What's the best thing to replace eggs with? An Essential Guide

October 12, 2025 •

5 min read

Up to 70% of children with an egg allergy may eventually outgrow it, but for those who cannot or choose not to eat eggs, finding a reliable substitute is key to successful cooking and baking. The best thing to replace eggs with depends on what function the egg plays in your specific recipe, whether it's for binding, leavening, or moisture.

Quick Summary

This guide explores various egg replacement options, detailing which substitutes are most effective for binding, leavening, adding moisture, or preparing savory breakfast dishes like scrambles, depending on their function within a recipe.

Key Points

Binding Alternatives: Use flaxseed or chia seed "eggs" (1 tbsp ground seed + 3 tbsp water) for cookies, brownies, and dense breads to bind ingredients effectively.
Leavening Options: For light, fluffy cakes and pancakes, a vinegar and baking soda mixture (1 tsp baking soda + 1 tbsp vinegar) or carbonated water (¼ cup per egg) is ideal for adding air and lift.
Moisture and Richness: Fruit purees like applesauce or mashed banana (¼ cup per egg) work well for adding moisture to dense baked goods, but may alter the flavor.
Savory Scrambles: Crumbled firm tofu, seasoned with turmeric for color and black salt (kala namak) for an "eggy" flavor, is an excellent substitute for scrambled eggs.
Aquafaba for Meringue: The liquid from canned chickpeas, known as aquafaba, can be whipped just like egg whites to create stiff peaks, making it the perfect replacement for meringues and other foamy desserts.
Consider the Role: The best egg substitute depends entirely on the egg's purpose in the recipe, whether it's for binding, leavening, or moisture.

Eggs are incredibly versatile ingredients in the kitchen, serving multiple functions in a single recipe. They can act as binders to hold ingredients together, leavening agents to help baked goods rise, and contributors of moisture and richness. For those with allergies, following a vegan diet, or simply running out of eggs, understanding the role they play is the first step toward finding a successful substitute. The 'best' replacement is not a one-size-fits-all solution; instead, it is a choice guided by the specific needs of your dish.

Finding the Right Replacement Based on Function

For Binding: Holding Ingredients Together

When the primary role of the egg is to bind ingredients, like in cookies, meatballs, or veggie burgers, you need a replacement that can create a thick, cohesive mixture.

Flaxseed "Egg": Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Whisk together and let it sit for 5-10 minutes until it forms a thick, gelatinous mixture. This is an excellent binder for denser baked goods like cookies, brownies, and bread, and adds a slightly nutty flavor.
Chia Seed "Egg": Similar to the flaxseed version, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it rest until it becomes gelatinous. Chia seeds are relatively flavor-neutral, though they may add a slight texture similar to poppy seeds.
Fruit Purees: Unsweetened applesauce, mashed ripe banana, or pumpkin puree can act as binders and add moisture. Use approximately ¼ cup per egg. This is ideal for dense baked goods like muffins and brownies, but the fruit's flavor will likely be noticeable.
Silken Tofu: Blended until completely smooth, ¼ cup of silken tofu per egg can bind ingredients in dense cakes, brownies, and pies. It has a neutral flavor and adds richness.

For Leavening: Achieving Lift and Airiness

If your recipe calls for eggs to make the final product light and fluffy, such as in cakes or pancakes, you'll need a replacement that creates air bubbles to help it rise.

Vinegar and Baking Soda: This classic combination creates a chemical reaction that releases carbon dioxide gas, which helps baked goods rise. Mix 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar and add immediately to the batter. This works well for cakes and cupcakes.
Carbonated Water: Using ¼ cup of carbonated or sparkling water per egg can add moisture and air bubbles for a light and tender texture. It is a very effective and flavorless substitute for cakes and muffins.
Oil, Water, and Baking Powder: Whisking together 1 teaspoon of vegetable oil, 2 tablespoons of water, and 2 teaspoons of baking powder can help replicate the leavening effect in many baked goods.

For Scrambles, Quiches, and Other Savory Dishes

When eggs are the star of the dish, substitutes need to mimic their flavor and texture, not just their functional properties.

Tofu Scramble: Crumbled firm or extra-firm tofu can be sautéed and seasoned with spices like turmeric for color and black salt (kala namak) for an authentic sulfurous, “eggy” flavor. It offers a similar texture and high protein content.
Chickpea Flour: A mixture of chickpea flour and water can create a batter that works for frittatas, quiches, and omelets. It adds a savory flavor and binds well.

