Egg Substitutes for Babies & Toddlers

There are numerous alternatives to eggs. To help you navigate, we’ve answered common questions and listed the best egg substitutes. Keep these important points in mind as you explore your options:

• Some egg alternatives might contain common allergens such as dairy (milk) in yogurt, peanuts in peanut butter, or soy in tofu. It’s essential to introduce these allergens to your child safely before using them as egg substitutes in their meals.

• The nutritional value of egg substitutes can differ significantly. If your baby is on an egg-free diet, it's important to consult with their healthcare provider to ensure they are getting the necessary nutrients for proper growth and development.

What Are the Best Egg Substitutes for Cooking and Baking?

There are many alternatives to eggs, and your choice will depend on what you're planning to cook or bake. Here's a list of common egg substitutes:

What Can I Use as an Egg White Substitute?

The best substitute for egg whites depends on the dish. Aquafaba is perfect for making frosting or meringue. For thickening or emulsifying sauces, try agar, xanthan gum, or cornstarch. If you're making bean patties, veggie burgers, or fritters, chia seeds or flaxseeds can help bind the ingredients. These also work well in pancakes and quick breads like banana or apple muffins.

What Can I Use as an Egg Yolk Substitute?

It depends on your recipe. For emulsifying and thickening, soy lecithin powder works great in aioli, mayonnaise, or salad dressings. This powder can also replace eggs in bread, pasta, or homemade noodles. For eggy desserts like custard, pudding, or ice cream, try using plant-based gelatin like agar or silken tofu with arrowroot for thickening. In recipes for cookies or brownies, try using avocado or yogurt to replace the fat and moisture of egg yolks. Applesauce or mashed bananas also work well in baked goods, especially when combined with a bit of oil.

What Egg Substitute Can I Use to Make Egg Wash?

If you're breading and frying foods, aquafaba or chickpea flour can be used as an egg wash. These also work as glazes for baked goods, alongside traditional washes like milk, oil, or syrup.

What Is an Egg Substitute in Casseroles?

For casseroles like bread pudding, kugel, or strata, where eggs help bind and moisten, silken tofu is a great option. If you’re making a frittata or other egg-based casserole, try chickpea flour or tofu (or a mix of both) to replicate the texture of eggs.

What Egg Substitute Works for Fritters and Patties?

Aquafaba, arrowroot powder, chia seeds, chickpea flour, and flaxseeds are great binders for fritters and patties. For light batters, you can also use carbonated water. If you need an egg wash for dipping, aquafaba or chickpea flour are good choices.

What Egg Substitute Works for Meatballs and Meatloaf?

To help bind your meatballs or meatloaf, try using arrowroot powder, chia seeds, chickpea flour, flaxseeds, or starchy fruits and vegetables like mashed beets, cassava, plantains, potatoes, taro, or yams.

What Egg Substitute Works for Muffins?

For muffins, applesauce and mashed bananas can add moisture but lack fat, so it's a good idea to pair them with a spoonful of neutral cooking oil. Alternatively, avocado, peanut butter, or yogurt can provide both moisture and fat. Don’t forget to use a leavening agent like baking powder, baking soda with vinegar, or carbonated water to help the muffins rise. If you're using gluten-free flour, chia seeds or flaxseeds can replace gluten, which typically gives the baked goods structure.

What Egg Substitute Works for Pancakes?

For American-style pancakes, you can increase the amount of baking powder for a fluffy texture. Aquafaba or carbonated water can add lightness to pancakes like blinis or crepes. To add moisture and density, try peanut butter or yogurt. For jeon or latkes, arrowroot powder or aquafaba work as binders, and for dishes like jianbing, okonomiyaki, and socca, chickpea flour and arrowroot powder are great egg substitutes.

What Works as an Egg Substitute for Scrambled Eggs?

If you're looking to make scrambled eggs, you can try using products like Just Egg or similar alternatives designed to mimic the flavor and texture of eggs, provided you’ve safely introduced any allergens. Alternatively, you can scramble tofu with seasonings like onion powder and turmeric to replicate the taste and appearance of scrambled eggs.

What Works as an Egg Substitute in Veggie Burgers?

Veggie burgers often need help staying together. Aquafaba, arrowroot powder, chia seeds, chickpea flour, flaxseeds, or soy lecithin are great binders. Mix and match these substitutes to achieve your desired texture and flavor.

• Tofu: Tofu is an incredibly versatile ingredient that can serve as an egg replacement in various recipes. It’s great for adding moisture and can be blended to mimic the texture of eggs, making it perfect for dishes like scrambles, quiches, and creamy desserts.

• Yogurt: A creamy and tangy option, yogurt can replace eggs in many recipes, particularly in baked goods. It adds moisture and works well for cakes, muffins, and pancakes, helping to bind ingredients together while keeping the texture soft and moist.£

• Chickpea Flour & Besan: Chickpea flour, also known as besan, is an excellent egg substitute, especially in savory dishes. It’s great for binding ingredients in fritters, veggie burgers, and pancakes. It also adds a slightly nutty flavor and works as a binding agent in sauces and dips.

