Egg Substitutes: Simple Swaps for Perfect Baking

Applesauce. Use ¼ cup unsweetened applesauce for each egg. It adds moisture and a hint of sweetness, making it ideal for brownies, carrot cake, and dense cookies.

Mashed banana. Replace one egg with ¼ cup mashed ripe banana. The banana adds moisture and a subtle flavour, perfect for banana bread, oatmeal cookies, or any recipe that pairs well with its taste.

Commercial egg replacer. Products like Ener-G or Bob’s Red Mill are formulated to mimic egg structure. Follow the package instructions—usually 1 ½ teaspoons powder plus 2 tablespoons water equals one egg. These are great for all‑purpose baking, especially when you need a neutral taste.

Silken tofu. Blend ¼ cup silken tofu until smooth to replace one egg. It yields a dense, custard‑like texture, making it a solid choice for brownies, cheesecake crusts, and rich cakes.

Yogurt or dairy‑free yogurt. Use ¼ cup plain yogurt (or coconut/almond yogurt) per egg. It adds moisture and a slight tang, working well in pound cakes and tangy desserts.

How to Choose the Right Substitute

Ask yourself three quick questions: Does the recipe need binding, leavening, or moisture? Which flavour will complement the dish? And what ingredients are already in the pantry?

If binding is the main job—think cookie dough or veggie burgers—a flax or chia gel does the trick. For moisture‑heavy cakes, applesauce or yogurt keeps the crumb tender.

When leavening matters, use carbon‑rich options like carbonated water mixed with a little vinegar, or a commercial replacer that contains leavening agents. For example, in a light sponge cake, replace each egg with ¼ cup carbonated water + ½ teaspoon vinegar.

Don’t forget texture. Silken tofu can make brownies dense, while mashed banana can leave a faint banana flavour. Match the substitute to the final taste you want.

Testing is easy. Start by swapping one egg in a familiar recipe and note the result. If the texture is off, adjust the amount or try a different substitute next time.

One quick tip for egg‑less cheesecake (like the post on skipping egg in cheesecake) is to use ¼ cup Greek yogurt with 1 tablespoon cornstarch. The yogurt adds the creaminess, while cornstarch stabilises the filling without an egg.

Remember, most recipes can handle up to three egg swaps before the structure starts to break. If you need more than three, consider combining two different substitutes—like half flax gel and half applesauce—to get both binding and moisture.

Finally, keep a small stash of your favourite replacers in the pantry. A jar of ground flax, a bag of chia seeds, a bottle of applesauce, and a box of commercial egg replacer will cover almost any baking emergency.

With these simple swaps, you’ll never have to toss a recipe because you’re out of eggs. Experiment, note what works, and soon you’ll have a go‑to toolbox for egg‑free baking that produces delicious, reliable results every time.