Easyegg substitutes deliver

The egg’s main purpose in baked goods is to bind, leaven or add moisture. Here are three tried-and-true egg replacements, in order of effectiveness (but avoid using them in recipes where three or more are required):

1

Powdered egg replacer Commercial egg replacers are a powder mix that contain starches, gums and leaveners. This usually vegan-friendly product can be found at select grocers or online.

Why it works: Starches and gums act as binders and create gelatinization, helping baked goods hold their shape, while chemical leaveners assist with rising.

How to use it: Use1tbsp of egg replacer, such as Ener-G or Bob’s Red Mill egg replacer powder, whisked with 2 tbsp of water for one egg.

Best for: All cake, muffin, cookie and quick-bread recipes that use whole eggs.

2

Silken tofu

Silken tofu is soy milk that has been coagulated to form curds and then set. It has a velvety smooth texture and higher water content than regular tofu.

Why it works: Tofu provides enough protein to give baked goods the structure they need to rise and enough water to keep them moist.

How to use it: Substitute 1/4 cup of silken tofu for one egg.

Best for: Adding a soft texture to muffins and cakes, or chocolate desserts that will mask the taste, such as puddings and pies.

3

Yogurt & vegetable oil Whole-milk or low-fat yogurt, paired with a neutral vegetable oil, such as canola, can be a suitable egg alternative if avoiding dairy is not an issue, and make a good back-pocket substitute if the first two ingredients are not available.

Why it works: Yogurt has a similar protein and water content to eggs and contains acid that can react with baking soda to provide leavening. A small amount of vegetable oil makes up for some of the fat eggs would supply.

How to use it: Substitute two ounces (about 1/4 cup) of yogurt and 1/2 tsp of vegetable oil for one egg.

Best for: Recipes that contain baking soda or baking powder, when egg replacer or tofu are not an option.

Editor’s note: It’s also possible to use substitutes such as applesauce or ground flax seed mixed with water (and others), but for the sake of accuracy, these are the most reliable options for achieving consistent results.