• Xanthan Gum: This powerful thickening agent works well in recipes that require a smooth, egg-like texture. It’s commonly used in gluten-free baking and can help thicken batters, sauces, and even ice cream. Just a small amount is enough to create a thick, elastic consistency.

• Flaxseed "Egg": Flaxseeds can be ground and mixed with water to form a gel-like substance that mimics the consistency of egg whites. It’s great for binding ingredients in baked goods like cookies, cakes, and muffins, and it adds a boost of omega-3 fatty acids.

• Chia Seed "Egg": Like flaxseeds, chia seeds can be used to create an egg substitute by mixing them with water. The result is a thick, jelly-like consistency that can help hold ingredients together in recipes such as pancakes, cookies, and quick breads.

• Mashed Banana: Mashed bananas are a fantastic option for replacing eggs in baked goods. They provide moisture, natural sweetness, and binding power. This works well in recipes for cakes, muffins, and pancakes, especially when paired with a bit of oil to replace the fat in egg yolks.

• Peanut Butter & Other Nut Butters: Nut butters, such as peanut butter, almond butter, or cashew butter, add richness and moisture to your dishes. They are especially useful in cookies, muffins, and energy bars, where they help bind ingredients together while contributing a creamy texture.

• Aquafaba: Aquafaba is the liquid found in canned chickpeas and other beans. This egg white substitute can be whipped into stiff peaks, making it ideal for meringues, marshmallows, and whipped cream. It’s a perfect substitute for egg whites in recipes that require fluffiness or structure.

• Plant-based Gelatins: Agar, carrageenan, and other plant-based gelatins can be used to replace eggs in recipes that require thickening or gelling, like puddings, custards, and gummy candies. These alternatives are derived from seaweed and are ideal for vegan and vegetarian diets.

• Avocado: Avocado is a rich, creamy fruit that works as a substitute for eggs, especially in baking. It provides healthy fats and moisture, making it perfect for muffins, cakes, and brownies. It also helps create a dense, smooth texture in batters and doughs.

• Starchy Powders: Arrowroot powder, cornstarch, and other starchy powders are great for replacing eggs in recipes that require thickening or binding. They’re especially useful in sauces, gravies, and puddings, helping to give structure and consistency without the use of eggs.

• Baking Soda + Vinegar: When combined, baking soda and vinegar create a chemical reaction that helps leaven and lift baked goods. This combination can be used in place of eggs to help cakes, muffins, and pancakes rise, providing a light and airy texture.

• Carbonated Water: Club soda, sparkling water, or seltzer water can be used in place of eggs in recipes where a light, fluffy texture is desired. The bubbles in the carbonated water help create a rise in pancakes, waffles, and cakes, giving them a delicate texture.

• Soy Lecithin: Soy lecithin is an emulsifier that helps combine ingredients and stabilize mixtures. It’s particularly useful for making homemade dressings, mayonnaise, and baked goods, where eggs are traditionally used to bind and emulsify ingredients.

Fruit and Vegetable Sauces: Apple sauce and other pureed fruits and vegetables can serve as a great egg substitute, especially in baking. They provide moisture and help bind ingredients, making them ideal for cakes, muffins, and brownies. You can also use mashed sweet potatoes, pumpkin, or other soft fruits for similar results.

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Aquafaba (Bean Water)

1 large egg = 3 tbsp (45 ml) aquafaba

Aquafaba is the thick liquid left behind after cooking chickpeas (or other legumes). It mimics the properties of eggs by binding, emulsifying, and thickening ingredients. It also provides some leavening power, making it perfect for muffins, pancakes, and other baked goods that need to rise. Fresh aquafaba may have a slight bean taste, but it becomes almost undetectable when cooked or baked.

Is Aquafaba Safe for Babies?

Yes, aquafaba from canned chickpeas or homemade aquafaba from cooked dried chickpeas (without added salt) can be used in baby food. You can also experiment with aquafaba made from other legumes, but it's important to check nutrition and allergen information specific to the type of legume used.

How to Use Aquafaba as an Egg Substitute

Measure 3 tbsp (45 ml) of aquafaba for each egg in a recipe. The usage of aquafaba depends on its role. For binding or emulsifying (as in fritters, meatballs, or sauces), simply whisk the aquafaba until frothy. For thickening (like in custards, ice cream, or puddings), use an electric mixer to whip it until soft peaks form, which may take around 10 minutes. Adding a small amount of cream of tartar can help stabilize the aquafaba and preserve its volume.

Does It Matter If Aquafaba is Homemade or Canned?

