11 Surprising Ingredients to Use as Egg Replacements

Apr 02, 2024

Flaxseeds are a great source of omega-3 fatty acids and can be ground to create a gel-like texture that works well in baking and cooking.

Flaxseeds

Applesauce adds moisture and acts as a binding agent in recipes. It works especially well in muffins, cakes, and cookies.

Applesauce

Mashed bananas add moisture and flavor to recipes. They are perfect for making pancakes, breads, and muffins.

Bananas

Silken tofu can be blended to create a creamy texture that mimics eggs. It is ideal for custards, puddings, and creamy desserts.

Silken Tofu

Yogurt adds moisture and acidity to recipes. It works well in baked goods like cakes, breads, and cookies.

Yogurt

Aquafaba is the liquid from canned chickpeas. It can be whipped to create a foamy texture that works as a binding agent in recipes.

Aquafaba

Chia seeds can be mixed with water to create a gel-like consistency that works as a binding agent in recipes. They are also packed with nutrients.

Chia Seeds

Carbonated water can add lightness and moisture to recipes. It is especially useful in pancakes, waffles, and baked goods.

Carbonated Water

Vinegar can be used as a leavening agent and adds acidity to recipes. It works best in baked goods like cakes, cookies, and breads.

Vinegar

Pumpkin puree adds moisture and a subtle sweetness to recipes. It is perfect for making pancakes, muffins, and breads.

Pumpkin Puree

Buttermilk adds moisture and tanginess to recipes. It is commonly used in pancakes, waffles, and baked goods.

Buttermilk