Want to skip eggs? Use these simple substitutes

Whether you’re vegan, vegetarian, allergic to eggs or just don’t love to eat them, an egg-free diet doesn’t have to mean giving up your favorite dishes. Home cooks today have a wide range of options for effective egg substitutions, from commercially available plant-based products to homemade solutions right from your pantry.

One thing to keep in mind: When using an egg alternative in a recipe, experts advise that replacing more than two eggs may compromise the end result, so stick to recipes calling for just one or two eggs.

If you’re looking for an off-the-shelf egg replacement, try one of these products.


Follow Your Heart VeganEgg

Follow Your Heart’s VeganEgg is a plant-based egg replacement. Its refrigerated pouches offer a convenient egg substitute that is soy-free, GMO-free and gluten-free. Better yet, this product isn’t just for baking — you can actually scramble it!


JUST Egg

JUST Egg, made from water, mung bean protein, canola oil, gums and seasonings, is designed to look, cook and taste just like eggs. Use it for baked goods, brunch favorites and egg-centric dishes like scrambles and shakshuka.


The neat egg®

Made from just two simple ingredients — chia seeds and garbanzo beans — The neat egg® mix is a vegan and gluten-free egg-replacement option for baking.

If you prefer a homemade option using ingredients that you may already have in your pantry, check out the following suggestions. Just note that most of these solutions aren’t intended for use in egg-dominant recipes, such as soufflés, scrambles or quiches.


Aquafaba

Aquafaba, the liquid in which chickpeas are cooked, is a versatile baking ingredient that can bind and aerate sweet treats, replacing egg whites. Avoiding eggs? You no longer have to miss out on meringue or angel food cake, thanks to aquafaba.


Flaxseed

Flaxseed has long been used as a vegan egg substitute (aka, “flax egg” which combines ground flaxseed and water) in recipes that require a binder, like baked goods, pancakes and veggie burgers. Some commercial powdered egg alternatives also use flaxseed, along with other dried ingredients such as powdered potatoes and chickpeas.


Mashed and puréed fruits

Mashed bananas, unsweetened applesauce, pureed pumpkin and avocado are proven egg replacements for baking. The internet is full of egg-free recipes that rely on these substitutions for adding moistness to baked treats like muffins and cakes.

Generally, each of these measures equate to one egg:

  • 1 well-mashed banana
  • 1 tablespoon unsweetened applesauce
  • 1/4 cup pumpkin puree
  • 1/4 cup ripe avocado puree

Chia seeds

Adding water to omega-rich chia seeds results in a gel-like liquid with viscosity similar to that of eggs. Stir together 1 tablespoon of chia seeds and 3 tablespoons of water. Don’t allow the mixture to stand and become thick; try to incorporate it into the recipe right away.

Chia egg is more effective as a binder than as an aerator in baked goods.


Tofu

Tofu has been used as an egg fill-in for decades. Silken tofu is an ideal alternative when making dense eggless baked goods, like brownies and bars.

Use 1/4 cup of silken tofu puree in place of each egg called for in the recipe. Tofu is also one of the few egg replacers that can be scrambled like an egg. For a quick tofu scramble, dice some vegetables, add fresh herbs and seasonings, sauté with crumbled firm tofu — and breakfast is served!


Nut butters

Creamy nut butters of almost any variety can also work in place of eggs, so substitute 3 tablespoons of your favorite to replace each egg.


Acids and baking soda

You can easily create loft in cakes and muffins sans eggs by combining 1 tablespoon of white distilled vinegar or lemon juice with 1 teaspoon of baking soda for every egg you’re swapping out.


Arrowroot

Got arrowroot in your cupboard? To replace one egg, combine 2 tablespoons of finely sifted arrowroot powder with 3 tablespoons of water and mix until smooth.


Dairy

If you’re not dairy-averse, try substituting a 1/4 cup of buttermilk or plain, unflavored yogurt in place of one egg to add moistness and flavor to baked goods.