No Eggs? No Problem! Try These 16 Alternatives

Eggs find their way into many recipes — think cakes, cookies, quiches and omelets.

But there can be a variety of reasons why you may seek out an egg substitute: You may have an egg allergy, follow a vegan diet, just not like eggs or be looking for ways to save money on the household staple.

“Also, if you have high cholesterol, your doctor may advise you to watch how many eggs you eat,” says registered dietitian Beth Czerwony, RD, LD.

So, from applesauce and chia seeds to firm tofu and nut butters, here are some popular egg replacement options and advice on how to use them.

1. Greek yogurt

Greek yogurt is a good source of protein and can typically be used in baking instead of eggs to keep recipes moist. Czerwony notes that you should opt for full-fat plain versions. You can also use plain yogurt as an egg substitute for baking. Substitute: 1/4 cup for one egg

2. Buttermilk

The acidity from buttermilk may help activate any baking soda that your recipe calls for. Substitute: 1/4 cup for one egg

3. Applesauce

If you’re allergic to eggs, there’s a chance you may also be allergic to dairy. So, you may need to seek out other options like unsweetened applesauce. It can be a go-to egg replacement for many recipes, especially ones that result in denser desserts. Substitute: 1/4 cup for one egg

4. Mashed bananas

Another popular fruit that makes a good substitute for eggs in baking recipes? A banana. Substitute: 1/2 large banana for one egg

5. Vinegar and baking soda

Let’s head back to science class for this one. The chemical reaction between vinegar and baking soda can help your baked goods rise and result in a light and fluffy texture. Substitute: Combine 1 teaspoon baking soda with 1 tablespoon vinegar for one egg

6. Nut butter

Using creamy versions of nut butters (think peanut, cashew or almond) can help keep brownies and cookies moist. Substitute: 3 tablespoons for one egg

7. Carbonated water

Not just any kind of water will do. You want carbonated water (or seltzer) to help act as a leavening agent in your baking recipes. Substitute: 1/4 cup for one egg

8. Aquafaba

You can even use the liquid found in a can of chickpeas as an egg replacement. The liquid works well in baking but can also be used as an egg white substitute to make an egg-free version of meringues and marshmallows. Substitute: 3 tablespoons for one egg

9. Tofu

When it comes to baking, silken tofu may be a good option thanks to its high water content. It’s also a good source of plant-based protein. If you’re craving an egg scramble, then you want to reach for firm tofu, which crumbles easily and can be cooked with vegetables for a hearty breakfast. (Don’t use tofu if you have a soy allergy.) Silken tofu substitute: 1/4 cup for one egg; Firm tofu substitute: 3 ounces for one egg

10. Flax meal

Also called ground flaxseeds, flax meal may work well in your recipes — plus they’re high in omega-3 fatty acids, fiber and antioxidants. Substitute: Combine 1 tablespoon flax meal with 3 tablespoons water for one egg

11. Chia seeds

You may have put chia seeds in your overnight oats, but you can also use the mighty seeds as an egg replacement — just make sure you grind them up first. Substitute: Combine 1 tablespoon ground chia seeds with 3 tablespoons water for one egg

12. Mung beans

Looking for another scrambled eggs replacement? Try mung beans, a sprout that’s packed with vitamins and minerals like magnesium and zinc. To prepare, blend and cook (or look for Just Egg®, a mung bean-based liquid egg substitute at your grocery store). Substitute: 3 tablespoons for one egg

13. Arrowroot powder

This South American tuber plant is high in starch and can be used in baking and cooking. You can find arrowroot powder, starch or flour — all of which act like corn starch — at the grocery store or online. Substitute: Combine 2 tablespoons with 3 tablespoons water for one egg

14. Gelatin

Gelatin is an animal protein made from the collagen of pigs and cows. If you follow a vegan diet, look for agar-agar (a vegan alternative to gelatin). Substitute: Combine 1 tablespoon dissolved unflavored gelatin in 1 tablespoon cold water and 2 tablespoons boiling water for one egg; Vegan substitute: Combine 1 tablespoon agar-agar with 1 tablespoon water for one egg

15. Soy lecithin

This byproduct of soy is sold as a powder and can help bind recipes together like eggs do. But you can’t use soy lecithin if you have a soy allergy. Substitute: 1 tablespoon for one egg

16. Powder egg replacer

You may see powder egg replacers in the grocery store. These are usually starch-based mixtures of potato starch, tapioca flour, baking soda and psyllium husk fiber. They can be a good choice for baking — just make sure you read product instructions thoroughly. Substitute: Combine 1 tablespoon with 2 tablespoons water for one egg

Tips for cooking with egg substitutes

There’s more than one way to crack an egg — or in this case, bake and cook with an egg substitute. Czerwony offers the following tips:

• Manage your expectations. Be prepared for your recipe not to turn out exactly the same. “You’re not going to get the same results because eggs have a different amount of protein and fat than what you’re replacing it with,” explains Czerwony. “You might get something that’s not as moist or tender, or it might not rise exactly as you’d like.” But that doesn’t mean it won’t taste just as good — you just need to adjust your expectations and embrace your bake.
• Do a test run. Czerwony is a fan of the test run. If you’re making a change to a recipe, try it out ahead of time. “You may want to try it out a couple times because you might have to tweak the ingredients to get the result you want,” she says. “You might have to use a little bit more of one ingredient and maybe a little bit less of another.”
• Be open-minded. While you’re not using eggs, there’s a lot of upside to some of these egg substitutes when it comes to health benefits. Many offer vitamins, minerals, fiber and protein.

Overall, have fun experimenting with different egg replacements in your recipes.

“You may find that one thing works better than something else,” concludes Czerwony. “But it’s just a trial-and-error process, as well as your personal preference.”