Here’s your complete guide to egg replacements for every type of dish. Save this post and keep it handy next time you’re in the kitchen!

Egg Substitutes for Baking

Eggs are often used in baking for binding, leavening, or adding moisture. Here are some easy swaps:

1. Flaxseed Meal (Flax Eggs)

• Ratio: 1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg
• Best for: Muffins, cookies, pancakes
• How to: Mix the flaxseed meal with water and let it sit for 5 minutes until it forms a gel-like consistency.

2. Chia Seeds (Chia Eggs)

• Ratio: 1 tablespoon chia seeds + 2.5 tablespoons water = 1 egg
• Best for: Quick breads, brownies, cakes
• How to: Mix chia seeds with water and let the mixture thicken for about 5 minutes.

3. Applesauce

• Ratio: ¼ cup applesauce = 1 egg
• Best for: Moist baked goods like cakes and brownies
• How to: Unsweetened applesauce works best to avoid adding extra sugar.

4. Mashed Banana

• Ratio: ¼ cup mashed banana = 1 egg
• Best for: Pancakes, muffins, dense baked goods
• How to: Choose ripe bananas for the smoothest consistency.

5. Yogurt or Buttermilk

• Ratio: ¼ cup yogurt or buttermilk = 1 egg
• Best for: Cakes, quick breads, muffins
• How to: Use plain, unsweetened yogurt to maintain the recipe’s flavor balance.

Egg Substitutes for Cooking

If you’re making savory dishes that rely on eggs, these swaps work wonders:

1. Silken Tofu

• Ratio: ¼ cup blended silken tofu = 1 egg
• Best for: Scrambles, frittatas, quiches
• How to: Blend silken tofu for a smooth texture and season well to mimic egg flavor.

2. Chickpea Flour

• Ratio: 2 tablespoons chickpea flour + 2 tablespoons water = 1 egg
• Best for: Omelets, savory pancakes
• How to: Whisk together with water and add spices for a savory twist.

3. Aquafaba (Chickpea Brine)

• Ratio: 3 tablespoons aquafaba = 1 egg
• Best for: Meringues, soufflés, mousse
• How to: Whip aquafaba like egg whites to create fluffy textures.

Egg Substitutes for Binding

For recipes like meatballs or veggie patties that need binding agents:

1. Oats or Bread Crumbs

• Ratio: ¼ cup oats or bread crumbs + a splash of liquid = 1 egg
• Best for: Meatloaf, veggie burgers
• How to: Mix thoroughly to hold ingredients together.

2. Nut Butters

• Ratio: 3 tablespoons almond, peanut, or cashew butter = 1 egg
• Best for: Binders in savory or sweet dishes
• How to: Use unsweetened nut butter to keep the flavor neutral.

3. Potato or Cornstarch

• Ratio: 2 tablespoons starch + 3 tablespoons water = 1 egg
• Best for: Patties, fritters
• How to: Combine starch with water and stir until smooth.

Tips for Success:

• Start small: Test substitutions on a smaller batch before scaling up.
• Adjust liquids: Some substitutes (like applesauce or yogurt) add extra moisture, so you may need to reduce other liquids in your recipe.
• Season well: Savory dishes may need a pinch of black salt (kala namak) to replicate the egg’s flavor.

The egg shortage might feel like a challenge, but with these swaps, you’ll be back to cooking and baking like a pro in no time. Let us know which substitute you tried or if you have a favorite hack we didn’t mention!