Fresh Out of Eggs? These Replacements Can Go in Almost Any Recipe
Whether you’re avoiding eggs because you eat a plant-based diet or if you’re simply out of the darn things, you have several options to choose from. Some egg substitutions work better than others depending on the recipe, but a little trial and error will help you determine which one works best with each dish. From baked goods like muffins to breakfast items like pancakes, there’s a whole bunch of egg substitutions out there (you’re welcome, vegans!). See the list below to learn of our favorite egg replacements.
- Ground flaxseed: Mix one tablespoon of flaxmeal with three tablespoons of water until gelatinous. This mixture binds dry ingredients in baked goods, adds moisture, and also adds fiber and omega-3s.
- Chia seeds: Mix one tablespoon of chia seeds with 2.5 to 3 tablespoons of water and let sit for 10 to 15 minutes, or until gelatinous.
- Ener-G Egg Replacer: This gluten-, dairy-, and nut-free product is made with potato and tapioca starch flour. Replace each egg in a baked good recipe with one and a half teaspoons of powder mixed with two tablespoons of water.
- Banana: A half a mashed banana replaces one egg in a recipe for baking. This substitution works best in sweet muffins and yeast-free breads since the banana flavor is so strong. Aside from adding moisture to baked goods, using a banana adds potassium to the final product.
- Canned pumpkin: Use a quarter cup per egg when making baked goods. Since it has a distinct flavor, it’s best used in recipes that have other stronger flavors such as cinnamon or chocolate, or with ingredients that complement it like apples or carrots.
- Applesauce: A quarter cup of applesauce replaces one egg in a baking recipe. Applesauce adds moisture, helps bind the dry ingredients, and is perfect for denser baked goods like muffins and pancakes, since it won’t help your baked goods rise.
- Soy or almond milk: These dairy-free beverages can be used to make vegan French toast. Use about a cup or so to replace the whisked eggs.
- Tofu: If you’re trying to re-create traditional egg recipes like a scramble or a quiche, tofu is the best substitute since its consistency most closely resembles cooked eggs. Tofu is soft, squishy, and virtually taste-less, so you can add whatever flavors you want to the dish.
- Silken tofu: For denser baked goods like brownies or cookies, blend a quarter cup of silken tofu with the other liquids in your recipe until it has a smooth consistency. This egg substitute can add a heaviness to your food, but it won’t alter the flavor. It’s also a great way to add protein to your sweet baked treats.
Although these egg substitutes work fairly well, unfortunately none is the perfect egg replacement. It’s a good idea to work with recipes that call for few eggs, so you don’t have to replace much.
– Additional reporting by Haley Lyndes