Jul 16, 2025
Aarushi BhaduryThis protein-rich option keeps baked goods moist. Use full-fat, plain yogurt for best results in your recipes. Substitute 1/4 cup for one egg to maintain moisture.
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The acidity in buttermilk helps activate baking soda in recipes, leading to a good rise. Use 1/4 cup of buttermilk for each egg your recipe calls for.
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A great choice if you have egg or dairy allergies, unsweetened applesauce works well for denser desserts. Substitute 1/4 cup for one egg in your baking for added moisture.
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This versatile fruit is another excellent substitute for eggs in many baked goods, adding moisture and a subtle flavor. Use 1/2 of a large mashed banana for one egg.
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Combining 1 teaspoon of baking soda with 1 tablespoon of vinegar creates a reaction that helps baked goods rise, giving them a light and fluffy texture. This mixture replaces one egg.
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Creamy nut butters like peanut, cashew, or almond can keep cookies and brownies wonderfully moist. Use 3 tablespoons of creamy nut butter for each egg needed.
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This isn't just for drinking! Carbonated water (or seltzer) acts as a leavening agent, helping your baked goods rise. Substitute 1/4 cup for one egg in your recipes.
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Silken tofu (1/4 cup per egg) adds moisture and protein to baking. For an egg scramble, firm tofu (3 ounces per egg) crumbles easily and works great. Avoid if you have a soy allergy.
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Also known as ground flaxseeds, flax meal is packed with omega-3s and fiber. Combine 1 tablespoon of flax meal with 3 tablespoons of water to replace one egg.
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These tiny powerhouses can replace eggs when ground. Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water to substitute for one egg in recipes.
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