Whether you’re missing eggs or switch to a plant-based, low-carb or egg-free, low-carb diet that you can bake for allergies, it’s good to know how to swap eggs and replace them in baking. At the time of writing, eggs are either lacking or very expensive, so some options may help.
Eggs play a big role in baked goods, from structure to moisture, so replacing them is not as easy as throwing them with the alternatives you first found. Good news? There are plenty of options to swap eggs, allowing for delicious, fluffy, and perfectly textured results. In addition to the best alternatives to break down what the eggs actually do in baking and to use, you’ll find out some handy tricks to get your baking right.
In this post you will learn:
What egg replacements do?
Eggs are the nameless heroes of baking and work behind the scenes to bring it all together. This is why they matter:
Structure and binding – Egg proteins help to bring it all together and prevent your cake from collapse into a mountain of sadness. Moisture – The eggs add moisture. This keeps the baked goods soft and soft, rather than drying and thick. Slowly, the eggs act as a huge agent, helping the cake to stand up, giving it a ventilated texture. Richness and Flavor – Eggs add a depth of flavor and richness, especially in things like custard or rich cakes. Color – Egg yolk contributes to a golden shade, while protein helps brown.
Eggs do so much, choosing the right alternative depends on the recipe and what role they play.
How to test egg freshness
There’s nothing to ruin grilling faster than bad eggs. Here’s how to check if the eggs are fresh:
Water Test: Place the eggs in a bowl of water. Fresh eggs have sunk, slightly older ones are upright and bad eggs are floating (throw them!). Shake test: Gently shake the egg. If you hear sloshing, the egg yolks are old and watery, and probably not ideal for grilling. Crack & Sniff: If it smells, it’s off. It’s that easy.
The size of the egg is important!
Most recipes assume large eggs unless otherwise stated. If you are using small or large eggs, adjust accordingly.
1 Big egg = about 50g (with shell) 1 Big egg white = about 30g 1 Big egg = about 18g
Ah, and the funny misconception about buying eggs that I see a lot. When you buy an egg carton, the carton shows 700g, and the total weight of the egg will be there. So if there are 12 eggs per carton, the weight of the eggs is about 55-60g per 700/12 eggs = 58g. It always gives me a laugh when pointing out this to some cooks that think it’s the weight of each egg. 😂
Best eggs instead of baking
So let’s talk about the real reason you’re here: the egg exchanger. What to use instead of eggs!
1. Flax eggs (vegan and low carb options)
Perfect for muffins, pancakes and cookies.
How to make: Mix 1 tablespoon ground flaxseed with 3 tablespoons of water and leave for 5-10 minutes until thick. Perfect: Wet, dense baked goods like brownies and quick breads.
2. Cheer Egg (vegan and local b option)
It resembles flax but has slightly different textures.
How to make: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and sit until it’s like a gel. Perfect: Cake, muffins and cookie bindings.
3. Unsweetened Apple Ace (vegan option)
It’s a great moisture booster, but it can make things more denser.
How to Use: 1/4 cup Apple Sauces = 1 eggs perfect: cakes, muffins, chewy cookies.
4. Mashed Banana (vegan option)
It adds sweetness and moisture, but can retain the banana flavor.
How to use: 1/4 cup mashed banana = 1 egg perfect: banana bread, muffins, pancakes.
5. Greek yogurt or sour cream (low carb option)
It provides structure and moisture, but does not help with swelling. If they are gluten-free baking recipes, it becomes even more difficult.
How to use: 1/4 cup = Perfect for one egg: cake, muffins, quick bread.
6. Silken Tofu (vegan option)
It blends in with smooth consistency and adds creaminess.
How to use: 1/4 cup puree tofu = 1 egg 1 egg: cheesecake, brownies, dense cake.
7. Baking powder and vinegar (vegan options)
It mimics the enormous power of eggs.
How to use: Mix 1 tablespoon vinegar (apple cider or white) + 1 teaspoon of baking powder: light and fluffy cakes and cupcakes.
8. Carbonated water
Amazingly, it’s perfect for a huge amount!
How to use: 1/4 cup carbonated water = 1 egg 1 egg: cake, muffins, pancakes.
9. Gelatin or agar agar (low carb option)
Create a jiggly texture that resembles an egg.
How to use: 1 tablespoon gelatin + 3 tablespoons of hot water (if it’s agar, use equal parts) to optimally mix. Custard, cheesecake, mousse.
