What is the substitute for an egg

Over 30 ways to replace eggs in recipes

Whatever the reason for wanting to refrain from consuming eggs, one question definitely arises: How should I cook or bake without eggs? For all of us who live vegan this question is easy to answer, after all, eggs, like all other products of animal origin, are no longer on the menu. But even vegan people probably don't know all the ways to replace eggs.

Eggs have different functions in food. Whether a cake should be loose and juicy and rise nicely, whether the biscuits should be crumbly, whether sauce should be bound or dough should be held together - eggs are all-rounders. But what eggs can do, so can many other foods. The secret? You have to know what properties the respective substitute should have and cooking and baking without an egg is no more witchcraft.

Eggs can do the following in recipes:

Tie: If eggs are heated during cooking or baking, they lose their liquid consistency and become firm. This is how all the ingredients are combined. Ingredients can also be bound using emulsions, especially those that are normally difficult to combine, such as oil and vinegar. Egg yolk takes on this task, it makes fats water-soluble. If a recipe only requires protein, it will not be used to emulsify the ingredients. If a recipe calls for a lot of water-based liquid and plenty of oil or other fats, the egg will serve as an emulsifier.

Rise up: Propellants such as baking powder, baking soda or yeast can take on this task. However, if the recipe calls for acidic ingredients such as buttermilk, vinegar or lemon juice, eggs will do the job. Egg yolks alone will not help rise because they contain too much fat.

humidity: Eggs act as a moisturizer in recipes with little or no liquid. If very little liquid is used in a recipe, the egg is likely causing the finished product to dry out. Protein alone does not provide moisture.

Thicken: Eggs are used primarily in sauces and puddings to provide the necessary density and creaminess.

Color and taste: Egg yolk provides the typical yellow color of dishes that mostly contain egg. Egg yolk is also a flavoring agent in some types of pasta and pastries.


All of these tasks can also be taken over by the following more than 30 foods. If you already have some practice, you can use a combination of products to perform different tasks.

fruit and vegetables

Various types of fruit and vegetables can be mashed as an egg substitute, the dough is bound as well as loose and juicy. In addition to the bananas, applesauce, pumpkin and tomato paste mentioned below, any type of fruit and vegetable can in principle serve as an egg substitute, for example plums / plums, pears or mango are also suitable. If the respective puree has a high proportion of liquid, the remaining liquid can be reduced a little if necessary. If the dough has become heavier and firmer due to the puree, half a teaspoon of baking powder can also help for a looser consistency. Depending on the amount used, the taste of the fruit or vegetable can be reflected in the aroma of the baked goods, but this is usually not a disadvantage. It is best to replace up to three eggs with fruit and vegetable puree.


Bananas are one of the most popular substitutes for eggs in desserts. One egg is replaced by half of a banana that is as ripe as possible, whereby the consistency of the dough can be influenced by either pureeing the banana or just - for example with a fork - mashing it finely or a little more coarsely. This method is suitable for recipes with up to four eggs; the more bananas there are, the stronger the banana-like flavor. A classic is the banana bread, in which the banana is not only the second person, but also plays the leading role with great success.


Applesauce is also suitable as an egg substitute for sweets, the consistency is ideal for moist dough. Two to four tablespoons (60 to 80 milliliters / gram) are the same as one egg. In contrast to bananas, applesauce is relatively tasteless, the apple flavor is almost completely lost through baking. If the applesauce is sweetened, the amount of sugar can be adjusted accordingly if necessary. Applesauce is best for recipes with up to two eggs. These wholefood chia cookies, for example, are prepared with applesauce.


Pumpkin is suitable for both sweets and savory foods, although pumpkin usually leaves a characteristic taste. It is therefore advisable to only use pumpkin as an egg substitute in baked goods whose aroma harmonizes well with pumpkin. As with applesauce, two to four tablespoons (60 to 80 milliliters / gram) of soft, well-pureed pumpkin can be used instead of ice cream. You can try out how well pumpkin works with chocolate with these pumpkin brownies.

Tomato paste

A tablespoon of tomato paste can also be used instead of egg for spicy dishes.


Flour or other starchy products such as potatoes, rice, breadcrumbs (breadcrumbs) or oat flakes are used both for binding and for thickening. In addition, these options are tasteless and can therefore be used for both sweets and savory foods. Starch is ideal for all recipes that require a high proportion of eggs. If the recipe already contains a lot of liquid, the water can be omitted. Again, if a large number of eggs are replaced, it may be necessary to increase the proportion of the other liquids slightly. In general: Mix one to two tablespoons of starch with two to three tablespoons of water to replace an egg.


Starch is known as Mondamin or Gustin, among others. The starch content usually comes from wheat, but it can also contain corn or potatoes.

Soy flour

Soy flour in the full fat variant is another option. Although cornstarch is generally tasteless, soy flour is sometimes said to leave a characteristic aftertaste nonetheless.


One tablespoon of cornstarch and one tablespoon of water each replace an egg.

Chickpea flour

Instead of an egg, a tablespoon of chickpea flour can be mixed with two tablespoons of water.

Locust bean gum

A teaspoon of carob gum mixed with 40 milliliters of water replaces an egg. Incidentally, locust bean gum binds without being heated.

Arrowroot meal

As an egg substitute, take three tablespoons of arrowroot starch per egg, mixed with one tablespoon of water.

Mashed potatoes

Two to three teaspoons of mashed potatoes can be added instead of ice cream in savory dishes. You can use both home-made mashed potatoes - also made from sweet potatoes - and one from the bag.


