Egg Alternatives

Written By Caroline Plante

No eggs in the house? Eggs play a variety of roles in different dishes, including:

Structure & Stability – The proteins in eggs coagulate when heated, providing structure to baked goods like cakes, cookies, and bread. This helps them hold their shape.

Moisture & Tenderness – Eggs contribute liquid content, keeping baked goods moist and tender.

Leavening – Beaten eggs trap air, helping batters rise. Egg whites, in particular, can be whipped to create volume (e.g., in meringues or soufflés).

Emulsification – The lecithin in egg yolks acts as an emulsifier, helping fat and water mix smoothly, creating a uniform texture.

Flavor & Color – Yolks add richness and a golden hue to baked goods, while also enhancing overall flavor.

Binding Agent – Eggs help hold ingredients together, preventing crumbly textures in items like cookies and meatballs.

Here is how to use some common ingredients in place of eggs:

Tofu (Silken or Firm)

Best for:
☀︎ Dense baked goods (brownies, cakes, muffins)
☀︎ Custards or creamy dishes (puddings, mousses)
☀︎ Scrambles & egg-based dishes (scrambled "eggs," quiches)
☀︎ Binding in veggie burgers or meatballs

How to use:

  • ¼ cup (about 60g) silken tofu = 1 egg (blend until smooth)

  • ½ cup (120g) firm tofu = 1 serving scrambled eggs

Applesauce

Best for:
☀︎ Moist baked goods (muffins, pancakes, quick breads)
☀︎ Cakes & brownies (adds moisture and mild sweetness)

How to use:

  • ¼ cup (about 60g) unsweetened applesauce = 1 egg

  • Works best in recipes that don’t rely on eggs for structure (not for airy cakes or soufflés)

Flaxseeds (Flax Egg)

Best for:
☀︎ Denser baked goods (muffins, cookies, pancakes, waffles)
☀︎ Binding in burgers or meatloaf

How to use:

  • 1 tbsp ground flaxseed + 3 tbsp warm water = 1 egg (stir and let sit for 5 minutes to gel)

  • Works as a binder but won’t add fluffiness

  • Good source of fiber

Aquafaba (Chickpea water)

Best for:
☀︎ Replacing whipped egg whites
 ☀︎ Leavening baked goods 

How to use: 3 tbsp aquafaba = 1 egg white

Reserve the liquid from canned chickpeas. Measure and whip at high speed like you would with egg whites until white and glossy. It can be sweetened with powdered sugar for meringue, or gently folded into batter to add a light and fluffy texture to baked goods.

Caroline Plante