Both homemade and canned aquafaba work equally well as egg substitutes, but the texture can differ. Homemade aquafaba might be thinner, but you can reduce it by simmering until it thickens to the right consistency. Once it's thick enough, let it cool before using.

Recipe Ideas for Using Aquafaba as an Egg Substitute

Aquafaba is ideal for making egg-free aioli, mayonnaise, or vegan frosting. It also works as a binder and leavening agent in fritters, muffins, and pancakes. You can mix it into bean patties, veggie burgers, and meatballs to help the ingredients stick together. Whipped aquafaba is a great option for topping baby smash cakes.

How to Store Aquafaba

Aquafaba can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. For convenience, freeze it in small portions so you can defrost only the amount you need for one or two eggs.

Agar, Carrageenan, and Other Plant-Based Gelatins

1 large egg = 1 tbsp (5 g) agar powder + ¼ c (60 ml) boiling water

Agar, also known as "kanten" in Japanese, and carrageenan are plant-based alternatives to gelatin derived from seaweed. These gelatins are made from dried, fiber-rich carbohydrates extracted from seaweed and are available in flakes, powders, or strips. When mixed with boiling water, they form a gelatinous substance that adds a jelly-like texture and acts as a stabilizer in custards, puddings, and sauces.

How to Use Agar as an Egg Substitute

For convenience, use agar powder instead of flakes or strips. Generally, 1 tbsp (5 g) of agar powder mixed with ¼ cup (60 ml) boiling water can replace one egg. Whisk the powder into the hot water, then stir with a spoon or spatula to avoid the gelatin sticking to the whisk. The mixture should become smooth, translucent, and slightly gooey. Allow it to cool before incorporating it into your recipe.

Can Babies Have Foods Containing Carrageenan?

Yes, carrageenan is fine for babies when consumed as part of a varied diet. While some studies have shown negative effects at higher concentrations, the typical amounts found in food are generally safe. However, if preferred, you can choose other egg substitutes.

Recipe Ideas for Using Plant-Based Gelatins as Egg Substitutes

These plant-based gelatins are excellent in dishes with a smooth, jellied texture. You can try using agar in savory sauces like aioli, hollandaise, or cashew cheese, or in sweet treats like custards, ice cream, jam, and mochi. If your recipe contains a lot of acidity, such as chocolate pudding or lemon mayonnaise, you may need to increase the agar to counterbalance the acid. Plant-based gelatins are less suitable for baked goods because they create a gelatinous texture.

How to Store Plant-Based Gelatins

Once activated, agar and carrageenan must be used immediately. Store the dry, unused powder in an airtight container in a cool, dry place for up to one year.

Applesauce and Other Fruit and Vegetable Sauces

1 large egg = ¼ cup (60 ml) applesauce

For both baked goods and savory dishes, applesauce—or any fruit or vegetable puree—works as a great egg substitute. You can also use pureed beets, pear sauce, guava puree, or any thick fruit or vegetable puree. These substitutes not only bind the ingredients together, but their natural moisture and flavor enhance the dish. Fruit and vegetable purees offer a good amount of carbohydrates, fiber, fluids, and essential vitamins and minerals. Since they are usually low in protein and fat, it's recommended to add some oil or butter to your dish for richness and tenderness.

How do I use applesauce as an egg replacement?

Replace ¼ cup (60 ml) of applesauce with 1 large egg in your recipe. Keep in mind that applesauce works as a binder, but it won't make your dish rise. If you're baking, ensure your recipe includes leavening agents like baking powder, baking soda with vinegar, or aquafaba. You might also want to increase the leavening agents to compensate for the lack of rise that the egg would normally provide. Additionally, since applesauce has more moisture than eggs, it can make your baked goods denser and more gooey.

Should I buy applesauce or make it at home?

Both homemade and store-bought applesauce work well as egg substitutes. The choice between homemade or store-bought mainly affects the flavor, as the function of applesauce as a binder remains the same. Whether it’s sweetened or flavored, the taste will impact the final dish.

Recipe Ideas Using Applesauce as an Egg Substitute

You can use applesauce in fritters, meatballs, and veggie burgers to bind and add sweetness. If you're aiming for savory dishes, try replacing applesauce with pureed beets, mashed squash, or other fruit or vegetable purees to reduce the sweetness. For older babies and toddlers, applesauce is perfect for adding moisture to baked goods like muffins, pancakes, quick bread, and smash cakes.

How to Store Applesauce

Once opened, store applesauce with the lid tightly closed in the fridge for up to 3 weeks or in the freezer for up to 2 months.

Arrowroot Powder, Cornstarch, and Other Starchy Powders

1 large egg = 2 tbsp (16 g) arrowroot powder + 3 tbsp (45 ml) water

By mixing water with starchy powders made from ground vegetables, you create a slurry that mimics the binding and thickening properties of eggs. These powders, including arrowroot, cornstarch, and potato starch, have the added benefit of a neutral flavor. Other varieties like cassava (tapioca), kudzu, and taro are also available.

