How to substitute eggs in a recipe … kitchen helper


Have you ever been in the middle of making a dish or baking a cake only to realise that you’ve run out of eggs? Or do you need to substitute eggs in a recipe due to an allergy or intolerance? Don’t worry, we’ve got you covered, with some easy substitutes that you’re likely to have in the fridge or pantry.

When choosing a substitute for eggs, consider the desired final taste and texture and pick a substitute that will work with your recipe.  


Below we’ve listed some handy egg substitutes and the measurements you’ll need to replace one egg. 


Mashed banana - ½ one medium ripe banana mashed

Apple puree or sauce – ¼ cup

Silken tofu - ¼ cup of blended silken tofu

Flaxseed egg - 1 table of ground flaxseed and 3 tablespoons of water

Yoghurt - ¼ cup

Buttermilk – ¼ cup

Chia egg – 1 tablespoon of chia seeds and 3 tablespoons of water

Aquafaba – 3 tablespoons of liquid


If you aren’t baking but need to substitute eggs for things such as crumbing chicken or fish, we’d recommend using heavy cream or flaxseed egg.

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