There are quite a few folks who are looking for ways to substitute eggs or even remove them altogether from their favorite dishes. The reasons vary: they may have allergies, are vegan, trying to lower their cholesterol or just don’t have any in the fridge and they need to keep moving things along…the batter won’t wait and there’s no time to go for a grocery run.
Here is a Master List of ingredients you can try. They can be used in a pinch since they aren’t complicated to whip up and chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re making a cake for someone who is vegan or has allergies.
*Note: If this is something you look for on a regular basis, you may want to bookmark this page for future use since I’ll be updating the collection as I come across new substitutes that work well.
Keep in mind: When you replace an egg with something else, the taste or texture of the final product may be altered or affected somewhat.
Each of the line items below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe (so that will disqualify things like angel food cake which need quite a few).
- 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)
- 1 *heaping* TBS Soy Flour + 1 TBS Water (shared in the Comments area below by Lisa)
- 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
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, goopy consistency.
- Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.
Recipe for Homemade Substitute (*1/4 cup = 1 large)
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.
If you’re needing something to replace a white wash/glaze for baked goods, try brushing the top with melted margarine instead.
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 and the list keeps growing. I hope this helps!