber). Their thickening powers make them an A + shortcut to homemade jams, and for the same reason, they’re useful when you need to add more structure to vegan baked goods like waffles, quick breads, etc. Note: this also does not contribute to the yeast.

1 egg ≈ 1 tablespoon of chia seeds mixed with 2 to 3 tablespoons of water

3. Banana puree

If you’re like me, you always have bananas, which makes it a very convenient substitute. As The Kitchen notes, this ingredient works best “in chewy pastries like brownies,” as well as blondes. But depending on the recipe, the taste can be a deciding factor. In a vegan baking experiment in 2015, our collaborator Sophie used mashed bananas to replace eggs in a muffin recipe, and replied: “Of all the muffins, the banana one clearly looked the most. attractive… The texture was always like this. slightly dense with a moist crumb. The only feature of this muffin that I found problematic was the fact that it really tasted like ‘banana’.

1 egg ≈ ¼ cup mashed banana

4. Applesauce

Like mashed bananas, applesauce is a daily ingredient that you may already have on hand. Unlike bananas, it has a more neutral flavor, which may go unnoticed in baked goods. Optionally, you can add a pinch of baking powder to the applesauce to help rise and prevent the applesauce from weighing down the dough.

1 egg ≈ ¼ cup applesauce

5. Sedoso tofu

As the name suggests, this side This is one of the smoothest and silkiest classifications of tofu. Add it to a blender or food processor for a chewy mash, which can serve as a strong binder in baked goods. I love how its creamy, neutral taste doesn’t cause any distractions.

1 egg ≈ ¼ cup mixed silken tofu

6. Aquafaba

Aquafaba is the buzzword for: chickpea cooking liquid. (It’s the same liquid as in all the cans of chickpeas too! So drain those legumes to bake a batch of brownies now, then use those beans for crispy chickpeas tonight.) Although it doesn’t sound appetizing. and bean-smelling, we’ve been using it as a “magic” egg substitute for years. Add aquafaba to a stand mixer with a little sugar and you’re on your way to a vegan doppelganger meringue. It also works well as a substitute for whole eggs in baked goods, such as quick cakes and breads.

1 egg ≈ 3 tablespoons aquafaba

7. Starches

Starches, such as arrowroot powder, cornstarch, potato starch, tapioca starch, and agar, all mixed with a little water, can be used as a substitute for egg in fortified breads, cakes and as a thickening agent in creams.

1 egg ≈ 2 tablespoons arrowroot powder, cornstarch, potato starch or tapioca starch mixed with 3 tablespoons of water or 1 tablespoon of agar mixed with 1 tablespoon of water as a simulated egg white

8. Vinegar + baking powder

Combine these two ingredients and you have a lightning rod lifting agent on your hands (remember, eggs add structure to baked goods. Yes helps to stand up). While this combination can encourage cakes, muffins, and the like to reach their full potential, it is also more sensitive and error-prone than the ingredients listed above. Definitely follow recipes with this substitute (like this Genius Vegan Birthday Cake!), But I wouldn’t recommend it as a ready-made replacement.

9. Commercial replacements

If you’re not comfortable taking your chances on an ingredient, consider turning to a commercially developed egg substitute like Energ-G, Bob’s Orgrano Red Mill. Just follow the directions on the package and rest easy.

Now that we know the most common egg substitutes, let’s dive into a few sample recipes and find out which one is your best bet for each.

What’s a good egg-on-cake substitute?

Flax eggs, mashed bananas, applesauce, aquafaba or commercial substitutes.

What’s a good egg substitute in cookies?

Flax eggs, chia eggs or commercial substitutes.

What’s a good substitute for eggs in pancakes?

Banana puree, applesauce, aquafaba or commercial substitutes.

What’s a good substitute for eggs in brownies?

Banana puree, applesauce or commercial substitutes.

What’s a good egg substitute in meatloaf?

Flax roe, chia roe, aquafaba, silky tofu or commercial substitutes.

Scrambled Tofu Breakfast

The turmeric adds a sunny color, the Dijon mustard and nutritional yeast add flavor and the tahini adds richness. (Tempeh bacon aside, highly recommended).

Vegan nut and date bread

Flax meal keeps this nut bread moist and chewy – no eggs needed. There are some great tips in this vegan buttermilk recipe too: vinegar and non-dairy milk that can sit for 5 minutes.

Vegan banana cake

It’s a cake! It’s banana bread! Are both! This chocolate fudge cake stays moist, but still rises to form that chewy, creamy texture by using mashed bananas and almond butter instead of eggs. All you have to do is decide whether you want to make it for dessert tonight or for breakfast tomorrow morning.

Vegan cinnamon rolls

Hello to those vegan cinnamon buns! While many cinnamon rolls require an egg, this dough only contains flour, sugar, baking powder, water, non-dairy milk, and coconut oil. Their sparkly frosting is as easy as powdered sugar and more vegan milk.

Vegan brioche

Vegan brioche ?! I need to sit down. While that’s a bit of an oxymoron, as brioche dough is usually fortified with eggs and butter for that luxuriously rich, creamy texture, this vegan brioche requires aquafaba (that magical liquid from a can of chickpeas !) And oat milk.

Vegan chocolate cake

Bring this stunner to the table and proudly announce, “There’s tofu in this cake!” When mixed with vegan milk, maple syrup, and dairy-free chocolate, silky tofu turns into the dreamiest mousse.

Vegan Pumpkin Pie

The classic pumpkin pie relies on eggs to thicken the cream when baked, but in this case, a homemade cashew cream and a little tapioca starch does all the work. (And yes, the flaky crust is vegan too!)

Secretly Vegan Savory Chocolate Chip Cookies

These chocolate chip cookies, with crunchy edges and sticky middle parts, defy all reason. There is no standard egg substitute in sight, just water and oil.

Vegan Pumpkin Pancakes

Baking powder, baking soda, and apple cider vinegar work together to make these pumpkin pancakes light and chewy. Add some ground ginger to the dough if you want it to be spicier.

The best vegan waffles

“Ultra crisp on the outside, creamy on the inside and a bit chewy, these waffles are phenomenal not despite the full package of tofu,” writes our resident Genius Kristen Miglore, “but because of it.”

Gluten Free Vegan Double Chocolate Muffins

Talk about the big steps: these muffins are vegan and gluten free Yes double chocolate. Flax eggs save the day here, giving the cupcakes a safe structure.

Vegan Carrot Cake with Coconut Cream Frosting

Flax eggs, we’ll meet again. We had this carrot cake sprinkled with raisins, but the coconut cream frosting really sends it on top.