How to substitute eggs in cooking: 8 easy and surprising alternatives
When following a vegan diet, being intolerant or simply wanting to reduce animal products, one of the most frequently asked questions is: how to replace eggs in cooking?
Eggs are used in many recipes (from cakes to savory pastries, from omelets to creams) but they are not essential. In fact, there are vegetable egg substitutes that are effective, natural and suitable for all kinds of preparations, capable of guaranteeing excellent results in terms of taste and texture. In this guide you will discover the best egg substitutes, when to use them and why they work. Practical help for cooking more sustainably, inclusively and consciously, without giving up the pleasure of the table.
What functions does the egg perform in recipes?
When you want to substitute the egg in a recipe, it is important to ask what role it plays in that dish. Eggs, in fact, do not have only one function in cooking: depending on the preparation, they can bind, emulsify, leaven, moisturize, or give structure.
This is precisely why there is no universal substitute, but it is essential to choose the most suitable alternative according to the desired effect. Here are the main functions of the egg and practical examples:
- Binds ingredients → meatballs, veggie burgers
- Emulsifies → mayonnaise, creamy sauces
- Helps leaven → cakes, muffins, pancakes
- Moisturizes and softens → brownies, plumcakes, cookies
- Gives texture → omelets, custards
The best egg alternatives for sweet and savory recipes
Here is a practical and tested list of the best plant-based egg substitutes, with recommended doses and ideal uses:
1. Flax egg
Mix 1 tablespoon of ground seeds with 3 tablespoons of water and let stand for 10 minutes. A gel will form that is perfect for binding ingredients.
Ideal for: meatballs, pancakes, veggie burgers, muffins, rustic cakes
2. Banana puree
Mash ¼ cup of ripe banana to replace 1 egg. Adds moisture and a naturally sweet note.
Ideal for: cookies, pancakes, breakfast cakes
3. Apple puree (applesauce)
¼ cup of apple puree is equivalent to 1 egg. It has a neutral flavor and gives moisture without covering the other ingredients.
Ideal for: fluffy cakes, pound cakes, cupcakes
4. Vegetable yogurt (soy, coconut, almond).
Use ¼ cup for each egg to be substituted. Makes dough more creamy and textured.
Ideal for: spoon cakes, vegan cheesecakes, soft cakes
5. Aquafaba (water found in ready-made cans of chickpeas)
3 tbsp = 1 whole egg / 2 tbsp = 1 egg white. Can be whipped to stiff peaks, just like egg whites.
Ideal for: chocolate mousse, meringues, vegan mayonnaise, fluffy desserts
6. Apple cider vinegar + baking soda
Mix 1 tablespoon apple cider vinegar with 1 teaspoon baking soda-the chemical reaction creates bubbles that help leaven.
Ideal for: pancakes, muffins, fluffy cakes
7. Silken tofu (silken tofu).
Blend ¼ cup to make a creamy, neutral mixture, useful for giving body and moisture.
Ideal for: brownies, cheesecakes, vegan omelets
8. Chickpea flour.
Mix 3 tablespoons of chickpea flour with 3 tablespoons of water to get a raw egg-like consistency.
Ideal for: vegan omelets, quiches, savory crepes
Try some recipes with egg substitutes now
Looking for a healthy, light and 100% plant-based breakfast? These vegan pancakes with flax egg are the perfect choice! Fluffy and incredibly easy to prepare , they are the ideal alternative to classic egg and dairy pancakes. The recipe uses only...
Have you ever tried making vegan meringues? These delightful treats are made with aquafaba, the liquid from a can of chickpeas. Follow this recipe to create your own!
Dear vegan friends, you shouldn't have to deprive yourself of the sweet treat that is brownies! Here is a solution from Petit Chef!
Daniele Mainieri
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