Is it safe to use arrowroot powder in baby food?

Yes, arrowroot powder is safe for babies. It provides starch and fiber in recipes. Use the "Start Solids First Foods" database to verify the nutritional information and allergens for starches like cassava, corn, potato, and others used to make these powders.

How do I use arrowroot powder as an egg substitute?

Combine 2 tbsp (16 g) of arrowroot powder with 3 tbsp (45 ml) of water to create a slurry before adding it to your recipe. Avoid adding the dry powder directly to liquids like broths or batters, as it can form lumps. If you’re using it to thicken soups or stews, mix it with broth from the pot instead of water.

Recipe Ideas Using Arrowroot Powder as an Egg Substitute

Starches work well in recipes like bean balls, fish cakes, fritters, meatballs, veggie burgers, pancakes, and sauces. For baking, use them to bind cakes, muffins, and quick breads. Remember that these powders don’t have leavening properties. If you need your baked goods to rise, pair the starch with a leavening agent like baking powder, baking soda with vinegar, aquafaba, or carbonated water.

How to Store Starchy Powders

After opening a container of starchy powder, store it in an airtight container in a cool, dry place. It will last up to one year.

Avocado as an Egg Substitute

1 large egg = ¼ cup (60 ml) mashed avocado = ¼ large Hass avocado

What do avocados and eggs have in common? Aside from their oval shape, both are rich in omega-3 fatty acids and other healthy fats that support brain development and provide energy for active play and exploration. These healthy fats help add moisture and softness to foods. While eggs use protein to bind ingredients, avocado relies on soluble fiber to help foods stick together—and it can even help ease constipation for babies.

How do I use avocado as an egg replacement?

To substitute for 1 large egg in a recipe, use ¼ cup (60 ml) of mashed avocado. A single large ripe Hass avocado yields about 1 cup (240 ml) of mashed avocado.

Does the ripeness of the avocado matter?

Yes, it does. A very ripe avocado offers more moisture and a creamy texture, while an unripe avocado contains more starch, which enhances its binding ability. For avocado to work well as an egg substitute, aim for a ripe avocado that is slightly firm but yields a bit when gently squeezed.

What are some recipe ideas for using avocado as an egg substitute?

Avocado is great for adding moisture and fat to muffins, quick breads, and veggie burgers. For toddlers and older children, try incorporating avocado into sweeter recipes like custards, ice cream, pudding, or rich dishes like brownies and cookies. Keep in mind that avocado’s color can darken to grey when exposed to air, which may affect the appearance of your dishes.

How to Store Avocado

Store whole avocados at room temperature until ripe, then move them to the fridge where they’ll stay fresh for up to 4 days. After cutting an avocado, keep it in its skin in the refrigerator for 3 days. There’s no need to wrap it in plastic as long as it stays in its peel. If you’ve mashed the avocado, store it in an airtight container in the fridge for up to 3 days. Keep in mind that mashed avocado darkens as it’s exposed to air, which may alter the look of your dishes.

Baking Soda and Vinegar as an Egg Substitute

1 large egg = 1 tsp (5 g) baking soda + 1 tbsp (15 ml) vinegar

When combined, baking soda and vinegar react chemically, producing tiny bubbles of carbon dioxide. This reaction helps batters and doughs expand and rise when used as an egg replacement. Both apple cider vinegar and white vinegar have neutral flavors, making them ideal for this substitution. You can also experiment with other acidic liquids such as buttermilk, lemon juice, or yogurt to create a similar effect.

Is it safe to use baking soda and vinegar in baby food?

Yes. Baking soda, baking powder, and vinegar can be introduced to babies once they start solids, which is generally around 6 months of age. While these ingredients do contain sodium, the small amounts typically used in baking are safe for babies. You can use the "Start Solids First Foods" database to learn more about nutrition and allergen information for vinegar.

How do I use baking soda and vinegar as an egg substitute?

To substitute for 1 large egg, combine 1 tsp (5 g) of baking soda with 1 tbsp (15 ml) of vinegar, then stir the mixture into your batter immediately. It’s important to use the mixture right away since its leavening power diminishes over time.

What are recipe ideas for using baking soda and vinegar as an egg substitute?

This combination works well for light and fluffy textures in dishes like fritters, pancakes, cakes, muffins, and quick breads. It’s most effective when the recipe calls for just one egg, as using too much of the baking soda and vinegar mix can result in an overly acidic taste.

How to Store Baking Soda and Vinegar

Once activated, baking soda and vinegar should be used immediately. Store the individual ingredients (baking soda and vinegar) separately in airtight containers in a cool, dry place for up to 1 year.

