What Can You Use Instead of Eggs?

Are current egg prices affecting your budget? Don’t sweat it! You can still make plenty of your favorite recipes that call for eggs, without using eggs. There are plenty of substitutes you can use instead of eggs.

Eggs are a staple ingredient in many recipes, providing moisture, binding, and flavor to a variety of dishes. However, there are times like now, when you want to find a substitute for eggs.  Consider swapping in these six common egg substitutes for your recipes.

Applesauce

My mother taught me this trick many years ago when I wanted to bake cupcakes, but we were out of eggs. Unsweetened applesauce can be used in place of eggs in baked goods like muffins and cakes.

It provides moisture and sweetness and helps bind the ingredients together. Use 1/4 cup of applesauce for each egg the recipe calls for.

Check out our Quick and Easy Farm Fresh Applesauce Recipe to make your own!

Yogurt

Plain or Greek yogurt can be used as an egg substitute in baked goods, sauces, and other dishes. It adds moisture, creaminess, and tanginess to recipes.

Swap 1/4 cup of yogurt for each egg.

Our favorite recipe using this technique is Greek Yogurt Lemon Cake.

Silken Tofu

When your in a pinch, silken tofu can be used as an egg substitute in dishes like scrambled eggs, omelets, and frittatas. It provides a creamy texture and can also be used as a binding agent in baking.

Swap 1/4 cup of blended silken tofu for each egg.

Need a recipe? Try our Tofu Lemon Cake with Pistachio Lemon Glaze.

Aquafaba

Our resident writer, Grace, is a big fan of Aquafaba and uses it regularly for meringues. Aquafaba is the liquid from a can of chickpeas. It can be used as an egg substitute in recipes like meringues and mayonnaise.

It provides a light and fluffy texture and can also be used as a binding agent. Use 3 tablespoons of aquafaba for each egg.

Chia Seeds

Chia seeds are not just for smoothies! When mixed with water they can be used as an egg substitute in baked goods and dishes like scrambled eggs.

The chia seeds absorb the liquid and form a gel-like consistency, which acts as a binding agent. Mix 1 tablespoon of chia seeds with 3 tablespoons of water for each egg the recipe calls for.

Flax Seeds

Like chia seeds, flax seeds mixed with water can also be used as an egg substitute. The mixture also forms a gel-like consistency, working as binding agent in baked goods.

Mix 1 tablespoon of flax seeds with 3 tablespoons of water for each egg you need.

Each of these egg substitutes provide you with options for egg-free dishes. However, do keep in mind each substitute may result in a slightly different taste and texture. You may need to experiment to find the best fit for your specific recipe.