These easy and surprising substitutes for eggs will honestly save your baking or cooking! You are in luck, there are TONS of great choices to fall back on when you are in a culinary pinch!
Whether you’re making some zucchini bread or a chocolate cake, it’s super easy to forget your eggs have expired or you’ve simply run out of them.
Even if you or someone you are cooking or is allergic to eggs, there are still some easy ways to get a good egg substitute. Keep in mind what you need the egg for… is it moisture, leavening, binding? That will make a difference in which replacement you should choose.
The Best Egg Substitutes
It’s hard to imagine any recipe that doesn’t call for eggs or have eggs in it somehow. And it is quite possible to eat absolutely delicious and healthy food without the use of eggs. You just need to get creative.
Try out some of these healthy non-egg alternatives and see what you can cook up! Tofu is a great vegan substitute since it absorbs the flavor of the other ingredients and holds up as an egg product does.
1. Tofu
Silken tofu is a must. You can replace one egg with 1/4 cup of tofu. It will add moisture but isn’t as suitable for binding or leavening.
2. Banana
1/2 a mashed banana will replace an egg. It will add moisture and is also great for binding.
3. Baking Soda and Vinegar
1 teaspoon of baking soda mixed with 1 Tablespoon of white vinegar will replace 1 egg. It will produce fluffier baked goods and act as a leavening agent.
4. Apple Sauce
1/4 cup of apple sauce will replace one egg. It is a great solution to add moisture. You can also use the same ratio of mashed avocado or pureed veggies. This option is great for cake or for brownies since you can decrease the amount of sugar just a bit and rely on the sweetness of applesauce!
5. Peanut Butter
This is a great binder. 3 Tablespoons are about the equivalent for one egg.
6. Coconut Milk
Mixed with a few other household ingredients, it is a great leavening agent. Mix 2 Tablespoons water with 2 teaspoons full fat coconut milk and a teaspoon of baking powder.
What is Aquafaba and How is it Used?
Sounding more like an exotic entrée from the South Seas, aquafaba is really nothing more than the starchy, viscous water that legumes have been cooked in. For instance, the water from boiling chickpeas resembles egg whites.
Not only is it totally vegan, but it also makes a great egg wash for that perfect sheen over pastries, bread, and desserts. Aquafaba can be purchased as well!