An egg can also be replaced with two to three teaspoons of rice.


Two to three teaspoons of breadcrumbs can replace one egg at a time.


Two to three teaspoons of cooked oatmeal or quick-cook oatmeal can replace an egg.


Seeds are suitable for both binding and emulsification. The seeds are finely ground, preferably in a blender or food processor, as a coffee or spice grinder could stick together.


One to two tablespoons of freshly ground flaxseed mixed with three tablespoons of water replaces an egg. Depending on the amount, the mixture must rest for up to 30 minutes until it has a thick, jelly-like consistency. Finely ground flaxseeds are not very recommendable as the polyunsaturated fatty acids in the seeds oxidize quickly. Flax seeds have a slightly nutty taste and are therefore particularly suitable for hearty pastries.

Chia seeds

As with flax seeds, one to two tablespoons of freshly ground chia seeds mixed with three tablespoons of water replace an egg. Here, too, let the mixture rest for 30 minutes, if the egg is used as a leavening agent in the recipe, a little baking powder can be added if necessary. In contrast to flax seeds, however, chia seeds have no taste of their own.

Flea seeds

One to two tablespoons of flea seeds are freshly ground and mixed with 200 milliliters of cold water in a blender. Then let the mixture rest for about ten minutes.

Soy products

Like eggs, soybeans contain a lot of lecithin, which is why soy products are very suitable as egg substitutes. You can read about soy flour as an egg substitute under “Starch” above.


Tofu can be used to replace eggs in dishes where they make up the bulk of the recipe. An egg can be replaced with around 60 grams of finely pureed soft tofu, unseasoned and not smoked. For scrambled eggs / egg dishes, firm tofu is crumbled and seared, Kala Namak - more information is available below under "Spices" - ensures the typical egg taste.

Silken tofu

The soft silken tofu is suitable for binding, as an emulsifier and for moisture for sweet and savory dishes. 50 to 60 grams of silken tofu, whipped until creamy or pureed, replace an egg. Sometimes silken tofu is said to have a slight taste of its own, which may also depend on the amount used.

Soy yogurt

Soy yogurt binds the dough and makes it nice and juicy. One egg is exchanged for a tablespoon of soy yogurt.

Soy cream / whipped cream

Instead of egg, pastries can be coated with a mixture of one tablespoon of soy cream / whipped cream and one tablespoon of oil before baking.

Soy sour cream / sour cream

An egg can also be replaced with around 60 grams of soy sour cream / sour cream.


Nut butter

Dough can also be thickened with nut butter. Three tablespoons of almond, cashew or peanut butter replace an egg. The taste differs depending on the type of nut, peanuts have the strongest aftertaste, but this can have a positive effect on what is cooked or baked.

Coconut milk

Coconut milk is suitable for adding moisture to the dough. 60 milliliters serve as a substitute for an egg.



If you want to give dishes the typical yellow color of egg-based dishes, you can do this with the help of turmeric. A pinch of the spice, which is actually used as a coloring agent, is sufficient - but more can of course be added for the taste.

Kala Namak

Those who like the typical taste of eggs can season their dishes with Kala Namak (also called black salt).

Baking powder and baking soda

Baking powder or baking soda will make the dough rise. They are chemically different but work the same way, with baking soda in them. Baking soda reacts with the acidic ingredients in the recipe and releases carbon dioxide. This will make the dough rise. Baking powder rises twice twice, once when it gets wet and a second time when it is heated.

baking powder

Baking powder is a ready-made mixture of baking soda, starch and an acidulant. Pure baking powder is ideal as an egg substitute for recipes that only require one egg. Half a teaspoon to a teaspoon is sufficient here. To replace more than one egg, one to two teaspoons of baking powder, two to four teaspoons of water and one to two teaspoons of oil - if necessary one to two teaspoons of flour - can be mixed together.

Baking soda and vinegar

An alternative to baking soda is baking soda and vinegar. An egg is replaced here with a tablespoon of vinegar and a teaspoon of baking soda. The vinegar taste disappears completely.


Egg substitute powder

Egg substitute powder is available in different versions - to replace whole eggs or just to substitute egg yolk or egg white. Usually, this powdered egg substitute contains starch from corn or potatoes as well as flours such as lupine, tapioca or locust bean gum. The powder is mixed with water according to the instructions.

Agar Agar

Agar-agar can be used as a substitute for recipes in which only protein is required. Agar-agar is an alga that is also used as a gelling agent and can be whipped like egg white. One teaspoon of agar mixed with one teaspoon of water is a substitute for an egg. The mixture is whipped and then has to rest in the refrigerator, after which it is whipped again. Agar-agar is tasteless.

Bean or chickpea water

The drained water from canned beans or chickpeas is a perfect substitute for protein. It can be whipped like egg white and used in the same way. When breading, the eggs can be replaced with a mixture of drained water and normal water.

No I

If the eggs are not needed as a binding agent in the recipe, just make the dough more airy or give it more liquid, the eggs can also be omitted. If the dough is too dry, you can help with water or vegetable milk.


Good luck with cooking and baking and enjoy your meal!

Do you miss any food in this list? Which egg substitute can you particularly recommend? Write your tips in the comments!

Edda is the publisher and editor-in-chief of The bird's new nest. She runs together with friends Friendly, a shop with vegan organic products in Maria Enzersdorf on the southern city limits of Vienna. She is vegan, is a huge animal lover and loves books, sunshine and her bathtub.