Carbonated Water (Club Soda, Seltzer Water, Sparkling Water) as an Egg Substitute

1 large egg = ¼ cup (60 ml) carbonated water

Looking for a fluffy texture and moisture in cakes, pancakes, or waffles? Carbonated water might be the perfect substitute! The dissolved carbon dioxide in carbonated water mimics the structure that eggs provide in batters. Since carbonated water is clear and flavorless, it allows the color and taste of other ingredients to shine. When exposed to heat, the tiny gas bubbles try to escape, creating airy pockets of moisture that tenderize the final dish.

How do I use carbonated water as an egg substitute?

For 1 large egg, measure ¼ cup (60 ml) of carbonated water and add it to your recipe. Use batters and doughs with carbonated water right after mixing, as the leavening effect diminishes as the carbon dioxide escapes. Some carbonated waters are mineral-infused, which can lower the pH and enhance the leavening power when paired with baking soda or baking powder.

What are recipe ideas for using carbonated water as an egg substitute?

Carbonated water is great for light, fluffy baked goods like cakes, crepes, muffins, pancakes, and waffles. It also works well in batters for fried dishes like chicken, fish, or tempura.

How to Store Carbonated Water

Unopened containers of carbonated water can be stored at room temperature in an airtight container for up to 9 months. Once opened, the carbon dioxide starts to dissipate, so use it as soon as possible after opening to get the best leavening results. The bubblier the water, the better the outcome.

Chia Seed Egg as an Egg Substitute

1 large egg = 1 tbsp (10 g) chia seeds + 3 tbsp (45 ml) water

Chia seeds are a great egg substitute, rich in protein and healthy fats, much like eggs. When mixed with water, the soluble fibers in chia seeds become gelatinous, creating a texture that binds ingredients in baked goods and other dishes. Chia seed egg offers more viscosity than other popular substitutes like applesauce, flaxseed, or mashed banana, making it a stronger binding agent.

How do I make a chia seed egg?

To make a chia seed egg, combine 1 tbsp (10 g) of chia seeds with 3 tbsp (45 ml) of water, then let the mixture sit for 15 minutes to thicken. You can leave the seeds whole for a more textured egg substitute, or grind them to achieve a smoother consistency.

How do I use chia seed egg as an egg substitute?

Chia seed egg works best as a binder for fritters, meatballs, veggie burgers, and other dishes where you need ingredients to stick together. It can also be used in baking, but note that it doesn’t provide much leavening. To ensure your baked goods rise, include additional leavening agents like aquafaba, baking powder, or baking soda and vinegar. You may also want to increase the amount of leavening to make up for the egg’s rise.

Recipe ideas for using chia seed egg as an egg substitute

Chia seed egg is great in bean patties, fish cakes, fritters, meatballs, pancakes, and veggie burgers. For baked goods, use chia seed egg as a binder in muffins or quick breads. Keep in mind the color: if brown or black chia seeds don’t fit the look of your dish, opt for cream-colored chia seeds for a more neutral effect.

How to store chia seed egg

Store chia seed egg in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. When freezing, portion the chia seed egg into small containers so you can easily use just one or two portions when needed.

Chickpea Flour and Besan as an Egg Substitute

1 large egg = 2 tbsp (12 g) chickpea flour + 2 tbsp (30 ml) water

Chickpea flour is a versatile egg substitute, packed with protein, fiber, iron, zinc, and B vitamins—great for growing babies and toddlers. Ground chickpeas mimic the binding and thickening functions of eggs, and the neutral taste makes it suitable for many types of recipes. Besan (also called gram flour), made from split brown chickpeas (chana dal), is slightly denser and finer than regular chickpea flour, which is made from whole garbanzo beans. Both types can serve as egg substitutes, though chickpea flour may require more liquid in looser batters and doughs.

How do I use chickpea flour as an egg substitute?

Mix 2 tbsp (12 g) of chickpea flour with 2 tbsp (30 ml) of water and 1 tsp (5 ml) of neutral cooking oil until smooth. Let the mixture rest for 2 minutes before using it in your recipe.

Recipe ideas for using chickpea flour as an egg substitute

Chickpea flour works well when a recipe calls for egg to dip food in, like French toast, fish sticks, or nuggets. You can also combine chickpea flour with silken tofu to make an egg-free frittata or scrambled “eggs.” It’s also excellent for thickening soups and stews. Chickpea flour serves as a binder in fish cakes, fritters, meatballs, pancakes, veggie burgers, and baked goods like muffins and quick breads. Keep in mind that chickpea flour doesn’t provide leavening, so make sure to add a leavening agent, such as aquafaba, baking powder, baking soda and vinegar, or carbonated water, if your recipe requires rising.

How to store chickpea flour egg

Store chickpea flour egg in an airtight container in the refrigerator for up to 4 days. Keep unused chickpea flour in an airtight container in a cool, dry place for up to 6 months.

