We Tried Popular Substitutes for Eggs—Here Are the Ones That Worked
Eggs are a household staple, but when the prices are this high, it may be time to consider some substitutes. Bird flu outbreaks have plummeted the egg supply and caused a steady uptick in wholesale prices, which have skyrocketed to about $7 per dozen (compared to $3 in 2023) according to a recent USDA report.
Meet the expert: Nichole Dandrea-Russert, M.S., R.D.N., author and plant-based dietitian.
Budget isn't the only reason shoppers might balk at a carton of eggs. The breakfast staple isn't suitable for those following a vegan diet or anyone with an egg allergy. Concerns about contracting bird flu through eggs persist, though “experts state that the risk to the general public is low,” says Nichole Dandrea-Russert, M.S., R.D.N., author and plant-based dietitian. “Cooking eggs to the appropriate internal temperature (165°F) effectively kills bacteria and viruses, including avian flu viruses.”
What's the best substitute for eggs?
While there may not be a swap for golden-brown fried eggs or perfectly poached ones, you can replace eggs with other common foods like applesauce, flaxseeds, and Greek yogurt. It doesn't hurt that many of these substitutes offer similar perks as eggs, such as protein and healthy fats.
Dandrea-Russert points out that plant-based substitutes provide the same essential nutrients found in eggs, such as vitamins A, E, and B, as well as choline, selenium, iron, and zinc, while also offering fiber, which is not found in eggs.
The Prevention Test Kitchen tried out multiple substitutes for eggs in boxed brownie mixes, which provided a baseline for how egg substitutes might react in other baked goods, and tapped a registered dietitian for some additional recommendations. The following swaps all work in a pinch.
Greek yogurt
Like eggs, Greek yogurt adds moisture and structure to baked goods. It also adds about the same amount of protein, so you won't lose out on the satisfaction factor. Regular yogurt may work, but it won't offer as much protein. Opt for full-fat Greek yogurt because it has a similar amount of fat as an egg. Unless you're looking to alter the flavor of your baked good, go for plain varieties.
In our brownie test, Greek yogurt was the next best thing compared to eggs, creating relatively fluffy bars with a rich, chewy bite.
How to use it: Substitute 1/4 cup Greek yogurt for one egg.
Aquafaba
Got a can of chickpeas? The viscous liquid in the can, called aquafaba, acts similarly to egg whites in recipes, adding moisture and height. You can even whip aquafaba into a fluffy, meringue-like consistency.
Use the liquid to replace either eggs or egg whites in a recipe. Just note it will impart a slight bean-y taste, but it's usually undetectable in sweet baked goods.
It created slightly oily brownies with a shiny, crackly top. The aquafaba brownies were slightly less sweet than the Greek yogurt, probably because aquafaba adds less natural sugar.
How to use it: Substitute 3 tablespoons aquafaba for one egg.
Applesauce
Mashed fruit or starches are popular stand-ins for eggs. We've seen mashed bananas, apples, and even canned pumpkin or sweet potato purée. In our brownie test, we used applesauce because it doesn't have as much sweetness as bananas or as much earthiness as pumpkin purée.
It worked but didn't provide as much structure as aquafaba or yogurt. The brownies were ultra-fudgy and dense with very little bite. We'd guess this wouldn't work for baked goods where height is a goal, like bread or cakes. For denser treats like brownies, it works in a pinch.
How to use it: Substitute 1/4 cup applesauce for one egg.
Silken tofu
This type of tofu has a soft, creamy consistency that you can scoop up with a spoon. It's often used in soups or stews or blended into plant-based sauces, dressings, and desserts. It also works as a substitute for eggs. Silken tofu imparts very little flavor but offers moisture and heft.
Like the applesauce, it created fudgy brownies that barely rose and didn't have much chew. It's better in dense baked goods like certain cakes, bars, or brownies.
How to use it: Substitute 1/4 cup silken tofu for one egg.
Flax meal
Flax meal, or ground flaxseeds, mixed with water creates what is popularly known as a "flax egg." The seeds absorb the water and form a gel-like substance. Similar in consistency to an egg, it helps bind ingredients and adds moisture and richness. Like eggs, flaxseeds are high in omega-3 fatty acids. Unlike eggs, you'll also get a dose of fiber and healthy plant compounds.
In our brownie test, the flaxseeds created the densest result, with the brownies caving in the middle. They were also pretty oily, but we appreciated their shiny, crisp, crackly top.
How to use it: Substitute 1 tablespoon flax meal + 3 tablespoons water for one egg.
Mung Beans
Of course, baking isn't the only time you might need an egg replacement. “If you're looking for a protein-packed breakfast with a similar texture to scrambled eggs or an omelet, mung beans make a fantastic substitute,” says Dandrea-Russert. “They are rich in magnesium, zinc, and fiber.” Blend and cook them for a similar texture to eggs, she says, or try a mung bean-based, liquid egg replacer like Just Egg.
The Prevention Test Kitchen has tried Just Egg with great results, heating it in a skillet to form fluffy curds that remarkably mimic the real deal.
How to use it: Substitute 3 tablespoons Just Egg for one egg.
Firm tofu
Silken tofu may be best for baking, but firm tofu makes excellent scrambles. “Using firm or extra-firm tofu, simply squeeze out excess water, crumble it into a hot pan, and cook it with your favorite vegetables like onions, peppers, and spinach,” says Dandrea-Russert. “This makes a nutritious, high-protein breakfast. I love serving it with avocado, salsa, cilantro, and hot sauce, paired with a side of breakfast potatoes for the most satisfying nutrient-packed meal.”
To mimic the color of scrambled eggs, sprinkle a little bit of turmeric into the eggs as they cook. They'll turn yolk-yellow.
How to use it: Substitute about 3 ounces firm tofu for one egg.
Powdered egg replacer
Starch-based egg replacers, like Bob’s Red Mill Gluten Free Egg Replacer, may also work. It contains just four ingredients—potato starch, tapioca flour, baking soda, and psyllium husk fiber—and is suitable for those on a vegan or gluten-free diet (or both). According to the brand, it can be used in cakes, cookies, muffins, pancakes, quick bread, and more. It does not work for scrambles or meringues. Unlike whole eggs, it’s cholesterol-free and contains no fat.
How to use it: Substitute 1 tablespoon egg replacer + 2 tablespoons water for one egg.
What’s the best substitute for eggs?
While there may not be a swap for golden-brown fried eggs or perfectly poached ones, you can replace eggs with other common foods like applesauce, flaxseeds, and Greek yogurt. It doesn’t hurt that many of these substitutes offer similar perks as eggs, such as protein and healthy fats.
Dandrea-Russert points out that plant-based substitutes provide the same essential nutrients found in eggs, such as vitamins A, E, and B, as well as choline, selenium, iron, and zinc, while also offering fiber, which is not found in eggs.
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