Egg Substitutes

Egg substitutes are used to replace fresh eggs to reduce cholesterol. They are available in liquid and powder form and may or may not contain real egg whites.

347 Questions

Can real eggs be used in place of egg substitute?

Usually they can. One large egg equals about 1/4 cup, so if the recipe calls for 1/2 cup of egg substitutes you would use two large eggs. If your eggs are small eggs, then just crack them into a measuring cup until you have the same volume called for of the egg substitutes. Then be sure to beat them well before adding to the recipe.

Why is applesauce a good egg substitute?

Because it gives the kind of thick liquid substance of a egg. And it's vegan!

A different response:

Applesauce only adds approximately the same volume as the egg it replaces. It does not have equivalent protein, it will not bind ingredients together as an egg does, and it will not cause batter to rise, as a whipped egg does.

How many eggs is equal to one half cup egg beaters?

It would be according to the size of the eggs. I would guess that 6 large eggs would equal 1/2 cup. Actually, the Egg Beaters website says: 4 whole eggs = 1 cup Egg Beaters

1 whole egg = 1/4 cup Egg Beaters

1 egg white = 2 tbsp Egg Beaters

So it sounds as if two eggs ought to do it. Happy baking!

What is a good egg substitute when baking cupcakes?

Eggs serving as a leavening agent, which help to make the cake light and fluffy. Generally, the fewer eggs a recipe calls for, the easier it will be to find a suitable substitute. The stubstitute will affect the taste and possibly the texture of any recipe. For example, bananas or applesauce will add a certain amount of fruity taste to your baked goods. For such dishes as casseroles, you wouldn't want to use fruit.

Commercial egg substitutes such as Ener-G is versatile and easy to use, also the recipe may need a bit more moisture by using an extra tablespoon of water or milk. Ener-G and other commercial egg substitutes are usually flavorless and work bes in baked foods such as cookies, muffins and cakes, but they can also be used to bind ingredients together in casseroles or meatloafs.

You can make a blend of half a smashed up banana or 1/4 cup of applesauce to replace an egg in baked goods such as cake, but they won't help your baked goods rise or be as light and fluffy, so it's best to be sure the recipe calls for baking powder or baking soda in most cases.

How long are egg beaters good after opening?

Egg beaters tell you on the package how long they last after opening. I believe it is a week, but double check your own carton.

How do you substitute real eggs when a recipe calls for egg substitute?

Cooking with Egg Substitutes

Usually the measurements are on the carton that the egg substitute comes in (just like artificial sweeteners do.)

Egg to Liquid Egg Substitute Conversion:

  • 1 egg = 1/4 cup egg substitute
  • 2 eggs = 1/2 cup egg substitute
  • 4 eggs = 1 cup egg substitute
  • 8 eggs = 1 pint carton egg substitute

Just reverse it if you need to use eggs instead of the egg beaters or egg substitue.

What is the volume of an egg cup?

I have found that the volume of an average egg cup suitable for chicken eggs is 40ml.

What stores sell egg substitutes?

A lot of supermarkets will have egg substitutes.
One egg substitute brand is Ener-G egg replacer.
Otherwise, go to a vegetarian or an organic-based store.
Also, stores that specialize in non-allergy foods can be good, as they will have products for those who are allergic to eggs, which is fairly common allergy.

How long are egg beaters good for?

The product is good till the date on the package if refrigerated. You're welcome

Can mayonnaise be used as an egg substitute in a cake recipe?

Some cake recipes specifically call for mayonnaise, but generally it's not a good substitute for eggs in baking. Eggs are a unique ingredient -- an emulsion of liquid, protein and fat in a delicate balance. Virtually nothing acts the same way in cooking, as eggs do.

There is vinegar in mayonnaise. I would think you cannot.

Another answer: Actually Mayonnaise CAN be used. But only in specific cakes. Such as Chocolate. Not naming names, THE mayonnaise that tells you to "Bring out the Best"....Has a Chocolate Mayonnaise cake. For the 3 eggs the recipe calls for, you use 1 cup of mayonnaise instead. It was incredible. AND no traces of vinegar were detectable. Haven't tried it in cookies yet, but it's worth a shot. The mayo also replaced the oil the recipe called for.

A friend of mine introduced me to Chocolate Mayonnaise Cake about 6 years ago. I could not believe how great it tasted. I have made quite a few myself now over the past 6 years and at present it is my favorite cake on this planet. Being an old school chef and baker for over 30 years, I have of course heard of this substitute but never put it into practice until 6 years ago. Wish I had tried it sooner! Eggs, unless you have your own chickens for laying, are much cheaper though.

How many eggs equal to 1 cup egg substitute?

Egg's come in different size & grades. Take your measuring cup and add eggs till you reach 1 cup. It could be 4 eggs to 8 eggs depending on size.

Do egg beaters need refrigeration?

Yes They should be refrigerated at all times.

How many calories are in 2 Egg Beaters?

One serving of Egg Beaters is the equivalent to two egg whites, and contains 40 calories and 2 grams of fat.

What can be used as an egg substitute when making a cheesecake?

This is Post Punk Kitchen's guide to replacing eggs.

Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.

Flax Seeds

How to use it:

1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:

Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.


Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.

Where to get it:

Health food stores

Silken Tofu

How to use it:

1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:

Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:

Health food store shelves, and in some supermarkets.

Ener-G Egg Replacer

How to use it:

1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg

Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.

When it works best:

It seems to work best in cookies, or things that are supposed to be a little crispy.

Where to get it:

Health food stores, some supermarkets in the baking or ethnic food section


How to use it:

1/2 banana blended until smooth or mashed well= 1 egg.

Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.

When it works best:

Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:

Just kidding, I think you can figure this one out.

Soy yogurt

How to use it:

1/4 cup soy yogurt = 1 egg.

Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:

Quick breads, muffins, cakes

Where to get it:

Health food stores, yuppyish supermarkets

What can you use as egg substitute to bake cake?

you can substitute eggs with

-milk (150 ml ok milk for each egg)


-blended bananas (adds sweetness)

Can you use egg substitute instead of egg when baking?

Yes. Folks trying to watch cholesterol may try egg substitute, since there are only egg whites.

What can you use as an egg substitute for meatballs?

you can use mayo or ketchup, half n half, milk, flour, bisquick, also try using pork ground sausage like jimmy dean or potters hot or mild i prefer hot when it comes to spaghette.