Flaxseed Egg as an Egg Substitute

1 large egg = 1 tbsp (10 g) ground flaxseed + 3 tbsp (45 ml) water

Flaxseeds, like chia seeds, are an excellent egg substitute. They’re packed with protein and omega-3 fatty acids to support your baby’s brain, growth, and energy needs. Additionally, flaxseeds contain soluble fiber, and when ground and mixed with water, this fiber becomes sticky and viscous. This texture makes flaxseed egg an ideal binding agent in recipes.

How do I make a flaxseed egg?

To make a flaxseed egg, grind whole flaxseeds (or use pre-ground flax meal) to obtain 1 tbsp (10 g) of ground flaxseed. Then, whisk the ground flaxseed with 3 tbsp (45 ml) of water. Let the mixture rest for 5 minutes, whisk again, and it’s ready to use. If you prefer, you can toast the whole flaxseeds before grinding them to enhance their nutty aroma.

How do I use flaxseed egg as an egg substitute?

Flaxseed egg is perfect for binding ingredients together in recipes. However, it doesn’t provide much leavening, so make sure to include other leavening agents like aquafaba, baking powder, baking soda with vinegar, or carbonated water if your recipe requires the dish to rise. You may also need to adjust the amount of leavening to account for the rise that eggs usually provide.

Does the color of flaxseed matter? Should I use whole or pre-ground flaxseeds?

It doesn’t matter whether you use brown or golden flaxseeds. However, it’s important to use ground flaxseeds, not whole seeds. You need 1 tbsp (10 g) of ground flaxseed mixed with 3 tbsp (45 ml) of water. You can also use pre-ground flaxseed meal, which should be stored in the refrigerator to extend its shelf life.

Recipe ideas for using flaxseed egg as an egg substitute

Flaxseed egg works great in dishes like bean balls, fish cakes, fritters, meatballs, pancakes, and veggie burgers. It also works well as a binder in baked goods like muffins and quick breads.

How to store flaxseed egg

Store flaxseed egg in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. When freezing, portion flaxseed eggs into small containers so you can easily use just one or two portions when needed.

Mashed Banana and Other Mashed Starchy Fruits and Vegetables as Egg Substitutes

1 large egg = ¼ cup (60 ml) ripe banana puree = 1 small ripe banana

If you've ever enjoyed a moist, egg-free muffin, mashed banana might be the secret ingredient! Mashed banana is a fantastic egg substitute in both baked goods and savory dishes that need moisture and help with binding. If you're not fond of banana's flavor, don't worry—other mashed starchy fruits and vegetables such as beans, beets, cassava, parsnips, plantains, sweet potatoes, taro, and yams also work well. These mashed fruits and vegetables serve multiple purposes: they act as binders, add moisture and flavor, and provide essential nutrients, especially for babies.

How do I use mashed banana as an egg substitute?

For each large egg, use ¼ cup (60 ml) of mashed banana. One small ripe banana yields approximately ¼ cup of mashed banana. Remember that mashed starchy fruits and vegetables act as binders, but they don't provide leavening. If your recipe requires rising, be sure to include other leavening ingredients like aquafaba, baking powder, baking soda with vinegar, or carbonated water. You may need to increase the amount of leavening to compensate for the lack of rise that the egg would have contributed. Additionally, since mashed fruits and vegetables contain more moisture than eggs, they can make baked goods denser and more gooey.

Does the ripeness of the banana matter?

Yes! A super-soft, ripe banana adds more moisture and a creamy texture, while an unripe banana, which is firmer and starchier, provides a stronger binding effect. Choose slightly firmer bananas for binding, or go for a riper banana if you need it to help bind, sweeten, and add moisture to the dish. When using banana as an egg substitute, consider its role in your recipe.

What are recipe ideas for using banana as an egg substitute?

Ripe bananas are perfect for binding, adding moisture, and sweetness in recipes like smash cakes, energy balls, muffins, pancakes, and quick breads. If you're working with savory dishes, other mashed starchy fruits or vegetables can be used in recipes like fritters, meatballs, or veggie burgers. Just make sure to consider how the flavor of the fruit or vegetable will complement the other ingredients in the dish. Keep in mind that the banana’s color may turn grey when exposed to air.

How to store mashed banana

Once peeled and mashed, banana should be stored in an airtight container in the refrigerator for up to 3 days. While the cold temperature may cause the banana to brown, it remains edible and still works great as an egg substitute.

Peanut Butter and Other Nut and Seed Butters as Egg Substitutes

1 large egg = 3 tbsp (48 g) smooth peanut butter

When peanuts are blended into a creamy butter, their fats and proteins replicate the moistening and thickening properties of eggs. They also provide a delicious nutty flavor and golden color. Additionally, nut and seed butters are packed with protein, healthy fats, and energy-boosting nutrients that support a baby’s growth and development. All nut and seed butters work the same way as egg substitutes, so you can use any variety you have in your pantry. Just make sure to introduce peanut, tree nut, or other common allergens safely, and avoid nut butters with honey for babies under 12 months due to the risk of infant botulism.

