Replacing Egg (2024)

FAQs

What can you substitute if you don't have enough eggs? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Eggs As a Leavening Agent

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

Boiled egg alternative: To mimic the protein and texture of hard-boiled eggs in salads and sandwiches, dice extra-firm tofu (2 ounces tofu for each boiled egg you're replacing) and use as you would chopped hard-boiled eggs. Ready-to-eat baked tofu and white beans are other great options.

Eggs, once a go-to source for cheap protein, have gotten increasingly more expensive. A dietitian recommends trying affordable high-protein alternatives like dairy, beans, and fish. Buying in bulk and eating more plant proteins can help you get enough protein on a budget.

Without the yolk, egg beaters contain“1/2 the calories of shell eggs,” 0mg of cholesterol, and 0g of fat. To compensate for the loss of vitamins and minerals, egg beaters are enriched with folic acid, riboflavin and other nutrients that are lost when the yolk is removed.

What is a healthy substitute for scrambled eggs? ›

Flaxseed Meal

It's easy to make, affordable and never fails. To make a flax egg, simply whisk together 1 tablespoon of flaxseed meal with 3 tablespoons of water and let sit for 5 to 10 minutes. A thick gel will form that can be used in place of one egg.

One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.

Generally, half a mashed banana (about 1/4 cup) can replace one egg. However, it's important to consider the moisture content of the recipe as bananas also add moisture. Do bananas affect the dish's flavor when used as an egg substitute? Yes, bananas do impart a mild banana flavor to the dish.

Nearly any nut or seed butter is a delightful substitution for eggs: peanut, cashew, almond, or sunflower butter are all delicious choices that also add a distinct earthy flavor to the recipe. These work as a binder to keep the batter together, while adding richness & extra nutritional value to the final product.