6 Egg Substitutes That Actually Work for Baking, Scrambles, Frittatas, and More

Eggs are a kitchen workhorse: They can be used as a binder or leavening agent while adding rich texture and flavor to many recipes. But what do you do if you’re cooking for someone who doesn’t eat eggs? Or if you’ve run out of eggs mid-recipe, or can’t find them at the grocery store?

As a professional home cook and recipe developer, I have tested many egg substitutes in baked goods, cocktails, and other recipes. While no ingredient will give you the exact same result of eggs, I’ve found several solid replacements that are effective for different uses. Keep in mind that they may contribute a slightly different texture or flavor to whatever you’re making, and that you’ll be missing some of the richness that egg yolks provide. But in a pinch, these will work.

What eggs do in baking

First, let’s talk about some of the things eggs do:

• Act as a binder. Eggs hold foods together. Without them, the texture of your recipe can be crumbly and not hold its shape.

• Add color and rich flavor. Egg yolks help with browning and lend a richness to recipes.

• Make baked good fluffy. Eggs help foods to rise, giving them a light and airy texture.

• Add moisture. One large egg adds approximately three tablespoons of moisture to the overall recipe.

Best egg substitutes

Applesauce

Unsweetened applesauce is one of my favorite substitutes for eggs in baked goods. It lends just the right amount of moisture to cakes, cookies, and muffins, and surprisingly doesn’t add any detectable apple flavor to your recipe. Use 1/4 cup applesauce to replace one egg. (If you’re making something light and fluffy, you can also add 1/4 teaspoon baking powder to help with the rise.)

Tofu

If you’re looking for an egg substitute for scrambled eggs, tofu is your best bet. Slice well-drained firm tofu into ½-inch cubes, then cook in a skillet like eggs, gently mashing the tofu into “curds.”

Related: Scrambled Tofu with Potatoes, Mushrooms and Peppers

You can also use silken tofu in baking as a substitute for an egg. Use 1/4 cup pureed silken tofu to stand in for one egg in cakes, brownies, and quick breads.

Flaxseed (flax egg)

A popular egg replacement in baking is a “flax egg.” When mixed with water, ground flaxseeds create a gel-like substance that can be used as a one-to-one substitute for eggs in vegan baked goods like quick breads and muffins, or as a binding ingredient for savory recipes like meatballs.

While I find the flavor of a flax egg to be mostly imperceptible, some people say it contributes a subtle earthiness to recipes. It also results in a slightly more crumbly texture.

Aquafaba

When it’s whipped with a hand or stand mixer, aquafaba, aka the liquid leftover from a can of chickpeas, can mimic the texture and consistency of egg whites for meringues or vegan cocktails like a Whiskey Sour. Use two tablespoons of aquafaba to replace one egg white.

Mashed banana

Mashed banana’s high moisture content makes it a good binding agent in baked goods. Use 1/4 cup of mashed banana to replace one egg. Keep in mind that this substitute imparts a distinct banana flavor, so it works particularly well in recipes like quick breads, pancakes, and muffins, where the banana undertones are welcome.

Nut butter

You can use two tablespoons of any type of nut butter (such as peanut butter, almond butter, cashew butter, or allergen-friendly sunflower butter) to replace one egg in pancakes, muffins, quick breads, and brownies. It will add a subtle nutty richness to whatever you’re making.

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