Egg Substitutions and When to Use Them + Printable
Whether you accidentally forgot you needed eggs for the recipe you’ve already started, if you’re vegan, or if you’re having a hard time finding eggs these days, you might be surprised to learn that you probably have the perfect egg substitute sitting right in your kitchen.
Since every cook needs a good egg substitute in their back pocket, we’ve decided to create a guide that will help you next time you're at a baking standstill.
While each substitution works, some are recommended for certain types of recipes over others. (See our recommendations below.)
Experiment to see what works best in your kitchen and for your taste buds!
- Flax Seed:
Allow the flax seed mixture to rest until it becomes gelatinous. It adds somewhat of a nutty flavor and is best for hardier recipes like pancakes, waffles, and muffins.
Works best in sweet baked goods like breads, cakes, cupcakes, brownies, and muffins.
- Chia Seed:
Allow the chia seed mixture to rest until it becomes gelatinous. Chia seeds are darker in color and denser in texture than flax seeds, so it works best in darker, hardier recipes like waffles, dark quick breads, muffins, and brownies.
- Nut Butters:
Nut butters add a stronger flavor to recipes, so it’s best in nut butter cookies or pancakes.
Best for dairy baked goods.
This works best as an egg white substitute. You can use it when making meringues, macaroons, and mousse.
Works best in savory recipes like burgers, breads, rolls, and meatballs.
This is best for delicate and light baked goods such as cakes.
- Baking Powder:
Because there is oil in this substitute, if your recipe calls for a good amount of eggs (and therefore a lot of oil), your recipe could result in slightly oily results. Make sure it’s used in a recipe that will hold up to more oil. Best for baked goods like cakes and cookies.