Is There a Perfect Egg Substitute in Baking?
The Ultimate Guide to Egg Replacements for Eggless Baking Recipes
Table of Contents
As bakers who want to bake eggless cakes, eggless breads or eggless cookies- we’re constantly looking for egg alternatives in baking.
Looking for eggless recipes for religious purposes if you’re in India, or dietary restrictions like allergies or the “I ran out of eggs” reason? Or you might have a favourite recipe that unfortunately contains eggs but you just want the exact same result without eggs.
But here’s the big question: Can we truly replicate the magic of eggs with substitutes? You might have seen suggestions like “replace one egg with 1/4 cup yogurt,” “use applesauce instead,” or the increasingly popular “flax egg” method. But do these substitutes really deliver the same results? Let’s dive into the science of baking to find out.
When it comes to baking, eggs are more than just another ingredient—they’re the backbone of many recipes. They contribute to the structure, moisture, flavor, and overall success of your baked goods. Understanding the role of eggs in baking is crucial for finding the right substitutes.
Exploring Egg Substitutes in Baking
Remember, eggs are basically everything required to create a whole organism + nourishing it while it develops inside the egg. So it is rich in so many things but the main composition is:
- Water: Eggs are composed of about 75% water, which contributes to most of the weight of the egg & adds the moisture content to baked goods.
- Proteins: Egg proteins, which make up about 12-15% of the egg, are essential for providing structure. When exposed to heat, these proteins coagulate, or solidify, which helps baked goods set and maintain their shape.
- Fat: The yolk contains fats, making up around 10-12% of the egg. These fats add richness and tenderness to baked goods.
- Emulsifiers: Eggs contain natural emulsifiers like lecithin, which help blend ingredients that would otherwise separate, such as oil and water.
This unique combination of water, proteins, fats, and emulsifiers allows eggs to play a multitude of roles in baking. Let’s explore these roles in more detail.
Eggs are a fascinating ingredient in the world of baking, capable of performing multiple roles depending on how they are used. To truly appreciate the challenge of replacing eggs, it’s important to understand what eggs are made of and how they function in baking.
What are eggs made of?
Functions of Eggs in Baking
I want you to think of your favourite actor. Have you seen them in action thriller movies? And then in rom-coms? And then acting all goofy in comedy films?
Well, your fav actor is an egg (don’t hate me, hear me out), you’ll agree with me in just a few mins.
1. Binding:
Eggs are powerful binding agents, helping ingredients stick together and providing structure to baked goods. For example, when you mix eggs into cookie dough, the proteins and water from the eggs bond with the flour, creating a cohesive dough. Without this binding action, your cookies could crumble apart or fail to hold their shape.
2. Leavening:
Eggs also contribute to the leavening of baked goods, helping them rise and become light and fluffy. The proteins in egg whites, when whipped, trap air and create a foam that can be folded into batters to increase volume. This is the secret behind the airy texture of angel food cakes. macarons and soufflés. The leavening effect of eggs is particularly important in recipes where eggs are the primary or sole leavening agent.
3. Moisture:
Eggs contribute significant moisture to baked goods, ensuring they remain tender and moist. The high water content in eggs helps hydrate the dry ingredients, which is especially important in recipes like cakes and muffins, where moisture retention is key to achieving the desired texture.
4. Flavor and Color:
Eggs add richness to baked goods, enhancing their flavor and contributing to a golden-brown color. The fats in the yolk impart a creamy texture and a slightly savory taste, while the proteins in the whites contribute to the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives baked goods their appealing browned surface. (You might have noticed that recipes call for brushing the bread dough or croissant with beaten eggs (called as egg wash) to get a golden and shiny top)
5. Structure & Dryness:
Consider what happens when you cook eggs—whether you’re scrambling them or boiling them. The proteins in the eggs coagulate, or solidify, when exposed to heat. This coagulation is what gives eggs their firm structure. In baking, this same process helps provide stability to the final product. For instance, in a custard, the eggs solidify upon baking, giving the custard its smooth, firm texture.
And this means, they can play a lot of roles depending upon the process of using it and the quantity they’re being used in (just like your favourite actor can star in a thriller, comedy and action- eggs have this main character energy).
See? It all made sense!