10. Nut or Seed Butter (Low Carbohydrate Options)
Thick and creamy, but adds a nutty flavor.
How to use: 3 tablespoons butter = Perfect for 1 egg: cookies, brownies, muffins.
Baking Tips for These Egg Replacements
All egg exchangers can work very differently in baking. Some people add moisture, some help with restraints, others bring swelling. Here’s how to get the best results with lesser known egg alternatives:
1. Avocado (¼ cup mashed per egg)
Perfect for brownies, muffins and thick cakes. Avocado also works perfectly with recipes like Keto Pasta and Keto Tortillas. It adds healthy fats and moisture, but can create a dense texture that is perfect for keto crackers. Try cheese crackers with avocado instead of eggs! Avocados have a mild flavor, which makes them work well in chocolate-based recipes.
2. Hemp seeds (3 tablespoons hemp seeds + 5 tablespoons, blend)
Perfect for cookies and quick breads. It helps to bond the materials, but doesn’t offer anything too big. Mix well to avoid rough texture.
3. Cream cheese (¼ cup per egg)
Perfect for cheesecakes, brownies and damp cakes. Creates a rich, creamy texture, but does not add any fluffy texture. Pair with baking powder or soda to improve lift.
4. ARROWROOT Powder (2 tablespoons arrows + 3 tablespoons water)
Perfect for cookies, cakes and muffins. It helps to thicken and bond the ingredients, but does not provide a huge amount. Combine it with baking powder or another slow agent for better rise.
5. Aquafaba (3 tablespoons per egg, whipped for egg whites)
Whip until foamy for best results with meringue, macarons and mousse. It acts as a cake or cookie binder without affecting the flavor. If you are using canned chickpeas, choose a varieties that are not salty for a neutral taste.
6. Faba bean flour (2 tablespoons per egg + 3 tablespoons water)
It is rich in protein and is perfect for the structure of bread and cookies. It can have a mild beanie flavor, allowing it to balance with spices and vanilla. When combined with other flours, it works well in gluten-free baking.
7. Baking powder and water
Perfect for light and fluffy cakes, muffins and pancakes. It provides inflation, but is useless for binding, so pair it with another binder, such as Flaxseed or Yogurt, if necessary.
8. Sweet potato (¼ cup mashed per egg)
It works well with muffins, pancakes and quick pans. It adds natural sweetness and moisture, but does not help expand. Pair with spices such as cinnamon and nutmeg.
9. Pumpkin puree (¼ cup per egg)
Just like sweet potatoes, add moisture and mild sweetness. Perfect for autumn-inspired cakes and muffins. It works best when combined with baking powder for proper rise.
10. Zucchini (¼ cup per egg)
Finely grated zucchini adds moisture to baked goods and makes it a great egg replacement for cakes, muffins and quick breads. Use ¼ cup per egg and squeeze out excess water for best results. Perfect for low carb and gluten-free baking!
Final Baking Tips
Try out the combinations, and some alternatives work well like Aquafaba for fluffy, and flax eggs for bonding. Liquid Content Adjustment – Puree and cream cheese add moisture, reducing other liquids slightly. Test the stretch – if the recipe needs to rise, assemble baking soda or powder. Pre-baking flavors – Some alternatives, such as Fava Bean Flüler and Aquafaba, have distinct flavors that need to be balanced with sweeteners and extracts.
Do you want to include the troubleshooting section for common baking issues when changing eggs? 😊
Baking Tips and Tricks for Egg-Free Success
Know your recipes – choose the right alternative based on what the eggs do to your baking. Combine the best results. For example, use AppleSauce for moisture and use baking powder to continue the powder. Adjusting the Liquid Level – Some egg exchanges will increase moisture, so other ingredients may need to be adjusted. Use room temperature materials. This will blend everything smoothly. experiment! – Baking is a science, but finding the perfect swap can take a bit of trial and error.
FAQ
Tell us your best egg replacement
Baking without eggs doesn’t have to be a headache. With the right alternatives and a little know-how, you can enjoy a soft, fluffy, delicious baked goods, whether vegan, egg intolerance, or even just laying eggs. Next time you stare at the eggless fridge, don’t panic. Choose the perfect swap for your recipe and bake it!
What exchange is perfect for your egg? Please let me know in the comments below!
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