For Meringue and Foaming

Aquafaba: The liquid drained from a can of chickpeas, known as aquafaba, can be whipped just like egg whites to form stiff peaks. This makes it the go-to replacement for meringues, macarons, and mousse. Use 3 tablespoons of aquafaba to replace one egg or one egg white.

Comparison of Egg Replacements


Substitute	Primary Function	Best For	Flavor Impact	Texture Impact
Flax/Chia Egg	Binding	Cookies, brownies, dense breads	Nutty/Earthy	Dense, chewy
Applesauce	Moisture, Binding	Cakes, muffins, brownies	Mildly fruity	Dense, moist
Silken Tofu	Moisture, Binding	Pies, quiches, dense cakes	Neutral	Creamy, dense
Vinegar + Baking Soda	Leavening	Light cakes, cupcakes	Minimal (if balanced)	Light, airy
Carbonated Water	Leavening	Light cakes, pancakes	None	Light, airy
Aquafaba (whipped)	Leavening, Foaming	Meringue, light cakes, brownies	Neutral/None	Light, foamy
Firm Tofu (crumbled)	Texture, Protein	Scrambles, quiches	Neutral (takes seasoning)	Crumbly, "eggy"

Conclusion: Choosing the Right Substitute for Your Needs

Ultimately, what's the best thing to replace eggs with depends on the recipe’s needs and your dietary goals. There is no single universal solution, but rather a spectrum of effective options. For binding in dense baking, a flax or chia egg is reliable. For a light, fluffy cake, a chemical leavener like vinegar and baking soda or carbonated water is preferable. When a dish like a scramble depends on the egg itself, tofu or chickpea flour can be excellent, high-protein alternatives that deliver on both texture and flavor. With a little experimentation and understanding of the role eggs play, you can confidently substitute them in nearly any recipe, ensuring your dishes are both delicious and successful.

Important Considerations When Replacing Eggs

Consider the Function: Is the egg meant to bind, leaven, add moisture, or create richness? Determine this first to narrow down the best options.
Evaluate Flavor Profile: Choose a neutral-flavored replacement like silken tofu or aquafaba for delicate recipes. Opt for a flavored one like mashed banana or applesauce when it complements the dish.
Anticipate Texture Changes: Some replacements, like applesauce, can result in a denser, moister texture, while others, like carbonated water, produce a lighter crumb.
Assess Nutritional Impact: If replacing eggs for a high-protein dish, consider options like tofu, chickpea flour, or commercial vegan egg replacements. Remember that nutritional profiles can differ significantly.
Beware of Allergens: Always read labels carefully, as some commercial egg substitutes may contain egg whites for cholesterol-conscious consumers, not those with allergies.

Experimenting with Success

To find your perfect replacement, it's helpful to start by swapping just one or two eggs to gauge the results. When using purees or liquids, you might need to slightly adjust other wet or dry ingredients to achieve the correct batter consistency. Practice and a little creativity will help you master egg-free cooking and baking.

For more in-depth information on specific substitutes and recipe ideas, check out the valuable resources available from Kids With Food Allergies.

Frequently Asked Questions

For light and fluffy baked goods like cakes, the best replacements are those that act as leavening agents. A mix of 1 teaspoon baking soda and 1 tablespoon vinegar, or ¼ cup of carbonated water, are both effective for adding lift and airiness.

To make a flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Stir them together and let the mixture sit for about 5-10 minutes until it becomes thick and gelatinous. This works best as a binding agent in dense baked goods.

Mashed banana is a great substitute for eggs, particularly for adding moisture and binding in dense baked goods like muffins and brownies. However, it will impart a banana flavor and may make the final product denser. Avoid using it in savory dishes.

Aquafaba is the liquid from canned chickpeas. Its composition allows it to mimic egg whites, and it can be whipped into stiff peaks, making it the ideal substitute for meringues, mousse, and other foamy desserts.

For savory dishes, crumbled firm tofu is an excellent substitute. When cooked and seasoned with turmeric for color and black salt for a sulfurous "eggy" flavor, it closely mimics the texture and taste of scrambled eggs.

You can get ample protein at breakfast from other sources like tofu scrambles, chia seed pudding, Greek yogurt, or oatmeal with nuts and seeds. These options provide a satisfying, high-protein start to your day.

Not all store-bought egg substitutes are safe for people with egg allergies. Some are designed for cholesterol-conscious consumers and still contain egg whites. Always read the ingredients list carefully and look for products explicitly labeled as 'egg replacers' or suitable for allergies.