Have you ever wondered what can you use to replace eggs in a recipe? Well, keep reading and find out my favorite egg substitutes after six years of experimenting with eggless cooking and baking.
My Favorite Egg Substitutes
What can I use in place of eggs in a recipe?? I have been asked this question so many times, but the answer is not simple!
The truth is that eggs play different roles: they act as a binder and leavener, and also add moisture, flavor, and color.
There are a number of things that can be used to replace eggs, but you have to take into consideration the purpose that the eggs serve in the recipe. So my favorite egg replacement changes depending on what I am making.
Here is a list of my favorite Pantry Essentials for Eggless Cooking and Baking. I use all these ingredients frequently to replace eggs in my recipes.
Pantry Essentials for Eggless Cooking and Baking
Flour
I use all-purpose flour for most of my baked goods. Since I have to compensate for the lack of eggs, I usually add a bit more flour to improve the structure. Check out how I use flour for eggless baking in these recipes: Eggless Vanilla Cake and Eggless Vanilla Cupcakes.
Baking Soda
This is a chemical leavaner that works great and produces fluffy baked goods when mixed with an acid, such as vinegar, buttermilk, or lemon.
Baking Powder
I use this dry chemical leavening agent that helps to make your baked goods fluffy. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
to make “fake eggs” mostly for cookie recipes. Check out how I use and make fake eggs in these recipes: Eggless Snickerdoodle and Eggless Chocolate Crinkles.
Unsweetened natural cocoa powder
I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
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Flaxseed Meal
Mix 1 tablespoon of golden flaxseed meal + 3 tablespoons of water to replace 1 egg in recipes for bread, meatballs, meatloaf, and eggless cauliflower pizza crust. I don’t like using “flax eggs” for baked goods, like cake and cupcakes, because they add a rubbery texture.
Chia Seeds
Mix 1 tablespoon of chia seeds + 2.5 tablespoons of water to make one “chia egg”. I like to use chia eggs only when baking with oats. Check out how I use chia seeds for eggless baking in these recipes: Eggless Oatmeal Breakfast Cookies and Eggless Baked Apple Oatmeal Muffins.
Starches
These work well as binders and thickeners. I always have handy cornstarch, tapioca starch, and potato starch. Mix 2 tablespoons starch + 3 tablespoons water to replace 1 regular egg. This mix is good to replace up to 2 eggs, in my opinion. Check out how I use starches for eggless baking in these recipes: Eggless Pumpkin Pie and Eggless Dulce de Leche Cheesecake.
Black Salt
Black salt or Kala namak is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. Although it is called black salt, its color is not black, it has a purple-ish to pink-ish color. Due to its sulfur content, it tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. I use it in recipes where eggs are the main ingredient, such as French Toast and Pastry Cream.
Aquafaba
Aquafaba is the liquid leftover from cooked chickpeas. It can be whipped to make mayo, meringues, mousse, pavlovas, marshmallow cream, macaroons, and more. Or you can use the liquid “as is” as an egg binder to make croquettes, meatballs, meatloaf, and potato cakes. 3 tablespoons of aquafaba equal 1 egg. Learn how to make the most amazing mayonnaise with aquafaba or How to Make Eggless Meringue.
Vinegar
Keep it handy to add when making cakes and cupcakes. Apple cider vinegar is my fave, but regular white vinegar will work fine too.
Sweetened Condensed Milk
Condensed milk can also be used as an egg replacement in cakes, muffins, and sweet bread. ¼ cup condensed milk can be used in place of 1 egg. If you are using sweetened condensed milk, reduce the quantity of sugar called in the recipe by half.
Evaporated Milk
I use Evaporated Milk in many of my custard-y eggless desserts, such as Easy Eggless Pastry Cream or Easy Eggless Flan, to add creaminess and richness, which sometimes is missing due to the lack of egg yolks. You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
Pumpkin Pure
Pumpkin puree has a strong flavor and color, so it’s better to use when making pumpkin bread, muffins or Quick & Easy Eggless Pumpkin Waffles. ¼ cup pumpkin puree will replace 1 egg.
Unflavored Gelatin
I use unflavored gelatin in no-bake desserts, such as no-bake cheesecake, panna cotta, and others.
Applesauce
Use ¼ cup of applesauce to replace 1 egg. This works best for muffins, sweet bread, and some brownie recipes, such as my Eggless Red Velvet Brownies. I use and recommend unsweetened applesauce.
Bananas
Bananas add moisture and act as a binder. Use ½ ripe banana to replace 1 egg. Best for muffins and sweet bread.
Fridge Essentials for Eggless Cooking and Baking
Buttermilk
I use buttermilk in most of my eggless recipes. It’s great to make pancakes, waffles, cakes, cupcakes, and much more.
You don’t have Buttermilk? NO problem!!
To make 1 cup of buttermilk, combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits.
Cream Cheese
Cream cheese can be a great substitute for cookies. Use 3 oz of cream cheese to replace 1 egg. Check out my Sugar Cookies and Chocolate Chip Cookies.
Yogurt
Use ¼ cup to replace 1 egg. I like to use full-fat plain regular yogurt to replace eggs in cake and brownie mix boxes. I do not recommend using Greek yogurt because the consistency is too thick. You can replace plain regular yogurt with sour cream.
Sour Cream
I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
It took me years to figure out this eggless cooking and baking thing, and I’m still learning and testing, but I hope that this list and my recipes help you make all kinds of yummy recipes for your loved ones.
I would LOVE to hear your feedback!! What are your favorite egg substitutes?
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Disclosure: This post has been sponsored by Rubbermaid. All thoughts and opinions are my own.
