5 Egg Substitutes You Should Know About
Here’s what to do when you find yourself in an egg-less situation.
Out of eggs? You’ve come to the right place.
Why Are Eggs Used So Much in Baking?
When it comes to baking, eggs take on a lot of responsibility. From cookies and cakes to meringues and custards, eggs:
- Create structure
- Add moisture
- Bind batter together
- Thicken and emulsify
When a recipe calls for just an egg yolk, it’s likely to utilize its emulsifying and thickening powers.
If a recipe calls for just the egg whites, it’s probably because they create light, fluffy foam—especially when whipped.
So what about the whole egg? That’s the best of both worlds, baby.
Why Would You Need to Use an Egg Substitute?
If eggs are so great, what’s the point of replacing them? There are a few reasons you might need to use an egg substitute. For instance:
- You don’t have or can’t get eggs. Whether you just ran out of eggs or they’re out of stock at your grocery store, you may need to use something else in a pinch.
- You’re vegan or are cooking for someone who is vegan. Unlike vegetarians, who eat eggs and dairy products, vegans don’t eat anything that comes from an animal.
- You have an allergy or are cooking for someone with an allergy. Eggs are the second most common allergy in infants and young children. A lot of people outgrow this allergy as they get older, but some don’t.
The 5 Best Egg Substitutes
- How to use: Replace one egg with ¼ cup applesauce. Unsweetened applesauce works best. If you only have the sweetened stuff on hand, you’ll need to reduce the amount of sugar in the recipe. Be careful: Too much will make your baked goods rubbery.
- Works well in: Muffins
- Recipes: 32 Must-Try Breakfast Muffins (not all are Cooking Light recipes)
- How to use: Replace one egg with ¼ cup mashed banana. Bananas are a popular egg substitute because they’re effective and easily accessible. However, be aware that the finished product may have a mild banana-y flavor—but that’s not necessarily a bad thing!
- Works well in: Quick breads
- Recipes: 42 Cozy Quick Breads (not all are Cooking Light recipes)
- How to use: Replace one egg with ¼ cup yogurt. Opt for a plain variety, as flavored yogurt can alter the flavor of your recipe. Again, though, this may not be a bad thing! Vanilla yogurt could very well add depth you didn’t even know was there.
- Works well in: Cakes
- Recipes: 40+ Vibrant Cakes to Make This Spring (not all are Cooking Light recipes)
- How to use: Replace one egg with 1 tablespoon ground flax seeds. Before you add the ground seeds to your other ingredients, whisk separately with 3 tablespoons of water until completely mixed.
- Works well in: Cookies
- Recipes: 30+ Crowd-Pleasing Chocolate Chip Cookies (not all are Cooking Light recipes)
Vinegar + Baking Soda
- How to use: Replace one egg with 1 teaspoon baking soda and 1 tablespoon vinegar. When mixed separately, baking soda and vinegar can replace eggs and make your baked goods extra fluffy.
- Works well in: Brownies
- Recipes: 25+ Decadent Brownies From Scratch (not all are Cooking Light recipes)