How do I use peanut butter as an egg substitute?

For baked goods, simply whisk 3 tbsp (48 g) of smooth peanut butter into the wet ingredients before continuing with your recipe. Keep in mind that peanut butter doesn't have the leavening power of eggs, and it doesn't function as a binder in recipes where eggs are essential for holding the dish together. If you're making baked goods that need to rise, pair peanut butter with a leavening agent such as aquafaba, baking powder, or baking soda and vinegar. If the ingredients need help sticking together, combine peanut butter with other egg substitutes that act as binders, like arrowroot powder, chia seeds, chickpea flour, or flaxseed.

What kind of peanut butter works best as an egg substitute?

It’s best to use smooth peanut butter, as chunky peanut butter can present a choking hazard due to the nut pieces. Be sure the peanut butter is free from added honey, especially for babies under 12 months. Smooth peanut butter ensures the fats and proteins are fully incorporated into your recipe without any chunks. Salted or sweetened peanut butter can also be used, though they will alter the taste of the final dish.

What are recipe ideas for using peanut butter as an egg substitute?

Peanut butter is an excellent egg substitute in baked goods with dense, moist textures, like brownies, cookies, or muffins. You can also add a small amount (1 or 2 tablespoons) to savory dishes like fritters and pancakes, especially if the recipe calls for only one egg.

How to store nut and seed butters

Once opened, nut or seed butter should be stored at room temperature in a pantry for up to 2 months, or in the refrigerator for up to 3 months. If refrigerated, bring it to room temperature before using it as an egg substitute.

Soy Lecithin as an Egg Yolk Substitute

1 large egg yolk = 1 tbsp (8 g) soy lecithin powder + 1 tbsp (15 ml) water

Looking for an egg substitute for egg yolk? Soy lecithin is the perfect choice. Lecithin is a fat found in the cell membranes of animals and plants such as grains, legumes, and seeds. Soy lecithin, which comes from soybeans, is commonly used to emulsify, stabilize, and thicken ingredients—functions similar to those of egg yolks in recipes for ice cream, salad dressings, sauces, and condiments like mayonnaise. Soy lecithin is widely used in food processing, and now you can find it in many grocery stores and online for home cooking. Before using soy lecithin, be sure to introduce soy carefully if you are concerned about allergies, as soy is a common allergen.

Is it safe to use soy lecithin in baby food?

Yes, as long as soy has been safely introduced and an allergy has been ruled out. Most individuals with soy allergies can consume soy lecithin without any problems, but if your child has a soy allergy, consult with your child’s allergist for specific advice.

How do I use soy lecithin as an egg yolk substitute?

To substitute for 1 egg yolk, measure 1 tbsp (8 g) of soy lecithin powder (not granules or liquid) and whisk it together with 1 tbsp (15 ml) of water until smooth. Use the mixture immediately.

What are recipe ideas for using soy lecithin as an egg yolk substitute?

You can use soy lecithin powder in bread, homemade pasta, aioli, Caesar salad dressing, mayonnaise, and hollandaise sauce as a replacement for egg yolk. It also works great for thickening frosting, ice cream, lemon curd, or pudding. For baked goods like cookies, pie crusts, and quick breads, just be sure to add a leavening agent like aquafaba, baking powder, baking soda with vinegar, or carbonated water to help the dough or batter rise.

How to store soy lecithin

Once activated with water, use soy lecithin immediately in your recipe. If you have unused soy lecithin powder, store it in a cool, dry place or in the refrigerator for long-term storage.

Tofu as an Egg Substitute

1 large egg = 1/3 cup (2 ½ oz or 71 g) pureed soft tofu or silken tofu

1 large egg = ¼ cup (1 ¾ oz or 50 g) crumbled firm tofu or extra-firm tofu

Tofu, made from soybeans, is an excellent egg substitute. It replicates the binding, moistening, and thickening properties of eggs. With its neutral flavor and rich content of protein, iron, and zinc, tofu has a distinct advantage over other egg substitutes: its texture can resemble the mouthfeel of egg-based dishes like custard, frittatas, and scrambled eggs. Before using tofu, be sure to introduce soy safely, as it is a common food allergen.

Is it safe to use tofu in baby food?

Yes, tofu is safe for babies as long as soy has been safely introduced and an allergy has been ruled out.

How do I use tofu as an egg substitute?

To replace 1 large egg in a recipe, use 2 ½ oz (71 g) of pureed silken tofu or soft tofu, or 1 ¾ oz (50 g) of crumbled firm or extra-firm tofu. Pat the tofu dry to remove excess moisture before use. For pureed tofu, blend silken tofu or soft tofu until smooth. For crumbled tofu, break firm or extra-firm tofu into small pieces. These amounts yield approximately 1/3 cup (80 ml) of pureed tofu or ¼ cup (60 ml) of crumbled tofu.

