Eggs can provide baked goods with moisture, structure and leavening needed, but a handful of egg substitutes can achieve similar results when eggs aren't an option. Pay close attention to your recipe to know how eggs contribute. If the recipe lacks liquid ingredients, eggs are intended to add moisture. Recipes without leavening agents like baking soda or baking powder may rely on eggs to rise, and those without much flour, nuts or breadcrumbs probably use eggs to help bind ingredients. As you consider which egg substitute is best for your recipe, keep in mind that egg-heavy recipes requiring 3 or more eggs per batch may not turn out as well when using egg substitutes.
1. MASHED BANANA
You can use about half of a medium banana (or ¼ cup mashed banana) to replace each egg in recipes like three-layer carrot cake with cream cheese frosting and blackberry cupcakes. Bananas can add a hint of sweetness and flavoring to the final product, so steer clear of substituting bananas for eggs in savory dishes. Substituting with banana is most effective when the banana is thoroughly mashed and free of noticeable chunks.
2. APPLESAUCE
About ¼ cup of applesauce can work as an egg replacement in baking for dense baked goods like brownies or cookies. While you can use applesauce in sweets like cakes and cupcakes, you may need to add an extra ½ teaspoon of baking powder to your dry ingredients to create a light and airy final product.
3. SILKEN TOFU
Replace eggs in dense baked goods like pie tarts, bundt cake or quick breads by blending ¼ cup of silken tofu per egg until it’s completely smooth, then adding it to your recipe. You can seamlessly prepare silken tofu for egg substitution by blending it to reach a creamy consistency.
4. GROUND FLAXSEED OR CHIA SEEDS & WATER
You can combine 1 tablespoon of ground flaxseed or ground chia seeds with 3 tablespoons of water to create a thick, gelatinous mixture for baking without eggs. This replacement works best in dense baked goods like brownies, chocolate chip cookies or banana bread, and should sit for several minutes to thicken before you add it to a recipe. Keep in mind that you may notice a slightly earthy flavor in finished baked goods. Process whole flaxseed or chia seeds into a finely ground powder.
5. YOGURT
Substitute each egg for ¼ cup of plain yogurt to help make up for the moisture eggs add to dense baked goods. Yogurt substitutes are ideal for things like cheddar cheese, muffins, or brownies and work best when it’s thoroughly whisked before adding it to a recipe. It doesn’t assist with leavening recipes the way eggs do, so you may have to compensate by adding extra baking powder or baking soda in recipes meant to be light and fluffy.
6. BUTTERMILK
Replace each egg with ¼ cup of buttermilk to create rich and decadent cakes and brownies. Buttermilk can help add moisture and structure to recipes but doesn’t assist with leavening, so only use this substitute in recipes that already have leavening agents on the ingredients list.
7. SWEETENED CONDENSED MILK
Substituting ¼ cup of sweetened condensed milk per egg can help bind ingredients and add structure to recipes. Sweetened condensed milk is rich and packed with sugar, so you may need to alter the amount of sugar you add to your recipe.
8. ARROWROOT POWDER OR CORNSTARCH
Starches like arrowroot powder and cornstarch are ideal egg substitutes for light, fluffy baked goods, but can also work in custard, curd or pudding recipes that rely on eggs as a thickening agent. Replace each egg with 2 tablespoons of arrowroot powder or cornstarch combined with 3 tablespoons of water.
9. VINEGAR & BAKING SODA
Combining vinegar and baking soda creates a chemical reaction that releases carbon dioxide, replacing the leavening typically achieved with eggs to produce light and airy baked goods. You can combine 1 tablespoon of vinegar with 1 teaspoon of baking soda to replace each egg in fluffy confections like shortcake cupcakes, homemade pancakes.
10. OIL, WATER & BAKING POWDER
You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won’t impact a recipes’ flavor profile the way egg substitutions like mashed banana or flaxseed might.
11. AQUAFABA (CANNED CHICKPEA LIQUID)
Aquafaba is the liquid additive found in canned chickpeas and can add moisture and flavor to a variety of dishes. Use 3 tablespoons of aquafaba for each egg in baked goods.