Recipes For Egg Substitutes & Replacers

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ExamplesThese can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.

Keep in mind: They may affect the taste or texture of the final product.

I have a running list of substitutions you can use for assorted pantry staples on this page but decided to make a separate post here just for eggs since I have so many.

Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.

  • 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
  • 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
  • 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
  • 1 TBS vinegar + 1 tsp baking soda
  • 2 TBS lemon juice + 1 tsp baking soda
  • 1 TBS cornstarch + 3 TBS water
  • 2 TBS arrowroot flour
  • 2 TBS potato starch
  • 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
  • 1 tsp yeast dissolved in 1/4 cup warm water
  • 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
  • 2 TBS applesauce
  • 3 TBS mayonnaise (*not suitable for allergy or vegan accommodation)
  • Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.
  • Banana: Mash 1/2 of a banana (ripe) until smooth then mix in 1/4 tsp baking powder.
  • Chia Seeds: Grind 1 TBS white chia seed meal in a spice grinder then mix in 3 TBS warm water. Allow to sit for about 5 minutes before using.

Flax Seed Mixture:
*equivalent for 1 egg

1 TBS flax seed (ground)
3 TBS water

  • Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
  • Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.

Homemade Substitute:
*1/4 cup = 1 large egg

6 whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

  • Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.

Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.

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Published: May 7, 2009

What Readers Are Saying:
18 Comments to “Recipes For Egg Substitutes & Replacers”
  1. Nikki says:

    Thank you for publishing this list of egg substitutes. Hopefully your readers will see how easy it is to substitute. I have a child with an egg allergies and I am a vegetarian/vegan. I have vowed never to buy eggs again – even if my child outgrows his allergy. It is just so easy to substitute with great results. These tips would be great for anyone who is also looking to lower cholesterol or save a few dollars on groceries.

  2. Ashley says:

    This list is fantastic, however, I want to remind any readers who are cooking for others that Mayonnaise does have eggs in it so this is not a suitable replacement for someone with alergies or who is vegan.

  3. Brooke says:

    Does anyone know the best egg replacer for a gluten-free, dairy-free, corn-free bread recipe? I’m using “Pamela’s” GF bread mix in a bread machine. I’ve already tried the Ener-g egg replacer, with soggy results!

    Thanks so much for this great list!

  4. Mikki says:

    A 12 oz. can of cola will work on a cake mix. I use lemon-lime for white or yellow mixes and some type of cola for chocolate mixes. Don’t add anything else to the mix. It will be very moist. Can even use diet sodas.

  5. Debbie says:

    Have you any suggestions for using gelatin as an egg substitute?

  6. bloggerwatchdog says:

    Thank you for the list! I was making a date bread from a mix I had and no eggs on hand. However, I DID have the applesauce and it worked GREAT!!! I had heard before it could be used as a subsitute, but couldn’t remember how much per egg.

    Very moist and no one would ever know there weren’t eggs in it. Definitely going to keep trying this with other things baking-wise as the applesauce surely is much cheaper! Glad I found your site!

  7. Pat Stribling says:

    I was a hospital volunteer for over 28 years, and we all were asked by
    hospital staff for ideas on recipes for patients.

    For deviling eggs, we came up with this one. Cut up shelled eggs and take
    out the yolk. Mix salt substitute, pepper, a touch of vinegar, sweet relish,
    fat free mayonnaise, a touch of sharp mustard.

    Miss anything?

    Instead of adding the egg yolk, we grab for the dehydrated mashed potatoes.
    With all the extra flavors already in this dish, you won’t miss the egg yolks.

    Mix well and stuff the egg whites. Sprinkle on a touch of paprika, and/or
    a touch of finely chopped green onions.

  8. Anjanette/MommaYoung says:

    This is so helpful thank you.

    Making my daughter’s birthday cake and with this egg scare going on I didn’t want to take a chance.

    thanks Again…

  9. Ashley says:

    Do you know which of these substitutions would work best for pastry? I have recently been diagnosed celiac, egg and dairy free. My daughter is celiac with corn allergies. Thanks.

  10. Sara says:

    For the very first recipe, the 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
    does that yeild enough to replace 1 egg or 2 eggs???

    ~~Sara M.

  11. Heidi says:

    Thank you so much for rescuing me! Leaving with 2 small children for a long plane ride. Decided banana bread would be a great “in a rush” breakfast.
    I was completely out of eggs. Your site is great!

  12. Cera says:

    You can also use chia seeds as an egg replacement, you soak them in water for 15+ mins, which causes them to for a gel. 1/4c. of the gel mix is equal to one egg. I’ve only used it making pancakes, but it worked wonderfully.

  13. Stacey says:

    Great list! Thanks! Worth noting for those looking for vegan ideas that gelatin is if course not vegan as it is an animal product! Would vegetable based gelatin work the same? I must give it a try!

  14. Susan says:

    What would make a good binder for meatballs if they are for someone with an egg allergy?

    • MCD says:

      I used crushed croutons and Manwich sauce once, and it came out tasty. (They were actually burgers, 1/2 cup coarse crumbs and about a 1/4 cup of sauce – my husband said they were more meatball-like in texture.) Ketchup or other ‘meat sauces’ like barbecue or steak sauce would probably work well also.

  15. Kim says:

    Thank you so much for these great ideas! In a family of 7 we often run out of eggs…running to the store isn’t always the answer as I do not drive and the store is a good 20 min walk. Want to make cup cupcakes for the kids and discovered we are off course out of eggs even though I just bought a dozen a few days ago…I will substitute with mayo…thanks again…you are a life saver!


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