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Make an Egg Swap

The amounts in the list below equal one egg, and can be used when making your favorite recipes.

Applesauce: ¼ cup (Adds sweetness as well.)

Fruit purees or baby food: ¼ cup. (Adds sweetness. Prune puree is especially good in chocolate recipes.)

Squash, pumpkin or sweet potato puree: ¼ cup.

Aquafaba: 3 tablespoons, whisked until frothy. (Can also be whipped several minutes to replace beaten egg whites.)

Banana (the riper, the better): ¼ cup mashed. (Banana flavor may come through in recipes.)

Ground flaxseed: 1 tablespoon stirred into 3 tablespoons water and allowed to thicken for 5 minutes. (Helps keep baked goods moist.)

Chia seeds: 1 tablespoon whole or ground seeds stirred into 3 tablespoons water, then allowed to gel for 10 minutes. (Whole chia seeds will add poppy seed-like texture to the finished product.)

Tofu: ¼ cup silken, soft or firm, blended until smooth. (The creamy texture helps keep delicate baked goods tender.)