Best Substitutes for Eggs (as leavener) — What to Use Instead

Top substitute for eggs (as leavener): Aquafaba (3 tbsp per egg). Whips like egg whites. Best for meringue, mousse. Plus 3 more alternatives. This guide covers everything you need to know about this topic, including common causes, step-by-step solutions, and answers to frequently asked questions.

Here are the key things to understand: Aquafaba: 3 tbsp per egg — Whips like egg whites. Best for meringue, mousse.. Baking Soda + Vinegar: 1 tsp baking soda + 1 tbsp vinegar per egg — Creates lift in cakes and cupcakes.. Carbonated Water: 1/4 cup per egg — Adds lightness to batters. Simple and effective.. Commercial Egg Replacer: Follow package directions — Bob's Red Mill, JUST Egg, etc. Very reliable.. Understanding these fundamentals will help you diagnose and resolve this issue more effectively.

The most common reasons this occurs include: Eggs (as leavener) is a common ingredient that may need substituting. Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives. Sometimes you simply run out of an ingredient mid-recipe. Allergies or intolerances may necessitate a swap. Identifying the root cause is the first step toward finding the right solution.

To resolve this, follow these recommended steps: Best overall substitute: Aquafaba at 3 tbsp per egg. Consider the role of the ingredient (flavor, texture, binding, leavening). Test substitutes in small batches first. Adjust other ingredients as noted for best results. Some substitutes work better in certain recipes than others. If these steps do not resolve the issue, consider consulting additional resources or a qualified professional.

This article is part of our Ingredient Substitutes collection on Cooking Reference Wiki. We provide comprehensive, up-to-date information to help you find solutions quickly.