How Much Olive Oil to Substitute for Eggs
Works for baking, sauteing, and frying. Olive Oil brings a noticeably different flavor than Eggs.
How much olive oil equals one egg?
Use 3 tablespoons olive oil per egg.
Health notes
Compared with Eggs, Olive Oil has: more calories (884 vs 143 per 100g in Eggs), more fat (100g vs 9.5g per 100g in Eggs), more saturated fat (13.8g vs 3.1g per 100g in Eggs), less protein (0g vs 12.6g per 100g in Eggs), and less carbs (0g vs 0.7g per 100g in Eggs).
Using olive oil as an egg substitute in baking
Use 3 tablespoons per egg. Works for oil-based cakes and quick breads. Won't bind or leaven like eggs; skip custards and meringues.
Other cooking methods
- Sauteing
Use 2 tablespoons per egg as cooking fat. Adds richness but won't emulsify sauces. Good for cooking vegetables and proteins.
- Frying
Use 2 tablespoons per egg. Crisps exteriors well. Won't coat or bind breading; use egg wash separately.
- Slow Cook
Use 2 tablespoons per egg for richness. Won't bind stews or braises. Add at start or finish for flavor.
- Grilling
Brush 1 tablespoon per egg onto proteins. Prevents sticking and adds flavor. Won't emulsify marinades.
- Raw Cold
Use 2 tablespoons per egg in dressings and dips. Whisk with acid for emulsion. Won't thicken like yolk.
Methods to avoid (2)
- Steaming
Not recommended: oil won't emulsify or bind in steam.
- Drinks
Not recommended: oil won't dissolve or emulsify in liquid.
FAQ
- How much olive oil equals one egg?
3 tablespoons. For a typical recipe:
- 1 egg → 3 tablespoons
- 2 eggs → 6 tablespoons
- 3 eggs → 9 tablespoons
- Can I substitute olive oil for Eggs in baking?
Yes. Use 3 tablespoons per egg. Works for oil-based cakes and quick breads. Won't bind or leaven like eggs; skip custards and meringues. Not recommended: oil won't emulsify or bind in steam.
- How much olive oil to use as an egg substitute?
Olive oil adds fruity, peppery notes; add salt or lemon to balance.
- How does the flavor change when substituting Olive Oil for Eggs?
Olive oil brings a noticeably different flavor than eggs.
- How does texture change when substituting Olive Oil for Eggs?
Olive oil denser, moister crumb with less lift. No coagulation or structure. Oily mouthfeel without protein's firm set.
- What else should I know about substituting Olive Oil for Eggs?
For oil-based cakes, quick breads, and sauteing. Expect moister, denser crumb with less structure and no rise. Skip custards, meringues, and recipes needing binding or leavening. Oil won't emulsify sauces or coat batters like eggs. Add cornstarch or flour if you need binding power.
- What still works when substituting Olive Oil for Eggs?
Olive oil still works as a fat and flavor carrier.
- What won't work when substituting Olive Oil for Eggs?
Olive oil won't work as a emulsifier, binder, moisture, and color.
- How well does Olive Oil match Eggs?
Olive oil is stretch on structure, good on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Olive Oil for Eggs?
Olive oil has about x6 more calories, x11 more fat, and x4 more sat. fat. Olive oil has no protein, while eggs has some.
- How do the flavor notes shift when substituting Olive Oil for Eggs?
The flavor shifts toward more acidic, more bitter, and less umami notes.