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Substitutes for Eggs

Common substitutes for eggs are Tofu, Olive Oil, and Mayonnaise, with ratios below.

BinderEmulsifierMoistureFatLeavenerTexture

Substitutes (5)

  • Tofu

    Stretch swap

    1/2:1

    SauteingFryingSlow CookGrillingSteamingRaw Cold

  • Olive Oil

    Stretch swap

    3:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Mayonnaise

    Stretch swap

    3 tbsp per large egg

    BakingSauteingGrillingRaw Cold

  • Flour

    Stretch swap

    3:1

    BakingSlow Cook

  • Oat

    Stretch swap

    1/4:1

    BakingSlow CookSteamingDrinks

FAQ

What else is Egg known as?

Egg is known as eggs, chicken egg, and hen egg.

What does Egg taste like?

Egg is moderate on umami, moderate on fat richness, and light on saltiness.

What is the texture like raw?
  • Whites are clear and runny to slightly gelatinous.
  • Yolk is thick, smooth, and semi-firm, held by a thin membrane.
What is the texture like cooked?
  • Whites turn opaque and firm to rubbery.
  • Yolk ranges from creamy and soft to dry and crumbly with heat.
How is Egg used in recipes?

Egg is works as a binder in batters, meatballs, and coatings, and as a leavener when whipped. Yolks emulsify sauces like mayonnaise and hollandaise. Store cold in the carton, not the door. Pairs with butter, cheese, herbs, and cured meats. Bring to room temp before baking for better volume.

Does water content matter?

Egg has high water content. Adds moisture; can thin batters or release liquid when heated.

Do Eggs help emulsify sauces?

Yes. Eggs help oil and water stay mixed in dressings and dips.

Are Eggs sensitive to heat?

Yes. Eggs can break, curdle, or scorch if overheated.

Cooking methods

Works well

  • Baking

    Sets structure and traps air in cakes, cookies, and quick breads. Whites give lift, yolks add richness and tenderness.

  • Sauteing

    Scrambles or fries fast in butter or oil. Curds set quickly, so use gentle heat to keep it soft.

  • Frying

    Fries into crisp-edged, soft-centered eggs. Yolk stays runny or firm depending on time in hot oil.

  • Slow Cook

    Turns rubbery if simmered too long. Best added near the end, or cooked low and slow for custards.

  • Grilling

    Cooks well in a pan or foil packet over the grill. Direct grate contact isn't practical.

  • Steaming

    Steaming makes silky custards and tender poached eggs. Gentle, even heat prevents rubbery whites.

  • Raw Cold

    Used raw in dressings, eggnog, and some sauces. Whites are runny, yolk thick and rich.

  • Drinks

    Whisked into cocktails and eggnog for body and foam. Whites add froth, yolks add richness.