Eggs are a cornerstone ingredient in baking. They play an essential role in giving your baked goods the right flavor, texture, and structure. Penny Stankiewicz, a chef-instructor of pastry and baking arts at the Institute of Culinary Education, explains that eggs offer fat for flavor, protein for stability, and moisture for tenderness. When heated, egg proteins coagulate and form bonds, giving baked goods structure and ensuring they hold their shape. Additionally, eggs act as binders and leavening agents. Basically, they’re a multitasking powerhouse in your kitchen.
However, rising egg prices have been making it harder, and much more expensive, for all of us to get our bake on. So, if your grocery budget is feeling a little too stretched these days, but you don’t want to put a hold on all your favorite baking activities, we’ve got you covered. There are plenty of egg substitutes out there, many of which you probably already have in your kitchen. Here’s a breakdown of some common egg replacements and when to use them.
1. Mashed Banana
Mashed banana is a fantastic substitute for eggs, adding moisture and a slight natural sweetness to your baked goods. Use 1/4 cup of mashed banana per egg in your recipe. Ripe bananas will have more sugar and moisture, so adjust your sweetener and liquid amounts if needed.
Best For: Muffins, pancakes, quick breads, and cakes.
Flavor Tip: Bananas will lend a hint of their flavor, so this works best in recipes where that banana taste will complement the other ingredients without overpowering them.
2. Applesauce
Applesauce is another classic egg substitute. To use it, replace each egg with 1/4 cup of unsweetened applesauce. If you’re using sweetened applesauce, reduce the sugar in your recipe to balance the sweetness. Applesauce can make your baked goods a bit denser but adding an extra 1/2 teaspoon of baking powder can help lighten the texture back up.
Best For: Blueberry muffins, banana bread, and cupcakes.
Flavor Tip: Applesauce’s flavor is subtle but noticeable, so only use it in recipes where the taste of apple pairs well with the other ingredients.
3. Ground Flaxseed and Water
Known as a “flax egg”, this substitute is perfect for vegan baking. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg then let it sit for about 15 minutes, or until it becomes gel-like. This mixture works as a binding agent but doesn’t offer the same structure as real eggs. Avoid it in cakes that require a lot of structure.
Best For: Pancakes, brownies, cookies, and banana bread.
Flavor Tip: Flaxseed adds a mild, nutty flavor, so use it in recipes where this flavor complements the dish.
4. Yogurt
Plain yogurt (or thick, Greek-style, plant-based yogurt for a dairy-free option) makes an excellent egg replacement. Use 1/4 cup yogurt per egg. This option provides moisture, richness, and a slight tang that enhances baked goods.
Best For: Moist, gooey baked goods like brownies or soft cookies.
Flavor Tip: Stick to plain yogurt to avoid adding unwanted flavors.
5. Buttermilk
Buttermilk is a fantastic egg substitute, especially in recipes where its tangy flavor can shine. Replace each egg with 1/4 cup of buttermilk. Don’t have any buttermilk on hand? Mix 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice then let it sit for 10 minutes until it curdles.
Best For: Quick breads, brownies, or cookies.
Flavor Tip: Buttermilk provides moisture and binding while adding a slight tang that pairs well with rich, chocolatey flavors.
What to Consider When Choosing Egg Substitutes
Egg substitutes vary in their properties. Some add moisture (like applesauce and yogurt), others bind ingredients (like flaxseed and buttermilk), and some add structure or protein (like yogurt). Think about the role eggs play in your recipe: are they for leavening, binding, or moisture? Then choose a substitute that mirrors that function.
