With the price of eggs reaching record highs, many people are looking for cheaper options to use in cooking. The good news is that many egg replacements are not only cheaper but also work better in many recipes. You can use simple ingredients like mashed bananas, applesauce, or baking powder to do anything that eggs can do! These alternatives are easy to find and work well in many dishes—from baked sweets like muffins and pancakes to savory dishes like scrambles and loaves.

Beyond saving money, there are other good reasons to use egg alternatives. Most eggs come from factory farms where miserable hens are crowded together in tiny cages. Even on “free range” farms, hens suffer. Egg farming harms the environment by polluting water and wasting resources. As for health, eggs contain high amounts of cholesterol, which may increase the risk of heart problems. By choosing egg alternatives, we can help animals, protect the environment, and take better care of our health.

Agar Agar is a seaweed-based gelling agent that provides structure in recipes like puddings and jellies as an egg substitute. It’s particularly effective as a binder in baked goods and also serves as an excellent alternative to gelatin.

Apple Sauce can be store-bought or homemade. Use ¼ cup to replace one egg in baked goods like muffins and pancakes. It adds moisture but can make recipes denser, so add ½ teaspoon baking powder for a better rise.

Arrowroot Powder is a very fine starch used to thicken and bind. You can find it in the spice aisle of the grocery store. Mix 2 tablespoons of arrowroot with 3 tablespoons of water to replace one egg in cakes or muffins. You can also use it to thicken sauces.

Aquafaba is the word for the broth in canned chickpeas. Use it instead of egg whites. Use 3 tablespoons of lightly whipped aquafaba to replace one egg. It creates tender fluffy baked goods and can even be whipped into merengue with a pinch of cream of tartar.

Baking Powder is a common ingredient that most cooks already have on hand. It acts as a leavener, helping baked goods rise. Combine 1 teaspoon baking powder with 1 tablespoon water and 1 tablespoon oil to substitute for one egg.

Bananas are another egg replacer that many people already have on hand. Use ¼ cup mashed ripe banana (about half a banana) to replace one egg. Bananas add moisture and sweetness to recipes like pancakes or muffins, but can make them denser. Add ¼ teaspoon of baking powder per egg replaced if you want more rise.

Black Salt (Kala Namak) is a mineral salt that has a sulfurous smell and taste that mimics eggs. That makes it perfect for tofu scrambles or vegan quiches. Use a pinch to add that “eggy” flavor to anything you like, such as hash browns or other breakfast fry-ups.

Cashews are packed with protein, minerals, and heart-healthy fats. Soaked and blended cashew nuts create a rich creamy texture ideal for custards, cheesecakes, or vegan quiches. They’re perfect for replacing eggs in creamy or structured recipes.

Chia Seeds were a food staple for Aztecs and Mayans thousands of years ago. Today, you can find these inexpensive nutritional wonders at food co-ops, health food stores, and some grocery stores. Just mix 1 tablespoon of chia seeds with 3 tablespoons of water for a gel that works just like an egg in baking. Use them for cookies, muffins, pancakes, and other hearty baked goods, and don’t worry about the tiny seed specks you may see in the final product. Consider them decorations!

Chickpeas are packed with protein, fiber, and other essential nutrients like iron, folate and vitamin C. Mashed chickpeas act as a hearty binder in savory dishes like burgers, meatless loaf, or fritters. They’re not a good fit for sweet baked goofs, but they are perfect for texture and protein in savory recipes.

Coconut Oil adds moisture and richness to baked goods. Combined with other egg substitutes, it can add texture.

Corn Flour acts as a mild binder and thickener. Combine it with water to create a slurry to use in recipes where eggs bind ingredients together, such as veggie patties or baked goods.

Firm Tofu can be crumbled and pan-fried with spices for a classic tofu scramble, or sliced and seasoned for egg-style breakfasts. Use black salt to bring out the eggy flavor.

Fizzy Drinks can be used to replace eggs when making cakes from mixes. The carbonation helps provide lift and fluffiness. Just add a full can of soda or seltzer to a box of store-bought cake mix. Try orange soda with a vanilla cake mix or cherry cola with a chocolate cake mix for a taste sensation!

Flaxseed Meal is made from ground flaxseeds, which are a good source of magnesium, calcium, potassium, and vitamin B6. Just mix 1 tablespoon of flaxseed with 2 1/2 tablespoons of water and let it sit for ten or fifteen minutes to form a gel that can be used just like an egg in recipes. While this substitute works well for baked goods like brownies and cookies, it’s too dense for light cakes.

Fruit Puree of any kind adds moisture and subtle flavor to baked goods. Use ¼ cup puree plus ¼ teaspoon of baking soda per egg.

Gram Flour (AKA Besan) is flour made from chickpeas. This protein-rich flour has many other uses, so you won’t be sorry to have it on hand. Mix 3 tablespoons of flour with 3 tablespoons of water for a sturdy protein-rich binder. It’s great for savory pancakes, french toast, and omelets, because it adds a slightly eggy flavor.

Potato Flour absorbs liquid and helps bind ingredients in doughs and batters. Combine with water to form a paste when used as an egg replacer in baking or savory recipes.

Ready-Made Liquid Egg Substitutes are more costly than other substitutes on this list, but they offer convenience and can be scrambled, fried, baked, or used in recipes just like eggs. Follow the package directions.

