DIY egg substitutes (2024)

FAQs

What can I use if I don't have enough eggs for a recipe? ›

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

Use one banana to substitute one egg. One to two ounces of tofu are equivalent to one egg, but be sure that the recipe can take on the nutty flavor of tofu. If a recipe calls for one or two eggs, applesauce is also a good substitution. About half a cup of applesauce is equivalent to one egg.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Applesauce. Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.

Can sour cream replace eggs? ›

Tangy dairy products like yogurt and sour cream are a great swap when making egg-free desserts. As long as you make sure you're using full-fat varieties, these ingredients can incorporate lots of moisture to your recipes.

One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

Egg Replacer is a mixture of "potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, cream of tartar), cellulose gum, modified cellulose". The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk.

Ground flax seeds

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

Egg emulsifiers are perhaps the easiest to replace. Plant-derived lecithins such as soya lecithin make good substitutes. Flax or chia seeds, bananas or mustard can also be used to stabilise emulsion droplets.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

And if the cake is already baking, all will be OK: The cake won't be as flavorful, but it will rise just the same and still be a perfectly fine cake.

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.