P.S.- I explain all of these in so much more detail in my Art & Science of Cafe Style Cakes and Bestselling Brownies Bundle – check them out!
1. Flaxseed (Flax Egg) or Chia Seed Egg as Egg Replacer
- Best For: Muffins, pancakes, cookies, and dense baked goods.
- How to Use: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of hot water. Let it sit for a few minutes until it forms a gel-like consistency.
- Science Behind It: Flaxseeds and chia seeds contain mucilage, a gelatinous substance that can mimic the binding properties of eggs. When mixed with water, these seeds form a gel that helps hold ingredients together.
- Pros: Flax and chia eggs add fiber and omega-3 fatty acids, making them a healthy alternative. They’re particularly effective in recipes that don’t require much leavening.
- Cons: These substitutes can make the final product denser and may impart a slightly nutty flavor. They don’t provide the same leavening effect as eggs, so they’re not suitable for recipes that rely on eggs for volume, like soufflés or sponge cakes.
2. Applesauce or Mashed Banana as Egg Replacer 
- Best For: Cakes, brownies, and quick breads.
- How to Use: Substitute ¼ cup of applesauce or mashed banana for one egg.
- Science Behind It: The pectin in applesauce and bananas can help bind ingredients together, while their natural sugars add moisture and sweetness. These substitutes are particularly useful in recipes where the eggs are primarily used for moisture and not for leavening.
- Pros: Applesauce and mashed bananas are easy to use and add a natural sweetness to baked goods. They’re also fat-free, making them a lower-calorie option.
- Cons: These substitutes can alter the flavor of the final product, giving it a fruity taste. They can also make baked goods denser, as they don’t provide the same structure as eggs so can’t be whipped. They also don’t dry out like eggs so the recipe might get too gummy/ “raw tasting”. This is why they’re best used in moist, dense recipes like brownies or quick breads.
3. Yogurt or Buttermilk as Egg Replacer
- Best For: Moist cakes, muffins, and quick breads.
- How to Use: Use ¼ cup of plain yogurt or buttermilk as a substitute for one egg.
- Science Behind It: The acidity in yogurt and buttermilk can react with baking soda to create carbon dioxide, which helps baked goods rise. This makes them a good option for recipes where eggs are used for leavening as well as moisture.
- Pros: Yogurt and buttermilk add tanginess and moisture, making them ideal for rich, moist cakes and quick breads.
- Cons: These substitutes don’t provide the same binding or structural properties as eggs, so they may not work as well in recipes that require a firm structure, like cookies or scones. They also don’t contribute to leavening as effectively as eggs, which can result in a denser final product.
4. Commercial Egg Replacers
- Best For: A variety of baked goods.
- How to Use: Follow the instructions on the package; typically, one egg replacer equals one egg.
- Science Behind It: Commercial egg replacers are formulated to mimic the binding, leavening, and moisture-retaining properties of eggs. They usually contain a combination of starches, leavening agents, and emulsifiers.
- Pros: These replacers are designed to closely replicate the properties of eggs, making them a versatile option for many recipes. They’re also convenient and easy to use.
- Cons: Commercial egg replacers can be more expensive than other substitutes, and they may contain additives or preservatives and might taste “off”. Some bakers also find that they don’t provide the same richness or flavor as real eggs.
5. Vinegar and Baking Soda as Egg Replacer
- Best For: Light and fluffy cakes.
- How to Use: Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda.
- Science Behind It: When vinegar (an acid) reacts with baking soda (a base), it produces carbon dioxide gas, which helps baked goods rise. This makes it an effective leavening agent in recipes where eggs are used to create a light, airy texture.
- Pros: This combination is particularly effective in creating a good rise in cakes and muffins, making them light and fluffy.
- Cons: The taste of vinegar can be noticeable if too much is used, and it doesn’t provide the binding or moisture that eggs do. This method is best used in recipes where leavening is the primary role of the eggs, but it definitely throws off the pH of the recipe and might not work in most cases.
6. Aquafaba as an Egg Replacer
- Best For: Meringues, macarons, light cakes, and mousses.
- How to Use: Aquafaba is the liquid from canned chickpeas or the water left after boiling chickpeas. Three tablespoons of aquafaba can be used as a substitute for one egg.
