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 raw.
Raw egg applications — aioli, tiramisu, fresh mayonnaise — carry Salmonella risk at roughly 1 in 20,000 shell eggs, which is why pasteurized substitutes dominate. Texture matters: a raw yolk delivers 51% fat that coats the tongue for 8-10 seconds after swallow, and flavor brightness depends on sulfur compounds that volatilize above 140°F. This page ranks options on 40°F food-safety margin, room-temp viscosity at 68-72°F, and whether they carry acid (lemon, vinegar) without breaking.
top substitutes
adjustment for raw
Pasteurized replacer is the safest raw swap — eliminates the 1-in-20,000 Salmonella risk entirely. Use 3 tbsp liquid product per egg in mayonnaise or aioli; emulsion holds to 72°F but thins 15% compared to shell yolk. Hold the bowl in an ice bath at 40°F during whisking to keep viscosity from sagging below 800 cP.
02
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
adjustment for raw
1/4 cup yogurt per egg in raw preparations (tzatziki, ranch base, tiramisu swap) contributes lactic acid at pH 4.3 — naturally inhibits Listeria growth for 72 hours at 40°F. Texture stays coating-thick at 68-72°F, though flavor leans tangy; balance with 1/4 tsp sugar per swap to offset the acid front before it reads yogurt-forward.
03
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
adjustment for raw
Silken tofu blended smooth (60 seconds, high speed) replaces raw yolks in vegan mayo and chocolate mousse. No Salmonella risk, but open packages lose pH control after 48 hours at 40°F — use within 24 hours of opening. Flavor reads neutral; add 1 tsp lemon juice per 1/4 cup to mimic the sulfur brightness of a fresh yolk.
show 5 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 mashed avocado per egg works in raw chocolate mousse and dressings where color is welcome. No food-safety risk once flesh is sealed with acid (1 tsp lime juice per 1/4 cup) and held below 40°F. Browning starts within 90 minutes of exposure to air above 55°F, so press plastic against the surface when storing.
05
Chia Seeds
8.01 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
adjustment for this dish
Chia gel (1 tbsp + 3 tbsp water, rested 5 minutes) replaces raw egg in overnight puddings and no-bake desserts. Pectin-like viscosity holds at 40-72°F without heat activation; texture reads grainy for the first 10 minutes, then smooths after 30 minutes of hydration. No pathogen risk because seeds are shelf-stable dry goods.
06
Flaxseed
8.01 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
adjustment for this dish
Ground flax slurry (1 tbsp + 3 tbsp water, 5-minute rest) binds raw energy balls and no-bake bars at room temperature. Mucilage viscosity holds 24 hours at 40°F; ground seeds oxidize faster than whole, so grind within 48 hours of use or the omega-3 breakdown (pH-neutral but enzymatic) tastes grassy-fishy on the finish.
07
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
adjustment for this dish
Half a mashed banana per egg works in raw smoothie bowls and no-bake cookies where 8g of fructose won't distort the register. Polyphenol oxidase browns flesh within 15 minutes at 68°F — acidify with 1/2 tsp lemon juice per banana and press plastic against the surface, or serve within 30 minutes of mashing.
08
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 cultured buttermilk (pH 4.4) per egg in raw dressings and dips extends safe hold to 48 hours at 40°F through lactic inhibition. Viscosity runs thin — roughly 150 cP — so it won't coat like a yolk-based preparation. Pair with 1 tsp xanthan per cup of base liquid to reach 600 cP coating thickness.