Fresh Out of Eggs? These Replacements Can Go in Almost Any Recipe

Updated on 4/15/2020 at 9:56 PM

Whether you're avoiding eggs because you eat a plant-based diet or if you're simply out of the darn things, you have several options to choose from. Some egg substitutions work better than others depending on the recipe, but a little trial and error will help you determine which one works best with each dish. From baked goods like muffins to breakfast items like pancakes, there's a whole bunch of egg substitutions out there (you're welcome, vegans!). See the list below to learn of our favorite egg replacements.

Ground flaxseed: Mix one tablespoon of flaxmeal with three tablespoons of water until gelatinous. This mixture binds dry ingredients in baked goods, adds moisture, and also adds fiber and omega-3s.
Chia seeds: Mix one tablespoon of chia seeds with 2.5 to 3 tablespoons of water and let sit for 10 to 15 minutes, or until gelatinous.
Ener-G Egg Replacer: This gluten-, dairy-, and nut-free product is made with potato and tapioca starch flour. Replace each egg in a baked good recipe with one and a half teaspoons of powder mixed with two tablespoons of water.
Banana: A half a mashed banana replaces one egg in a recipe for baking. This substitution works best in sweet muffins and yeast-free breads since the banana flavor is so strong. Aside from adding moisture to baked goods, using a banana adds potassium to the final product.
Canned pumpkin: Use a quarter cup per egg when making baked goods. Since it has a distinct flavor, it's best used in recipes that have other stronger flavors such as cinnamon or chocolate, or with ingredients that complement it like apples or carrots.
Applesauce: A quarter cup of applesauce replaces one egg in a baking recipe. Applesauce adds moisture, helps bind the dry ingredients, and is perfect for denser baked goods like muffins and pancakes, since it won't help your baked goods rise.
Soy or almond milk: These dairy-free beverages can be used to make vegan French toast. Use about a cup or so to replace the whisked eggs.
Tofu: If you're trying to re-create traditional egg recipes like a scramble or a quiche, tofu is the best substitute since its consistency most closely resembles cooked eggs. Tofu is soft, squishy, and virtually taste-less, so you can add whatever flavors you want to the dish.
Silken tofu: For denser baked goods like brownies or cookies, blend a quarter cup of silken tofu with the other liquids in your recipe until it has a smooth consistency. This egg substitute can add a heaviness to your food, but it won't alter the flavor. It's also a great way to add protein to your sweet baked treats.

Although these egg substitutes work fairly well, unfortunately none is the perfect egg replacement. It's a good idea to work with recipes that call for few eggs, so you don't have to replace much.

— Additional reporting by Haley Lyndes