11+ foods you can use as egg substitutes, according to culinary school instructors

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Imagine finally committing to that baking project you’ve been thinking about for weeks, only to be met with one of three common scenarios: You forgot to get eggs when picking up ingredients at the store, thought you had eggs at home but don’t or you have eggs, but they’re way past the expiration date.

It’s not a situation you want to find yourself, but your cooking project doesn’t have to be a lost cause because of it. Enter: egg substitutes; they’re the answer to an unexpected shortage, a vegan diet or if you don’t want to cook with eggs because of the price. I spoke with culinary instructors and master chefs to get their recommendations for the best egg substitutes you can use for baking and more.

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One of the most versatile and widely used ingredients, eggs are integral for binding, leavening, emulsification, coagulation, moisture retention, gelation and much more, according to Nelson Serrano-Bahri, chef and director of innovation at the American Egg Board. “In baking, they provide lift and volume in cakes, richness in cookies, and stability in delicate pastries,” says Serrano-Bahri. “In cooking, they emulsify dressings, thicken sauces, enrich custards, and bind ingredients in everything from meatballs to soufflés.” This versatility makes it challenging to find a true substitute for eggs, but definitely not impossible.

The options below are direct recommendations from our experts and from NBC Select staff members. Keep in mind that there will be subtle differences in the outcome of the recipes when using a substitute, says Kelly Fernandes, an instructor at Johnson & Wales’ College of Food Innovation & Technology. A ¼ cup measure is a good place to start when replacing one egg in baking.

This gluten-free egg replacer is a mix of potato and tapioca starch, baking soda and psyllium husk powder (a fiber supplement). To replace one egg, you can use a mix of this powder and 2 tablespoons of water. NBC Select reporter Zoe Malin regularly uses this option when baking vegan recipes. “Oftentimes when I use it, people can’t tell that the baked goods they’re eating is egg-free, which is always my goal,” she says. “I love that it comes with directions for how to replace a whole egg, egg whites and egg yolks, so I can really use it with any recipe.”

This is an easy and affordable swap, especially if you enjoy dishes like banana bread. “Using ½ of a ripe, mashed banana per egg is a great substitute for pancakes, brownies, and quick breads,” says Fernandes. “It adds natural sweetness and moisture.” This is also a good way to use up bananas that are ripening quickly.

Another form of mashed fruit, applesauce makes a great substitute for eggs, adding moisture and acting as a binder to give baked goods structure. For cakes and muffins, [use] ¼ cup of plain, unsweetened applesauce per egg, says Fernandes. “These also function as binders in some savory recipes.” Additionally, although it may be hard to find in stores year round, pumpkin puree also makes a good substitute, according to Fernandes.

Made from the arrowroot vegetable, arrowroot starch is a powder that you can use as a thickener for stews, soups and sauces and as a substitute for eggs, according to Bob’s Red Mill, which sells arrowroot flour in 16-ounce bags.

“Ground flaxseed (or chia) works wonderfully as an egg replacement in quick breads, cookies, and as a binder in savory dishes like meatballs, meatloaf, and veggie burgers,” says Fernandes. Substitute one egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it thicken before using). NBC Select SEO editor Nikki Brown occasionally uses flax as an egg replacement, too. “I substituted flaxseed for an egg once and haven’t looked back since because it holds everything together just as well and adds to the moistness of a cake without getting into soggy territory,” she says. “Plus, it’s great to know I can use it whenever someone with dietary restrictions is in the mix.” We recommend a flax and chia seed blend from Carrington Farms.

Depending on how many eggs your recipe calls for, you can also use up to ¼ cup of yogurt as a replacement. Greek yogurt, in particular, adds moisture and a subtle tanginess to baked goods.

You can also use carbonated bottled or canned water, such as seltzer or club soda, as a replacement since it acts similarly to a leavening ingredient, according to certified master chef Ken Arnone. That’s why cooks often use it to add airiness to foods like cream cheese and matzo ball soup. Some of my favorite brands are Polar and LaCroix.

Aquafaba, which is the liquid from canned chickpeas, and makes for a great egg white substitute, says Fernandes. “It whips up like egg whites, making it ideal for meringues, pavlovas, and even angel food cake.” You can buy it in powder form or by draining a can of chickpeas.

Plant-based substitutes, like Just Egg Plant-Based Scrambled Egg, are made of a mix of tapioca starch, canola oil, turmeric and other ingredients. You can use 3 tablespoons of this to replace 1 egg, according to the brand. This is best for savory recipes.

Silken tofu is a type of tofu with a soft, gelatin-like texture that’s much less firm than tofu you’d use for sauteing, for example. You can use a blended version to replace eggs in some recipes, according to Fernandes.

At NBC Select, we work with experts who have specialized knowledge and authority based on relevant training and/or experience. We also take steps to ensure all expert advice and recommendations are made independently and without undisclosed financial conflicts of interest.

• Nelson Serrano-Bahri is a chef and director of innovation at the American Egg Board
• Kelly Fernandes is an instructor at Johnson & Wales’ College of Food Innovation & Technology.
• Ken Arnone is a certified master chef, cookbook author and former culinary professor at Culinary Institute of America.

I’m a commerce editor at NBC Select, where I write about home and kitchen topics. I’ve previously also worked as a food editor at various magazines and sites, including Food Network Magazine and the Pioneer Woman Magazine. I spoke with multiple chefs and culinary instructors for their guidance and recommendations for this story.

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