Substitutions
An egg contributing liquid, fat and tenderness to a batter - brownies, muffins, quick breads, dense cakes - rather than binding or lifting it.
What it does in a recipe: Liquid plus fat: moisture, richness and a tender crumb. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Egg as moistener, Enriching egg
Quick answer
Unsweetened applesauce
1 egg = 1/4 cup unsweetened applesauceAll substitutes, best first
1 egg = 1/4 cup unsweetened applesauceApplesauce brings roughly the same volume of moisture with pectin that holds a crumb together softly, without competing flavour.
Trade-offAdds sweetness and makes the crumb denser and moister - good in a brownie, poor in anything that should be light. Contributes no fat, so very lean bakes can turn gummy.
1 egg = 1/4 cup silken tofu, blended completely smoothSilken tofu matches an egg's moisture and protein content closely and is entirely neutral in flavour, which is its real advantage over fruit purées.
MethodBlend until no lumps remain at all - any texture left in the tofu will show up in the finished crumb.
Trade-offProduces a dense, fudgy result. Excellent in brownies, heavy in a light cake.
Allergen checkTofu is soy, one of the major allergens. Check the packaging, and treat a severe soy allergy as a medical matter rather than a substitution question.
1 egg = 1/4 cup plain yogurt or buttermilkSupplies the same moisture with fat and protein behind it, and the acidity tenderises the crumb as a bonus.
Trade-offAdds a slight tang and, if the recipe has baking soda in it, a little extra lift.
1 egg = 1/4 cup mashed ripe banana (about half a medium banana)Similar moisture and pectin to applesauce, plus natural sugars that help browning.
Trade-offTastes distinctly of banana. Unnoticeable in a spiced muffin or chocolate cake, obvious in a vanilla one.
Related guide
Eggs do four different jobs. Work out which one your recipe needs, and the right swap - flax, aquafaba, applesauce, tofu - picks itself.
At a glance
| Category | Eggs |
|---|---|
| Job in a recipe | Liquid plus fat: moisture, richness and a tender crumb |
| Suits | Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 egg = 1/4 cup unsweetened applesauce. Applesauce brings roughly the same volume of moisture with pectin that holds a crumb together softly, without competing flavour. Adds sweetness and makes the crumb denser and moister - good in a brownie, poor in anything that should be light. Contributes no fat, so very lean bakes can turn gummy.
1 egg = 1/4 cup silken tofu, blended completely smooth. Silken tofu matches an egg's moisture and protein content closely and is entirely neutral in flavour, which is its real advantage over fruit purées. Produces a dense, fudgy result. Excellent in brownies, heavy in a light cake.
1 egg = 1/4 cup plain yogurt or buttermilk. Supplies the same moisture with fat and protein behind it, and the acidity tenderises the crumb as a bonus. Adds a slight tang and, if the recipe has baking soda in it, a little extra lift.
1 egg = 1/4 cup mashed ripe banana (about half a medium banana). Similar moisture and pectin to applesauce, plus natural sugars that help browning. Tastes distinctly of banana. Unnoticeable in a spiced muffin or chocolate cake, obvious in a vanilla one.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.