01
Egg Substitute
10.0best for soup1:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitute
in soup.
Egg thickens soup and can be dropped in for egg-drop texture. Choose a substitute that thickens or adds protein without breaking apart.
top substitutes
02
Chia Seeds
8.0best for soup1 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
03
Flaxseed
8.0best for soup1 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
show 6 more substitutes
04
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
05
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
06
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
07
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
08
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
09
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0