- Pros: Aquafaba mimics egg whites’ ability to whip up into a foam, making it perfect for recipes that require a light, airy texture. It’s especially popular for making egg-free meringues and macarons.
- Cons: Achieving stiff peaks with aquafaba can take longer than with egg whites, and the stability might not be as strong. Also, I find that it has a weird chickpea-ish flavour and I can’t keep storing chickpea brine all the time just for making a cake. However, if you’re looking for moisture or fat, you may need to combine aquafaba with other substitutes to achieve the desired results.
7. Condensed milk
- NOTE- Don’t replace egg directly with condensed milk. Yes, many eggless cake recipes with condensed milk exist- and that’s because
Plus condensed milk might be a bit more expensive and too sweet, that’s why my Professional Vegan and Eggless Sponge Cake Recipe doesn’t call for it but still make an amazing fluffy stable sponge!
While no single substitute can replicate the many functions of eggs, several egg alternatives can work to make eggless recipes depending on the type of recipe you’re making. Let’s explore some of the most common egg substitutes and how they can be used in baking.
Remember, 1 egg = 50gm, so most substitutes will weigh about 50 gms
7 Best Egg Substitutes and how they work
You know how sometimes recipe already call for what you wanted to use as a replacement?
Like bananas are already a part of banana bread recipes (duh) but then they also have eggs (why?).
Or maybe a chocolate cake already has yogurt and also eggs, so do you add even more yogurt?
And let’s be honest, most recipes already have baking soda..so do you add even more baking soda and vinegar? What do you do then?
This is exactly where it gets trickier. These egg replacements are NOT exactly eggs- they will also impact the acidity, the consistency, the protein content and so much more.
That is why you can never blindly substitute eggs with any of the replacements- it must be done carefully considering the other ingredients and the overall impact on the recipe.
What if your recipe already has that ingredient?
When Can You Replace Eggs vs. When Should You Not?
While there are many effective egg substitutes, it’s important to recognize that not all recipes are suitable for egg replacement.
By now it is very clear, eggs don’t just add moisture or “softness”, they add a lot more to the recipe. First thing you must understand before you decide to substitute the eggs is
- How the recipe developer is intending on using the eggs (Is the egg being added for moisture, for leavening, for richness?)
- What is the recipe for (for example eggs play a different role in cakes vs custards vs breads)
- How dependent is the recipe on eggs?(Not much, a little or fully dependent)
EXAMPLE OF REPLACING EGGS GONE WRONG:
Imagine replacing eggs with yogurt in a recipe.
Now sit back and think- Yogurt may add moisture, but it doesn’t have the same coagulating properties as eggs.
It won’t provide the same structure or firmness, which could lead to a denser, less stable baked good.
Similarly, yogurt doesn’t have the same fat content as eggs, meaning it won’t contribute the same richness or texture.
Here’s a guide to help you determine when to replace eggs and when to avoid it.
Recipes Where You Should Avoid Replacing Eggs:
- Fudgy Brownies: The eggs in fudgy brownie or blondie recipes add to structure because there’s not much flour or liquid in the recipe (much like how flourless cakes are pretty much scrambled eggs lol) and also to emulsification so it can hold onto so much fat in the recipe without feeling greasy. Replacing the eggs with ANYTHING will affect the fudgy, rich texture and the shiny crinkle top crust. Learn my failrpoof eggless fudgy brownies with a crinkle top here.
- Pound cakes: They are literally made with equal parts egg, sugar, flour and butter- so ofcourse, if it has so much egg in the recipe, the egg is playing almost all the roles- structure, flavour, emulsification, moisture, leavening and more! That’s why no one substitute can be used. I did 14 trials before I nailed my eggless pound cake recipe that I teach here.
- Soufflés, angel food cakes and Meringues: These recipes rely heavily on the leavening and structural properties of eggs. Substitutes simply can’t replicate the airy, delicate texture that eggs provide.
- Choux Pastry: This pastry relies on the unique properties of eggs to create its characteristic puff and structure. Replacing eggs in choux pastry will result in a completely different product that doesn’t puff up and is wet and gummy in the middle.
