01
Egg Substitute
10.01:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitute
for dressing.
Dressings served at 55-72°F ask eggs to hold an oil-water emulsion on a cold leaf for 90 seconds before drainage. Caesar and green goddess lean on yolk lecithin at 1 yolk per 180ml oil, coating 8-10 cups of romaine with roughly 3g adherence per leaf. This page ranks substitutes by cold-side emulsion stability at 40-55°F, coating weight on chlorophyll-waxy surfaces, and flavor register at room temp — because heat volatilization doesn't rescue anything here; whatever you taste in the jar is what reaches the fork.
top substitutes
adjustment for dressing
Pasteurized commercial replacer in Caesar-style dressings holds emulsion at 55°F for 4 days in the fridge. Whisk 3 tbsp per egg with 1/4 cup oil in a slow drizzle to reach 900 cP coating thickness. No pathogen risk; flavor reads flatter than pasteurized shell egg, so boost umami with 1 tsp anchovy paste per cup.
02
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
adjustment for dressing
1/4 cup yogurt per egg in green goddess or ranch holds 800 cP at 55°F and coats romaine with roughly 3g adherence per leaf. Lactic tang (pH 4.3) extends refrigerated shelf to 5 days. Don't emulsify with more than 1/4 cup oil per cup of yogurt — beyond that ratio the casein releases oil within 2 hours of dressing the leaves.
03
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
adjustment for dressing
Blended silken tofu (1/4 cup per egg) with 1 tbsp lemon and 1/4 cup oil whipped 60 seconds builds a 1200 cP vegan Caesar. Holds on waxy leaves (kale, romaine) for 90 seconds before drainage. Flavor reads neutral — stack nutritional yeast (2 tsp per cup) for umami that mimics the Parmesan-anchovy backbone at room temp.
show 2 more substitutes
04
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
adjustment for this dish
1/4 cup avocado blended with 2 tbsp lime juice and 3 tbsp oil makes a green goddess-adjacent coating at 2200 cP. Clings to kale and romaine waxy surface well — about 4g per leaf. Oxidizes within 4 hours at 55°F; pack in airtight container with plastic pressed against surface to slow polyphenol browning to 12 hours.
05
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0
adjustment for this dish
1/4 cup buttermilk per egg in ranch or blue cheese dressing holds 300 cP at 55°F — too thin to coat leaves alone. Thicken with 1 tsp xanthan gum per cup or 2 tbsp mayonnaise to reach 800 cP. Tangy pH 4.4 carries dill, chives, and garlic powder through a 3-day fridge life without flavor degradation.