Egg Substitutes in Cooking and Baking

  • Author: The Kitchen Whisperer

Whether you’re egg-free by choice or by allergy, here’s a trusty Egg Substitution guide for baking and cooking

Egg Substitutions
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  • Peanut Butter
  • 1/2 banana
  • Ground Flax
  • Chia Seed
  • Soy Protein
  • Applesauce
  • Agar agar


Peanut butter

  1. 3 tablespoon of peanut butter = 1 egg

Ground Flax

  1. 1 tablespoon ground flax + 3 tablespoon water. Whisk until gelatinous and creamy.

Chia Seed

  1. 1 tablespoon + 3 tablespoon water. Stir and allow to rest for 15 minutes.

Soy Protein

  1. 1 tablespoon soy protein + 3 tablespoon water. Mix and use immediately.


  1. 1/2 cup mashed banana = 1 egg


  1. 1/4 cup unsweetened applesauce = 1 egg

Agar agar

  1. 1 tablespoon + 1 tablespoon water. Mix and use immediately.



  • Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

As a Binder

For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:

  • 1/2 of a medium banana, mashed
  • 1/4 cup of applesauce (or other pureed fruit)
  • 3 1/2 tablespoon unflavored gelatin blend: 1 cup boiling water and 2 teaspoon gelatin. You will have a bit left over so only use 3 1/2 tablespoon!
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water; let stand 1 minute before using
  • Commercial egg replacement products

Xanthan Gum

  • Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.

As a Leavening Agent

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture:

1 1/2 tablespoon vegetable oil mixed with 1 1/2 tablespoon water and 1 teaspoon baking powder (not baking soda!) per egg.

Additional Egg Replacement Tips

  1. If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
  2. Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
  3. When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
  4. Be sure to use plain tofu, not seasoned or baked, as a replacer.
  5. Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
  6. If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 teaspoon baking powder. Fruit purées tend to make the final product denser than the original recipe.
  7. If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 tablespoon flour.
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