Smart & Tasty Egg Replacements You Already Have in Your Kitchen

Blog | February 13th, 2025

image of cracked open eggshells filled with egg substitutes

If you’ve noticed eggs getting more expensive or harder to find, you’re not alone! Whether you’re dealing with egg scarcity or a tight budget don’t worry—you have plenty of options. You might be surprised to learn how easy it is to swap out eggs in baking, cooking, and even breakfast recipes.

Some substitutes work best in cakes and cookies, while others are better for binding in savory dishes. And yes, you can even make a box cake without a single egg! Let’s break down the best egg alternatives, how to use them, and whether you need to adjust your cooking time.

Chia seeds with the word "chia" spelled out in void space in the middle

Egg Substitutes for Baking 🧁

When baking, eggs usually serve as a binder, helping ingredients stick together, or as a leavening agent, helping things rise. The right substitute depends on the texture and flavor you’re going for.

Baking Substitutes (Per Egg):

Unsweetened applesauce (¼ cup) – Keeps baked goods moist and slightly dense. Best for muffins, quick breads, and brownies.
Mashed banana (¼ cup) – Adds natural sweetness but a mild banana flavor. Great for pancakes, cookies, and cakes.

Yogurt or sour cream (¼ cup) – Works well for moisture and binding. Ideal for cakes and muffins.
Flaxseed or chia seed (1 tbsp seeds + 3 tbsp water, let sit 5 min) – Creates a gel-like texture, perfect for cookies and dense cakes

Cooking Tip: Baked goods made with fruit purees may take a few extra minutes in the oven since they retain more moisture. Keep an eye on the texture and use the toothpick test!

Cake mixes in boxes on a store shelf and a hand holding one box of white mix

Box Cake + Soda Trick: The Easiest Egg-Free Cake!

Did you know you can replace eggs (and even oil!) in a boxed cake mix by using soda? Just mix:

1 box cake mix
1 can (12 oz) of soda

That’s it! Bake as directed on the box

Fun flavor combos:

Chocolate Cake + Dr. Pepper = Rich, deep flavor

Vanilla Cake + Sprite = Light and fluffy
Lemon Cake + Ginger Ale = Zesty and fresh
Red Velvet + Cherry Coke = A cherry-chocolate dream

Cooking Tip: If you want a more traditional texture, you can also add ¼ cup of oil. But if you’re looking for an easy, low-fat cake, soda alone works wonders!

Cooking with Just Egg substitute for scrambled omelette with wooden spoon in ceramic frying pan

Egg Substitutes for Cooking 🍔

Eggs are often used in savory dishes as a binder or to create a creamy texture. Here are some great replacements:

For Scrambles & Breakfast Dishes:

Tofu (¼ cup mashed per egg) – Crumble and sauté with turmeric and seasoning for an egg scramble substitute.
Chickpea flour (3 tbsp + 3 tbsp water per egg) – Creates a creamy texture in quiches and omelets.
Just Egg (store-bought alternative) – A plant-based liquid that scrambles just like eggs.

For Meatloaf, Meatballs, and Burgers:

Breadcrumbs + water (2 tbsp crumbs + 2 tbsp water per egg) – Helps hold everything together.

Mashed potatoes (¼ cup per egg) – Adds moisture and binding.
Oatmeal (¼ cup cooked per egg) – Works well for veggie burgers and meatballs.

Cooking Tip: If using a liquid-heavy substitute like mashed potatoes or tofu, you may need to cook your dish a little longer to avoid excess moisture.

Container of cornstarch spilled on blue table with a spoon scooping some up

Egg Substitutes for Binding in Recipes Like Pancakes & Waffles 🥞

If you want fluffy pancakes and waffles without eggs, try these:

Baking powder & oil (2 tbsp water + 1 tbsp oil + 1 tsp baking powder per egg) – Creates the perfect lift.
Club soda (¼ cup per egg) – Adds airiness and a light texture.

Cornstarch (2 tbsp + 3 tbsp water per egg) – Helps hold everything together.

Cooking Tip: Egg-free pancakes may need a slightly lower cooking temperature so they cook evenly without burning.

A container and strainer separating Aquafaba from chickpeas

Egg-Free Mayonnaise, Custards, and Pudding 🍮

Creamy recipes like mayo, custards, and pudding rely on eggs for their texture, but these substitutes work well:

Aquafaba (3 tbsp per egg) – The liquid from a can of chickpeas whips up like egg whites for mayo, mousse, and meringues.
Cornstarch (1 tbsp + 2 tbsp water per egg) – Thickens custards and puddings without eggs.
Silken tofu (¼ cup per egg) – Blends into a smooth, creamy base for puddings and pie fillings.

Cooking Tip: Egg-free custards and puddings may take longer to thicken—be patient and stir consistently!

Egg prices may be unpredictable, but your cooking doesn’t have to be! With these simple swaps, you can bake, cook, and whip up your favorite dishes without missing a beat. Whether you’re using applesauce in brownies, flax eggs in cookies, or soda in cake mix, there’s an easy substitute for every situation.