Instead of egg what can i use

Eggs are an essential ingredient that we usually keep on hand—not only are they the basis for a breakfast omelet, but they're also the key to making perfect pancakes, cake recipes, cookies, and so much more. So, it's no surprise that running out of eggs is every home cook's worst nightmare. But before the panic sets in, we've got some good news! There are some truly magical egg substitutes that will ensure nothing gets between you and your next baking project. Whether your eggs have gone bad (you can always do the egg float test to check) or you've simply run out of eggs, these swaps will come in handy for breads, muffins, meatballs, and so much more. And the best part is—you likely already have these ingredients right in your own kitchen.

So, how do you know which egg substitute to use? That all depends on what you're making! Sure, you won't be able to use these replacements for poaching eggs. But they will make it easier the next time you want to make Ree Drummond's famous Chocolate Sheet Cake. There's even an option for an egg-free scramble that might just surprise you! For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, like when making muffins, try a combination of vinegar and baking powder. Read on to find out more!

However, take note: While these substitutes can work culinary magic for many recipes, the finished product won't be exactly the same as when you use real eggs. That's just life! Then again, if you're in a pinch or you don't eat eggs for dietary restrictions, the list below is sure to save the day.

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Aquafaba is the liquid from canned beans or cooking beans and it's quite possibly the best egg substitute. Canned chickpeas, black beans, kidney beans, lentils, you name it—the liquid in the can or leftover from the rehydrating process of dried beans is liquid gold for egg replacers.

3 tablespoons aquafaba = 1 egg

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These days, you can find at most supermarkets. It's great for baking, of course, but it's also best for making omelets or frittatas. Just follow the package instructions.

Any avocados spared from the fate of toast can step in as an egg substitute in baked goods where the egg is adding moisture, like brownies. Just make sure it's mashed until smooth.

1/4 cup mashed avocado = 1 egg

Looking to make scrambled eggs without the eggs? Sounds impossible, right? It's not! Extra-firm tofu is the surprising ingredient that can imitate eggs. Just crumble the tofu, add spices (like garlic, cumin, or turmeric for color), and sauté.

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Add this combo to batters where eggs are the primary leavener, as it will bubble up the same way as those erupting volcano science projects of yore.

1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg

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Flax egg, also called “flegg,” is the combo of ground flax seeds and warm water (plus 10 minutes of standing time). It has a viscosity similar to eggs and it works best as a binder, but the flegg tends to result in dense, unleavened baked goods.

1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg

Ideal for baked goods where there's another leavening agent at work, this egg substitute is used more for binding and moisture.

1/4 cup buttermilk = 1 egg

8 Vegetable Oil + Baking Powder + Water

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This easy substitute uses kitchen staples you likely already have on hand! It's ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.

1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg

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Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work. It'll help with binding and moisture.

1/4 cup yogurt = 1 egg

Your baked goods will get a hit of nutty flavor, but the creamy texture of nut butter does the job as a binding agent.

3 tablespoons creamy nut butter = 1 egg

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Using carbonated water in place of an egg is a surprisingly effective baking swap, especially when another leavener is being used.

1/4 cup carbonated water = 1 egg

Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored is you have, just cut back on other sweeteners in the recipe or save the swap for baked goods that will benefit from the extra spice.

1/4 cup unsweetened plain applesauce = 1 egg

A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won't help your baked goods rise, but it will provide lots of moisture.

1/4 cup mashed banana = 1 egg

14 Soy Protein Powder + Water

Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture.

1 tablespoon soy protein powder + 3 tablespoons water = 1 egg

Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.

1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg

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Best used as a binder or for adding moisture, silken tofu is great in baking recipes that already have a leavening agent, like baking soda or baking powder, or for use in dense desserts like cakes or brownies.

1/4 cup pureed silken tofu = 1 egg

17 Arrowroot Powder + Water

Arrowroot powder is used more for binding and moisture, ideally for baked goods that call for another leavening agent.

3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg

Canned pumpkin puree can come in handy throughout the year—not just when it's time to make fall treats! It's used for more of a binding and moisture substitute, ideally alongside another leavening agent.