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Egg Substitutes

As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. So, if a cookie recipe calls for one egg, using an egg substitute will work much better than in a recipe that requires three or four eggs. Also consider how the substitute will affect the overall taste of the finished dish. Bananas, for example, may add a fruity sweetness to pancakes and cookies, but if you are making a casserole or another savory dish, you will want to use something else.

While bananas or applesauce are both good to use as egg replacers in sweet baked goods such as muffins, pancakes, or yeast-free quick breads, such as pumpkin or banana bread, they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

In savory recipes such as casseroles and main course dishes, arrowroot starch, potato starch, cornstarch, whole-wheat flour, unbleached, oat, or bean flour, finely crushed breadcrumbs, cracker meal, quick-cooking rolled oats or cooked oatmeal, mashed potatoes, mashed sweet potatoes, or instant potato flakes are all great egg substitutes. Experiment a little with these ingredients until you find the right balance. Try using 2-3 tablespoons of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a lot.

If you’re looking for an egg replacer that binds, try adding 2 to 3 tablespoons of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Easy Substitutes for 1 egg:

  • 2 tablespoons lemon juice + 1 teaspoon baking soda.
  • 3 tablespoons mayonnaise
  • 1 teaspoon yeast dissolved in 1/4 cup warm water
  • 2 tablespoons potato starch
  • 2 tablespoons vinegar + 1/4 cup water
  • 1/4 cup mashed potatoes
  • 1/4 cup canned pumpkin or squash
  • 1/4 cup pureed fruit + 1/2 teaspoon baking powder
  • 1/2 of a mashed ripe banana + 1/4 teaspoon baking powder
  • 1 heaping tablespoon soy powder + 2 tablespoons water
  • 2 tablespoons cornstarch (good for delicate cakes & cookies.)
  • 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
  • 1 tablespoon soy milk powder + 1 tablespoon cornstarch + 2 tablespoons water
  • Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
  • 2 tablespoons arrowroot flour. (Sometimes you may want to add a little extra milk or water or oil to make up for the bulk that you would get with a real egg. Good for pancakes and waffles.)
  • 1 tablespoon vinegar + 1 teaspoon baking soda. (White distilled vinegar or apple cider vinegar can be used.) Works well in cakes, cupcakes and quick breads.
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Flax:

For each egg needed, place in blender: 1 heaping tablespoon of whole organic flax seed and blend until it becomes a fine meal (flaxmeal). Add 1/4 cup cold water; blend 2-3 minutes until thickened and has the consistency of eggs. Each 1/4 cup of this Flax seed mixture will replace one egg in baking.

Another method is to use flaxmeal with baking powder. (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal.) Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

Yet another option is to combine 1 tablespoon ground flaxseeds (flaxmeal) with 3 tablespoons boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg.

Tofu:

Tofu is the best way to substitute eggs in dishes such as a quiche, or egg salad. Although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes. If desired, add a bit of mustard, turmeric or nutritional yeast to your dish to give it a yellow hue.

Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. Using tofu can make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but not in something like an angel food cake that needs to be light and fluffy.

2 oz of soft tofu can be blended with some water and substituted for an egg to add consistency. Or try the same quantity of: mashed beans, mashed potatoes, or nut butters.

When adding tofu to a recipe as an egg replacer, you may want to purée it first to avoid chunks in the finished product. Also, use plain tofu, not seasoned or baked, as a replacer.


Homemade Liquid Egg Substitute:

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

  • 1 tablespoon of nonfat dry milk powder
  • 2 egg whites from large eggs
  • 4 drops of yellow food color

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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