Are you stuck looking for an alternative to eggs in your recipes? If so, what is a good substitute for eggs in recipes. The list below will provide alternatives that work in most baking recipes. Plus, a homemade substitute recipe that is less expensive, has fewer calories and is just as satisfactory.
What is a Good Substitute for Eggs?
Try any of the following:
- Ener-G Egg Replacer – follow directions on box.
- 2 tablespoon cornstarch = 1 egg
- 2 tablespoon arrowroot flour = 1 egg
- 2 tablespoon potato starch = 1 egg
- 1 heaping tablespoon soy powder + 2 tbsp water = 1 egg
- 1 tablespoon soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
- 1 banana = 1 egg in cakes.
- 1 tablespoon milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
- 3 tablespoon peanut butter = 1 egg
- 1 tablespoon agar agar = 1 egg
- 1 tablespoon chia seeds + 1/3 cup water = 1 egg. Mix it up then let sit for 15 minutes before using. (thickens)
- 1/4 cup unsweetened applesauce = 1 egg
Make Your Own Low Cholesterol Substitute
- 1 tablespoon of nonfat dry milk powder
- 2 egg whites from large eggs
- 4 drops of yellow food color (optional)
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won’t be too dry.
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A really good egg substitute for eggs is milled flax seed.
1 Tbsp milled flax seed and 3 Tbsp water = 1 egg.
Light, fluffy cakes!
Don’t forget to let it thicken for five minutes. Otherwise it’s not much good.
i like egg
Eggs are delicious, aren’t they? While this article focuses on substitutes, it’s always nice to enjoy the real thing too!
Absolutely! Letting the mixture thicken is crucial for the best results. It helps to mimic the texture and binding properties of eggs.
This is a great substitute for eggs in both baking and cooking. Beat with a fork for best consistency. It’s ready to use when the mixture turns gelatinous.
I’ve found beating the substitute with a fork gives it a smooth consistency. And yes, the gelatinous texture is a good sign that it’s fully prepared for use
That’s a great tip! I’ve heard flax seeds work wonders as an egg substitute in baking. Thanks for sharing the ratio!
This is a lifesaver! But I thought I remembered hearing that you could also use applesauce of stewed prunes? Or was that just my imagination??
Most moist fruits will work. Athough remember each fruit contains a different moisture level and a flavor all it’s own.
Totally agree! Different fruits can impart unique flavors to the recipe. It’s all about experimenting and finding what works best for your taste preferences.
You’re correct! Applesauce and stewed prunes are also great alternatives to eggs. They add moisture and a hint of sweetness to baked goods.
I used 2 tbsp cornstarch to replace the egg in my bread recipe and it worked perfectly.. Thanks
Cornstarch is another fantastic option for replacing eggs. It’s great to hear that it worked perfectly in your bread recipe!
I made brownies and tried using milled flax seed-it worked terribly! They were flat and stuck to the pan! Yuck!! Worst substitute ever 🙁
Did you mix the flaxseed with the water then set aside for 5mins before using? It needs this in order to thicken, then it works better.
I’m sorry to hear that your brownies didn’t turn out well with milled flax seed. While flax seed can be a good substitute for eggs in certain recipes, it may not work well as a one-to-one replacement. When using milled flax seed as an egg substitute, you’ll need to combine one tablespoon of flax seed with three tablespoons of water for each egg called for in the recipe and let it sit for about 5 minutes to thicken. Additionally, you could also try adding a bit more leavening agent, such as baking powder or baking soda, to help the brownies rise. Finally, you may want to consider greasing the pan with cooking spray or butter before adding the batter, or lining the pan with parchment paper to prevent sticking.
What about banana for an egg substitute? Sounds so easy. Has anyone tried it?
I’m gonna make Peanut butter Oatmeal cookies tomorrow & Ill find out about banana in them.
Peanut butter oatmeal cookies sound delicious! Using banana as an egg substitute should work well in them. Enjoy your baking!
It works although it is sweet so not good for every recipe where a banana flavor isn’t desirable.
While banana can work as an egg substitute, it does have a distinct flavor, so it may not be suitable for every recipe where a banana flavor isn’t desired. Consider other options if you want to avoid the banana taste.