Ready-Made Powdered Egg Substitutes are shelf-stable and tend to be less costly than store-bought liquid substitutes, but they are more limited in their uses. Mix with water as directed on packaging for reliable results in baking.

Silken Tofu is soft tofu typically found in shelf-stable packaging in the Asian or Health Food aisle of the grocery store. ****Blend ¼ cup silken tofu until smooth to replace one egg. Silken tofu in dense baked goods like brownies, custard pies, or cheesecakes and can also be used as a base for cream pies. Just don’t forget to blend well to avoid chunks!

Tapioca Starch mixed with water makes a thick, gooey, gluey egg-like gel. Use 1 tablespoon tapioca starch plus 2 tablespoons of water per egg. Because tapioca starch both binds and adds chewiness, it’s perfect for brownies, cookies, and savory recipes.

Vegan Mayo is surprisingly versatile. Use 3 tablespoons to replace one egg in baked goods like cakes or cookies or to bind ingredients in savory dishes.

Vegan Yogurt is widely available in a variety of flavors and may be based on soy, coconut, almond, or other plant milks. Use 3 tablespoons vegan yogurt plus ¼ teaspoon extra baking powder for cakes, muffins, and quick breads. Vanilla works best for cakes and muffins, plain for quick breads. If you want to bump up the flavor in fruit-based muffins or quick breads, choose that flavor of yogurt!

Vegetable Oils add richness and moisture to baked goods. Use 3 tablespoons oil per egg, adding in baking powder for rising or fruit puree for binding and texture.

Nothing! You can skip the eggs in recipes where their binding or rising aren’t needed.

Eggs do a lot in baking: They bind ingredients, add moisture, and help things rise. Luckily, you don’t need them to make delicious treats! The right egg replacer depends on what your recipe needs.

MOISTURE: Use ¼ cup of unsweetened applesauce, mashed banana, or vegan yogurt to add moisture to soft baked goods like muffins or pancakes. Bananas are sweeter and heavier. Applesauce is more neutral but also more denser. Vegan yogurt is lighter and the most neutral.

BINDING: A “flax egg” (1 tablespoon ground flax plus 2 ½ tablespoons water) or “chia egg” (1 tablespoon chia plus 3 tablespoons water) works great to hold batters together in cookies, brownies, or bars.

LIFT: Want rise? Try 1 teaspoon baking soda mixed with 1 tablespoon vinegar or swap each egg with ¼ cup sparkling water or soda. These options make cakes and cupcakes light and fluffy.

RICHNESS AND TEXTURE: Blended silken tofu or whipped aquafaba makes dense rich desserts like brownies and loaf cakes extra tender.

Different recipes may call for different substitutes, and it’s okay to experiment. Your batter should match the texture you’re familiar with—if it’s too dry or wet, make small adjustments until it feels right.

Different people have different preferences! Here at VINE Sanctuary, we have one baker who prefers vegan yogurt, another who likes bananas and other fruit purees, and yet another who loves the fizzy water approach! Consult the list of 26 options above and play around with all of the options until you find the ones you like best.

Tofu scramble is a fast, flexible, comforting, and easy way to enjoy an eggy-style breakfast without using eggs at all.

Basic Tofu Scramble for Beginners

1. Start with firm tofu, about half a block. Drain and press out extra water. Then crumble it with your hands or a fork into a heated pan with a little oil.
2. Add seasoning. For that classic eggy flavor, use black salt (kala namak) which has a natural sulfur taste. Add a pinch of turmeric for color, plus garlic powder, onion powder, and pepper to taste.
3. Cook for 5 to 7 minutes, stirring now and then until it’s warm and a little golden.
4. Customize it: Add spinach, mushrooms, pepper, vegan cheese, or nutritional yeast.

If you don’t like tofu, try a chickpea flour scramble. Just mix chickpea flour with water and spices into a pourable batter and cook like an omelet. Or, make hash browns with or without extra vegetables and add some black salt to make it taste eggy.

Eggs often show up in places you wouldn’t expect, such as binding veggie burgers, glazing baked goods, or enriching sauces. You can skip them here too. Consult the list for ideas.

When in doubt, turn to the cloud or the crowd! So many vegans have come up with so many ideas that you’re sure to find a recipe or two for whatever you’re trying to do. Google for instructions, or turn to an online vegan forum for advice.

Here are a few substitutions for other common egg uses:

• Binding in savory dishes like meatballs, burgers, or loaf? Use ground flaxseed, mashed chickpeas, or chickpea flour and water.
• Glossy glaze for pastries? Brush with vegan milk or maple syrup instead of an egg wash.
• Rich sauces like mayo or aioli? Use vegan mayo or blend cashews, lemon, and garlic for a creamy egg-free spread.

There’s a vegan alternative for every eggy use! It just takes a little creativity and curiosity to get started. Let the process spark your own imagination and initiative, and you’ll become a more creative cook and maybe even a more creative person overall!

This information was brought to you by the friendly folks at VINE Sanctuary, where hens rescued from the egg industry are among the hundreds animals in residence.

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Now that you’ve learned you don’t need eggs, are you ready to take the next step and try vegan? Sign up for our Pride Month Vegan Challenge in June or our Veg2Vegan Challenge in November.

Already vegan? Ready to help hens?

• Grab a free PDF of our Instead of Eggs brochure that you can print and distribute to friends and family and at public places in your town.
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