How to replace eggs in the kitchen

Eggs are a healthy and versatile food and this makes them the protagonists of many recipes but for various reasons related to health or food choices many people cannot eat them. The most common cause is allergy but vegan diets also exclude the use of eggs in dishes.

Fortunately, however, there are several ingredients that are valid as substitutes.

Salsa is in the body

Applesauce is a puree of cooked applesoften sweetened or flavored with other spices such as nutmeg and cinnamon. 1/4 cup (about 65 grams) can replace one egg in most baked dishes. If you use the sweetened version in a recipe that requires the use of sugar, remember to reduce the latter.

Fruit puree

The mashed banana or avocado they are other valid substitutes for eggs in sweet recipes. The only negative aspect is their non-neutral flavor which could change the final one after cooking.

This option, ideal for cakes, muffins and biscuits, involves replacing each egg with 1/4 cup (65 grams) of puree.

Ground flaxseeds or chia seeds

I flax seeds and chia seeds they are highly nutritious because rich in omega-3 fatty acids, fibre and other plant compounds and are ideal for replacing eggs in the preparation of pancakes, waffles, muffins, bread and biscuits.

For one egg, whisk together one tablespoon (7 grams) of ground chia or flax seeds with 3 tablespoons (45 grams) of water until smooth.

Commercial substitutes

They also exist on the market ready-made preparations and thought of as an alternative to eggs, usually a based on potato starch, tapioca starch and leavening agentssuitable for cooking all baked products.

Each of them has specific instructions but generally 10 grams of powder are combined with 2-3 tablespoons (30-45 grams) of warm water to replace 1 egg.

Silken tofu

Silken tofu has a high water content and this makes the consistency of the recipes in which it is used softer. Ideal for preparing brownies, biscuits, bread and cakes, to replace 1 egg you need 1/4 cup (about 60 grams) pureed and pureed.

Vinegar and baking soda

Mix one teaspoon (7 grams) of baking soda with one tablespoon (15 grams) of vinegar it can replace an egg in most recipes and especially in cakes, cupcakes and bread. Mixing these two elements together starts a chemical reaction that produces carbon dioxide and water and makes baked goods light and airy.

Yogurt or buttermilk

Both yogurt and buttermilk are good egg substitutes, especially in the preparation of desserts. If you opt for yogurt, it is better to choose plain yogurt because flavored and sweetened varieties can alter the flavor of the recipe.

60 grams of yogurt or buttermilk are equivalent to one egg.

Nut butter

Nut, peanut, cashew or almond butters they can also be used to make up for the lack of eggs in making desserts. To replace one egg you need 3 tablespoons (60 grams) of these types of butter.

Sparkling water

Carbonated water can add moisture to a dish but it also acts as an excellent leavening agent, so it can be used in recipes that require the finished product to be light and fluffy such as cakes or bread. It can be replaced one egg with 1/4 cup (60 grams) of carbonated water.


Gelatin is a gelling animal protein that is an excellent alternative to eggs.

To replace one, dissolve one tablespoon (about 9 grams) of unflavored gelatin in one tablespoon (15 grams) of cold water. Then, add 2 tablespoons (30 grams) of boiling water until frothy.

Soy lecithin

The soy lecithin is a byproduct of soybean oil and has binding properties similar to those of eggs. It is often added to commercially prepared foods due to its ability to mix and hold ingredients together and is sold in powdered form in most health food stores and online.

With the addition one tablespoon (14 grams) of soy lecithin powder can replace one egg in recipes.


Arrowroot is one South American tuberous plant with high starch content. Similar to corn starch, it is sold in the form of a powder or flour extracted from the roots, and used in cooking, especially in recipes that involve baking.

To make it an egg substitute, mix 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water until a homogeneous mixture is formed.


Aquafaba is the liquid left over from cooking beans or legumes and the consistency very similar to that of raw egg whites makes it an excellent substitute for many recipes that only require the use of this part of the egg. 3 tablespoons (45 grams) replace one egg white.

Can pasteurized eggs be eaten raw?


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