I’ve used mashed banana’s many times comes out perfect !
That’s great to hear! Mashed bananas are a versatile egg substitute and can yield great results in various recipes.
Yes, using mashed banana as an egg substitute is a popular and easy option! Many people have tried it and found success. Give it a go and see how it works for you!
I used THEVEGG and applesauce for a boxed brownie mix. Was delicious! TheVegg replaced the yolk and the applesauce replaced the whites. 🙂
Using THEVEGG and applesauce as substitutes in a boxed brownie mix sounds yummy! It’s great to experiment with different egg replacements and find what works best for you.
Does anyone know what a good substitute for eggs would be in making waffles?
There are multiple egg substitutes you can try when making waffles. Some popular options include mashed bananas, applesauce, yogurt, or even flaxseed or chia seed mixed with water. Give them a try and see which one you prefer!
Jay:
The cornstarch worked very well with my oatmeal cookies. I couldn’t tell the difference. Thanks for the info.
Make a cake no,egg,milk,or butter. Take 2cps flour,2/3 cup coco, 2tbsp vinegar,,water. Mix in same backing pan.Bakeat 350 for35to45min. Or till toothpick comes out clean. Manga
Thank you for sharing your recipe for a cake without eggs, milk, or butter! It’s always helpful to have options for those with dietary restrictions or preferences. Enjoy your cake!
I have 250 gr egg product. How many whole large eggs can be substituted?
Generally, one large egg is around 50 grams, so with 250 grams of egg product, you would have approximately 5 whole large eggs worth. However, it’s always best to check the packaging or consult a recipe specifically designed for egg substitutes to ensure accurate measurements.
I just wanted an egg substitute for scrambled eggs. Eggs make me sick to the point of throwing up; if I can’t smell or taste them I’m okay. Last night I had pizza, it smelled like egg so I only ate the pepperoni.
2tbls.h20 . 2tbls baking powder 1tbls veg oil whisked together in any recipe equals 1 egg. I cant stomach eggs either but can make convert all my fave foods by this substitution.
This totally works
Katness,
I’m glad to hear that the egg substitute mentioned in the article works for you. It’s always helpful to have options for those who can’t eat eggs.
Thank you for sharing your egg substitute recipe! It’s great to have alternatives for those who can’t stomach eggs.
Scrambled tofu does an awesome job at substituting scrambled eggs, look online for a recipe but it’s not very technical. I just drain the tofu then chop it up, heat some oil in a pan, add the tofu and treat it like eggs from thereon in. You can add a touch of tumeric for colour and extra taste if you wish but don’t go overboard, salt, pepper, some herbs or whatever. Make sure to whisk it well so it resembles scrambled eggs. Doesn’t take very long and is very nutritious and delicious 🙂
Esme,
Scrambled tofu sounds like a delicious and nutritious alternative to scrambled eggs. Thanks for sharing your method!
J. Keeler,
I’m sorry to hear that eggs make you sick. Have you tried using the homemade egg substitute mentioned in the article for scrambled eggs? It might be worth a try to see if it agrees with your stomach.
Would you think that using a 1-1 ration of cashew cream to eggs would work as a substitute?
Janet C. Fowler,
Cashew cream might work as a substitute for eggs, but it’s hard to say for sure without trying it. It could be worth experimenting with to see how it affects the texture and taste of your recipes.
In reply to katie guerrero.
Did you mix the flaxseed with the water then set aside for 5mins before using? It needs this in order to thicken, then it works better.
In reply to J. Keeler.
Scrambled tofu does an awesome job at substituting scrambled eggs, look online for a recipe but it’s not very technical. I just drain the tofu then chop it up, heat some oil in a pan, add the tofu and treat it like eggs from thereon in. You can add a touch of tumeric for colour and extra taste if you wish but don’t go overboard, salt, pepper, some herbs or whatever. Make sure to whisk it well so it resembles scrambled eggs. Doesn’t take very long and is very nutritious and delicious ?
Thank you for providing a suggestion for substituting scrambled eggs. It’s always helpful to have alternative options, especially for those who can’t eat eggs. It sounds like a tasty and nutritious choice!