How to Substitute Eggs: The Top 10 Alternatives for Both Savory and Sweet Recipes
Explore 10 egg substitutes for your recipes: Use applesauce or mashed banana for moisture, "flax eggs" for fiber, silken tofu for dense bakes, vinegar with baking soda for fluffiness, yogurt for tenderness, mayonnaise for richness, aquafaba for sponginess, arrowroot as a binder, and commercial replacers for versatility. Perfect for allergies, vegan diets, or when you're out of eggs.
Eggs are a kitchen staple in countless recipes, cherished for their versatility in both savory and sweet dishes. However, whether you've run out unexpectedly, are accommodating dietary restrictions or allergies, or follow a vegan lifestyle, there are numerous effective alternatives to using eggs in cooking and baking. Here are ten practical replacements for eggs, each suited to different types of dishes, ensuring your culinary creations turn out delightful every time.
1. Applesauce
Using unsweetened applesauce is a popular substitute for eggs in baking. Use a quarter cup (about 65 grams) of applesauce to replace one egg. This substitute works best in recipes where eggs are primarily used for moisture, such as muffins and cakes. Applesauce makes the final product moist and slightly denser, with a subtle apple flavor that complements many baked goods.
2. Mashed Banana
Mashed banana is another excellent way to add moisture to your recipes. Use one medium mashed banana to replace one egg in recipes for pancakes, muffins, and brownies. While providing a rich, moist texture, bananas also impart a mild banana flavor, making them suitable for sweet recipes.
3. Ground Flaxseeds
Mix one tablespoon of ground flaxseeds with three tablespoons of water and let it sit for a few minutes until it becomes gelatinous. This mixture, often referred to as a "flax egg," is fantastic for whole-grain baked goods and pancakes, providing a slight nuttiness and enhancing the fiber content.
4. Silken Tofu
Silken tofu is a great neutral-tasting egg substitute. Blend a quarter cup of silken tofu to replace one egg in dense, moist recipes like brownies and some breads. Tofu also adds protein, making it a nutritious addition to vegan recipes.
5. Vinegar and Baking Soda
Combine one tablespoon of vinegar with one teaspoon of baking soda to substitute one egg in cakes and cupcakes. This mixture adds lightness and lift, creating a fluffy texture.
6. Yogurt or Buttermilk
Use a quarter cup of yogurt or buttermilk to replace one egg in baked recipes. Both are excellent for making cakes, muffins, and breads that are tender and moist. The mild tanginess also enhances the flavor of your baked goods.
7. Mayonnaise
Mayonnaise, which contains eggs, is an excellent substitute particularly in savory dishes or when baking dense cakes. Use three tablespoons of mayonnaise to replace one egg. It contributes to the richness and tends to keep baked goods moist and tender.
8. Aquafaba
Aquafaba, the liquid from a can of chickpeas, is miraculous in the vegan baking world. Use three tablespoons of aquafaba to replace one egg. It is especially good for creating the spongy texture in cakes and meringues.
9. Arrowroot Powder
Mix two tablespoons of arrowroot powder with three tablespoons of water to replace one egg. Arrowroot is best used in recipes requiring a binding ingredient, such as vegan burgers or gluten-free baking.
10. Commercial Egg Replacer
Various commercial egg replacers are available on the market, typically made from potato starch or tapioca starch. Follow the package instructions for quantity. These are designed to mimic the properties of eggs in baking, making them versatile for all types of recipes from cookies to cakes and beyond.
