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

Usefulegg sub
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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.

Overview

Top substitute for eggs (as leavener): Aquafaba (3 tbsp per egg). Whips like egg whites. Best for meringue, mousse. Plus 3 more alternatives.

Key Details

  • 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.

Why This Matters

  • 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

How To

  1. 1Best overall substitute: Aquafaba at 3 tbsp per egg
  2. 2Consider the role of the ingredient (flavor, texture, binding, leavening)
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results
  5. 5Some substitutes work better in certain recipes than others

Tags

substitutesegg-subeggs-as-leaveneringredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for eggs (as leavener) is Aquafaba at 3 tbsp per egg. Whips like egg whites. Best for meringue, mousse.