Does the type of tofu matter when using it as an egg substitute?

Yes, the type of tofu depends on the recipe. For dishes like scrambled eggs, use firm or extra-firm tofu broken into crumbles. If you need to emulsify ingredients for aioli or mayonnaise, go for silken or soft tofu. For binding creamy-textured dishes like frittatas or for adding moisture to baked goods like muffins or quick breads, use soft or silken tofu. Keep in mind that tofu does not provide leavening, so if the recipe requires rising, add leavening agents like aquafaba, baking powder, baking soda with vinegar, or carbonated water. Since tofu contains moisture, baked goods made with it may have a denser, fudgier texture.

What are recipe ideas for using tofu as an egg substitute?

Tofu is ideal for egg-based dishes. Silken or soft tofu mimics eggs in frittatas, quiches, and custards. Firm or extra-firm tofu is great for making egg salad or scrambled eggs. Silken or soft tofu can be used to bind creamy puddings, egg-free mayonnaise, and sauces. For baking, use silken or soft tofu to bind and moisten muffins and quick breads. If you're making airy baked goods like cakes, consider using an egg substitute that provides leavening, such as aquafaba, baking powder, baking soda with vinegar, or carbonated water.

How to store tofu

Once opened, store tofu in an airtight container in the refrigerator for up to 3 days. Tofu does not freeze well, as the chill alters the texture of the soy curd.

Xanthan Gum as an Egg Substitute

1 large egg = ¼ tsp (~ ½ g) xanthan gum + ¼ cup (60 ml) liquid

Xanthan gum, along with other gums, can serve many purposes in baking and cooking. It can mimic the function of gluten, thicken sauces, and help stabilize gravies, mayonnaise, salad dressings, and other emulsified sauces. But what exactly is xanthan gum, and where does it come from? Xanthan gum is a manufactured product made by dehydrating and grinding a carbohydrate, which is typically derived from corn, soy, or wheat. The carbohydrate is fermented with bacteria, a process discovered in the 1960s. It is now widely used in commercial food production and is increasingly available for home kitchens.

How do I use xanthan gum as an egg substitute?

To use xanthan gum as an egg replacement, stir ¼ tsp (~ ½ g) of xanthan gum into ¼ cup (60 ml) of liquid to create a slurry. Then proceed with your recipe. Avoid adding xanthan gum directly to broth, stock, or wet batters as it tends to form clumps. If you are using it to thicken soups or stews, mix the xanthan gum with the broth from the pot instead of water.

What are recipe ideas for using xanthan gum as an egg substitute?

Xanthan gum is perfect for stabilizing and thickening gravies, mayonnaise, sauces, and salad dressings. It works similarly in fruit juices, shakes, and smoothies where the ingredients need help staying emulsified. In baking, xanthan gum acts as a binder but does not provide leavening or flavor like eggs. Therefore, it is best to pair xanthan gum with other substitutes that add flavor and help baked goods rise.

How to store xanthan gum

Store xanthan gum in an airtight container in a cool, dry place for up to 1 year once opened.

Yogurt as an Egg Substitute

1 large egg = ¼ cup (60 ml) yogurt

Yogurt is an excellent choice for an egg substitute in baked goods, provided that any dairy allergies have been ruled out by safely introducing milk to the baby. Yogurt adds a creamy texture, tangy flavor, and moisture to egg-free cakes, muffins, pancakes, quick breads, and waffles, thanks to its protein and fat content. For those looking for plant-based options, vegan yogurts work just as effectively as traditional dairy yogurts.

How do I use yogurt as an egg substitute?

For baked goods, simply whisk ¼ cup (60 ml) of yogurt into the wet ingredients, and then proceed with the recipe. Keep in mind that yogurt does not provide the leavening power of eggs. If your recipe requires rising, pair yogurt with a leavening egg substitute like aquafaba, baking powder, or baking soda with vinegar. If using baking soda and vinegar, reduce the vinegar amount, as yogurt already provides enough acidity to activate the baking soda.

Does the type of yogurt matter when using it as an egg substitute?

Not necessarily, but some types of yogurt work better than others. Greek-style whole milk yogurt (not low-fat or skim milk) is an excellent choice due to its thickness, high protein, and fat content. These properties make it creamier, moister, and richer in flavor. Full-fat vegan yogurts are also great substitutes for eggs in baking. Be mindful of the yogurt's flavor, as fruit or other added seasonings may influence the final taste of the dish.

What are recipe ideas for using yogurt as an egg substitute?

Yogurt is ideal for recipes where moisture and tanginess enhance the flavor, such as cakes, muffins, quick breads, pancakes, and waffles.

How to store yogurt

Yogurt should be stored in an airtight container in the refrigerator for up to 1 week.