Eggs are incredibly versatile—they bind ingredients, trap air for fluffiness, provide structure, and contribute moisture and richness. However, for those avoiding eggs due to allergies, dietary choices, or rising costs, there are several excellent alternatives.

Whether you're vegan, egg-intolerant, or simply out of eggs, the substitutes below can mimic eggs in texture, function, and in some cases, nutrition.

1. Chia Seeds

When soaked, chia seeds form a gel-like consistency that binds ingredients well—perfect for baked goods.

  • How to Use: Mix 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 5–10 minutes.

  • Nutrition: About 4.6g protein per ounce; high in fiber and omega-3s.

2. Aquafaba

Aquafaba is the viscous liquid from canned chickpeas. It whips up like egg whites and works well in baking and dressings.

  • How to Use: Use 3 tablespoons to replace 1 egg.

  • Best For: Meringues, macarons, mayonnaise.

  • Nutrition: Low in protein, but great for texture.

3. Chickpeas (Garbanzo Beans)

Mashed chickpeas can provide moisture and body in recipes like patties, cookies, and brownies.

  • How to Use: Replace 1 egg with 1/4 cup mashed chickpeas.

  • Nutrition: 3.6g protein and 3g fiber per 1/4 cup.

4. Soft Tofu

Tofu creates structure and adds creaminess. It’s one of the most similar egg alternatives in both texture and nutrition.

  • How to Use: 1/4 cup (about 40g) soft tofu = 1 egg.

  • Nutrition: 7g protein per 100g, plus calcium, iron, and magnesium.

5. Soy Flour + Water

Soy flour contains lecithin like eggs and is excellent for emulsifying.

  • How to Use: 1 tbsp soy flour + 3 tbsp water = 1 egg.

  • Best For: Baked goods, sauces, mayonnaise.

6. Commercial Egg Replacers

These are store-bought mixes designed specifically to mimic eggs. They’re often made from starches, fibers, and leavening agents.

  • How to Use: Follow package directions.

  • Tip: Always check the label for nutritional content.

7. Black Gram Flour

Black gram (urad dal) flour works well in savory baked goods.

  • How to Use: Use 20g of flour to replace 1 egg in recipes like biscuits.

  • Nutrition: High in protein, fiber, and iron.

8. Chard Puree

Vegetable purees like chard can replace a portion of eggs while adding fiber and lowering fat.

  • How to Use: Replace up to 20% of the egg content with chard puree.

  • Best For: Cakes, muffins, and quick breads.

9. Mashed Banana

Bananas work well in sweet baked goods and help bind ingredients while adding moisture.

  • How to Use: 1/4 cup mashed banana = 1 egg.

  • Note: May slightly sweeten the recipe.

10. Ground Flaxseed

Flaxseed is another gel-forming binder, rich in fiber and omega-3s.

  • How to Use: Mix 1 tbsp ground flaxseed with 3 tbsp water. Let it rest for 10 minutes.

  • Nutrition: 1.2g protein and 1.9g fiber per tablespoon.

11. Kala Namak (Black Salt)

This sulfur-rich salt mimics the flavor of boiled eggs, especially in vegan scrambles and dressings.

  • How to Use: Use as a seasoning in tofu scrambles or vegan egg salad.

  • Bonus: Lower in sodium than regular salt.

12. Applesauce

Unsweetened applesauce adds moisture and binding properties.

  • How to Use: Replace 1 egg with 1/4 cup applesauce.

  • Best For: Muffins, pancakes, cookies.

13. Baking Powder

For recipes where eggs help leaven (rise), baking powder is a quick fix.

  • How to Use: Add 1/2 tsp baking powder per egg, alongside another substitute for structure like banana or applesauce.

14. Mashed Potatoes or Sweet Potatoes

These starchy options act as both binders and thickeners.

  • How to Use: Use 1/4 cup mashed potato per egg.

  • Best For: Meatloaf, fritters, pies, and muffins.

A Quick Recap

Many ingredients—such as tofu, flaxseed, chia, bananas, and even mashed potatoes—can stand in for eggs, offering similar texture or function.

Choose your egg substitute based on what the egg is doing in the recipe:

  • Binding? Try chia, flaxseed, or tofu.

  • Moisture? Go with applesauce or mashed banana.

  • Leavening? Combine baking powder with another substitute.

  • Flavor? Add kala namak for that eggy touch.

Each alternative has its strengths, so don't hesitate to experiment to find what works best for your recipes.