Recipes Where You Can Try To Replace Eggs:
- Muffins, Tea Cakes & Pancakes: These recipes often have other ingredients like baking powder or baking soda that can help with leavening, making them more forgiving when eggs are replaced. Here, you can use bananas, applesauce or yogurt in some cases.
- Breads: They don’t have a lot of eggs so it is easier to replace eggs in breads with just water or buttermilk.
- Cookies: Depending on the type of cookie, flax eggs or commercial egg replacers can be used without drastically altering the texture.
The Limitations of Egg Substitutes
As you can see, each substitute has its strengths and weaknesses.
The truth is, no single substitute can perfectly replicate the complex role of eggs in every recipe.
Some may excel in adding moisture, while others help with binding, but they might not provide the necessary leavening or flavor.
- For Binding: Use flax eggs, chia eggs, or commercial egg replacers.
- For Leavening: Opt for vinegar and baking soda, yogurt, or buttermilk.
- For Moisture: Applesauce, mashed bananas, yogurt, or buttermilk work well.
- For Flavor and Richness: Consider using yogurt, buttermilk, or commercial egg replacers.
Choosing the right egg substitute depends on understanding the role eggs play in your specific recipe. Here’s a quick guide to help you make the best choice:
How to Choose the Right Egg Substitute for Your Recipe
So my aim is that you bake eggless recipes that are even better than the ones with egg!
When I started developing recipes, I wanted to read a lot of science behind baking- but most books, blogs and courses that are high quality ONLY taught baking science for traditional recipes- the ones with eggs.
That’s why it took me YEARS to research the science behind baking (thanks to my food science background) and teach it in a simple- easy to understand way.
In my baking courses, I emphasize the importance of mastering eggless baking without relying on substitutes. Why? Because developing recipes from scratch allows you to create baked goods that are naturally perfect without eggs. This approach ensures that your cakes, cookies, and breads are light, fluffy, and delicious—no compromises.
Benefits of Learning Eggless Baking from Scratch:
- Consistency: Avoid the trial-and-error process of finding the right substitute, and find recipes that give you perfect results every single time
- Flawless Recipes: Get recipes that are designed to work perfectly without eggs + learn the science behind it so you can make endless variations.
- Better Flavor: Enjoy the true taste of your baked goods without the odd aftertaste that some substitutes can leave. (And the low cost is just an added bonus)
Here are my recommendations to master eggless baking professionally as a home baker:
- Art & Science of Cafe Style Cakes for tea cakes and muffins that set you apart – Click Here
- Bestselling Brownies Bundle to learn the A-Z of eggless fudgy brownies, blondies and my signature cakey brownies- Click here
How You Can Master Eggless Baking from Scratch
This is why, instead of always trying to replace eggs, it's be better to explore eggless recipes specifically designed without eggs.
Eggs are a powerhouse ingredient in baking, contributing to everything from structure and moisture to leavening and flavor. While no single substitute can perfectly replicate all the functions of eggs, understanding the science behind baking and the role of eggs can help you choose the best alternative for your specific recipe.
So, is there a perfect substitute for eggs in baking? The short answer is no. While many substitutes can do the job in a pinch, none can fully replicate the myriad roles that eggs play in baking. However, by learning to bake without eggs from the start, you can create baked goods that don’t need substitutes at all—they’re perfect just the way they are.
Join my courses and discover how to create eggless masterpieces from scratch. No substitutes, just pure baking science.
4 thoughts on “Is there a perfect egg substitute for baking?”
I am so SO thankful for this blog. You’ve left no topic untouched and it’s so easy and fun to read I didn’t realise when I got to the end.
You’re definitely an eggs-pert on this topic 🔥
Can’t wait to see more content !! ✨
Love the pun! I am so happy this was helpful. I would love to know which other topics you’d like me to write about!
Thank you for this insightful post on egg substitutes! I especially appreciate the detailed breakdown of different substitutes and their effects on texture and taste. The ‘science behind it’ section is always my favorite—it really helps me understand the why behind the how. Your guidance always keeps me inspired and informed!✨
I love geeking out on the science part too! I believe the ONLY way one can master baking is by understanding exactly what every ingredient is made of and how it reacts to the other ingredients in a recipe (and the processes involved in that recipe). I am glad this helped you, sharing so much more in the masterclasses for you!