Let’s get totally honest right off the bat: There isn’t a one-for-one egg replacement out there.
You can’t just fry applesauce and plop it on Avocado Toast like you can with an egg.
However, when it comes to baking, several suitable alternatives offer decent options.
Let’s look at the original egg. An egg can play a different role in recipes. It’s a binder, it adds moisture, structure, lift and protein.
Rather than trying to find one substitute to replicate all that, look for the option that best fits your needs. The tricky part is that trial and error is the best recipe…. but that just means you get to taste your way to greatness!
Mashed Banana
A mashed banana is best used to replicate moisture and adds natural sweetness. Think cookies, muffins, banana breads, and cookies.
Challenges: Imparts a banana flavor and the final result will be soft (i.e. a soft cookie versus a crisp crumb). Simply mash a banana. Using a riper banana will give a sweeter flavor but a higher sugar content.
Applesauce
Similar to the banana, applesauce can act as a binder and add moisture, but it adds so much moisture that it can make baked goods heavy. So it’s really best for denser foods, like quick breads over cookies. Use 1/4 cup applesauce for 1 egg.
Flax or Chia Seed Egg
A flax/chia egg is best used to replicate binding and moisture. Think pancakes, muffins, quick breads and cookies.
How to make a flax or chia egg: Mix 1 tablespoon of ground flax/chia + 3 tablespoons of water. Let sit about 10 minutes to form a gel-like consistency
Tofu
Tofu is the only substitute that can compare from a protein perspective. Silken tofu is great for creamy desserts like cheesecake and mousse. Firm tofu can work too, but needs to be blended.
1/4 cup tofu replaces 1 egg.
Aquafab
Aquafab is chickpea/garbanzo brine (the liquid chickpeas are cooked or canned in.) 3 tablespoons replace one full egg.
This egg substitute whips up well to replace egg whites, making it ideal for meringues, macarons, frosting, and it works great for mayo and sauces!
Chickpea Flour
Keeping on the chickpea bandwagon, mix 3 tablespoons of chickpea flour with 4 tablespoons of water to replace 1 egg.
A chickpea flour egg is suitable in a savory dish where the egg is more prominent, like a quiche or fritter.
Commercial Egg Replacer
There are many of these in the marketplace. Some are liquid and some are powder. Each will react slightly differently but fully solve the egg-replacement problem without thinking about the why, how and when.
However, it may not solve the cost issues since these egg replacer products tend to be expensive upfront. There are likely some additives and preservatives in these, so check the label if that matters to you.
This list of egg replacers isn’t the full list.
Carbonated water is said to add lightness to cakes and brownies, but I haven’t tried it.
Yogurt can also add moisture to muffins and denser cakes (plus it can bring in protein); I tend to use this more for a fat replacer.
Baking Powder and vinegar can work to provide leavening for recipes that need a light, airy texture, like a cake. I like to use lemon juice in place of the vinegar.
All the options above have the added benefit of being vegan (if you choose a dairy-free yogurt).
Let me know in the comments which you’ve tried and what you prefer!